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Baking Recipes & Tutorials,

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Ms Taylor

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Faberge Egg Cake

Faberge Egg Cake

Dear Tala Friends,

 

Nothing says Easter quite like chocolate, and this tall dark and handsome Faberge Egg layer cake is a superb sponge recipe any time of year. This step-by-step tutorial will take you through every step from baking the sponge through to decorating the sugar eggs. 

 

If you are making this cake with children, why not make each child responsible for the design of their own egg? Don't forget to post your pictures to our Facebook page as we would love to see your designs!

Ingredients:

 

For the sponge:

330g butter or margarine

250g dark chocolate

330g sugar

60g cocoa

400ml hot water mixed with 1.5 dessert spoonfuls of instant coffee

400g plain flour

1.5 tsp baking powder

2 tsp bicarbonate of soda

0.5 tsp salt

 4 eggs 

For the icing and decorations:

375g butter

500g icing sugar

200g dark chocolate

Variety of pastel colour sprinkles

 

For the egg decorations:

150g Rolled fondant icing

150g Petal paste

Powder food colouring

 

Equipment:

 

A counter top mixer is helpful, but not essential. If you have a balloon whisk and some energy to burn off, you're good to go!

Small saucepan

Two mixing bowls

Whisk

Scales

Ladle

3 x 18cm diameter tins

Greaseproof paper

Turntable

Palette knife

Rubber spatula

Cake leveller

18cm cake card

Scraper

Sheets of A4 paper

Sticky tape

Numbers 2 and 4 writing nozzles

P6 icing nozzle

Icing bag couplers

Disposable piping bags 

Method

 

What we are looking for here is to create height, so that the Faberge Eggs on the side of the cake can be displayed in all their glory. Though if you want a shorter, wider cake, the same recipe can be baked in two 20cm diameter tins instead; just follow the recipe exactly the same way, and keep a sharp eye on the cakes at the end of the baking time to make sure that they are properly done. 

 

1. Preheat the oven to 170 degrees Celsius (335 degrees Fahrenheit).

2. Cut three circles of greaseproof paper to a diameter of 18cm, and drop one into the bottom of each 18cm diameter tin. (Re-use the tin and repeat if you don't have three tins.)

3. Place the butter and chocolate in a saucepan and melt over a very gentle heat, taking care not to scorch the chocolate.

4. Allow the butter and chocolate mixture to cool while you measure out the other ingredients. 

5. Transfer the butter and chocolate to a large mixing bowl and stir in the sugar and cocoa until smoothly combined.

6. Briefly break up the eggs with a fork and stir them into the mixture.

7. Add the hot coffee until you have a very liquid dark, glossy batter.

8. Place flour, salt, bicarb and baking powder in a large mixing bowl and fit the balloon whisk attachment

9. Using a ladle, gradually add the wet ingredients to the dry and whisk until the batter is smooth, with no pockets of flour or air bubbles.

10. Divide the mixture evenly between the three tins and bake for twenty minutes. 

11. After that, rotate the tins and bake for a further ten minutes or until the centre of the cakes is risen and springs back when pushed down in the centre. 

12. When the cakes are baked, remove from the oven, and allow to cool in the tins for five minutes. 

13. Run a knife around the sides of the cakes to loosen, and turn them out onto a wire rack to cool completely.

 

14. While the cakes are cooling, make a start on the icing. Soften the butter in the microwave if necessary, and mix in the icing sugar -- it takes seconds in the mixer.

15. Melt the chocolate in a microwave proof dish in 10 second blasts on full power. (Stir between each session in the microwave: it's well worth the effort as chocolate can burn easily.)

16. Add the chocolate to the buttercream and mix until smooth.

17. Once the cakes are cool, use the cake leveller to trim each cake and ensure that each is perfectly level and uniform.

18. Put a large circle of greaseproof paper on a turntable and take a large dollop of chocolate icing and spread it out with a palette knife into a circle on the paper just larger than the surface of your cakes.

19. Take the first cake and, flat side down, place the cake on top of the icing. This will eventually be the top of the cake when we turn it upside down.

20. Place another spoonful of icing on top of the cake and spread again, so that the filling is even. 

21. Put the next layer on top and repeat the icing and spreading process. 

22. Finally position the last cake on top, and add a final small dollop of icing to secure the cake card. 

 

23. Now that the layers are in place, it is time to fill in the sides of the cake. Use the palette knife to spread chocolate icing onto the sides of the cake, turning the turntable as you go. 

24. Use the side scraper to create a smooth finish by holding the scraper at 90 degrees to the surface of the turntable while rotating the turntable with your other hand. Remove any excess icing.

25. Place the cake and turntable in the fridge for at least an hour, then repeat the side scraping process with another layer of icing, so you have a nice even finish. 

 

 

 

26. After another hour of chilling, the cake should be firm enough to handle. Remove it from the fridge, turn it the right way up and peel off the greaseproof paper to reveal your beautifully neat chocolate cake.

27. While the cake is chilling, you can get on with your Faberge Eggs! Take equal quantities of petal paste and sugar paste, and knead together. 

28. Split the paste into three equal balls and tint with tiny amounts of colour to make pretty pastel shades.

29. Roll the sugar paste to a thickness of around 2-3mm and, using an egg-shaped template cut out enough sugar paste egg shapes to fit around the outside of your cake.  (For a template, just search online for “egg shape” and print out at the desired size) 

31. The cake tins, having exactly the same curvature as the sides of your cake, make a great mould for the eggs to dry on. Take each tin and place on its side, as shown in the picture. Extend the walls of the tin by taking some A4 paper, folding it to make it sturdier and taping it to the tin. Cover the paper with some cling film to stop the sugar paste from sticking. To prevent the tins rolling around, use some extra sugar paste rolled into little balls to stick the tin to the work surface.

32. Decorate the eggs and leave to dry. I have used royal icing piped with numbers 2 and 4 writing nozzle, the beading strip from the Tala silicone moulding set to create fondant ropes attached to the eggs with a little water and the heart shaped plunger cutters to make heart shapes, also attached to the egg with water. Consider also using flower plunger cutter, sprinkles, even sweets attached with royal icing. There really is no limit to the designs you can come up with, so let your imagination run wild!

33. When the royal icing is dry, cup the egg in your hand, squeeze a little extra royal icing onto the back of it, and gently press the egg onto the side of the cake 

34. Repeat this process until your cake is completely encircled with eggs.

35. Scatter the sprinkles over the top of the cake, and press them down so that they embed slightly in the top of the cake. 

36. To finish, drop a P6 icing nozzle into the bottom of a piping bag, fill it with the remaining chocolate buttercream and pipe little peaks around the circumference of the top of the cake 

And there we have it, a very Easter-y Faberge Egg for the whole family to enjoy! We hope you have as much fun making and eating it as we did!

Yours, 

Ms Taylor

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