Sooooooo healthy eating is going well!! Today, with the copious amount of free time I have suddenly found myself with, I decided to go all out and make a sea-world themed cake! Now, I’m not the world’s best baker so I knew this cake was going to be a bit of a hit and miss thing! Buuuut, my mum swooped in with her fail-safe recipe and saved the day! So here I am, passing on this golden nugget.
For the Chocolate Cake:
1 cup muscovado sugar
1/2 cup castor sugar
1 tsp coffee
Pinch of salt
1 cup cocoa powder
3/4 cup cooking oil
1 1/4 cup plain flour
1 1/2 tsp baking powder
Capful of Vanilla Essence
1/2 tub of double cream
1 cup icing sugar (adjust to taste)
6 drops of blue food colouring
Ready-to-roll Orange fondant Icing
Before you start off with the cake, make sure to preheat the oven at 100 degrees and grease your pans with butter (I used three small pans). Beat the eggs with the muscovado and the castor sugar until very fluffy. Then, add in oil and vanilla essence and beat again for a few more minutes. Then, sieve in the baking powder, cocoa powder, coffee, salt and plain flour into the egg mixture. Make sure to stir in the same direction in order to create air bubbles. This will make sure that your cake is nice and fluffy and not too dense. Once that’s done, pour the mixture into the pans in equal amounts and leave in the oven to cook at 180 degrees for 20-30 minutes. Make sure to check the consistency by putting a knife into the middle of the pan. If it comes out clean, your cake is nearly cooked! To cool off, take the cake out of the pans (gently!) and leave on the cooling rack.
Now for the Icing: Mix in the blue food colouring, icing sugar and double cream and whip until the consistency is thick and you can see peaks forming. Then refrigerate for fifteen to twenty minutes. For the fondant star fish, roll out your fondant icing, nice and flat, and using a cookie cutter (of any shape that you like – they dont have to be stars) and cut out some stars. For the texture, I used a small holed pipping nozzle and lightly dabbed it on the surface to give it more of a starfish look!
Then take your blue icing and layer it between every layer of cake and ice the entire surface. To finish off, decorate the cake with your star-fish fondant icing and spray evenly with some edible shimmer. And viola! DIG IN!