Prior to sculpting the Titanic cake, I had no idea of exactly how much cake I would need to make. Just to be safe I made four very large cakes that were 30 x 40 cms (12 x 16 inches) and stored them in the freezer. Running out of cake turned out to be not my problem as I’d made twice as many cakes as I needed.
So I had a couple of cakes taking up valuable freezer space and that just won’t do. A few days ago I pulled one out and left it to thaw on the bench. You might remember I have a lot of cake boards. But I don’t have one that’s rectangular in size so I took my thawed cake and measured a 30 x 30cm (12 x 12 inch) cake and chopped off the excess. Now it fitted perfectly on one of my boards.
Last week I saw on Joanne’s lovely blog, a rainbow cake she’d made that was covered in cream cheese frosting and decorated with ‘hundreds and thousands’ (sprinkles).
All inspired but without any rainbows or cream cheese, I covered my white chocolate cake in a white chocolate butter cream. I then went to look for my very large heart-shaped cookie cutter but alas, it has gone walkabout. I did manage to find a pathetically small one so there are hearts on this cake, they’re just scrawny.
And then what to do with the cake! It was very large, dense and rich. I took a quarter of it up to Carl’s office. They’re always hungry up there and this was perfect for their dipping afternoon sugar levels. At school ‘pick-up’ time I cut up another quarter and took it to Alfie’s school. I was swarmed. Boys have a radar for anything sweet and free. The boys managed to wolf down at least two pieces each accept for one boy (there’s always that ‘one boy’). On his first bite, he said it made him vomit. But that will happen if you try to run at top speed while also inhaling cake crumbs so let’s not blame the cook!
The other half of the cake will be used to celebrate my husband’s birthday. This cake of joy has many uses and I’m thinking it will not only make an excellent ‘happy birthday’ cake but would be a lovely cake to make for your mum on Mother’s Day.
This cake can be made with any recipe you like but if you’d like to try the very moist and dense white chocolate cake I made, you can find the recipe here.
The frosting recipe is from a Donna Hay Magazine.
- 1¼ cups sugar
- 5 egg whites
- 500gm (1lb) cold butter, chopped
- 250gm (80z) melted and cooled white chocolate
- 1½ tspns vanilla extract
- heart-shaped cookie cutter
- hundreds and thousands (sprinkles)
- Place the sugar and egg whites in a heatproof bowl over a saucepan of simmering water.
- Whisk for 1-2 minutes until the sugar is dissolved Remove the bowl from the heat and beat the mixture with and electric mixer until cool.
- Continue beating and add the butter, a few cubes at a time (the mixture will look curdled at first).
- Beat for a further 10 minutes until the mixture is light and creamy. Use a metal spoon to mix in the vanilla.
- Keep in a cool place at room temperature until required.
- Using a metal spatula, cover cake in butter cream.
- Gently place heart-shaped cookie cutter on the cake and use a teaspoon to fill in the shape with hundreds and thousands.
- Remove cookie cutter and repeat until your cake has as many hearts as your 'heart' desires.
- Using your fairy fingers, lightly scatter extra hundreds and thousands around the cake.
- To get the sprinkles on the sides of the cake, take a few in your fingers and throw them at the cake. They will stick but this is a messy job and you can expect the sprinkles to not only land on the cake but scatter across every corner of your kitchen. But that's half the fun!
‘I have just (at long last) started using the Easy Recipe plug-in to make it ‘easy’ for you to print recipes you see on this blog. Easy Recipe has been created by Maureen and her husband, John. If you’re considering purchasing a recipe plug-in for your blog, I can recommend Easy Recipe.
If you liked this post, you’re welcome to share it!