A Dud Dachshund Cake
Author: 
Recipe type: Cakes
Cuisine: Party Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 10-20
 
A triple layer strawberry birthday cake covered in chocolate ganache and then rolled icing.
Ingredients
  • For the cake:
  • 370g (130zs) butter
  • 2 cups sugar
  • 1 packet strawberry jelly
  • 6 eggs
  • 1 tbspn vanilla extract
  • 3½ cups plain flour
  • 1 tbspn baking powder
  • 1 cup milk
  • For the Strawberry Frosting:
  • 125gms unsalted butter, softened
  • 2 cups icing sugar, sifted
  • 30mls pouring cream
  • 1 tspn vanilla extract
  • splash of strawberry essence
  • pink food colouring (optional)
  • For the Ganache:
  • 600gms (21ozs) dark cooking chocolate
  • ¾ cup pouring cream
  • For the Icing:
  • 3 packets ready-rolled royal icing (1.5kgs total)
  • pink food dye
  • brown food dye
  • edible glue
  • paint brush
  • pins
  • black edible marker
Instructions
  1. Begin recipe a day ahead.
  2. For the cakes:
  3. Pre-heat oven to 160C (350F)
  4. Grease and line 2 x 22cm (9inch) round cake tins.
  5. Cream butter, sugar and jelly crystals until light and fluffy. Add vanilla extract. Add dry ingredients alternating with milk. Beat until well combined.
  6. Pour into prepared pans and bake for 50mins or until cake springs back when lightly touched in the centre.
  7. Allow cakes to cool then remove from cake tins, cover in plastic wrap and freeze overnight.
  8. For the Strawberry Frosting:
  9. Beat butter until as white as possible.
  10. Gradually add sugar.
  11. Beat in cream, vanilla and strawberry essence and tint (if using).
  12. Continue beating until smooth.
  13. For the Ganache:
  14. Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water, being sure to not let the water touch the bowl.
  15. Stir with a metal spoon until smooth.
  16. Remove from heat and set aside to cool and harden until spreading consistency.
  17. For the Rolled Icing:
  18. Take two packets of icing and knead until smooth. Add pink tint and knead until the colour is fully incorporated.
  19. Tint remaining icing brown and knead until smooth and the colour is well blended.
  20. To Assemble the Cake:
  21. Remove cakes from the freezer and divide each cake in two to make four cakes. Set one cake aside as you will only need three cakes for this recipe.
  22. Place a small dollop of strawberry frosting on the bottom of the cake board and place a cake on top and apply pressure to adhere the cake to the cake board.
  23. Cover top of cake in frosting.
  24. Add next cake and cover in frosting.
  25. Place third cake on top.
  26. Cover cake in ganache.
  27. Roll out pink icing until about 4mms thick. Using a rolling pin, carefully lift icing and cover the cake. Use hands dusted in icing sugar to smooth the icing.
  28. Take some of the brown icing and roll into lengths of rope. Take two lengths of rope and twist.
  29. Use paint brush dipped in edible glue and paint bottom of cake with glue.
  30. Affix rope to the bottom of the cake.
  31. Roll out brown icing and use a dachshund cookie cutter to press out five shapes.
  32. Use the paint brush to brush the back of each dachshund with edible glue and carefully stick dachshunds onto the sides of the cake. Hold the dachshunds in place with pins to stop them sliding down the cake.
  33. Using remaining brown icing, roll until 4mms thick.
  34. Cut out a dachshund shape. Use paint brush to cover back of dachshund with glue and fix onto cake.
  35. Use black edible marker to give some definition to the dachshund, eg: eyes.
  36. Stand back and admire your efforts.
Recipe by Hotly Spiced at http://hotlyspiced.com/a-dud-dachshund-cake/