Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 20 slices)
Ingredients
For the Chocolate Cake:
500ml Snowflake Cake Wheat Flour
10ml Snowflake Baking Powder
500ml castor sugar
120ml cocoa powder
10ml bicarbonate of soda
2ml salt
2 eggs
250ml buttermilk
125ml cup oil
250ml hot water
For the Buttercream Frosting:
250g butter
1kg icing sugar (sifted)
5ml vanilla essence
125ml cocoa
40ml milk
Black gel food colouring
For the Decoration:
Gold lustre powder
Vodka/clear essence
Method
- Preheat the oven to 180°C.
- Grease and line three 16cm round baking pans.
- Sift together the Snowflake Cake Wheat Flour, Snowflake Baking Powder, and salt into a bowl.
- In a jug, combine the egg, buttermilk, oil, and vanilla essence.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the hot water until the batter is smooth. Beat well.
- Pour the batter into the lined tins.
- Bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean.
- Beat icing ingredients until light and fluffy.
- Add gel colour until your desired colour is achieved.
- Level the cooled cakes and sandwich with a layer of frosting, then ice the outside and smooth well.
- Mix clear gel and gold powder to obtain a thick consistency.
- Create your customised design on the cake using a piping bag with a very small hole or use a palette knife to create decorative smears.
For the Chocolate Cake:
For the Buttercream Frosting:
Decorate:
Preparation Time: 15 minutes | Cook Time: 10 minutes
Ingredients
For the Chocolate Cake:
1 cup Snowflake Cake Wheat Flour
1 tbsp (15ml) Snowflake Baking Powder
1 large egg
1 cup castor sugar
½ cup cocoa powder
½ tsp bicarbonate of soda
⅓ cup oil
½ cup hot water
2 tsp vanilla essence
50g cream cheese
For the Decoration:
1 slab white baking chocolate
Black food colouring
Gold dust and edible gold leaf
Method
- Preheat the oven to 180°C.
- Line a swiss roll tin with baking paper.
- Sift together the Snowflake Cake Wheat Flour, Snowflake Baking Powder, cocoa powder, and bicarbonate of soda.
- In a jug, combine the egg, buttermilk, oil, and vanilla essence.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the hot water until the batter is smooth. Beat well.
- Pour the batter into the lined tins.
- Bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean.
- Add the chocolate-flavoured icing mix to the cream cheese and mix well.
- Break up the chocolate cake into small pieces, combine with the icing and with clean hands, roll into balls.
- Insert a stick in the middle and place them in the fridge to harden.
- In batches, melt your chocolate in a bowl over a pot of simmering water or in the microwave then colour to your desired shades with food colouring.
- Dip the cake pops into the chocolate to coat and let them dry and harden.
- Add your gold decoration when almost hard.
- Allow to set in the fridge overnight.
For the Chocolate Cake:
Decorate:
Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 15 slices
Ingredients
For the Eggless Chocolate Cake:
1500ml Snowflake Cake Flour
40ml Snowflake Baking Powder
20ml bicarbonate of soda
750ml castor sugar
5ml salt
300ml cocoa
375ml oils
500ml buttermilk
500ml hot water
20ml coffee granules
60ml vinegar
5ml vanilla essence
For the Buttercream Frosting:
1 cup (250g) butter
8 cups (1kg) icing sugar
2 tbsp (30ml) milk
2 tsp (10ml) caramel essence
Black food colouring
For the Decoration:
Black fondant
Corn flour (to roll fondant)
Gold fondant flowers
Gold gel icing pen
Gold balls
Green fondant leaves
Gold pearls
Method
- Preheat oven to 180°C.
- Grease and line 2x 12cm pans, 16cm pans and 2 x 20cm round cake pans.
- Sift together Snowflake Baking Flour, Snowflake Baking Powder, bicarbonate of soda, salt, cocoa, coffee and sugar.
- Beat in buttermilk, oil, vinegar and vanilla essence.
- Beat batter well.
- Add in hot water and beat until smooth.
- Pour into 6 lined pans.
- Bake for 20 - 30 minutes, or until a skewer inserted into the centre comes out clean (bake smaller cakes for slightly less time).
- Beat softened butter or with an electric mixer for 1 minute on high speed until creamy. Add icing sugar to creamed butter or margarine and beat mixture on slow until mixture resembles breadcrumbs.
- Add the milk and caramel essence and beat for about 2 minutes on high speed or until creamy.
- Divide the icing into batches and create your favourite colours with the food colouring.
- Sandwich the cakes together and coat the outside with buttercream.
- Roll the fondant and cover each cake. Smooth the edges.
- Stack and dowel the 12 and 16cm cakes.
- Decorate the base of each tier with gold pearls.
- Using the gel pen, pipe a stylish design around the cake.
- Place the fondant flowers and leaves decorations on the cake.
- Add the gold balls.
Eggless Chocolate Cake:
For the Buttercream Frosting:
Assemble:
