Valentine's Day is a commercial holiday, no doubt, but against vo which is still a chance to say what you want to do well and of course a nice dinner tete a tete. And now that I'm venturing into cake design, including do a fantastic heart-shaped cake, but not all, the cake of all cakes for Valentine's Day. A cake shaped like a box chocolates, attached with chocolates.
Pure madness, but luckily the crowd Bakerella . beginning on n believe my eyes, I did not realize it was a cake, it was brilliant, so I told myself to "Laura try it."
The recipe I modified for my taste "chocolate".
You will need:
red sugar paste
white chocolate ganache
sponge cake with chocolate frosting to
philadelphia
The paste of the sugar found in specialty stores pastry.
For the ganache (the dose is for a cake of approximately 26 cm in diameter) :
600 grams of white chocolate
250 ml of fresh cream
Place the cream in a saucepan over medium / low and slowly bring to a boil (do not boil). Chop the chocolate and pour into the cream off the heat. Mix until you get a smooth and homogeneous. Allow to cool and then give cover with plastic, let it harden.
For the frosting philadelphia (the dose n ecessaria for this recipe is about half) :
240 grams of philadelphia
120 g butter
5 ml vanilla extract
250 grams of powdered sugar
Soften the butter with the robot or manually with a whisk, until creamy.
Add a little at a time and mix philadelphia; succe SSIV add vanilla and gradually the powdered sugar.
For the sponge cake with chocolate you can use the classical recipe that is found everywhere, even in the web.
The sponge cake is poured into a cake shaped like a heart, I n and I had a very large, so I opted for a rectangular pan. Once cooled sponge cake I made a heart.
Bakerella not stuffing the cake, of course I could not resist, so I chose to fill with white chocolate ganache , with which then, I also iced the cake (poor result as you can see from the picture but much better the last time!).
Pure madness, but luckily the crowd Bakerella . beginning on n believe my eyes, I did not realize it was a cake, it was brilliant, so I told myself to "Laura try it."
The recipe I modified for my taste "chocolate".
You will need:
red sugar paste
white chocolate ganache
sponge cake with chocolate frosting to
philadelphia
The paste of the sugar found in specialty stores pastry.
For the ganache (the dose is for a cake of approximately 26 cm in diameter) :
600 grams of white chocolate
250 ml of fresh cream
Place the cream in a saucepan over medium / low and slowly bring to a boil (do not boil). Chop the chocolate and pour into the cream off the heat. Mix until you get a smooth and homogeneous. Allow to cool and then give cover with plastic, let it harden.
For the frosting philadelphia (the dose n ecessaria for this recipe is about half) :
240 grams of philadelphia
120 g butter
5 ml vanilla extract
250 grams of powdered sugar
Soften the butter with the robot or manually with a whisk, until creamy.
Add a little at a time and mix philadelphia; succe SSIV add vanilla and gradually the powdered sugar.
For the sponge cake with chocolate you can use the classical recipe that is found everywhere, even in the web.
The sponge cake is poured into a cake shaped like a heart, I n and I had a very large, so I opted for a rectangular pan. Once cooled sponge cake I made a heart.
Bakerella not stuffing the cake, of course I could not resist, so I chose to fill with white chocolate ganache , with which then, I also iced the cake (poor result as you can see from the picture but much better the last time!).
Now take the fondant sugar, wipe off with your hands like modeling clay and roll it out with a rolling pin and used in place of flour, icing sugar. Obtained a heart of 3 cm larger than the cake and spread a drop of ganache in the center.
Carefully lift the cake using a spatula and place it in the middle of a large heart sugar paste. Obtained another heart from dark red of the same size of the cake and smoothed the edges with the other side ganache.
Cut from dark red edges of the heart, must be higher than this because a couple of inches, do not forget, is a box for chocolates!
Now let the bon bon. There are balls ... cake! It is very easy to do.
Take the sponge is left to crumble and mixer; Join us at the frosting philadelphia. For the proportions I have done by eye, a compound must be compact and not too soft, so as to keep fit.
Place the balls on a baking sheet and place in freezer for 15 minutes.
Meanwhile, melt the chocolate in a double boiler (I used a flux to 70%). Dip a ball into the chocolate at a time (away from the fire), using a spoon and place it on a wire rack. Before the glaze dries, decorated with sugar, almonds, coconut flour to taste. Let the icing harden.
Put the bon bon in the cups, and then arrange them in the cake / carton.
Sprinkle the cake with love and kisses and is ready for your little heart!
