Hot Chocolate Cake
Start by baking 4 layers of cake, flavour of your choice (3 times 15cm and one time10cm diameter) and stack them using your choice of buttercream. Flip upside down and use your template to cut the shape of the cake. Be sure to start right at the edge of the cake card.
Put a sheet of baking paper on a board. Put a large dollop (15cm diameter) of ganache and put the cake upside down over it. Level. Lather it up with loads of ganache (I used an entire recipe). Take your little plastic smoother, fold it a bit with your thumb and smooth your ganache, from the bottom to the top, until you are happy with the result. Get some water boiling, dip your smoother in and pass over your cake to make it even more smooth.
While your cake is upside down, melt some candy buttons, and stick the large cake board to the bottom. Flip and adjust.
Remove the paper carefully and fill the gaps with extra ganache. Don’t worry too much about getting it super smooth.
Sharpen a wooden dowel and hammer it through the middle, so that it goes right through both cake boards. This will help stabilize, if you have to bring your cake on a car ride.
Roll out 35 cm diameter white fondant. Take a 10cm cake card or cake pan, and use as a template to cut a circle out of the middle. Make a slit on one side.
Grease up your cake board with Shortening, or brush it with water, and cover all around the cake.
Smooth it out completely.
Cut it at the back, so the ends come together in a straight line, and cut along the edge of the cake board all around.
Use a ruler and your dresden tool to make straight lines in your sugarpaste, to make it look like floor boards. Use the same tool to make lines in the boards to give it an authentic wooden look. Mix your Extra white paste with a bit of water, and paint your board. Leave to dry completely.
Make a snake of white sugarpaste, it doesn’t have to be nice, and attach it on top of your cake, using either Shortening or water.
Roll out some brown sugarpaste and cover.
Smooth with your hands, going right up to the snake on the inside, and outside. Pinch your fondant, to give it a splashy look !
Cut off the excess.
Make yourself some ice blue modeling chocolate. Mix half half with white sugarpaste (about 500 gr each) Roll out, to the height of the cake plus a few cms, and long enough to go around the cake. Cover your cake sides in either Shortening or water. Place your modeling chocolate/Sugarpaste mix on one side, and wrap it around. This will be a bit difficult...smooth it from the bottom up, with your hands, till you are able to have it stick enough to concentrate on making a seam along the sides. Cut along the seam where both ends come together, and rub with your fingers, to make it smooth. The heat of your hands will help make the seam less visible. Smooth the entire cake with your sugarpaste smoother.
Cut the top edge with a sharp knife and fold over slightly with your fingers and smooth, so you see the hot chocolate splashes on the inside.
Mix your modeling chocolate/sugarpaste mix with CMC, roll to a snake using your sugarpaste smoother, take a wooden dowel and cut it to two small pieces. Shape your handle using your template, stick the dowels in at each end, with a bit of water, leave to dry completely.
When dry, stick the handle in, on the side where you have the seam of the cup.
Use your template as a guide as to where to put the face. Use your dresden tool to make the indentations.
Use your sugarcraft gun to make thin snakes of black sugarpaste. Stick them into the indentations with a tiny bit of water.
Roll out some red sugarpaste, use your 1 cm round cutter and cut a circle out. Pinch the bottom, cut and stick over the mouth with very little water.
Make another snake of white sugarpaste for the inside of your hot chocolate splash. Roll out white sugarpaste and cut with your 10 cm round cutter (check your cake to make sure-I want the circle to be slightly bigger than my snake).
Cover the white snake entirely, and pinch, to make the whipped cream splashes.
Take various colors of sugarpaste, roll out tiny balls, and roll them flat, to make jimmies.
Roll out brown and white sugarpaste. Take your splash and small flower cutters and cut out. Make about 5-6 cm long pieces of flower wire. Make little balls of brown and white sugarpaste. Roll them into teardrops. Bend your wire a bit, dip into water and stick into the pointed end of your teardrops, leave to dry entirely.
To make the spoon, mix some white sugarpaste with a bit of black. Mix with CMC Roll out to about 3 mm thick. Use your template and pizza cutter, to cut out the spoon handle shape. Take a wooden skewer and dip in water. Stick into the flat end of the spoon. Leave to dry entirely. When dry, spray with your silver edible spray. Leave to dry.
To make some candy cane pieces for your board, roll some white and red sugarpaste in CMC. Make some long snakes, same width. Twist them together, twist and roll until they are completely together, continue rolling, using your smoother, until they become one . Cut at the lenght you want, stick on your board to add color.
Now you can decorate. Put your splashes everywhere you think they should go, using a bit of water. Stick your little splash drops into the sugarpaste rolls, not right into the cake. Add your jimmies with a bit of water. Add the spoon where you want.
Make a few marshmallow characters (You will find the Marshmallow people tutorial here!) and stick them in. To place them onto the side of the cup, use some toothpicks and melted Candy buttons. They will look like they are standing, but they aren’t. To make the tiny one slide down the spoon, just stick him on with melted candy buttons, etc. Have loads of fun !
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