Monday, November 9, 2009

Shifa's Birthday Cake

Rich Chocolate Truffle.  Made from fresh cream and dark chocolate with a dash of orange, for that tangy taste  over chocolate sponge cake was baked on Saturday morning for collection in the evening. Heart shaped strawberries and chocolate sticks compliment the simple deco.

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Tips

Splitting Cake Layers: Split cake by pulling a piece of heavy sewing thread horiontally, back and forth through the cake.

Leftover egg whites can be stored covered in the refrigerator 7 to 10 days. To freeze egg whites, place in a plastic ice cube tray, then remove the frozen cubes to a plastic freezer bag for storage. Thaw frozen whites in the refrigerator.

Over creaming causes the cake to sink when its baked, under creaming gives a stiff textured cake

Perfect Buttercream Icing: Beat the mixture for long enough. Aim to beat it for several minutes until it is very smooth and creamy. Ensure that icing sugar is sifted (perferably twice) .

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