A Pancake Cake

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What you need:

(as I did it with vanilla cake in this tutorial I needed the following but you can do it with every cake and frosting combination you like!)

  • 6            9inch (22,8cm) Vanilla cakes baked in layers of approx. 1 inch high
  • 1            glass of strawberry jam (you won’t need the whole glass!)
  • ~900g  Vanilla Mascarpone Cream (if you do the Mascarpone Frosting from my blog  you need it twice and have a small left over after finally frosting your cake)
  • ~2kg-2,5kg (10 packs of 250g) white chocolate flayoured/ light yellow dyed ready to   roll fondant
  • 1            9inch cakeboard/cakecard
  • 1            11 or 12 inch cake plate/cakeboard
  • 1            jam knife
  • 1            fondant knife
  • 1            palette knife for the Cream
  • 1            disposable/ reusable piping bag
  • 1            measuring tape
  • 1           9inch cake pan
  • 1           paintbrush (a new one or one you only use for food!)
  • 1           toothpick to take out the gel colour
  • some    food grade alcohol
  • some    gel colour Sugarflairs autumn leaf or Wiltons Ivory

How to do it step by step:

  1. The cakes:
    Bake your cakes and let them cool down completely. I picked my “Perfect Vanilla Cake” for that cake in size 9″ cake pans. (I promise to write a tutorial for my Vanilla cake soon! Just use your own vanilla cake recipe this time or use my Simple white cake!)
    I baked my cakes 1 day in advance  and let them cool down completely and covered them with a light wet towel over night so that they stay spongy.
  2. Slicing the layers:
    You have 6 cakes and those are your 6 layers of cake. You can use all 6 but I used only 5 layers because it looked better. In my opinion 6 layers would be an unrealistic high stack of pancakes and I thought the proportion looked better with only 5 layers but you can do as you like. The one layer I had as a leftover I gave to my brother shaped in little tractors as a cute little birthday cake. He loved it very much!
  3. The Vanilla Mascarpone Cream:
    Make the Vanilla Mascarpone Cream after you baked and sliced your cake. You can find a tutorial for the Cream here.
  4. Arranging the cake.
    Take the cakeboard and put a small amount of jam in the middle to make the first layer stick to the board. Put the first layer on the board and gently press it on, then put some of the cream, about 3-4 Tbsp into a piping bag and pipe a ring at the outer rim of the layer as a barrier for the jam. After the ring is done spread 1-2 Tbsps jam in the middle till you reach the ring of Vanilla Cream to keep the cake moist and give it a bit of a strawberry taste. After spreading the jam take 2-3 Tbsp of your Vanilla Cream and spread it out on the jam layer. At the end you can unite the ring of Vanilla Cream with the layer you are spreading out to get a firm and flat surface of Cream After you’re done with the Vanilla Cream you put the next layer of cake on the cake. Then again pipe a ring of cream, spread jam and then spread cream on the cake and the next layer of cake.
    Do that till you don’t have any cake layers left but don’t cover the last layer of cake like the others.
    Before you cover the cake with a crumb coat place it on a bigger cake plate or a bigger cake board so there will be enough space for the pancake rings around the cake.
    The last is a bit special as the fondant doesn’t like the fruit acid in the jam so please cover the last layer and the side of the cake just with Vanilla Mascarpone Cream! After covering and crumb coat of the whole cake is done put it in the fridge to dry for approx. 1 hour.palatschinken2
  5. Create the colour for the side of the pancakes that hit the pan:
    Take the autumn leaf or ivory gel colour, little glass and the food grade alcohol and the paintbrush. Prepare it all but don’t mix it right away as you’ll need just a small amount of colour for each layer and it will dry too fast. I recommend that you mix the gel colour and the alcohol extra for each layer of pancakes.
  6. Covering the cake:
    My cake was about 5inch tall so normally I would used approx. 900g of fondant but you won’t need to cover the cake this time at once but in layers around the cake. So I had 14 packs of white chocolate flavoured fondant – as you know I tend to buy more just in case! 😉
    So take one pack of 250g knead it well and roll it into a big sausage. You have to measure the perimeter around your cake so that you know how long you have to roll out the fondant band. As you have the sausage now approx. ¾ of the measurement of the perimeter of the cake (mine was about 17inch long and 1inch thick), take a rolling pin and flatten that sausage to a long band with about 1inch broad (my band was about 27inch long). After that take your fondant knife and divide it by length so you get 2 bands of fondant with one sharp edge and one soft and round edge.
    Take one of  the bands and press the sharp edge against the cake and make sure that it lays flat on the second cake board and stick to the cake and doesn’t fall off. It doesn’t have to be perfect as pancakes are not perfect round or the same thickness everywhere. It’s ok if it’s thinner or thicker at some point it looks more realistic. You will agree with me when your cake is finished!
    Take your  colour, mix it with alcohol to a light brown and paint the inner, upper surface of the lowest pancake with a paintbrush as you can see in the picture. Again this doesn’t have to be perfect painted and even there are little gaps or cracks on the edges of the fondant rings it doesn’t matter quite the contrary it looks like a real pancake in the end! Trust me and yourself, you will see what I mean when the cake is finished! …and to give you even more self-confidence I was worried too and thought “Does this really look like pancakes?” after the fist few rings! 🙂 So be brave, trust yourself and go on and build a stack of pancakes!
    After you painted the first layer of pancake, take the second band and wrap it around the cake like the first, with the sharp edge on the inner side and the round on the outside. Paint it with the light brown. Maybe you were able to cut a third band or you can knead the rest of the leftover fondant to another band. If you have a third band then wrap it around your cake and paint it.palatschinken4.jpgDo it like that till you reach the upper edge of the cake.
    Be patient it will take while but it will be worth it! 😉
    For the last pancake take about 500g of fondant, knead it well and roll it to a ball. Then flatten the ball and roll it out to a disc about a quarter inch thick. Roll it to a diameter of about 9.5inch so you have a rim that’s cover the last band of your pancake stack and the middle of your cake. For the measuring you can use your 9inch cake pan and cut it out in a pancake shape or a measuring tape.
    Take a look at the pictures below and you will see what I mean.palatschinken5 palatschinken6
    You can also add some glitter to the last Pancake so it will sparkle when you present the cake to your guests. That gives the cake a very glamorous touch and looks amazing!
    You can decorate it with fresh berries and also with some small bits of real butter (or you create the butter with fondant).
    If you want to pour syrup over the cake do that right before you serve the cake!

Done! There you go a stack of Pancakes cake!

Have fun to create your own Pancake Cake and if you have any questions don’t hesitate to ask!

This cake was inspired by my cake hero - Yolanda Gampp!

A Beer Glass Cake

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What you need:

(as I did it with chocolate cake in this tutorial I needed the following but you can do it with every cake and frosting combination you like!)

  • 3            6inch (15,3cm) cakes approx. 1,5-2inch high each
  • 1            glass of apricot jam (you won’t need the whole glass!)
  • ~600g  Chocolate Ganache
  • ~10-15 marshmallows
  • some    water
  • ~800g  yellow ready to roll fondant
  • ~400g  white ready to roll fondant
  • ~50g     white flower paste for the handle
  • 1            8inch cakeboard/cakecard
  • 1            sharp knife
  • 1            jam knife
  • 1            palette knife for the Ganache
  • 1            small round cookie cutter (about 1inch diameter)
  • 2           toothpicks or other wooden sticks for the handle
  • 1           8inch cake pan
  • 1           paintbrush (a new one or one you only use for food!)
  • some   golden edible paint (optional)
  • some   glitter for the foam (optional)

How to do it step by step:

  1. The Chocolate Ganache:
    Make the Chocolate Ganache on the day before you want to arrange the cake. (you can find the tutorial for my “Perfect Chocolate  Ganache” here!)
  2. The cakes:
    Bake your cakes and let them cool down completely. I picked my “Perfect Chocolate sponge cake” for that cake in size 6″ cake pans. (You can find the recipe for the cake here)
    I baked my cakes 3 days in advance  and put them in the freezer. On the day I wanted to arrange the cake I took them out in the morning so they were cool and ready to use in the evening when I wanted to arrange the beer glass cake. You can take them out in the evening on the day before and let them defrost over night if you need them in the morning.
  3. Slicing the layers:
    Take each of the 3 cakes and slice it into two layers. Now you have 6 layers of cake. You can use all 6 but I used only 5 layers because it looked better. In my opinion 6 layers would be an unrealistic high beer glass and I thought the proportion looked better with only 5 layers but you can do as you like. The one layer I had as a leftover I gave it to my niece and sister-in-law and the were very happy and enjoyed the little cake very much! 🙂
  4. Arranging the cake.
    Take the cakeboard and put a small amount of Ganache in the middle to make the first layer stick to the board. Put the first layer on the board and gently press it on, then 1 Tbsp jam on top and spread it out as a thin layer on the cake to keep the cake moist. After spreading the jam take 2-3 Tbsp Chocolate Ganache and spread it out on the jam layer. After you’re done with the chocolate you put the next layer of cake on the cake. Then again jam and Chocolate Ganache and the next layer of cake.
    Do that till you don’t have any cake layers left but don’t cover the last layer of cake like the others.
    The last is a bit special as the fondant doesn’t like the fruit acid in the jam so please cover the last layer and the side of the cake just with Chocolate Ganache! After covering and crumbcoat of the whole cake is done put it in the fridge to dry for approx. 1 hour.
    beer8
  5. Create the handle for the beer glass:
    Take the 50g of flower paste and knead it to a nice texture so you can form it. Roll it to a ball shape and then roll it to a sausage shape. Take the sausage to your cake and try the length. Cut it to the right length and put a toothpick or wooden stick into each end of the handle so you can easily stick it into your cake at the end as the finishing task. Set it aside and let it dry.
  6. Covering the cake:
    My cake was about 5inch tall so I used approx. 900g of yellow fondant but it was a bit too much this is why I just gave you 800g in the “what you need” section. I tend to roll out too much fondant than I actually need just to be sure! 😉
    So take your experience and take the amount you think is good for a 5inch tall and 6inch diameter cake and cover the cake as you use to do.
  7. Imprint outlines of the glass:
    After covering is finished and you smoothed your fondant use the small, round cookie cutter to imprint a half circle about 50mm afar from the top and bottom. When you finished the round around the whole cake, take a fondant knife and draw lines between the ends of the circles on the top and at the bottom like you see in the picture.
    beer7
  8. Arranging the marshmallows:
    Now the fun part begins! 🙂 arrange about 10 marshmallows on top of the covered cake and glue them with some water.
  9. White fondant foam cover:
    Then take the white fondant and roll it out into a circle with approx. 12inch diameter but not less than 10inch otherwise you won’t be able to cover the marshmallows and let some foam drip down the glass. When you have the circle put the 8inch cake pan in the middle of the fondant and cut out a blot like looking piece.
    Take the piece and cover the cake and the marshmallows and allow the fondant to set on the side. If you are happy with the shape of the foam push it down gently so it will cover the shape of the marshmallows on the top of the cake and glue the edges of the dripping foam with water on the side of the cake to the yellow fondant so that it looks like 3D foam like you can see it in the pictures.
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  10. Finishing the Beer Glass Cake:
    When you are happy with the white foam you can start with the finish.
    Take the handle and push it into the cake on a spot where you think the handle looks good. You can also cover a mistake or a little crack with it! 😉
    Then take a paintbrush and paint a little line on the inside of each curve you carved earlier on the top and the bottom of the glass for a nice finish.
    You can also add some glitter to the foam so it will sparkle when you present the cake to your guests. That gives the cake a very glamorous touch and looks amazing!

Done! 🙂 There you go a Beer Glass Cake!

Have fun to create your own Beer Glass Cake and if you have any questions don’t hesitate to ask!

 

Mini Cheesecakes NY Style

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Finally a new cake tutorial because of massive request on facebook!

Here we go! 🙂

Let’s start with what you need:

120g  Graham crackers
50g   unsalted butter
400g Cream cheese
100g Sugar
200g Sour Cream
100g Chocolatchips (optional)
2        Eggs
1         Tbsp Vanilla extract (or more if you like the taste of vanilla)
Lemonzests
1 muffinpan for 12 muffins and paper
1 glass

Methode:

Preheat oven to 150°C!

1. Shred the crackers with rolling pin in a plastic bag or in a blender.

 


2. Combine the crackers and melted butter in a bowl with a mixer till the texture is similar  to wet sand.

3. Line a muffin pan with muffin papers and put 1 Tbsp of the “wet sand” in each paper.

4. Take a round glass and press it so you get a flat bottom.

 


5. To make the filling combine cream cheese, eggs, sour cream, sugar, vanilla extract and if you like the lemon zests in the stand mixer with the paddle attachment so no air gets into the filling. If you want you can add chocolatechips to the filling add the chocolatechips and mix it a few seconds to get them even into the filling.

6. with an ice creme scoop put one scoop in each paper if you don’t have a scoop use a Tbsp to fill the cups. Cups should be filled almost all the way to the top of the paper.

 


7. Put the cheesecakes in the oven at 150°C for about 20-23min.

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8. They will still jiggle a bit when you take them out but will fully set when they cool down. When they start cracking take them out otherwise they will over cook!

9. Allow them to cool down completely in the pan and put them in the fridge afterwards.

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You can store them for 2-3 days in advance in the fridge before you decorate them with fruitsauce, jam, marmelade or just fresh berries.

I decorated one half of mine with a raspberry sauce made of deepfrozen raspberries (just pureed berries) and fresh raspberries and the other half with berrymix-jam made by my mum and also fresh raspberries.

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Instead of the graham crackers you can also use Oreos or “Butterkekse”(like shortbread) or ladyfingers.

Have fun to create your own mini cheesecakes and if you have any questions don’t hesitate to ask!

Chess board cake

The next cake I want to show you is a nice birthday cake with a chess board on the inside.
Let’s start with the inside!
As usual start with the white dough and divide it into two parts.
Dye it as you like – the classic is one white and one brown but I like my new gel food colours so much so I dyed one part light blue and one red.

Grease and flour your cake pan and put the dough in it and put it into your oven for about 20min at 180°C!
(again use a stick to see if it’r ready after 20min!)

Whilst the cakes are in the oven you can make the creamcheese icing.

After 20min take the cakes out of the oven and they should look like that:

Slice the cakes into layers.

Now you have four layers, two blue and two red layers.
Next step is to cut out the circles you need for the chess board pattern. If you have round cookie cutters you can use a big and a small one. I just had a small round cookie cutter so for the bigger circle I used a little plastic bowl.
Cut out 3 rings out of each layer like this:

 

Now you put the cake together:

 

Take your cake board and place the first large red ring on it, then take one middle blue ring and put it into the red ring and last step is to put the small red disc in the hole in the middle of the first layer. Cover it with jam or cream.

Next step is the opposite, so take one large blue ring and put it on the cake, then one middle red ring inside and one little blue disc in the center. Cover it with jam or cream.

Then you go on with the second large red ring, middle blue and small red disc. And as you might know by now cover it with jam or cream, grab the last large blue ring, middle red ring and small blue disc.

Now the cake has reached his end. Cover the whole cake with jam or cream as always and let it dry for 5-10min for the fondant cover.

 

Cover it with fondant and do some decoration as the finishing touch.

 This is what the cake looked like on the outside without the finished touch and the bow.

 And this is how it looked on the inside:

Done! There you go a stack of Chessboard cake!

Have fun to create your own Chessboard Cake and if you have any questions don’t hesitate to ask!

 

Football theme cake

My next cake was for a small football party for the Champions League Final FC Bayern vs. Borussia Dortmund.

I decided for FC Bayern so I needed a blue-red-white cake this time and this time I used gel food colour and you will see the different between that red and blue and the first cake with the liquid food colour!

Let’s start with the white dough and divide it into two parts.
Take your food colour and take just a little bit of the colour and stir it into the white dough.
Look at those colours!!! Now that is really red and blue!!! 🙂

Grease and flour your cake pan and put the dough in it and put it into your oven for about 20min at 180°C! 
(again use a stick to see if it’r ready after 20min!)
Whilst the cakes are in the oven you can make the creamcheese icing.
 After 20min take the cakes out of the oven and they should look like that:
 and then slice the cakes into layers like that:
Isn’t it cool? for my cake I made a third one for the white layer. I used just the half of the dough to get two layers of the white cake.

so if you have all your 6 slices you can start to put the cake together.

 cover the cake with jam or cream as always and let it dry for 5-10min for the fondant cover.

Now it’s time for the final touch to get a football cake:

Take a little bit (about 50g or a hand full) of green fondant and roll it out to 3-4mm hight put your cakepan on it and cut out the circle of it so you can cover the top of your cake. (as I didn’t know that I will create a blog back then I forgot to take pictures of that. I’m sorry! but I hope it is clear what I mean and you will see it in the picture of the finised cake!)
Put that green fondant disc on a baking paper and try not to destroy the round shape! (mine looked like an egg when I sat it on the paper but it doesn’t matter if it does look like that you can bring it to the right shape again when you put it on to your cake, don’t worry!)
Take your green football flield and put a little bit of water on the downside of it so it will stick on the cake and doesn’t fall off. Put the water in the middle of it so you can correct the shape of the disc when placed on the cake and if your field is in the right position and shape on the cake lift the outer rim of it slightly and sweep it with a little bit of water so that the outer rim of it will stick on the cake as well.
After the football field is placed on the top of your cake you have to do the final step! The outlines of the field. 
Take your icing bag or ready-to-use icing in a tube and draw the lines with white sugar icing and write what you want to say. I just wrote the two teams of that evening in the middle of the football field.
Tata!! And this is what it looked like, my first theme cake – a football cake!

and this is how it looked on the inside! 
…and I got it right! FCB won the game! 🙂

Have fun to create your own football cake and if you have any questions don’t hesitated to ask!

A funny colourful layer cake

The second cake was a gift for a dear friend who is very funny and enjoys life so it had to be a colourful cake and I decided to take the parts I had to cut away from the USA cake. So I recycled some parts but you can do any colour you want! 😉 no limits!
So that means that I had some parts of the cake already and I decided that I need some green in that cake so I dyed a whole part of dough green. (again as it was the same day as my first cake I used liquid food colour and I just got light mint green instead of a bright gras green :/)
Please use gel food colour to get better colours of your cakes!
Grease and flour your cake pan and put the dough in it and put it into your oven for about 20min at 180°C! 
(again use a stick to see if it’r ready after 20min!)

 Look at the lovely “leftovers” in the background…( and the perfect in level green cake! how gorgeous!) I had to use them so it was great that I had to do 2 cakes on one day! 😉

So now it’s time for your creativity and to put the cake together! 

First you have to slice the green cake to layers with a cake slicer like that:

next step: 
take your cake board or plate and put the first layer on it. 
Cover it with jam or cream and put the next one on and do that till you have no layers left.

Cover the cake with jam or cream, let it dry for about 5-10min and cover it with fondant.
Mine looked like that:

Have fun to create your own colourful layer cake and if you have any questions don’t hesitated to ask!

The first cake – USA Flag cake tutorial

I wanted to do a real cool cake and because it was a birthday cake for a friend who moved to America to work there as a doctor and I wanted to give her cake with a USA flag on each slide.
Again I searched the internet and found out how to do it and here I will show you how to make it!

For all cakes I use a 8″/20cm baking pan.
but you can use smaller pans too!

    1. make a dough for a normal white/yellow cake. (you can find the recipe in the section for recipes!)
      You need 3 different cakes because you need 1 red, 1 blue and 1 white.
      I made one full dough and one half.
      divide the first full dough into two portions with approximately the same weight in two bowls.

    2.  Put one half into your baking pan and put it into oven at 180°C for approx. 20min. Use butter and flour or baking spray for the pan and wrap it with a wet towel so it will come up flat and will not break in the middle. I didn’t do it at my first tow cakes but trust me, it works very good and the cake comes up flat! (see my other post about that how to do it with some old towels!)
      After about 18min use a stick to see if it’s ready.

    3. For the second half use the red food colour and dye the dough to a nice red. – I used liquid food colour here at my first cake and it turned out awful because I got not a red cake but a pink one :/ so please use gel food colour to dye the dough to a very good red. You will see the difference between this “red” cake and my third cake where I used gel food colour!
      put it in the buttered pan and bake it for 20min again.

      After that you got 2 cakes both approx. 2,5cm high. One red and one white.
      If your red cake is too thin for 3 slices, each 1cm high, then you have to make a second red one but you can take the other half of the dough you mix for the third cake which will be the blue part of the flag.

    4. So the next step will be the blue cake. When you have your dough mixed divide it into two parts again and take your blue food colour to dye one part blue. then put it into the oven and bake it for 20min. If you need to do the same precudre with the other part with red.
      So now you have your 3 cakes. Red, blue and white.
    5. Slice each cake into 3 horizonal slices with a cake slicer or a long knife.
      It will look like that.
    6.  Then you need to put one white and one red on each other (I used the top pieces of the cakes for this) to cut out a smaller round piece. Use a the cap of a jam cup for example or a small plate to get the right size of the inner part of the cake. Cut out the cylinder. (you can put a second white on top of the small red-white slice too,I did because the blue part was higher than those two layers.) The picture will show you how:
      put that aside and do the same with the blue cake.
      now you have the upper part of the USA flag:

      the blue ring for the blue square and the white-red-white cylinder for the right upper side of the flag.

      Now it’s time to put the cake together! 🙂

      Take your cake board or plate and place the first red slice on it. Cover it with jam or icing cream and put the first white on top of it, cover it with jam or icing cream and go on with the other slices of your cake.
      It will look something like this:

      do that till you can put the blue ring on top of your cake. that should look like this:

As you can see in the picture cover the small slices with jam or cream and put it into the hole of your flag-cake and cover the entire cake with jam or cream on the outside! (warm up the jam a bit so it will become a bit liquid, cover the cake and let it dry for about 5-10min. this is important for the fondant cover later!)

 After covering the cake with jam/cream cover it with fondant and decorate it.
(I will post an extra description for my experience with covering cakes with fondant!)
mine looked like this on the outside:
AND…. tata… this is how it looked on the inside:
Isn’t it cool? 🙂
Have fun to create your own USA-flag-cake and if you have any questions don’t hesitated to ask!