A Perfect Pantry

Ingredients

Caramel sauce

• 6 cups caster sugar
• 1 cup water
• 600ml fresh cream

Buttercream icing

• 3 cups caramel sauce
• 9 cups icing sugar
• 3 cups unsalted butter

Cake

• 1 cup cocoa powder
• 1 cup boiling water
• 3 cups cake flour
• 1 tsp. bi-carbonate soda
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1 tsp. salt
• 320g unsalted butter
• 440g caster sugar
• 4 eggs
• 4 tsp. vanilla paste
• 1 cup fresh ricotta

Directions

To make the caramel

1. Place the sugar and water into a pot and stir to combine the sugar and water, brush the side down with a wet pastry brush to avoid sugar crystals building up.
2. Boil on a medium to high heat until a light golden colour is reached and then working safely and quickly take off the heat and add the cream and make small circles with the pot slightly to combine the caramel and cream. Strain through a sieve if required and let cool.

To make the cake

1. Pre-heat the oven to 170°C
2. Line 3 x 20cm cake tins with baking paper.
3. In a large bowl, sift together the cake flour, bi-carb, baking powder, ground cinnamon and salt.
4. Place the butter into a pot until melted, be sure the heat is low and add the sugar and stir to dissolve. Let cool slightly and then put into KAMBROOK bench mixer bowl with the beater attachment and beat for 5 minutes or until cool.
5. Add the eggs one at a time, beating well between additions.
6. Place the cocoa powder and the boiling water together and stir until completely lump free and then add to the butter, sugar and egg mixture, beat on low until well combined.
7. Fold in the dry ingredients and ricotta alternately.
8. Measure and divide the cake batter between the 3 cake tins. Let rest.
9. Cook in the oven for 25’00”or until cooked. Let cool before using the buttercream between the layers.

To make the buttercream

1. Using only a third of the buttercream ingredients (1 cup caramel sauce, 1 cup unsalted butter and 3 cups icing sugar) – put these ingredients into your KAMBROOK bench mixer bowl with the beater attachment and beat until light and creamy, stopping the mixer and scraping the bowl down as required.
2. Measure the buttercream into equal amounts and use 2 parts for between the cakes and the third amount for the crumb layer once the cakes are assembled.
3. Let the crumb layer set in the fridge.
4. Using the remainder of the buttercream ingredients, make the buttercream for the scales by adding black food colouring until the desired grey colour is reached.
5. On 3 different side plates, place red, green and blue food colouring gel
6. On another 3 different side plates, place some food grade glitter in silver, pearl and red.
7. Place the buttercream into a piping bag fitted with a medium round nozzle.
8. Starting with the cake sides and finishing with the cake top. Pipe a few dots close together and then using a teaspoon dip the back of the teaspoon into the food gel and then sprinkle a little glitter, then push and drag the back of the teaspoon onto the piped icing dots. Continue until the cake is covered. It is easier if you pipe the dot and push with the food gel on it before moving onto the next dot (scale).
9. Serve

 

 

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Hand Mixer