The end of winter is now in sight which makes me very happy. As exciting as falling snow is, grey sludge the next day is not fun! These dark days have me longing for sunshine and anything bright and happy.
This post is mostly about how I decorated this cake and what I learnt, with the recipe thrown in at the end.
I decided I wanted a sunny buzzy bee theme for this cake. I made oval macarons which I filled with the same filling as the cake and then used edible marker to decorate the shells. I used 2 almond slithers for the wings which were just pushed into the filling.
I made 300g of American buttercream to crumb coat the cake and then covered the cake in yellow Candymelts to look like honey comb. I did this using a clean piece of bubbles wrap.
It’s the first time I’ve used the bubble wrap method and here’s what I learnt.
I think the outcome would look more natural if the bubble wrap was cut on the diagonal instead of straight. I will do this again as I love the outcome but I’d definitely cut the bubble wrap differently.
When measuring how much you need to go on your cake add at least 2 cm extra as once the candy melts are spread into the wrap it will not fit exactly.
Cut the bubble wrap about 3 cm taller than your cake, this way you have some bubble wrap to hold which doesn’t have chocolate on. I think the wrapping looks best a little taller than your cake too.
Candymelts set quickly so you will need to work quickly. Follow the instructions on the bag to melt the whole bag. Your cake will have been in the fridge setting your crumb coat and while it is still very cold wrap your cake. I laid the bubble wrap in line with the edge of the table I was working on. Spread the melted Candymelts evenly on top and lay your cake on its side with the base of the cake lining up with the edge of the bubble wrap. Start at one end of the bubble wrap and roll the cake with the already attached bubble wrap along the length the the bubble wrap covering your cake. Stand it up and leave it for a few mins before peeling the bubble wrap off carefully.
Passion Fruit Chiffon Cake
220g plain flour
175g caster sugar
1,5tsp baking powder
60ml sunflower oil
3 large eggs
1 lemon zested
100ml unsweetened passion fruit juice
1/4 tsp cream of tartar
Preheat the oven to 165°C.
Line the bottom of 2 x 5″ tins with a circle of baking paper.
Sift together the dry ingredients and mix with a whisk to ensure evenly distributed.
Make a well in the middle and add oil, egg yolks, lemon zest and passion fruit juice. Mix until smooth.
In a clean bowl beat egg whites and cream of tartar until stiff peaks form.
Fold yolk mixture into beaten egg whites 1/4 at a time until just mixed.
Gently pour batter equally into the two prepared tins.
Bake for 30-35 mins until the top springs back when lightly pressed.
Remove from the oven and allow to cool for about 10 mins before removing from the tins.
Passion Fruit filling
1/2 cup passion fruit purée
2 TBS heavy cream
85g white chocolate chips
2 TBS caster sugar
In a small saucepan whisk sugar and cornflour.
Add the passion fruit purée & cream and whisk together.
Bring to the boil while whisking continuously, turn the heat down to medium and continue whisking until thick, about 4 mins.
Remove from the heat & whisk in white chocolate chips until melted. Let cool slightly and whisk in butter.
Allow to cool completely before filling your cake. This could be made the day before and kept in the fridge over night.
Wow, this has turned into a very long blog post, if you lasted to the end and could make sense of my descriptions, congratulations! I hope you found it useful.