DEAD LAND CAKE
DEAD LAND CAKE
INGREDIENTS
| 1 | Rich'n Smooth™ Tropic |
|---|---|
| 2 | Rich'n Smooth™ Chocolate |
| 3 | Chocolate sponge or mud cake |
| 4 | Charcoal/ black gel food colouring |
| 5 | Halloween sprinkle |
| 6 | Large round tip /small round tip / M1 star tip |
| 7A | Dark ganache recipe: Rich'n Smooth™ Tropic 500 g |
| 7B | Dark ganache recipe: Dark chocolate compound 400 g |
Directions
| DARK GANACHE - MICROWAVE METHOD | |
| 1 | Pour Rich'n Smooth™ Tropic in a microwaveable bowl and heat to 40 degrees Celsius. |
| 2 | Add chocolate compound and microwave the mix until it is melted. |
| 3 | Blend gently to get a nice and smooth ganache. |
| DARK GANACHE - BAIN MARIE METHOD | |
| 1 | Place both ingredients into a metal bowl. |
| 2 | Place it on top of a boiling water pot and let the ingredients dissolve together until you have a smooth and shiny chocolate emulsion. |
| 3 | Blend gently to get a nice and smooth ganache. |
| DARK GANACHE - TIPS | |
| *You can add more or less chocolate depending on your application. | |
| *This recipe ratio is suitable for piping and covering cakes without heating it up too much. | |
| *There is no need to boil Rich'n Smooth™ Tropic prior to adding the chocolate. | |
| DEAD LAND CAKE - DECOR INSTRUCTIONS | |
| 1 | Ice the cake with Rich'n Smooth™ Chocolate. |
| 2 | Let the dark Ganache cool down to 30-35 degrees Celsius before pouring on top of the cake. |
| 3 | Fill dark ganache in piping bag, gently squeeze the ganache onto the very edge of the cake. As you do this, nudge it gently over the sides. |
| 4 | After working your way around the cake, fill in the centre and smooth out to the edges with a palette knife. |
| 5 | Leave it set for 15-20 minutes at room temperature (keeping it in the chiller may take shorter time). |
| 6 | Use a large round tip with Rich’n Smooth™ Tropic to pipe ghost shape. Colour Rich’n Smooth™ Tropic with black / charcoal gel for eyes. |
| 7 | Pipe some dollops on top M1 star tip. |
| 8 | Decorate with some Halloween sprinkles. |
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