Cake decorating questions.

[~Kim~]

Cheers Sequoia I'll have a look.

KR - yes, I mean the stuff you roll out. I was thinking along the lines of mud cake as DH doesn't 'do' fruitcake and I don't really have the time to make fruitcake either.

[KatieRabbit]

The mud cake recipe I use can be made 14 days ahead and stored. You could ice it with the rolled icing a couple of days beforehand. Are you making all 3 cakes mud with rolled icing?

[~Kim~]

yep....you don't have a foolproof mudcake recipe do you?
Cool, as long as I could make them the week preceeding...that would work out well.

[{sarah}]

Kim, talk to Kitten2B, she can give you lots of info.

[KatieRabbit]

I have made this one a number of times and really does taste fudgier after about a week. I have used both the ganache on it and rolled icing and also made a milk choc version. I make this amount in a 23cm round cake pan. To store, wrap in two layers of plastic bags when cool and place in airtight container if you have one this size or tie the bags really tightly. I have used this for a 21st cake and also an 18th.

White Chocolate Fudge Cake – Taste.com.au
(Best prepared a week before serving)
400g butter, chopped
500g white chocolate (Cadbury Dream), chopped
2 cups caster sugar
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups plain flour, sifted
2 cups self-raising flour, sifted

White chocolate ganache
600g white chocolate, chopped
3/4 cup thickened cream

Preheat oven to 150?C. Grease and line an 8.5cm deep, 22.5cm square cake pan.

Combine butter, chocolate and 400ml water in a large heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until smooth.

Add caster sugar and vanilla to chocolate mixture. Stir to combine. Add egg. Mix well. Sift flours together over chocolate mixture. Stir until well combined.

Pour mixture into prepared pan. Bake for 1 hour 50 minutes to 2 hours or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in pan. Carefully turn cake out. Wrap in plastic wrap, then in foil. Store in an airtight container at room temperature for 5 to 14 days.

Make white chocolate ganache: One day before serving, combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Refrigerate for 1 hour, stirring occasionally with a metal spoon, or until thickened to a spreadable consistency.
Using a serrated knife, cut cake in half. Place base on serving platter. Spread one-third of ganache over base. Sandwich together with cake top. Spread remaining ganache over top and sides of cake. Set aside for 24 hours to set. Decorate with fresh roses. To serve, cut cake with a warm knife to prevent ganache from cracking.
Variation: You can halve the ingredients and bake in a 6cm deep, 20cm round (base) cake pan at 160?C for 55 to 60 minutes. Alternatively, you can double the ingredients and bake in a 7.5cm deep, 30cm square (base) at 160?C oven for 2 1/2 to 3 hours.

[~Kim~]

Thanks KR!

Cheers Sarah, will do

[~Kim~]

well if the batter is anything to go by...hhmmmhmmm! THanks KR, think that one's a winner.