Hand Painted Cake
Hand Painted Cake is a delicious layered cake made with chocolate cake as base. Soaked in simple sugar syrup and frosted with whipped cream. It is then hand painted on top. The trick for hand-painting is to chill the cake perfectly. Read on to know more.
After joining a group of very talented and active home baker entrepreneurs I am learning and soaking in so many techniques, baking gyan, flavours and trends etc.
Most of them I feel too scared to attempt but some I do experiment in my own style. One such is painting on the cake. I was so reluctant to do it for the simple reason that I don’t have any confidence in my designing and painting efforts.
Kids came to my rescue and painted on the cake with lot of love, tears and some mess along with hooting from the little one (Do watch the video). I could have corrected the imperfections on Photoshop but I didn’t want to. They were a part of labour of love by the kids.
Painting was a novel experience and one I would love to explore more, it is neither as difficult as it seems nor as easy as I would want it to be. Best would have been outlining the design with black ganache and giving more uniform effect.
The pressure of the brush or whatever you use need to be very mild. For best effect, cover the cake with fondant before painting but since I don’t like fondant, I painted directly on whipped cream.
Also I feel using runny paints would work better in spreading it. This I need to explore more before guiding you guys. However, you do need to mix vodka to a paint to get the spreading consistency like we do for our water colours or oil paints.
For people looking for non-alcoholic option, I saw some videos online suggesting to use water to dilute. However, I feel it may work for buttercream but may be not for whipped cream. Will discuss more when I have learnt more.
Oh and BTW, you get separate edible painting colours in bake supply store easily,
but you can use any gel based or powder colour. I don’t use water-based colour so no idea if they would work or no.
I kept the recipe of cake simple using only ganache to fill the cake and
soaked the layers in little bit of sugar syrup.
You can make a full recipe cake and then slice into three layers
but I am not very neat with slicing, hence cut-down the recipe to make 3 separate layers.
Alternatively you can bake 3 layers in a big oven together but I don’t have that too.
The cake is moist, perfect sweetness and rich to bite into. This is a crowd-pleaser if you are looking for a party. The flavours matures well if you allow the cake to set overnight in refrigerator.
Old Fashioned Chocolate Cake
|1||cup of all purpose flour (maida)|
|½||cup and 1 tablespoon of granulated sugar (chini)|
|⅛||cup and 1 teaspoon of unsweetened cocoa powder|
|¼||heaped teaspoon of baking soda|
|¼||teaspoon of salt (namak)|
|⅔||cup of hot water|
|4||tablespoons of vegetable oil|
|2||teaspoons of white vinegar|
|1||teaspoon of instant coffee granules|
|1||teaspoon of vanilla extract|
|2||tablespoons of whiskey (optional)|
|sugar syrup for soaking|
|1.||Pre-heat oven to 180 C. Line the bottom of one 8 inch pan.|
|2.||Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use a mixer as it will not aerate the dry flours.|
|3.||Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.|
|4.||Mix the wet ingredients into the dry ingredients and whisk them till they are just combined. Do not overmix. A smooth batter is not necessary, few lumps in it are fine. If you are adding any liquor, then add it now.|
|5.||Pour batter into the prepared pan. Gently tap the pan so air bubbles are removed and batter spreads evenly.|
|6.||Bake for 20-25 mins in the preheated oven. After about 18-20 minutes, insert a tooth pick towards the side of the pan. If it comes out clean, then cake is done.|
|7.||Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack. Leave it upside down to cool, it helps in flattening any dome shape. I baked three layers by baking this recipe three times separately. And then froze the layers wrapped in cling film. Continue with assembling and frosting the cake.|
Old fashioned chocolate cake is perfect as a moist base for frosting and layering cakes.
Using coffee is optional.