giant cake

MRI Scanner Cake 2013

MRI Scanner Cake 2013

In which I bake another, more ambitious, MRI scanner cake...

The ISBE annual BBQ was on Friday so I had to once again attempt to bake an MRI scanner cake. I decided to go for a more realistic one than previously.

The basic cake is made using Delia's All-in-one Sponge recipe and then things get a little crazy as I make 4 of them.

Cherbluple Cake

Cherbluple Cake

In which I make my own take on the Turducken of desserts...

So for those of you that aren't aware a Turducken is a duck-inside-a-chicken-inside-a-turkey. Otherwise known as meatception! Following along this line of crazy ridiculous food Charles Phoenix invented the Cherpumple cake which is three different pies (cherry, pumpkin and apple) baked inside three different cakes (yellow, white, spiced). I decided to make my take on this crazy dessert as my final CAOS cake before stepping down as Social Sec. I didn't have access to pumpkin so I decided to make a Cherbluple - cherry, blueberry and apple pies baked into a chocolate sponge, a plain sponge and a spiced sponge.

Bruce Bogtrotter's Cake

In which I make a ridonculously chocolaty cake from a possibly recognisable children's book...

I'm sure many of you will have read/seen Matilda by Roald Dahl. There is a famous scene in which Bruce Bogtrotter having stolen some of the Trunchbull's personal cake is forced to eat an entire chocolate cake.

Luckily Gary Rhodes (you know that TV chef you haven't seen in a while) wrote a recipe book called Roald Dahl's Revolting Recipes which tells you how to bake a slightly smaller version of the cake.*

*The cake in the book is "fully eighteen inches in diameter". The original recipe makes a 9" cake so I doubled the ingredients and made it twice as high!

Ingredients

  • 450g plain dark chocolate
  • 350g butter
  • 450g caster sugar
  • 120g self raising flour
  • 12 eggs (separated)

Icing

  • 450g plain dark chocolate
  • 450ml double cream
Chocolate!

Recipe

Mixing choc and butter

  • Melt the chocolate and butter together.
  • Allow to cool (so it doesn't cook the eggs).
  • Mix in sugar, flour and egg yolks.

Stiff peaks in the egg whites

  • Whisk the egg whites until stiff peaks are formed.

Mixing the eggs into the chocolate


  • Fold half of the egg whites into the chocolate mixture.
  • Fold in the other half until just combined.
  • Grease two 9-inch (21 cm) cake tins.
  • Bake at 150°C for 35-45 minutes (keep checking with a knife and don't burn it!)
  • Leave to cool on a rack while you make the icing.
  • To make the icing simply melt the chocolate into the cream over a low heat.
  • Leave the icing to cool (~2 hours unless you speed it up in a fridge)
  • Ice the cake (you should have around half an inch of coverage all over)
  • Serve
Bruce Bogtrotter's Cake

Tom Out!

P.S. Pudding party pics to follow!

Giant Party Ring

Giant party rings! This week in metric!

Ingredients

  • 90g butter
  • 200g self raising flour
  • 100g caster sugar*
  • 1 medium egg
  • ½ tsp vanilla essence
  • approx. 150g icing sugar
  • food colourings of your choice

*I used brown sugar because it was all I had and that worked pretty well :)

How-to

  1. Cream butter and sugar together.
  2. Add egg and vanilla essence.
  3. Mix thoroughly.
  4. Sieve flour into mixture.
  5. Mix thoroughly.
  6. Add flour if dough is too sticky.
  7. Wrap dough in foil and leave in fridge for an hour.
  8. Preheat oven to ~ 180°C
  9. Roll dough out into a large round shape (pizza trays are a good size guide).
  10. Cut a hexagonal hole out of the centre (yes, hexagonal!).
  11. Use any spare dough to make smaller and smaller party rings.
  12. Bake for ~ 30 mins.
  13. Leave to cool

Icing:

  1. Sieve icing sugar into bowl.
  2. Add food colouring.
  3. Add a small amount of water (be very careful or you're going to need a whole kilo of icing sugar to make it less runny!)
  4. Mix thoroughly.
  5. Use the back of a spoon to cover your biscuit.
  6. Make up another colour of icing.
  7. Use knife to place it in lines across the biscuit.
  8. Use you knife to draw out the lines into a party ring pattern.

The Finished Article

Sadly this week I made my icing way too runny but here's a picture I took last time I got this right :)

Giant Jaffa Cake

Ingredients

  • 12 oz self raising flour*
  • 12 oz caster sugar
  • 12 oz margarine/unsalted butter
  • 6 medium eggs
  • 2 packs orange jelly
  • 1 pint water
  • 300g chocolate

How-to

  1. Cream the sugar and marge together in a big bowl
  2. Add in the flour and eggs slowly.
  3. Mix thoroughly.
  4. Bake in a frying pan at 180°C for ~30 minutes (or until cooked through)
  5. Leave to cool.
  6. Dissolve two packets jelly in ½ pint boiling water.
  7. Make up jelly to 1 pint by adding ½ pint cold water.
  8. Leave to cool in a small bowl (pick one the correct size and shape for a good jaffa cake look).
  9. Carefully slide a knife around of the jelly and then upturn on top of your cake base.
  10. Melt the chocolate in a bain-marie (small ceramic/glass bowl in a saucepan of hot water).
  11. Coat the (top of the) cake in chocolate.
  12. Allow to cool
  13. Apply a pattern in any remaining chocolate to the top.
  14. Jaffa Cake from above
  15. Allow to cool.
  16. Enjoy :D

*The original recipe said that baking powder was required then their cake overflowed. It really isn't required.

Tom Out!

P.S. Original recipe: http://www.pimpthatsnack.com/project/332/