This spur of the moment cake was made from 2 layers of red velvet cake, baked in 20 minutes, filled and covered with cream cheese icing, and a chocolate fudge drip. Decorating time was around 30minutes and cost less than $100 to make. This cake is a perfect gift idea for Mother’s Day which is coming up on the 8th May in Australia. Here’s #howididit :
First I baked the 2 layers of red velvet cake, and cooled the cake while I prepared the chocolate shards. For the shards, I used Cadbury dairy milk chocolate melted in short bursts in the microwave till completely melted. Once melted, I spread the chocolate onto baking paper and sprinkled glitter, sequins and cachous over it and let that set. Once set, I cut the chocolate into triangular shards.
I then filled, stacked and crumb coated the cake with cream cheese frosting, and chilled that in the fridge till it was set. Once chilled I covered the cake with the outer layer of icing, and put it in the fridge while I prepared the chocolate drip. For the drip, I used chocolate fudge ice-cream topping, which can be found in most supermarkets. I used a little dropper to apply the chocolate drip to the top edge of the cake.
Tip: Using a turntable while icing the cake is a good way to ensure a smooth finish, and also helps with the drip effect.
Once the drip was done, I covered the top of the cake with the rest of the chocolate fudge sauce. I then sprinkled glitter and sanding sugar over it, stuck in the chocolate shards, Bueno chocolate, Jaffas, flowers, clinkers, donuts and fresh fruit. I used gold lustre dust to add a sparkle to the fruit, chocolate and flowers.
Here are pictures of the final product:
xx NaZzYbAkEr x