I love a challenge, and for me there is no better challenge that somebody ask me for exactly something, due to my tendency to start a project with an idea and finish it with something completely different.
Sonia wanted a cake with sewing material. Buttons, spools of thread, and above all, a pincushion, for his mom, who is a dressmaker.
As a cake is made, first of all, to be eaten, and Sonia's mom loves whipped cream, there would be no fondant for this cake, It was going to be covered with whipped cream.
The afternoon before assembling the cake, typically me, I started to look for tips to make a really firm whipped cream (with the ingredients we have in Spain, and believe, there's no much to choose). The fact is that I found out that the best way to do it is with a cream with, at least 35.1% fat. Not 35. 35 POINT 1. And the one I had in the fridge was only 33%, no way. So, I came out at 20:30 looking for my 35 POINT 1 fat. But that cake was not suitable for experiments. Cream had to be really firm. And it was :)
I think in other countries you can find double cream, which is great for this things, but here in Spain ther's no way to find it.
Whipping the cream was the easiest thing for this cake. I made lot of buttons with a silicone mould and learn how to use my new fondant gun to make the threads. The pincushion was a fondant covered cupcake, I made the pins with small fondant balls and white floral wire and the thimble was really easy to make, just deforming a little a cylinder and painting it with metallic food colouring.
For the cake, I made a vanilla & whipped cream cake, filled with chocolate ganache. If you wanna try, here's the recipe.
VANILLA, CHOCOLATE & WHIPPED CREAM CAKE
- 200 gr flour
- 50 gr corn starch
- 3 eggs
- 200 sugar
- 285 whipped cream
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
For the ganache
- 100 ml heavy cream
- 100 gr bitter chocolate, chopped
For the "icing"
- 250 ml heavy/double cream
- icing sugar, as desired
Preheat oven to 175ºC (350ºF). Grease a 8" (20cm) pan.
Whipped the cream and reserve. Beat the eggs and add the sugar, little by little. Add the vanilla extract and continue beating until it's totally combined. Sift the flour, corn starch and baking powder and beat well. Then add the whipped cream and remove with a spatula.
Put the mix in the greased pan and bake for about 35-40 minutes, until a toothpick inserted comes out clean. Let cold in a rack.
To prepare the ganache, heat the cream about 1 minute in the microwave. Add the chocolate and stir with a whisk until you have a homogeneous mixture. Let cool completely before using.
Using a cake leveler, cut the cake in two layers, and fill it with the ganache.
Start whipping the cream. Add the sugar and continue whipping until it's firm. Cover the cake and add the decorations. You can use chocolate shavings or chips instead for an easy decoration.