Saturday, March 29, 2014

Marvin the Martian

Chocolate Cake 
3 cups + 2 tablespoons sugar
1 3/4 cups + 2 tablespoons butter, softened
2 1/2 teaspoons vanilla
8 eggs
5 cups flour
2 1/2 teaspoons baking soda
1 1/4 teaspoons salt
2 1/2 cups milk
15 ounces chocolate

In stand mixer, cream together sugar, butter and vanilla. Add eggs and beat for 1 minute. Add melted chocolate. Add flour, baking soda and salt mixture. Gradually add milk. In 11x15" sheet pan spray with oil, coat sides with cocoa powder and line with parchment paper. Bake for 35-40 minutes at 325 degrees. I rotate my pan after 20 minutes to ensure even baking. Cool to room temp on wire rack then move to fridge to chill before frosting.

Having a cake frosted and ready to decorate is like a blank canvas for an artist; it gets me pretty excited!

Sweet Buttercream
2 cups shortening
1 tsp clear vanilla extract
1/2 tsp butter flavor
1/2 tsp sweet almond flavor
24-26 tsp water
2 lb. powdered sugar
2 Tbsp meringue powder
pinch of salt

Cream shortening flavors and water. Add powdered sugar, meringue powder and salt. Beat on low until ingredients are combined then beat on medium speed until smooth and creamy.

For the buttercream transfer, I used a reverse image taped to a clipboard and taped waxed paper over that. The I piped in the main colors: white, black, red, green blue, light and dark yellow. Then outlined the whole image in white and filled in the back so it was level. I put the clipboard in the freezer for about 10 minutes. Once the buttercream was somewhat hardened, I untaped the waxed paper, positioned it where I wanted it on the cake and flipped the buttercream over. Pressing down firmly to get the transfer to stick to the cake, I peeled back the waxed paper. Then I took black icing and a tip 1 and did the fine details and outlines. The hand, glove, brush, helmet, etc. were all outlined in black.

I love being able to do buttercream transfers so that the cake can match party decorations exactly. Any image can be replicated.

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