Taste_com.au-January-February_2017

know how

January/February 2017taste magazine 89

2 batches Dark Chocolate

Ganache (see page 91)

2 batches Rich Chocolate Mud

Cake batter (see page 91)

20cm cake board

13cm thin cake board

100g milk chocolate

(^1) ⁄ 2 cup red M&M’s Minis
450g brown M&M’s,
approximately
280g red M&M’s,
approximately
1 Make ganache. Cool at room temperature to spreading consistency.
2 Preheattheovento180°C/160°Cfanforced.Greaseandflour
4round15x7.5cmcakepans.Linebaseswithbakingpaper.(Ifyou
onlyhave2pans,doin2batches.Donotmixupthesecondbatch
ofbatteruntilyou’rereadytobakethesecondsetofcakes.)
3 Makecakebatter.Scrapeintopreparedpans.Bakeuntilaskewer
inserted in centre of cakes comes out clean, about 45-55 minutes.
4 Coolinthepansfor15minutes.Runaflat-bladedknifearound
theedgeofeachcake.Turnontowirerackstocoolcompletely.
5 Levelthecakesandcarveawayanybrownededgesusinga
breadknifeandasteadyhand(oracakelevellerformoreprecise
results),thensliceeachcakehorizontallyinhalfforatotalofeight
layers.Placeasmallamountofganacheonthe20cmcakeboard
toholdyourcakeinplace.Placeonecakelayerinthecentreof
theboard.Placeasmallamountofganacheonthetopofthecake
layeranduseanoffsetspatulatospreaditinaback-and-forth
motiontocreateaverythinlayerthatwillcatchanycrumbs.
Then,applyagenerousamountofganacheandspreaditacross
thecakelayer,lettingitprotrudeslightlyovertheedgesofthe
cakelayers.Atthefourthlayer,addsixsupports(Iuseeither
fatstrawsordowels).Insertthefirstsupportintothecentreofthe
topcakelayer,pushingdownuntilithitstheboard.Then,add
remaining supports spaced evenly in a circle around the centre,
cutting them so they are in line with the top cake layer. Place
the13cmcakeboardontop,addasmallamountofganache and
start layering the upper half of the cake as before.
6 Useanoffsetspatulatoapplyaverythincoatofganachetothe
outsidewallsandtopofyourcake,firmlyworkingthespatulaback
andforth,allowingtheganachetofillinanygapsbetweenthe
layersandcatchanystraycrumbs.(Thisiscalledthecrumbcoat.)
Placeinfridgefor20minutestosetcrumbcoat.Then,apply
agenerouslayerofganache–morethanyouthinkyou’llneed

• and distribute it evenly around sides and top. Drag a ruler or
  scraper around outside of cake to leave a smooth, flat, seamless
  surface.Repeattoleveltheganacheonthetopofthecake.
  7 Drawaloveheartonapieceofcard,8cmlongdownthecentre
  (fromthe‘v’tothetip)and12.3cmatthewidestpoint,andcutout.
  Trace 9 hearts onto sheets of baking paper and cut out 8 of them.
  Leave the sheet with the last heart uncut and sitting on top of the
  template–thiswillbethetopper.
  8 Meltchocolateinaheatproofbowloverasaucepanofsimmering
  water. Transfer to a snap-lock bag, cutting off a small corner to
  makeafinetip.Placeawoodenskeweratbottompointofthe
  topperhearttemplate,positioningitabouthalfwayup.Pipeoutline
  ofheartwithmeltedchocolate(gooverskewer).Leavetoset.
  9 Pipe thick lines of melted chocolate across the heart, affixing
  rowsofredM&M’sMinisuntilthewholeheartiscovered.
  10 Stick8paperheartsevenlyaroundtheoutsideofthecake.
  StartatthebottomofthecakeandlineupbrownM&M’sineven
  rows(ensurethe‘M’isn’tshowing).Anytimeyouencounteraheart,
  peelbackthepaperalittleandplaceredM&M’sinitsplace,
  keepingthelinesstraight.Feelfreetoaddalittlemore ganache
  tothetopofthecakebeforeaddingthefinalrow.
  11 Onceset,removethehearttopperfromthepaper.Trimthe
  skewer to size and insert the chocolate heart on top of the cake.

makesone8 layercake

mosaic heart cake

1

Pipemelted chocolate over

the outline of the reserved

topper heart, making sure to go

over the wooden skewer.

2

Pipe thick lines of melted

chocolate across the heart.

AffixrowsofredM&M’sMinis

until the whole heart is covered.

3

Stick 8 paper hearts evenly

around the outside of the

cake – the ganache will help

hold them in place.

4

Any time you encounter a

heart, peel back the paper

a little and place red M&M’s in its

place, keeping the lines straight.

step- -step ecorations