Foodie Friday – Emoji Ghost Cake

Foodie Friday – Emoji Ghost Cake

This week we’re sharing another treat from one of our new favourite baking books, Cakemoji. This Foodie Friday we’re featuring an Emoji Ghost Cake! What could be more perfect for Halloween?

Ghost Emoji Cake

Ghost Cake Recipe

You Will Need:

  • Two 20cm (8 in.) square chocolate sponges, made following the recipe below
  • One quantity of filling in the flavour of your choice (see below)
  • One quantity of buttercream in the flavour of your choice (see below)
  • Small amounts of fondant in each of the colours needed to make the facial features: black, white and pink
  • Small liquorice sweet
  • Oreo cookie
  • Paper template (see page 90)

Method

  1. Level and layer the sponges, following the instructions on pages 72–74 using the filling of your choice. Place the paper template for the body on the cake top and, using a sharp knife, cut around the edge.
  2. Take the largest cake offcuts and place the arm templates on top. In the same way, cutting through all the sponge layers, cut around the edge of the templates to give one left arm and one right arm.
  3. Position the arms in the correct place using the paper template as a guide.
  4. Remove the paper templates and then, using some buttercream, stick the arms in position on the body.

Ghost Emoji CakeGhost Emoji CakeGhost Emoji CakeGhost Emoji Cake

Chocolate Cake

You Will Need

  • 300g (101⁄₂ oz./11⁄₃ cups) unsalted butter, softened
  • 500g (18 oz./21⁄₂ cups) caster (granulated) sugar
  • 8 eggs
  • 680ml (23 fl. oz./23⁄₄ cups + 2 tbsp) milk
  • 400g (14 oz./3 cups) self-raising (self-rising) flour, sifted
  • 4 tsp baking powder
  • 4 tsp instant coffee granules
  • 280g (10 oz./3 cups) cocoa

Method

  1. Line three 20cm (8 in.) tins with greaseproof paper.
  2. Preheat the oven to 160°C/325°F/gas mark 3.
  3. Make the batter following the method given for the chocolate cupcakes.
  4. Divide the batter between the tins and bake for 30–35 minutes.
  5. To test the cakes are ready, insert a toothpick. If it comes out clean, they are cooked. If not ready, return to the oven for a few more minutes.
  6. Turn out onto wire racks to cool.

Chocolate Cupcakes

You Will Need

  • 75g (22⁄₃ oz./1⁄₃ cup) unsalted butter, softened
  • 125g (41⁄₂ oz./2⁄₃ cup) caster (granulated) sugar
  • 2 eggs
  • 175ml (6 fl. oz./3⁄₄ cup) milk
  • 100g (31⁄₂ oz./3⁄₄ cup) self-raising (self-rising) flour, sifted
  • 1 tsp baking powder
  • 1 tsp instant coffee granules
  • 70g (21⁄₂ oz./3⁄₄ cup) cocoa powder, Unsweetened

Method

  1. Line a cupcake tin with paper cases.
  2. Preheat the oven to 160°C/325°F/gas mark 3.
  3. Beat the butter and sugar together in a mixer until pale and smooth.
  4. Add the eggs and mix again.
  5. Scrape down the sides of the bowl, add the milk, then mix again.
  6. Add the flour, baking powder, coffee granules and cocoa powder before beating the mixture for the final time, ensuring it is all combined.
  7. Using an ice-cream scoop or spoons, drop the batter into the cases and bake for 20–25 minutes.

Cake Fillings

These cake recipes are simple and tasty, but you can also have fun with your fillings. Here are some ideas:

  • Add peanut butter to the basic buttercream recipe and layer with caramel or raspberry jam.
  • Add a mashed banana and 1⁄2 tsp ground cinnamon to the 15cm (6 in.) vanilla cake (double for 20cm or 8 in. cake) then layer with vanilla buttercream and caramel for a banoffee cake.
  • Replace the vanilla from the 15cm
(6 in.) cake with the zest of 1 unwaxed lemon (2 for 20cm or 8 in. cake) then layer with a good quality lemon curd.
  • Put some marshmallows on a baking tray lined with parchment. Pop under a hot grill until they are browned (be careful they don’t burn!) Whilst still warm, add them to the basic buttercream and beat on high speed for a toasted marshmallow buttercream which goes perfectly with the chocolate cake.

Vanilla Buttercream

You Will Need

  • 400g (14 oz./13⁄4 cups) unsalted butter, softened
  • 900g (2 lb./72⁄3 cups) icing (confectioner’s) sugar, sifted
  • 6–8 tbsp milk
1⁄2 tsp vanilla extract

Method

  1. Using an eletric mixer, beat the butter for 2–3 minutes or until it
is pale and fluffy. (If you are adding Nutella or peanut butter, beat it in with the butter now.)
  2. Scrape the sides of the bowl with a spatula. Add half of the icing sugar and mix again, starting slowly and building up the speed, for 2–3 minutes.
  3. Add the remaining icing sugar and mix again for another 2–3 minutes.
4. Add the milk and vanilla extract and mix again, starting slowly and building up the speed, until the buttercream is smooth, light and fluffy.

For extra flavour, add any of the following to the basic buttercream:
• 200g (7 oz.) Nutella (omit vanilla)
• 140g (5 oz.) peanut butter (omit vanilla) • 200ml (7 fl. oz.) caramel sauce
• 200g (7 oz.) Maltesers, crushed

Chocolate Buttercream

You Will Need

  • 300g (101⁄2 oz./11⁄3 cups) unsalted butter, softened
  • 550g (191⁄3 oz./43⁄4 cups) icing (confectioner’s) sugar
  • 3–4 tbsp milk
  • 200g (7 oz./11⁄3 cups) dark chocolate chips, melted and cooled

Method

  1. Using an eletric mixer, beat the butter for 2–3 minutes or until it is pale and fluffy.
2. Scrape the sides of the bowl with a spatula. Add half of the icing sugar and mix again, starting slowly and building up the speed, for 2–3 minutes.
  2. Add the remaining icing sugar and mix again for another 2–3 minutes. 4. Add the milk and mix again for another 2–3 minutes.
  3. Add the melted but not hot chocolate and mix again, starting slowly and building up the speed, until the chocolate is fully encorporated and the buttercream is smooth, light, and fluffy.
  • For an alternative flavour, replace the dark chocolate with 200g (7 oz./11⁄3 cups) melted white chocolate.

 

Cakemoji CoverCakemoji by Jenni Powell

Published by Quadrille (£10)

Photography – Rita Platts

Available from Amazon

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