Monday, 11 August 2014

How to make a two layer chocolate pinata cake with Sockerkaka bakeware from Ikea (gluten and egg free)

It has been a long time since I have posted, but I am back in the saddle again with a lot of catch up posts to upload. Here is something I did last year...

In August and September we have lots of male birthdays in my family, as well as Father's Day. I thought I would make a pinata cake for my father-in-law for his birthday after watching Ann Reardon's chocolate pinata cake tutorial on youtube. Both of my girls have had pinata cakes in the past, but this time I had visions of creating a two story pinata cake! Now, this is the first time I have made this and there are a few things I would improve next time, but overall I am pretty pleased with how it turned out, and it was so very yummy to eat!

To make this two layer pinata "cake" you will need this following:

  • A set of Sockerkaka silicone baking moulds from Ikea (AU$9.99)
  • Four blocks of Cadbury Baking Chocolate in white chocolate. You will see dark chocolate in the photo because I thought I might need it, but it wasn't required. Of course, you can make it with milk or dark chocolate, but my sister-in-law doesn't like chocolate so I went with the white. You want real chocolate with cocoa butter, not compound chocolate or chocolate melts with a lot of vegetable fat.
  • Goodies to fill the pinata. I used banana lollies, marshmallows, chocolate covered honeycomb, Brazil nuts and licorice allsorts. I had way more than what I needed. I used half the bag of those five, and didn't used the chocolate covered peanuts at all.
  • 100's and 1000's
  • Gel food colouring (optional)
  • Covered cake board
  • Birthday candles
  • About half to three quarters of a cup of white chocolate melts for decorating
Important note: Very sensitive gluten free people out there will notice I had some lollies that are not gluten free. These were for the birthday boy, and my youngest and I just didn't eat the ones we couldn't. However, if you are very sensitive to gluten, you cannot even have them touching. In that case, just fill it with whatever you can eat. These lollies are only a suggestion.

First, grate three blocks of the white chocolate. I used a food processor because I am notorious for taking chunks out of my fingers with a normal grater. Each block only takes a couple of seconds to grate this way.

These little lumps formed on the top of the grating platform. They were a bit warm from the friction, so we removed them after each block and ate them!

The grated chocolate should be light and fluffy with lovely even-sized pieces.

Put the three grated blocks of chocolate into a large plastic bowl. Grated the last block and put it aside for later.

Now put the plastic bowl in the microwave and cook on high for 5 seconds only. Stir with a non-wooden spoon, and repeat in 5 second bursts just until the chocolate is almost melted. If you keep stirring, the last few lumps will melt with the movement. Do not overheat the chocolate.

Add the last block of grated chocolate and stir through. it should look something like the photo below. Give in another 5 seconds and a stir and it should all be melted and smooth again. Lovely!

I thought I would try for a marble/swirl sort of effect to make the finished "cake" look for like fondant rather than chocolate. I was nervous about adding too much colour and over mixing, but in hindsight I could have added more colour. I just ran a toothpick dipped in colour in three sections of the chocolate in yellow, blue and green. 

 And then I stirred it through a bit.

Then I used the spatula to spread it around the largest Sockerkaka mould, trying not to blend the colours too much but still getting an even coat. Hold the silicone mould up to the light and you can see any areas that are too thin. Being a fluted shape, pay some extra attention to where the mould comes in towards the middle. While it was still soft, I sprinkled a handful of 100's and 1000's around the inside just to make it pretty. If you were using milk chocolate you could sprinkle some crushed peanuts or smashed bullseye mints. If you were using dark chocolate you could use Dutch chocolate sprinkles or crushed roasted hazelnuts. YUM!

Now repeat for the smaller mould. In hindsight, I should have given the chocolate another 5 second burst as it was cooling and more difficult to spread. But the colouring would have been wrecked, so I let it go. You will see on the final cake some patchy areas where the chocolate was already setting and didn't make a smooth shell. Lesson learned there.

And here are the two completed moulds. Now put them in the fridge for about an hour.

Now it is time to hold your breath and turn them out! Start with smaller mould. If it breaks, you still have a decent sized mould to go on with. Holding the mould with the inside facing up, put a plate on the top and turn the whole lot over. Pull the silicone mould out from chocolate around the edges. Then holding one side firmly, gently peel the mould up and over the chocolate.

And there you have it. See the lumpy parts I was telling you about? Also, this is not a shiny silicone chocolate mould like you find in cake decorating shops, so the finished effect will be slightly matt, which is why it looks like fondant. 

Now you can fill the smaller chocolate layer with goodies. I chose light weight lollies because I wasn't sure how strong the base was going to be, but I needn't have worried. You can also fill the larger layer now, while it is still in the silicone mould. Don't over fill them. It is better to have a gap than to have any goodies sticking up when you turn it over.

Now you need to put your covered cake board on top of the larger layer and in one smooth motion, holding it all together, turn it over. As before, gently pull the silicone away from the chocolate around the edges and start to peel it up and over the chocolate. You will find the chocolate shell is surprisingly strong.


You can sort of see the marbling effect here, but I should have added more colour I think.

Using a piece of cardboard, turn the filled top layer over. Take it over to the bottom layer and slide it off the cardboard and into position. You may see a few stray 100's and 1000's rolling around. Just brush them away. 

It should look something like this.

Melt the small amount of white chocolate melts (it is OK for this to be high in vegetable fat) and add colouring if desired. Snip a tiny hole in a ziplock bag, put a round piping tip in and added the chocolate. Now you can pipe a bead border on the join between both layers, and around the edge on the board, to hold them in place.

The sockerkata mould has lovely little divots that are perfect for placing candles. Pipe a blob of chocolate and while it is still soft, stick a candle in and hold in place for a few seconds until it sets. And now it is ready to eat!

He had no idea at this stage that a new hammer came with the cake!

Who said you have to be a kid to enjoy a novelty birthday cake?

And here is the smashed yumminess that is a pinata cake.

Thanks for stopping by!

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