Chimney Cake Tutorial

A comic take on a Christmas cake, Father Christmas is stuck on top of a snow filled chimney and can not get in to deliver his present.

 

For this project you will need the following:

 

1x giant chocolate cupcake cake

1 round 25 cm (10 in.) cake board

160 g (1 cup/ 5¾ oz) chocolate ganache or chocolate buttercream filling

80 g-160 g (½ - 1 cup/ 2¾ oz – 5¾ oz) dark chocolate ganache coating

80 g-160 g (½ - 1 cup/ 2¾ oz – 5¾ oz) white chocolate ganache coating

Chimney made with:

600 g (1 lb 5½ oz) dark chocolate paste (modelling chocolate)

Father Christmas, tutorial found HERE

apricot jam or sugar syrup

50 g (1¾ oz) white chocolate melted, to pipe around chimney

100 g (3½ oz) white chocolate melted, to decorate cake board

5 ml (1 tsp) icing (confectioner’s) sugar

 

Equipment:

 

Giant cupcake tin available at Mr Price Home (SA), Wilton (USA) or Squires-shop (UK)

FMM cobblestone or brick wall impression mat available at globalsugarart (USA) or windsorcakecraft (UK)

Spatula

Scraper tool

Greaseproof paper

Cling wrap

Roller

Non-stick cooking spray or white vegetable fat (shortening)

Measuring tape

Ruler

Pizza wheel

Wooden kebab skewer or toothpick

Zip-lock bag

Sieve

 

Assembling and decorating the cake:

 

1)         Bake a giant cupcake with your favourite cake batter or use the recipe given with the cupcake tin. Use 625 – 750 ml (2½ - 3 cups) of batter for the top and 875 – 1000 ml (3½ - 4 cups) of batter for the bottom.

2)         If the cakes rise with a bump, cut off the bump before turning it out on a wire rack to cool.

3)         Cut each cake into two layers.

4)         Fill the cake with ganache or buttercream and stack the layers on top of each other.

5)         Cut the cake with a serrated knife to make the sides straighter.

6)         Coat the bottom half of the cake with dark chocolate ganache coating.

7)          Scrape the coating into an even layer with a scraper or spatula. You can dip your spatula into boiled water to smooth the ganache.

8)         Spread the top half with white chocolate ganache coating, keeping a bit of the white coating separate to use later.

9)         Measure ¾ of the height of the cake and measure the circumference of the cake and add 2.5 cm (1 in.) to the circumference. Cut out a piece of greaseproof paper to this size.

10)       On another bigger piece of greaseproof paper roll out the dark chocolate paste using spacers to guide your rolling pin. It should be rolled out to about 4mm (1⅔ in.) thick.

11)       Place a piece of plastic cling wrap on the paste if it sticks to the roller.

12)       Press the cobblestone or brick wall impression mat into the paste, lining up the edge of the mat so that you get a uniform design.

13)       Place the greaseproof template on the paste and cut the paste to the right size with a pizzawheel.

14)       Take off the excess paste on the edges and if the paste feels soft place it on a baking tray (sheet) and place in the freezer for 10 minutes to firm.

15)       Flip the paste holding both pieces of paper and pull the backing paper off the paste.

16)       Brush apricot jam or sugar syrup on the cake surface.

17)       Lift the paste and place it around the cake.

18)       Where the edges of the paste overlap cut it off with a knife and press the paste together to seal the joint.

19)       Define the design by pressing into the paste with a wooden kebab skewer or toothpick.

20)       Pour 50 g (1¾ oz) melted white chocolate into a zip-lock bag and snip off one end to make a piping bag.

21)       Pipe melted chocolate all around the edge of the chimney.

22)       Melt 100 g (3½ oz) white chocolate and spread it on your cake board.

23)       Spead the leftover white chocolate ganache coating on the top of the chimney.

24)       Place Father Christmas on top of the ganache and sieve a teaspoonful of icing (confectioner’s) sugar over the cake to look like fallen snow.

25)       Place a ribbon around the board.

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