What my degree in IPE didn't teach me about baking, DIY, fitness, and life…
Remember last week, the Blast Off to the Moon cake? Well, you can’t have one cake for twins. Each one needs to feel special and that means each one needs a cake all their own. The first request was a rocket ship and the second was Hello Kitty. Given that the rocket ship was chocolate, I decided to go for something different and made a caramel cake with white chocolate frosting and a speculoos crumbs filling. Flavour decided it was time to figure out how to do it. I went back to Uncle Google and found all kinds of ideas before finally deciding on a stencil.
Once the cake was done and cool. I popped it out of the pan and cut out hello kitty from this picture. Then I used a bread knife to cut it into two layers. I frosted the inside with white chocolate spread and sprinkled lots of speculoos (biscoff) cookie crumbs. I put the other half of the cake back on top, frosted the whole thing with white chocolate spread and lined the sides with Hello Kitty shaped animal crackers that I happened to find at the store. To make the cake more 3 dimensional, I used the scraps of cake leftover to make Hello Kitty’s bow, glued it on with the frosting, and frosted it in white icing. Then I took a pink chewy candy, flattened it with my rolling pin and cut out the bow shape. Finally I lined it using a pink icing pen. Peanut M&Ms were the perfect size and shape for the eyes and nose. The whiskers are done in melted dark chocolate. If her face was anything to go on, all this work yielded one happy 4 year old customer =) What do you think?
The cake recipe is one that I’m really proud of. I adapted it from Martha Stewart’s caramel cake using my favourite caramel sauce recipe (from Annie’s Eats). You’ve heard me rave about it before. I used it in this recipe and this recipe and even this recipe. Anyway, here it is. Hope you like it =)
Enjoy =) Print recipe