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Orange chocolate cake


With Mathew Metcalfe

Time: 1 hr 20 min
Serves: 8-12
Cost: $8.50

Ingredients for Cake:

2 Cups Flour
2 Cups Sugar
1 tsp Baking Soda
2 Eggs
2 Tbsp Cocoa
1 tsp Salt
1 Cup Buttermilk
1 Cup Sunflower Oil
1 tsp Vanilla
1 zest of Orange
1/4 cup of boiling Water

Method for Cake:

Combine all Wet ingredients except for the Boiling water into a bowl, then sift all dry ingredients into the mixing bowl, then mix to combine and then finally add the Boiling water last minute to the mixture and combine through the mix. Fill the greased tin 2/3 but no more as it will flow over and then sink.

Cook on 140 for 150 minutes or until cooked.

Ingredients for Icing :

1 Cup Butter
4 Cups Icing Sugar
4 Tbsp Milk (soy)
Juice of 1 Orange
1 Tbsp Ground Jaffas

Method for Icing:

First put the butter into the bowl and whip for 2 minutes on high to make it fluffy.  Add the icing sugar on a low speed to avoid the sugar billowing everywhere.  Add the milk, orange and ground jaffas.  You may need to add more milk to get the desired consistency.

Frost the Cakes:

Leaving the cakes on the greaseproof paper get a pallet knife and thinly apply the frosting to coat the cakes. Once you have done this wrap each cake gently in gladwrap to stop a skin forming on the frosting surface, this will ensure the fondant sticks to the cake, if the frosting skins over the fondant may slip off.

Roll and Apply the Fondant to the Cakes and Assemble.

So first you will need to have a clean work surface.

In a metal bowl on the side of your bench have a sieve with Corn Flour in the bowl, each time you dust your bench and fondant use a SMALL amount in the sieve and on the bench (too much Corn Flour will result in drying and cracking of the Fondant). This is what you will need for rolling out your cakes. After you roll out and cover each layer it is important that you clean and wipe your bench and that there is no residual moisture as this will result in the fondant sticking and ripping on the bench as you work with it.

To roll out your fondant you must first re knead the fondant to bring heat back into the product, this helps lessen the cracking. Also another important tip is that using your hands to keep heat in the fondant once it has been applied will remove and lessen cracking and also help to "rub out" any cracking.

Once you have the fondant warm again, lightly dust the clean bench and then place the fondant into the middle, VERY lightly dust the top of the fondant and then with your hand using a circular motion rub the corn flour till it disappears. If the fondant is still sticky, dust with a small amount more.

Now working quickly, roll the fondant out to the desired thickness, about 1cm thick.

Once rolled, place the rolling pin on the fondant approx 1/3 of the way. Pick the long edge away from the pin up and fold it back over the rolling pin, then pick the rolling pin up and as it unrolls drape the fondant over the frosted cake layer.

Once it is in position begin smoothing the fondant and shaping it with your hands, to remove cracking and also shape edging and smooth appearance.

REMEMBER that you can smooth out cracks and imperfections to a certain degree by always keeping your fondant slightly warm through using your hands to lightly smooth the fondant, consider friction and a light touch.

(TX: 29 September 2011)


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