Hamburger Cake Assembly
Hamburger Cake Assembly
Recipe by Mathew Metcalfe
7.5 kg Bakels Pettinice white fondant
Lemon yellow gel food colouring (egg yolk and cheese)
Café brown gel food colouring (patty)
Leaf green gel food colouring (lettuce)
Cream gel food colouring (2 buns)
Mars red gel food colouring (tomato)
Grape violet gel food colouring (beetroot)
500g corn flour
PME cake tool
5 cake dowels
Enough disposable gloves for 1 pair per colour of fondant
1. Colour the fondant. Begin by portioning out the Fondant for
the different colours, the largest amount of Fondant for the 2
buns, then the patty, beetroot, tomatoes, lettuce, egg and cheese
being the smaller amount. When adding colour to Pettinice, always
remember less is more, you can always add more but you can't take
it out. Each colour has the same process for colouring. Firstly,
you need to knead the fondant like bread dough until it is warm,
soft and able to easily absorb the colouring. Always wear
gloves when it comes to adding the colour. Once you have
added a little colour, knead the fondant and work the colouring
right through the fondant till the colour is fully dispersed.
If you need to add more colour repeat this process till the desired
colour is achieved. Once you have the right colour roll the
fondant into a ball and place into an air tight zip lock bag, set
aside and repeat the process for all of the other colours.
2. Make 1 recipe of frosting as set out in the cake recipes. Set aside until ready to use.
3. Carve the cakes. Firstly, cut 4 x A4 sized pieces of Greaseproof Paper and 3 smaller squares for your tomatoes. This part is totally up to you as much as your creative touch is needed to cut and sculpt to produce from your 4 cakes the following pieces:
1 x Top Bun
1 x Bottom Bun
1 x Beef Pattie
1 x Beetroot Slice
3 x Tomatoes
Once you have these desired portions place one on each piece of Greaseproof and then proceed to carve each shape individually on the greaseproof paper on the bench.
4. 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 cling film 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.
5. Roll and apply the fondant to the cakes and assemble. You will be building this cake from the base (bottom bun) up. You will need to have a clean work surface. Mount your bottom bun onto a cake board or platter on which the cake will be served. In a metal bowl on the side of your bench have a sieve with the corn flour in a 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). After you roll out each colour fondant and cover each piece of cake, it is important that you clean and wipe the 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. It is important that you leave each layer of cake on the baking paper as you apply the fondant; this makes the layer a lot easier to work with and move around.
To roll out the fondant, 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 with 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 approximately 1/3 of the way and then picking 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. Once you have the desired shape then use a scalpel or cutting tool and cut away the left over fondant, remember if you have an edge like the bun top that needs to be tucked under, factor this in and leave a little more fondant so you can tuck under with your fingers. If you cut too much off there is no going back, as the fondant will be covered in sticky frosting and ruins the fondant. Then you can also use the tool to put the detailing into the layer like the bun creases or the patty pitting.
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 of an *eraser tool.
Once you have finished the layer, quickly and gently pick the layer up in your hand , turn it upside down into your hand and remove the paper, then quickly and gently put it in place on the stack in position. You can still get cracking or fingerprints out my smoothing it once in place.
Continue rolling and assembling until you get to the Lettuce. To make the lettuce you will need the Tylose (Hardening Agent) on your bench. Take the ball of green fondant once you have warmed it up by kneading and dip one side into the Tylose, then turn it over and do the same to the other side. Now you need to work and knead the fondant to get a lot of heat into it, once the Tylose is absorbed repeat the process again. Once you have done this you will need to work and knead this for approximately 5 minutes, you will feel as you knead it, the texture changes, you will feel this becoming elastic and generating more heat. Once you have the fondant feeling like Blu-tac it is now ready to work with. Roll the green out thinly and quickly as it will begin to set. Fan into lettuce shape and place into the cake stack. (keep left overs in a zip lock bag as you may need more to fill in gaps under the top bun)
With the final bun layer remember you will need a little extra fondant to wrap under the bottom of the buns edge. Don't be afraid once you have rolled the fondant out and draped it over the bun lid to cut out the shape and once you have smoothed it with your hands gently lift the edge of the cake and tuck in between the paper and the cake. This will create a seamless top that looks like it is a solid bun.
Finally, trim the tops of the cake dowels so they don't stick out the top of the cake. Place these dowels once cut the whole length of the cake to give it stability and won't fall over or begin to lean. Use the remaining bun coloured fondant to make 'sesame seeds' for the cake and make sure to cover the holes from the dowels with these.