Hello overyone, I hope you are all well.
Here is the recipe for a luscious chocolate cake decorated with pretty roses.
Find the recipe for the cake layers here.
- 1 cup + 1 tablespoon (250 ml) light corn syrup
- just under 1 cup (200 g) regular sugar
- 3 egg whites + 2 tablespoons regular sugar
- 2 teaspoons vanilla extract
Put the light corn syrup sugar into a saucepan with the (1 cup/200 g) sugar.
Place the saucepan on the heat and warm the mixture until the temperature is 248 ˚F (120 ˚C). Use a sugar thermometer if you have one.
In a bowl, whisk the egg whites until frothy, then add the 2 tablespoons sugar.
When the sugar syrup has reached the temperature of 248 ˚F (120 ˚C), carefully pour into the mixing bowl a little at a time. Continue whisking.
Continue whisking until the mixture is very white and fluffy, adding the vanilla when it’s nearly ready.
Add a few drops of pink food coloring if you want a beautiful pink color.
Marshmallow fluff can be stored in an airtight jar or container in the fridge for up to 3 weeks.
Line a cake pan with plastic wrap, use two overlapping pieces and leave a little overhang all around. Place one of the chocolate cake bases in the bottom, spread out a layer of the white Marshmallow fluff, then place another cake layer on top and spread out another layer of (pink) Marshmallow fluff.
Place the last chocolate cake base on top. Cover with plastic wrap and place in the freezer for at least 30 minutes.
I use this frosting to decorate the cake. Cover the top and sides of the cake, a palette knife may come in handy here.
Make pretty roses on top, I use a Wilton 1M tip for this.
Some sugar pearls…
I can promise you that this cake is heavenly…
I hope I was able to tempt you.
Hugs from me to you.