Welcome to HowToCookThat I am Ann Reardon and I'm still getting heaps of requests for
a Moana cake!
We fish beyond the reef.
So here is an easy one for you with no fondant at all, all the decorations are completely
edible.
This week's notification squad shout out goes to Megan, Allie, Karen, Aminah, Esmee, Wasan,
Amber, Chip's Channel, Kia and Judy.
For your chance at a shout out subscribe to HowToCookThat, subscribe and turn on the bell
to turn on notifications and write 'done' in the comments for me.
To make this cake the first thing we need to do is make up a double batch of my rich
chocolate cake recipe.
And the recipe video for that and all the details that you need are on the howtocookthat.net
website and I'll link you to that below.
You want to bake that in a loose based round cake tin with a smaller tin or you could use
a cup in the centre, and to weigh that down and stop it floating away and to make it a
bit higher I am using a Pyrex dish on top of that.
Then I'm going to tie some baking paper around the outside, this is just so if it rises up
above the edges it's not going to overflow in the oven it's going to stay in the cake
tin.
Bake that and then once it's cooled remove the paper and use a knife to run it around
the baking tin in the middle and also right around the outside.
Loosen the outside part of the tin and take that off.
Then carefully pull the centre tin out just pushing out with your fingers and lifting
it up at the same time, giving it a wriggle and take that out of the middle there.
Transfer that onto a cake board and then level off the top of your cake, using a knife to
make it all nice and even and all the same level across the top.
Use a serrated knife to cut a small piece off from around the top of the cake, just
making it more rounded and a bit more wreath shaped.
And then you want to do the same thing at the bottom, just use your knife to cut little
chunks, cutting in towards the base so the base matches the top.
Finally you want to trim around the centre on the inside to make that slope inwards and
we have our wreath shape.
Make up a batch of buttercream and add in some green food coloring and any flavouring
of your choice.
Now remember all the recipes on how to make buttercream are on the website and that link
is below.
Remove some of your frosting and then add more green colouring and then do that again
so that you end up with three different shades of green.
Drizzle some simple syrup on top of your cake.
Now simple syrup is just made of equal quantities of sugar and water and you just heat it up
in the microwave until the sugar is dissolved.
And putting it on the cake just helps keep the cake super moist.
Now cover the whole cake with the deepest green colour buttercream that you have, just
a really thin coat just to catch all the crumbs and to make it easier to do the next step.
Place the rest of your buttercream onto some plastic wrap, wrap it up from each side and
then make a tube of frosting just squeeze it to spread it out there, then hold onto
each end and give it a spin to twist up the ends.
Repeat that with the other two colours then trim it off close on one side of your tube
just using some scissors there.
Place all of those into a piping bag and using these 3 different colours is just going to
give us some variation on the leaves instead of just having the one green colour on the
whole thing.
Begin to pipe some leaves onto the wreath working your way all the way around until
the whole thing is covered.
Now take some compound white chocolate or tempered real chocolate and mix in some powdered
food colouring.
Using a leaf that has been washed and dried really well, paint chocolate onto the back
of the leaf.
And then run your finger along the underneath to make sure there is no chocolate wrapping
around to the back, then place that on some baking paper to set.
Repeat that with more leaves then once they are all set you can just peel off the leaf
back and you end up with a chocolate leaf with all the veins and pattern from the real
leaf.
To make the flowers simply pipe some little drops of chocolate that has been coloured
using some red oil based food colouring.
Lift up your baking paper and give it a little shake and let it run down slightly.
Place another sheet of baking paper over the top and then using the side of your thumb
flatten out each petal by gently rubbing on it.
Then roll up the baking paper in a loose roll and leave those to set.
Once it's set, unroll it slightly and remove that top layer of baking paper.
And then gently roll back the underneath layer to release each of those petals off the paper,
being careful because these are super thin so they're very delicate but it just makes
them look like real petals when they're this thin.
Make yourself a ring using foil so we can support our petals and place a dollop of your
green chocolate right in the centre.
Take five of your petals and place them around in a circle just overlap each one next to
the one before it, all the way back around until you get to the start.
Continue doing that, making more chocolate flowers so that you have enough to go around
the whole wreath.
Once the centre of the flowers is set, dust some powdered food colouring around the centre
to make the deeper colour like you can see on Moana's wreath.
Tip it upside down and tap your hand to get rid of any excess powder and there you have
a pretty chocolate flower.
Add them into place gently pressing them into the buttercream being careful not the break
your petals.
Then add your chocolate leaves around each of the flowers so that your wreath looks even
more realistic.
You can't wear it of course but you can eat it ... perfect for a Moana party!
Moana cake was requested by kitty's life
Sahar Berry
Gems Sugar Geek
and lots more lovely people!
Put all your requests in the comments below make it a great week and I'll see you on Frida...
Oh and here's some more fondant free cakes, some of my Disney cakes and my latest video.
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