And here it is! A cake ordered by my niece . She was so excited and wanted a Dora cake for her 3rd birthday. A toothpick, a scissor and some papers were all what I had as fondant tools. I had made cutouts of leaves-big and small and then kept on rolled fondants to cut out different sized leaves. Figurines were made a week before. It was difficuilt without any tools. Dora's hair on the left broke when I tried to fix it up on the cake. I would have handled more carefully.
It's a soft , buttery, vanilla cake sandwiched with the goodness of white chocolate ganache and blackberry jam ,crumb coated with dark chocolate ganache and fondant covering. I was planning to fill and frost the cake with just white chocolate ganache, but once I made the ganache, it was too sweet for my family and so to reduce the sweet effect, added a little bit sour jam and dark chocolate to the cake.
|The cake was refrigerated while clicking this picture and thus, the texture looks hard.. but it was soft at room temperature|
Courtesy: Taste of home
White chocolate 400gms
Heavy cream 1/2 cup
Take a small bowl and keep chocolate in it.
Bring cream to boil in another saucepan. When you see bubbles at the edges, take it off the fire and pour over the chocolate. Mix this thoroughly and allow to cool for about half-an-hour. Beat for about 2-3 minutes until ganache is double in volume.
Fresh Cream 300ml
Vanilla 2 tsp
Unsalted butter 2 tsp
Plain Chocholate 300 gm
For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.
Assembling the cake: