Eat Me: Alice in Wonderland cake

Eat Me: Alice in Wonderland cake

 

"Eat Me!"

'Well, I'll eat it,' said Alice, 'and if it makes me grow larger, I can reach the key; and if it makes me grow smaller, I can creep under the door; so either way I'll get into the garden, and I don't care which happens!'

 

 

Eat the cake and forget all the worries for the time being.

3 large eggs
2 tbsp cocoa powder
200g self-raising powder
1 tsp baking powder
200g golden caster sugar
200g butter, unsalted
1 dark chocolate bar
1 tsp vanilla extract

For the icing
1 tbsp cocoa powder
50g icing sugar
1 tbsp brandy
2 tbsp hazelnut butter

For the decorations
3 tbsp Dr Oetker Apricot glaze
Dr Oetker Ready to Roll White Icing
Dr Oetker Soft Silver Pearls
Dr Oetker writing icing pens
Dr Oetker gold shimmer spray

1. Preheat the oven to 180C. Grease the sandwch tin and line with the baking parchment.
2. In a big mixing bowl sift the flour with the cocoa powder and baking powder.
3. Whisk the egg yolks and sugar together until the mixture is pale and creamy. Whisk the egg whites in a separate bowl until stiff. Add the egg/sugar mix to the big bowl with the flour and cocoa and mix well, adding vanilla extract too. Fold the egg whites in the mixture, using a large wooden spatula. Add the melted chocolate bar.
4. Spoon the mixture into the sadwich tin and smooth the top with the spoon.
5. Bake the cake for about 40-45 minutes or until it feels firm. Using a wooden skewer, check that the cake is done.
6. Leave the cake out for about 10 minutes, then carefully move to the wire cooling rack and leave there until completely cool. Later cut the cake into two layers
7. Prepare the icing by sifting the cocoa powder and the icng sugar in the bowl, then add the hazelnut butter and the brandy, mix until it is smooth and shiny. If the icing is too thick, add another spoonful of brandy.
8. Spread the icing on top of the first layer and sandwich the two layers together.
9. Using a knife, spread the Apricot glaze over the top and sides of the cake.
10. Roll out the Ready to roll icing on a non-stick board to 5mm thickness. Drape the icing over the cake carefully. Use the rolling pin as a support tool to move the icing onto the cake without tearing it. Gently smooth the icing across the top of the cake, using your hands. Be careful not to leave the fingerprints, so don't press to hard. Smooth the icing down towards the base of the cake and trim any excess at the base with the knife.
11. Leave the cake for a day before decorating.
12. Trace the image on the parchment paper with a pencil. Once you are happy with the image, put the paper over the cake and using the big needle, pin prick the design carefully, without shifting the paper.
13. Remove the paper, now you have the design on the cake surface.
14. Spray the cake with the gold shimmer spray, leave it to dry for an hour or so. Using the writing icing, carefully draw your design.
 Add the silver pearls at the end.

Unfortunately I didn't have the smooth Queen writing icing in black. I forgot which icing pen I used for the Jubilee cake and bought a new set of Dr Oetker icing pens, which I regretted later. The black pen in particular produced quite dry icing line, which kept tearing off, didn't run smooth and was overall a total pain. I was so disappointed with the result, I was on the verge of tears. I used some Queen glitter writing gels to cover the black lines, but the end result is not what I had in mind. I felt like removing all the design off the cake surface and redo it. Never again. Queen Writing Icing it is from now on for the more delicate decorations.

The cake itself is moist and chocolatey.

 

 

I am entering my cake in the Appliances Online baking competition.