Sunday, February 09, 2014

My Grand-daughter's Gymnastic Achievement Cake

I made this cake for my grand-daughter who worked very hard for her very first gymnastic achievement presentation a few weeks ago.
Cake is made of Chiffon Pandan Coconut and gymnasts are made of fondant standing on KitKat chocolate bar.
 Prepare Chiffon cakes as usual.  I made double batch using my commercial mixer
 Here is another tip that I promised before.  Yes, Aluminum chiffon cake pan works best.  If you are using the non-stick dark chiffon cake mold to bake, be sure to turn the heat down from 325 to 310 or 300 to make sure that it is not over baked or shorten the baking time.
 After cooling, remove the cake out of the mold using sharp knife to gently separating the cake from the mold.   Try to slice down in single motion if you want to keep the nice brown crumbs intact all around the cake.


 Make Chocolate ganache.  Or make your favorite frosting.
 Prepare the center filling.  This one has sliced banana - sprinkled with "FruitFresh" ascorbic acid powder to keep banana from browning.  And covered with fresh whip cream.
 Lift up the top half of the cake when the ganache is all set/firm.

 Set the top cake.  *It was a bit challenging.   The cake of course would not slide off.  Maybe the trick would have been to cover the cake spatula with powder sugar?   I used a long frosting spatula to lift and slide it to top the bottom cake.   Luckily it transferred smoothly.

 Since the cake has to be transported up the hill from where I live to Placerville.  To avoid cake slide during the driving, I decided to insert  bamboo skewers to hold the cake in place.
Upon arrival at the location, I placed the KitKat chocolate bar and inserted the fondant gymnast figurines on top by sticking toothpick thru them.


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