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Daisy Chocolate Orange Birthday Cake

Chocolate Orange Cake with Chocolate Cointreau Ganache Butter Cream Filling.

daisy1I made this cake for a for a friends 70th birthday, unfortunately the picture was taken before I had my SLR and the quality and colour isn’t too good. Oh how quickly I have become used to the new toy and I haven’t even paid my father inlaw for it yet! The friend loves her garden and flowers so I decided to decorate it with daisies.

The cake itself is made form the same chocolate cake mix I in all my birthday cakes although this had the addition of orange zest in the sponge and cointreau in the ganache butter cream. I like to add 100g of melted chocolate to my butter cream to give it a richer flavour.

Ingredients

 

  •  370g butter
  • 3 3/4 cups of SR four
  • 3 cups brown sugar
  • 6 large eggs
  • 250g sour cream
  • 3 tablespoons cocoa
  • 800g fondant icing (if buying in NZ I find Pettinice the best to use). colour 80% pale green and then small amounts, white and pale orange.

For the butter cream

  • 100g butter, softened
  • 100g icing sugar
  • 1 tablespoon cocoa powder
  • 100g 70% cocoa chocolate, melted
  • Beat butter, cocoa powder & sugar together. Add melted chocolate  and cointreau and beat again.
Method     

  1. Preheat oven to 180 degrees centigrade.
  2. Cream butter & sugar together till light and fluffy.
  3. Add eggs one at a time and beat mixture in between each one.
  4. Beat in the sour cream (it may ‘curdle’ but don’t worry).
  5. Add dry ingredients and fold into the mixture.
  6. Put into greased & lined (with greaseproof paper) cake tin measuring approximately 22 cm diametres. 
  7. Bake for 45 minutes or until an inserted knife comes out clean. Check before removing the cake from the oven.
  8. Allow to cool over night before covering with icing. 

Assembly

  1. Cut cake in half through the centre so you can fill it with butter cream like a sandwich. Use 2/3 of the butter cream to fill the cake and sandwich together both halves.
  2. Cover the outside of the cake with ganache to help icing stick. 
  3. Roll green icing to fit over the whole cake. Lay on top of cake and smooth down the sides, trimming off so there is only 1 centimetre to tuck under the cake. If using a square cake tin remove a triangle of fondant at each corner so there will be no crease (see photo) then smooth together with spatular.
  4. Roll out the pale orange icing to make a ribbon and the centre of the flowers ( I used my pasta tools to create edging but you don’t need to have a fancy edge).
  5. Roll out the white icing and cut out daisies with mini flower cutter.
  6. There are special glues for cake decorating but I have always used water with fondant icing. Just dab a bit of water onto the cake where you will attach the second piece of fondant and that will do the trick.
  7. With a mini flower cutter decorate the cake further with flowers or use and other cake decorations you can buy..

 

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