Foodie Blogroll

Wednesday, April 24, 2013

BIRD NEST CAKE




HOW I MADE:
  1. Baked Dates cake and Carrot cake recipes for 9" round pans. You can layer any way you like, but i choose carrot cake for bottom.If the cake(Carrot cake) has crowned, cut off the top until the cake is level.No need to level the dates cake, because crowned cake on top is better to make a bird nest.
For dates cake and toffee sauce recipe click here :  DATES TOFFEE CAKE

CARROT CAKE
Recipe source :Edible Garden

Ingredients
  • 1 cup All purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 1\4 tsp Salt
  • 1\4 tsp Ground all spice(optional), I used a pinch of garam masala powder
  • 2 Eggs
  • 1\2 cup + 2 tbsp Vegetable oil
  • 1\2 cup Sugar
  • 2\3 cup Brown sugar
  • 1\4 cup Milk
  • 1.5 cups Grated carrots
  • 1\2 cup Coarsely chopped walnuts
Cooking Directions
  1. Preheat oven to 350 F \ 180 degree C.
  2. Sift together 3-4 times the flour, baking powder, baking soda, cinnamon powder, salt and all spice. Set aside.
  3. In a mixing bowl, whisk together the eggs, oil, both sugars and milk until blended.
  4. Stir the flour mixture into the egg mixture just until combined, followed by carrots and walnuts.
  5. Transfer to a greased 9" inch round cake tin and bake for 45-60 minutes or until a skewer inserted in center comes out clean. Let it cool in pan for 15 minutes, then transfer onto a wire rack. 

  1. Cut a line approximately 4" in diameter around the center of  the dates cake. 
  2. Using a small knife cut all around the circle. Lift out the cut circle and set aside.
  3. Pour the toffee sauce over the carrot cake and spread evenly.
  4. Place the dates cake on top.
  5. Take a slice of  cut circle(dates cake) and place inside the "nest"(middle hole) .. (I forgot to take the picture of that ) 



CHOCOLATE GANACHE

Ingredients
  • 3\4 cup Thick cream
  • 1 + 1\2 cup Milk chocolate chips
  • 1 tbsp Butter
Cooking Directions
  1. Take chocolate chips and butter in microwave safe bowl.
  2. Pour cream over the chocolate.
  3. Microwave for one minute.
  4. Take out and give a gentle shake for 45 seconds.
  5. Then whisk the chocolate into the cream, until it mixed thoroughly.
  6. Again microwave for 20 seconds. Mix it again.
  7. Cool down slightly.
  8. Take the cake and place on a cooling rack. Then place a pan lined with butter paper under the cooling rack.
  9. Now slowly pour the ganache from center to edges. When it reaches the edges of the cake, pour slowly to get the edges covered.
  10. Use a spatula or straight knife to spread it on the sides.
  11. Before decorating, refrigerate the cake for 1 hour to set the ganache. 


FOR CHOCOLATE  BUTTER ICING:
  • Unsalted butter - 75g
  • Icing sugar - 125g
  • Orange juice - 2 tbsp
  • Cocoa powder - 1 tbsp
  1. Using an electric mixer, cream the butter & half of icing sugar until smooth.
  2. Add the remaining sugar, cocoa powder & orange juice, beat well.
  3. Add more cocoa powder if needed. Refrigerate for 1-2 hrs.
  4. Fill a piping bag with icing. Using a #4 tip, begin piping lines in random directions and random lengths.  Start piping insides the nest being and then work your way to the outside top of the cake.
  5. Once you have completed piping the nest on the top layer, begin piping the sides and all around the cake.
  6. Refrigerate to set.