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Sugar Cymbidium Orchid Flower Tutorial and a Chocolate Cake

Hi everyone! I am excited to now be writing a column for the Italian newspaper Corriere della Sera and my first post on their Cake blog is up! My posts will go up every month and will feature tutorials and recipes, like these Sugar Cymbidium Orchid Flower Tutorial and Chocolate Cake recipe. Below you will find the tutorial and recipe in English.

Sugar Cymbidium Orchid Flower

Sugar Cymbidium Orchid Flower

Sugar Cymbidium Orchid Flower Tutorial and a Chocolate Cake

Sugar Cymbidium Orchid Flower Tutorial and a Chocolate Cake

Sugar Cymbidium Orchid Flower Tutorial

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1. Color and thinly roll out gum paste, and cut out using Wilton orchid cutters, one wide orchid petal and four narrow orchid petals.

2. Insert a moistened paper-covered floral wire into each petal. Thin the edges with a ball tool. Let the petals dry on plastic spoons until they hold their shape, usually over-night.

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3. Make a ball of the same color paste and shape to make the column. Insert a moistened hooked wire. Let it dry over-night.

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4. Thinly roll out gum paste, and cut out one petal using an orchid throat cutter to make the cymbidium lip petal. Thin the edges with a ball tool. 

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5. Apply edible glue to the narrowest part on the lip petal and attach underneath to the column. Let it dry.

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6. Apply light and shadow to the petals with powdered pigments. Use plum and magenta colors.

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7. To paint the lip use the same colors mixed with clear vodka. Use a thin brush to make little dots on the outer edges of the lip.

8.To assemble the flower, attach the petals using floral tape starting with the lip and the wide petal. Proceed with the narrow petals one by one.

Sugar Cymbidium Orchid Flower Tutorial and Chocolate Cake recipe.

Chocolate Cake with Coconut Cream filling and Chocolate Ganache

 

This delicious chocolate cake with coconut cream is a traditional recipe in Brazil. We call it Bolo Prestígio.

 

Chocolate Cake

2 cups flour

1 cup sugar

½ cup cocoa powder

½ cup butter, melted

½ cup milk

1 teaspoon vanilla extract

3 eggs

1 tablespoon baking powder

 

Preheat oven to 180ºC (350ºF). Sift the flour, baking powder and cocoa powder and set aside. Place the eggs and sugar in an electric mixer and whisk on high speed for 10-12 minutes or until pale, thick and tripled in volume. Add the vanilla extract, milk and butter and whisk until combine. Sift 1/2 of flour mixture over the egg mixture and gently fold through using a large metal spoon. Repeat with the remaining flour. Divide the mixture between in 2x 7-inch round lightly greased shallow cake tins lined with non-stick baking paper. Bake for 20-25 minutes or until the cakes are springy to the touch and come away from the sides of the tins. Remove from the tins and cool completely on wire racks.

 

Coconut cream 

395g/14oz sweetened condensed milk

200g/7oz unsweetened coconut flakes

 

Place all the ingredients into a medium saucepan over low heat. Stir the mixture until it starts to show the bottom of the pan while you scrape it with a spoon. The mixture should be thick enough to show the bottom of the pan for a few seconds before the mixture back again.

 

Dark Chocolate Ganache

 

250g/8 ounces bittersweet chocolate, chopped
1 cup heavy cream 

Bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, stand until melted (5 minutes), stir until smooth and glossy. Refrigerate until firm yet still pliable (45 minutes-1 hour) then stir until smooth.

 

To assemble the cake, place one layer, flat side up, on a cake stand or serving plate. Spread the coconut cream over the layer right to the edge. Plate the last layer on top and cover with the ganache to frost the top and sides of the cake. Cover with grated chocolate.

Sugar Cymbidium Orchid Flower Tutorial and Chocolate Cake recipe.

 

Twinkle Twinkle Little Party Magazine - Valentine's Day Issue

Happy New Year!

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