This is my 26th cake order in the row
. Anh Minh ordered this cake for his wife's 24th Birthday. He wanted a cake with 24 roses, a cat, a dog and the writing: "Happy Birthday Vo Yeu." You can see how much he loves his wife and together, they make one of the most lovely couples I've ever seen! I decided to make a castle cake for them. A castle of love where Kitty and Puppy live together. This is also the 2nd castle cake I've made. Different from the first one, this castle cake will have very warm colors to create a cozy atmosphere. Minh also asked for 2 different flavors in the cake. So the largest tier has vanilla flavor and the other 2 smaller tiers on top have chocolate flavor.For the cake base,
I combined a (1) Whipped Cream Layer Cake with a (2) Devil’s Food cake. I made both these cakes and posted the recipes in my previous entries. SO you can find the recipes in these links:
For the frosting of this cake, I made orange mousse to keep the frosting, as well as the whole cake, stablized at room temperature. Also, because chi Lien, my closed friend on Opera, had some problems making the mousse last time, I made the mousse again with step-by-step photos to show her what I did...Ingredients for the Orange Mousse:
5 tablespoons cold water **
2 tablespoons warm water **
4 teaspoons (14 gram) unflavored gelatin
1 1/3 cups orange mandarin, puree (for this you will need about 2 cans of orange madarin, see the tutorials below as well)
2 cup chilled heavy cream
1/2 cup caster sugar (this is an addition from last recipe to make the mousse sweeter a little bit)
(** I used the canned orange syrup instead of water)
To get the orange puree, don't use fresh orange! Instead, I need 2 cans of orange madarin like this:
Drain on a wire strain to divide the syrup with the orange:
Blend the orange in a blender
Measure exactly 1 1/3 cup of the puree (you will need more than 1 can, but less than 2 cans, so save the rest of the orange for other cakes)
Take 5 tablespoons of the orange syrup that you drain off from the can before
Sprinkle the gelatin over the syrup and let sit for 5 minutes until softened.
Whisk the cream with caster sugar by either a handheld or standing mixer until stiff peaks form.
In a small bowl, take another 2 tablespoons of syrup
... and microwave for 30 seconds to warm it up.
Stir the warm water (syrup)in the bloomed gelatin,whisking to completely dissolve.
Then, whisk the orange puree into the gelatin mixture to dissolve
Fold the cream into the orange-gelatine mixture in three additions.
The final mixture should be thicken, smooth, and no white streak remains.
Chill the mixture for 30 minutes, then either pour the mousse over top of the cake in a spring-form pan (like the orange mousse joconde), or spread evenly over the cake surface (for the cake in this post) AND chill for AT LEAST 2 MORE HOURS before serve.
...Now look at the castle again...I missed it already!
Of course, I used fondant to make the rose, the cat, and the dog. Here is the tutorial to make the castle:http://www.youtube.com/watch?v=BqOP4iygW2k
I actually used a toothpick to make the pattern on the dog and the cat...
They look pretty cute, right?
After a while submitting but getting rejected, this cake marks the return of my photos on foodgawker.com with #97216. This is also my 17th photos selected on this website so far. So bless!
Check it out here:http://foodgawker.com/post/2011/03/28/97216/
And here is the couple of the year: Anh Minh & Chi Ha., with my Castle cake. Lovely! Lovely!