Japanese Strawberry πŸ“πŸ“πŸ“πŸ“ShortcakeπŸŽ‚πŸŽ‚πŸŽ‚πŸŽ‚

   
Shortcake is American origin, and is a biscuit like cake.  Unlike the American version, Japanese Shoetcake is more like Comtinental cream cake, gateau or tort.  The Japanese love to use strawberries to make their shortcake.  I have been using this recipe for the past few years and I usually make them around this time of the year as is the beginning of the strawberry season now in Perth.  In this recipe, the liquor I use is kirsch (a clear, colorless cherry liquor), which my husband got it for me from Germany as I can’t find it in Perth or Singapore, of course, you can always use any liquor you like, or you can omit the liquor altogether for a child friendly version.  When we went to Japan, Tokoyo for holiday in 2014, we went to this place call the French Pound House just for this Strawberry Shortcake, not only the cake is pretty, it is very very soft and yummy! If you do go to Tokoyo for holiday and you love cakes, you should go there and try their cakes.

     
   

  
   
   
Difficulty: medium
Time: 2 hours (6 hours or a day cooling time)
Necessary Equipment:

20.5cm (8 inch) cake pan

electric mixer

A basin of hot water
Ingredients for the Sponge Cake:

4 eggs *room temperature

120g caster sugar

120g cake flour – sifted

40g melted butter (microwave for 20 secs)

1 teaspoon vanilla essence 
Syrup:

40ml hot water

1 tablespoon caster sugar

2 tablespoon of kirsch, rum, brandy, or any kind of liquor you like
Decoration:

500g fresh strawberries – cut into half and leave some whole

600ml fresh cream (heavy whipping cream) 

3 tablespoon caster sugar

1 teaspoon vanilla extract

2 tablespoon rum *kirsch, brandy, or any kind of liquor you like
Method for the Sponge Cake:

Line the cake pan with baking paper. Preheat the oven to 170Β°C.

Put eggs in the electric mixing bowl and use a hand whisk and beat the eggs well. 

 Add in the sugar and mix well

Place it over a basin of hot water and continue to mix till sugar is melted and warm it up to body temperature, remove from the hot water. 

 Transfer to the electric mixer and beat on speed 6 (whisk attachment) until white and fluffy, add in the vanilla essence then beat on speed 1 for 1 minute to set the texture. Remove from the electric mixer. 

 Sift in the flour in little by little and gently cut through the mixture with hand whisk until combined 

 Use a spatula and sprinkle melted butter and quickly fold in the mixture  

 Pour the batter into the pan from the height of 30cm (like ribbon) and drop the pan lightly on the counter to break the air bubbles  

 Bake at 170Β°C for 25 minutes or until cooked  

 Place the cake pan upside down on a wire rack, and let it cool completely with the pan on top 

 When it’s completely cool, wrap with plastic wrap and rest the sponge cake in the fridge for a few hours. *you can store it in the fridge for 2 to 3 days and decorate the cake when needed
Method for the Syrup:

Mix caster sugar and hot water until dissolved. Then mix in the liquor of your choice
Decoration:

Use a cupboard and cut out the exact same size of the cake then cover with aluminum foil. (For easy handling of the cake)
Slice the sponge cake crosswise into 2 layers.  

 Gently brush the sponge cake with syrup (brush all the surfaces which will be coated with cream). 

Place a piece of baking paper or aluminum foil on your cake stand, then place the cake board on top follow by the bottom layer of cake on it (the foil is to help easy transferring of the cake later) 

 Chill the electric mixer bowl with the whisk attachment in the fridge for 15 mins.

Add in the fresh cream, caster sugar, vanilla extract, and liquor (if you like) in the mixer bowl. whisk the cream until it forms a soft peak and ribbon formed. (speed 4 and slowly increase to 6) 

 Coat a thin layer of cream on all the surface of the sponge cake (crumb coat) 

 
Apply a thicker layer of cream on top, place cut strawberries over the creamed surface 

 
then coat again with cream 

 Place the top layer on top, then brush the syrup  

 follow by a thin layer of cream all over the cake including the sides (crumb coat), chill in the fridge for 15min if time is permitted.  

 Coat the remaining cream all over the cake and smooth it out and pipe some cream shells or rosettes on top and around the cake as decoration. Arrange strawberries on top 

   

Carefully remove the cake (with the help of the aluminum foil) to the cake board and chill the cake in the fridge for 4 hours before serving

Recipe adapted from Ochikeron – Create Eat Happy

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Hulk Cake πŸŽ‰πŸŽ‚πŸŽπŸŽˆ

  
Make this cake for a friend’s son Riley who will be turning 5 tomorrow and he requested to have a Hulk cake for his party.  Unlike the Boeing 777 plane cake which I have a friend (who is a professional baker) to help me, this time round I uses some of the tips she teaches me and pull this off by myself.  It took me a good 10-12 hours in total to complete it, but I must say I’m quite satisfied with the result as it was better then those I had made before I learn those tips.  Happy 5th Birhtday Riley! Hope you will like this cake.  Riley, may our good Lord bless you and keep you; the Lord bless you and keep you; the Lord make his face to shine upon you and be gracious to you;  The Lord lift up his countenance upon you and give you peace. (Numbers 6:23-26)

Tips on handling fondant: 

Microwave the fondant for 5 sec (handful size) 10 sec (1-1.5kgοΌ‰interval until fondant is soft and easy to knead

Apply shortening on your hands to prevent sticking

Add some Glycerine into the fondant  (to soften the fondant)

Use glycerine, cellogen with a bit of water to make transparent glue
Things to do few days in advance

the walls, rocks and alphabets. Mix the Fondant with cellogen (to help harden the rocks and alphabets) and mix well, remember to stick a toothpick underneath so to secure on the cake.

Make the small rocks using black fondant, pinch into small bits and let it dry then crush into like bread crumbs, brush with edible glue to stick the rocks on

Chocolate Mud Cake

For the cake: need to bake 2 potion and one day in advance before assemble.

Ingredients:

(A)

115g  Butter (room temperature)

100g caster sugar

115g  brown sugar
(B) sift together 

170g Self Raising Flour

50g cocoa powder

1/4 tsp bicarbonate of soda

1/4 tsp of salt 

(C)

4 medium eggs (room temperature)

6 tbsp sour cream

1 tsp vanilla extract
Method:

1. Per heat the oven to 170 degree and line a 9 inch baking tin

2. Put the ingredients (A) in the mixer bowl, using K-beater, speed 0-6 and cream butter and sugar until pale and fluffy

  

3. Add in the vanilla essence

4. In a small bowl, beat one egg lightly, reduce to speed 4 beat in the eggs, one at a time, If it looks curdling add 2 tbsp from the flour mixture

  

5. Reduce to speed 1, add in the flour mixture, and sour cream, alternating between the two – starting and ending with the flour. Increase to speed 6 and beat for 1 min

  

6. Pour the batter into tins and gently encourage the batter to the sides.

  

7. Bake for 30-35 mins until a skewer comes out clean.

8. Let cool 5 Mins in tins, then turn on to a wire rack to cool completely.

9. Repeat for the second cake.

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To assemble:

Chocolate ganache ingredients:

600g Nestle dark chocolate melts buttons

300g thicken cream

2 tablespoon Kahlua liquor (optional, but highly recommended)

Method:

1. Put the chocolate and thicken cream in a microwaveable deep bowl

2. Microwave for one mins on Medium setting. remove, stir with a spoon, put in another min, remove, stir again, repeat the steps till all melted.

3. Once melted, use the whisk and whisk for 3-4 mins till thicken and glossy.

4. Add in the liquor and mix well 

(Note: for winter use less chocolate, for summer add more chocolate)

  


Method
:

1. Make the cake base, using cardboard then wrap with aluminum foil   (for easy handling of the cake. Use the cake and measure to get exactly the same size.

  

2. Trim the top part of the cake off.

  

3. Put some of the off cut cake on a plate, use a fork to mash it up, add in some chocolate ganache and mix well then use to frost the cake with this mixture to fill up gaps and holes on cakes.

  

4. Place a piece of baking paper under the cake board (Note: to help you move and transfer the cake around)

5. Stack both cake on top of each other then trim the cake to the shape you desire 

6. Remove the top layer then brush with chocolate ganache on the bottom layer the put the top layer back on,  frost the whole cake with chocolate ganache evenly, leave to set in the fridge for about 15 mins or till chocolate is harden.

  
7. When the cake is harden, remove from the fridge. Brush with kuliah liquor (or water) all over 

8. Use a thick water pipe or rolling pin and roll out the green fondant that is enough to cover the whole cake.

9. Transfer the cake to another clean sheet of baking paper, cover the cake with the rolled out green fondant then smooth the cake and trim off all the sides.

  
10. Make the road, names and edges and arrange as picture shown

Boeing 777-300ER Plane CakeβœˆοΈβœˆοΈπŸŽ‚πŸŽ‚

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  Today is my husband’s 48th birthday and this Christmas we will be celebrating our 22nd wedding anniversary. During this 22 years of marriage, I have never bake a cake for him before. I only pick up baking after I move to Perth, this past 11 years in Perth, I have make many many cakes for friends and for my children’s birthday, but never have opportunity to make any birthday cake for him as every year around this time I already in Singapore enjoying my holiday. This year my son’s school holiday only starting tomorrow and my husband is back here in Perth, so I decided to celebrate his very first birthday in Perth, and make for him a special cake. I won’t be able to do this cake without the help of a friend – who is a professional baker, as I wasn’t confidence enough. I made some mistake in the process but also learn some great tips from her, which I believe will help me with my next project. Happy blessed birthday dear! Hope you like the cake! 😍😘.

Tips on handling fondant:
Microwave the fondant for 5 sec (handful size) 10 sec (1-1.5kgοΌ‰interval until fondant is soft and easy to knead
Apply shortening on your hands to prevent sticking
Add some Glycerine into the fondant (to soften the fondant)
Use glycerine, cellogen with a bit of water to make transparent glue

Things to do few days in advance:
1. the wings (x4), tail (X1), Logo (x2) and engine (x2), mix the fondant with cellogen (to help harden the wings) and knead well, roll out to the thickness you want, cut to the shape and remember to stick a skewer onto the wings and tail so to secure on the cake.
2. Use a cake board and cover with grey fondant for the runway.

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3. Make the “grass” using green fondant, pinch into small bits and let it dry then crush into like bread crumbs. brush with edible glue to stick the grass on
4. Make the airplane base, using cardboard then wrap with aluminum foil (for easy handling of the cake)

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Chocolate Mud Cake
For the cake: need to bake 2 potion and one day in advance before assemble.
Ingredients:
(A)

115g Butter (room temperature)
100g caster sugar
115g brown sugar

(B) sift together
170g Self Raising Flour
50g cocoa powder
1/4 tsp bicarbonate of soda
1/4 tsp of salt

(C)
4 medium eggs (room temperature)
6 tbsp sour cream
1 tsp vanilla extract
1 tablespoon Kahlua liquor (optional, but highly recommended)

Method:
1. Per heat the oven to 170 degree and line a 9 inch baking tin
2. Put the ingredients (A) in the mixer bowl, using K-beater, speed 0-6 and cream butter and sugar until pale and fluffy

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2. Add in the vanilla essence
3. In a small bowl, beat one egg lightly, reduce to speed 4 beat in the eggs, one at a time, If it looks curdling add 2 tbsp from the flour mixture

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4. Reduce to speed 1, add in the flour mixture, and sour cream, alternating between the two – starting and ending with the flour

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5. Pour enough batter into tins and gently encourage the mix to the sides.

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6. Bake for 30-35 mins until they smell ready and a skewer comes out clean.
Let cool 5 Mins in tins, then turn on to a wire rack to cool completely.

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To assemble:
Chocolate ganache ingredients:
300g Nestle dark chocolate melts buttons
150g thicken cream
1 tablespoon Kahlua liquor (optional, but highly recommended)

1. Put the chocolate and thicken cream in a microwaveable deep bowl
2. Microwave for one mins on Medium setting. remove, stir with a spoon, put in another min, remove, stir again, repeat the steps till all melted.
3. Once melted, use the whisk and whisk for 3-4 mins till thicken and glossy.
4. Add in the liquor and mix well

Method:
1. Put one cake on the airplane base, brush with chocolate ganache then put the other cake on top, leave to set for about 15 mins. (Note: put a piece of baking paper under to help you move and transfer the cake around)

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2. trim to the shape of a plane

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3. Put the off cut cake on a plate, use a fork to mash it up, add in some chocolate ganache and mix well then use to frost the cake with this mixture to fill up gaps and holes on cakes.

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4. Frost with chocolate ganache evenly. then put in the fridge till it harden

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5. When the cake is harden, remove from the fridge. Brush with kuliah liquor all over (optional)

6. Use a thick water pipe and roll out the white fondant that is enough to cover the whole cake.

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7. Transfer the cake to another clean sheet of baking paper, cover the cake with the rolled out fondant then trim off all the sides.

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8. Mark out the height of your wings. The height of the strips of window

9. Next make all the windows, wordings and flag and stick with the glue mixture

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10. Transfer to the runway, put on the runway stripes

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11. Lastly Stick on the wings and tail.

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Lychee Martini CakeπŸŽ‚πŸŽ‚πŸŽ‚

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Ezekel is back for one week holiday, though his birthday is end of next month, but I won’t be seeing him till December, so I decided to celebrate his 20th birthday in advance for him. This is my first attempt in making this lychee martini cake, believe it or not I have never eaten or heard about this cake before until my friend Irynn give me the recipe and ask me to try, as she said is very very nice. Thanks Irynn for your recipe! 😍😘
Ingredients (A):
1 cann of lychee
100ml vodka

Method for ingredient (A):
1. Cut one cann of lychee into small pieces, discard the syrup ( or you can reserve the syrup to make cocktail) and put into a bowl of 100ml of vodka and soak overnight.

Preparation for making the cake:
1. Line a 9 inch round baking tin.
2. Pre heat oven to 180Β°C
3. Separate the egg yolk and egg white in separate mixing bowl

Ingredient (B):
188g cake flour
1/3 teaspoon baking powder
1/3 teaspoon salt
1/3 teaspoon milk powder

Method for ingredient (B):
sift together and set aside

Ingredient (C):
5 egg yolks
90g icing sugar
75g Cooking oil
63g milk
1 teaspoon lychee essence

Method for ingredient (C):
1. In a electric mixer, use k-beater and beat the egg yolk and icing sugar till pale and light. Speed 6 / 4 mins

2. Slowly add in the oil and mix well, follow by milk and essence and mix till well blend

3. Reduce to speed 2 and add in the flour slowly and beat for 30 sec / speed 6 till smooth, set aside

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Ingredient (D):
5 egg white
100g icing sugar
1/3 teaspoon cream of tartar

Method for ingredient (D):
1. In another mixer bowl, whisk the egg white in speed 4 for 30 secs till foamy.

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2. Add cream of tartar, and whisk for 45 secs, turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted.

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3. Pour in the sugar slowly, in a few additions, while the mixer is still running. The sugar, when added gradually, greatly stabilizes the meringue. But the sugar needs to be added slowly to give time for the sugar to dissolve and not weigh down the meringue. The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.

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4. Use a rubber spatula, start by adding 1/3 of the eggs white (meringue) into the egg yolk mixture and gently fold into the egg yolk mixture. Turn the bowl as you fold in. Add the remaining egg white in 2 addition.

5. Pour into baking tin and bake for 30-35 min.

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6. Leave to cool in the pan for 5 min then removed the cake from the mould and over turn on a wire rack to leave it for few hours till completely cool down

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7. When it is completely cool, slice the sponge cake crosswise into 3 layers.
Pour the vodka (from the soaked lychee) into a sprayed bottle and spray all the surfaces which will be coated with cream, OR use a brush to brush on the cake.

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Ingredients (E):
Lychee Frosting:

600ml whipping cream
2 1/2 tablespoon icing sugar
1 1/2 tablespoon vodka
1 1/4 teaspoon lychee essence

Method for ingredient (E):
1. Drain the chopped lychee, set aside, reserve the liquid

2. Put All the ingredients E in a electric mixer with ballon attachment, using medium speed (about speed 4) and whisk till ribboned and a soft peak form

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3. Take 130g Of whipping cream and mix with the chopped lychee pieces.

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4. Place the bottom layer of the sponge cake onto the spinning cake stand. Coat the surface of the sponge cake evenly with a half of the lychee cream mixture

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5. Place the second layer of sponge cake on top and coat the surface of the sponge cake evenly with the remaining lychee cream mixture.

6. Place the third layer of sponge cake on top

7. Apply crumb coat and chill in the fridge for 30 min.

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8. Frost the cake using the remaining whipping cream from ingredient E, add your desire color and decorate the cake as per normal.

Luggage CakeβœˆοΈβœˆοΈπŸ’ΌπŸ’ΌπŸ°πŸ°

Today we had a farewell dinner for our good friend Chou Sin at my place. Chou Sin is my husband’s secondary school and poly school mate, they always hang out together during school days, and even after they went to work, they still keep in touch together with a few other guys. I get to know Chou Sin when I was dating with my husband. My friend Thong ask me why I have chicken rice and steam boat together? Is either we have Chicken Rice or steam boat. Well, that is because I remembered I used to follow my husband (my then boy friend), Chou Sin and the other guys in their group to Golden Mile Tower Thien Kee Steamboat Hainanese Chicken Rice to have dinner, so I decided to recreate the old times by having my version of “Golden Mile Tower Thien Kee Steamboat Hainanese Chicken Rice”!
As Chou Sin will be leaving for Hong Kong to embark on a new phase of his career, this cake says it all – Bon Voyage ~ “I hope you have a safe and enjoyable journey “. It is also a way to show my appreciation that he and his family took care of my dog Fluffy (with lots of lots of love and spoiling her) whenever I travel back to Singapore. In few days time, I will have one friend less in Perth 😭 but I am happy and excited for your new post and embark on a new life in Hong Kong πŸ˜ƒ! Chou Sin, thanks for looking after Fluffy all these years, really appreciate it! May “you be like a tree planted by streams of water, that yields its fruit in its season, and its leaf does not wither. In all that you do, you prospers.” Psalm 1:3. All the best in your new job and new life in Hong Kong. God bless!
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CARROT CAKE🍰🍰🍰

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INGREDIENTS:
(A) – Sift together
250g​​ Self raising flour
1 tsp​​​ baking powder
Β½ tsp​​​ bi-carbonate soda
1 or 2 tsp​​ cinnamon powder

Note: Can replace cinnamon powder with vanilla essence, if using vanilla essence put in (B)

(B)
300g​​ caster sugar or 170g brown sugar
4 ​​eggs (59g each)
1 Β½ cup / 312g​​ oil
3 cup / 385g​ carrot shredded finely

(C) can use any combination for the following ingredients:
Β½ can / 200g​ small pineapple – crushed and drained)
Β½ or 1 cup​​ chopped almond nuts / walnut / pecan nuts / raisin / desiccated coconut

INGREDIENTS FOR FROSTING:
250g​​ cream cheese – leave at room temperature before using
100g​​ butter / margarine – leave at room temperature before using
Β½ or 1 cup or 140g​ icing sugar – sifted
1 lemon zest – large
2 tbsp​​ lemon juice

METHOD:
1. prepare a 9 inch cake tin
2. Using Whisk attachment and beat sugar and egg till white and creamy
3. add in oil and beat well
4. Use a spatular, fold in the carrots follow by the dried ingredients
5. fold in the flour
6. bake for 45 mins to 1 Β½ hour at 170C (fan force bake at 180C)
7. remove and leave to completely cool before put on the frosting.

METHOD FOR FROSTING:
1. Use the k beat beat cream cheese and butter and beat till pale and fluffy
2. Put in the rest of the ingredients and beat for 30 secs or till well combine.

Pigs In The Mud Cake

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This is my 2nd attempt on making this cake, I made a few mistake in my first attempt when I made this last year. On Monday, when Marissa tells me that she was born in the year of pigs, immediately I know exactly what cake to bake for her as an advance 19th birthday celebration. Happy Birthday to you Marissa!

STEP 1
Important Note: The fondant pigs must leave it to dry for at least 24 hours before putting onto the cake to prevent it to melt on the cake, if possible leave it for a few days to let it completely harden.
Ingredients
Take about 180g of fondant
Electric pink gel color

Glue:
Icing sugar mix with a tiny bit of water

For the fondant pigs bottoms (make 3 of these)
1. Add enough pink gel color onto the fondant and knead well
2. Take 20g of fondant and roll into a ball for the pigs bottom and a thin worm shape for the tail
3. Use a toothpick make a line on the ball, make two bottom cheeks.
4. At the top of the cheeks use a small ball tool to make a little indentation where the tail will go
5. Add a small amount of glue in the hole, use the worm shape fondant and twirl into a little tail, attach to the hole

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Bathing pig:
1. Take 20g of fondant and roll into a ball for the pig’s head and 30g for the tummy
2. Make 4 pea size balls for trotters, use a toothpick make little line
3. Make 2 small triangle for the ears, use the small ball tool to make the ‘ear hole’
4. Make 1 small oval for the snout
5. use a toothpick to make ‘eyes’, ‘nostrils” and ‘belly button
6. Attach the ears and snout using the glue

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Paddling pig:
1. Take 20g of fondant and roll into a ball for the pig’s head and 30g for the body
2. Take 5g each for the arm, make a long sausage shape and cut in 2, snip away a little triangle shape to make each trotter
3. Make 2 small triangle for the ears, use the small ball tool to make the ‘ear hole’
4. Make 1 small oval for the snout, use a toothpick to make ‘eyes’, ‘nostrils” and ‘belly button
5. Attach the ears and snout using the glue, leave to dry
6. Attach the arms to the body using the glue, leave to dry
7. Lastly attach the head to the body

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STEP 2
Chocolate Mud Cake
Preparation time : 15 mins
Cooking time: 30-35 min

Ingredients:
(A)

115g Butter (room temperature)
100g normal white sugar
115g light brown sugar

(B) sift together
170g Self raising flour
50g cocoa powder
1/2 tsp bicarbonate of soda
1/4 tsp of salt

4 medium eggs (room temperature)
6 tbsp sour cream
1 tsp vanilla extract

Method:
1. Per heat the oven to 180 degree and line a 9 inch baking tin
2. Put the ingredients (A) in the mixer bowl and slowly increase to high speed and cream butter and sugar until pale and fluffy
3. Add in the vanilla essence
4. In a small bowl, beat one egg lightly, reduce to speed 4 beat in the eggs, one at a time, If it looks curdling add 2 tbsp from the flour mixture
5. Fold in the flour mixture, and sour cream, alternating between the two – starting and ending with the flour
6. Pour the batter into the tins and gently encourage the mix to the sides.
7. Bake for 30-35 mins until they smell ready and a skewer comes out clean.
8. Let cool 5 Mins in tins, then turn on to a wire rack to cool
9. When it is completely cool, slice the cake into half (horizontal)

STEP 3
Fillings:
100g fresh whipping cream
1 tbsp caster sugar

Method:
1. Chill the mixer and whisk attachment in the fridge for 15 mins
2. Pour the whipping cream in the mixer and whisk for few secs, add in the sugar and whisk till ribbon

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STEP 4
Put the whipped cream onto one half of the cake, spread evenly, then place the other half of the cake on top.

STEP 5
Chocolate Ganache
Ingredients:
300g Nestle milk chocolate melts buttons
150g thicken cream

Method:
1. Put the chocolate and thicken cream in the bowl
2. Microwave for one mins on Medium setting. remove, stir with a spoon, put in another min, stir again, repeat the steps till all melted.
3. Once melted, use the whisk and whisk for 3-4 mins till thicken and glossy.
4. Leave to cool before use

STEP 6
Ingredients:
400g (2 packets) of chocolate fingers or 20 pieces of Kit Kat bars
Ribbons

Method:
1. Apply a thin layer of chocolate ganache to the top and the sides of the cake
2. Start to place chocolate fingers around the side of the cake – the ganache will act as a ‘glue’
3. Tie with a ribbon to secure the cake
4. Pour over the WARM ganache over the top of the cake
5. Leave to cool slightly before using the back of a HOT teaspoon (heat the spoon in boiling water, it will help to glide through the ganache easily) to make ‘ripples’
6. Leave to cool further slightly before putting the pigs in (to prevent the pigs sink in)