Each year, on the first sunday of September, we celebrate Father’s day in Australia. Last year, I made some red velvet cupcakes with cream cheese frosting with a Happy Father’s Day writing on top for my partner’s father. It was simple but it was the thought that counts. For this year? I thought I would do something more elaborate to showcase the skills I have been honing and to see for myself to what level I have taken my baking adventure. The cake I have made for this occasion is a Blueberry Dark Chocolate Cake with White Chocolate Frosting.
Initially, I wanted to make a business shirt cake from fondant but later on I changed my mind. I know exactly that my diners would definitely enjoy my frosting more than the fondant itself. I made my own marshmallow fondant which I thought would be nicer than plain sugarpaste fondant. The design is based off the picture posted on. I wanted to do a bow tie but later on changed my mind as the black food colouring did not blend well into the fondant itself. I understand completely why bakers are recommending gel food colouring for fondant now. The cake design is based off JILL’s Sugar Collection, the only difference is the icing that was used to cover my cake. My diners can indulge the cake more as I did not use fondant to cover the cake, knowing how much people dislike the taste of fondant but frankly speaking, fondant is absolutely pretty for decoration or any sculpture works.
The cake itself is a two-layers moist dark chocolate cake, soaked with homemade blueberry jam in between the layers, covered with white chocolate frosting. I piped a layer of white chocolate frosting on the edge of the bottom layer to create a short wall and spread the blueberry jam on top, ensuring the jam did not fill beyond the wall itself. I then carefully put on the second layer and started crumb coating the entire cake. After that, I put the crumb-coated cake into the fridge to chill for about an hour. This is to ensure the crumb did not get mix into your final coating and it will definitely give you that smooth, crumb free cake. Piping a straight line was a challenge, I think purchasing one of those Wilton measuring mats would have been very useful for this job.
Looking at the final result? I am pretty proud with myself and I certainly got the smile, praise and WOW from the recipient. Not only that, others are pretty impressed too. In terms of taste? It was lovely, not overly sweet (I reduced the amount of sugar in the cake mixture itself) and the blueberry jam was a perfect match. Everyone enjoyed the white chocolate frosting. If I was not looking for a white based cake I would have gone with chocolate frosting instead. This cake makes a perfect birthday cake too. I am very curious to know what kind of cake will you present to your dad on Father’s Day? How would you decorate it differently if you have a chance to make one yourself?
Happy Father’s Day!!!