Ever since I saw Ria's Honey Comb Cake, I have been thinking of attempting to make it. It really looks like a bee hive!! This cake looks stunning! I have not been able to get the 'Ria's cake look' but I am happy with my attempt. :)
This is one master piece cake you need to try. I was amazed at the way the cake looked once I removed the bubble wrap. Believe me... it feels GREAT!!!
Was a bit worried if it would come out proper but as I removed the wrap, I was actually admiring it. The only problem I faced was getting a good bubble wrap. May be I will try it again with a good one and you will get to see better pictures.
As of now enjoy this one...
HONEY COMB CAKE
Recipe Source: Ria's Collection (Do check this link for step by step method)
There are basically 4 steps to be followed to prepare this cake
1. Preparation of Vanilla cake
2. Chocolate butter cream icing
3. Preparing chocolate for bubble wrap decoration
4. Assembly.
1. Preparation of Vanilla cake
2. Chocolate butter cream icing
3. Preparing chocolate for bubble wrap decoration
4. Assembly.
STEP 1 - VANILLA CAKE
Largely adapted from Fun and Food Blog
2 cups all-purpose flour (maida)
2 cups unsalted butter
2 cups sugar (powdered)
2 tsp vanilla essence
1/2 cup plain milk
2 tsp baking powder
2-3 eggs
1 tsp salt
METHOD
Sift the cake flour, baking powder and salt in a mixing bowl.
Beat butter and sugar mixture well till thick and creamy.
Break the eggs in a separate bowl and beat so that any spoiled eggs do not spoil the whole mix.
Pour the beaten eggs into the butter and sugar mixture. With a hand mixer blend everything well..
Add flour slowly while continuing to mix on low speed.
Beat until you see sharp peaks form in the mixture. Always mix in the same direction(clock wise or anti clock wise).
Add the vanilla essence and milk. Blend well. Do not over beat.
Pre-heat oven at 180°C for 10 minutes.
Coat a cake pan (9” round pan) with butter and sprinkle all purpose flour. Dust off the remaining powder.
Pour the cake mixture into the pan. Bake for 30- 40 minutes or till done. (Insert a wooden toothpick and check if it comes out clean). The edges of the cake will separate from the pan when done.
Let the cake cool in the pan for 10 minutes then invert and cool completely.
STEP 2 - CHOCOLATE BUTTER CREAM ICING
INGREDIENTS
Recipe Source: Ria’s Collection
Icing sugar- 1 1/4 cup
Unsalted butter- 1cup
Unsalted butter- 1cup
Milk- 1 tbsp +1 tsp
Cooking Chocolate- 6 oz
Vanilla essence- 1 tsp
METHOD
Microwave the cooking chocolate till it melts (1 minute). Mix well and let it cool.
Microwave butter to make it soft (not melted) and beat it using a hand mixer till soft and creamy. (Almost 3 minutes)
Add milk and beat for 1 minute.
Add the melted and cooled chocolate and beat again till all ingredients are mixed well.
Add the vanilla essence.
Add the icing sugar and mix well with ladle till you get the right consistency.
STEP 3 - BUBBLE WRAP DECORATION
INGREDIENTS
Recipe Source: Ria’s Collection
Cooking Chocolate – 10 oz
Bubble wrap 1 (cut as per size of cake)
METHOD
Cut the bubble wrap as per the size of cake.
Microwave the chocolate, mix well and let it cool to room temperature.
Place the bubble wrap on a plate and pour the chocolate over the bubble wrap and wait till it is half set.
STEP 4 - ASSEMBLY
Cut the vanilla cake into 2 layers.
Apply the butter cream icing between the layers, on the sides and on top.
Now invert the plate with the bubble wrap on to the cake slowly.
Remove the plate and press the bubble wrap slowly.
Place the cake with the bubble wrap in the freezer for 15 minutes.
Peel the bubble wrap carefully.
You can decorate the cake with the remaining icing as per your taste.
Please do check Ria's lovely blog for the actual pictures of the cake. Its amazing!!
