Hallo, I'm really glad that you've switched again on my Channel,
I am Nicole from Nicoles Zuckerwerk. I've baked Emojis and I want to show you this
in my video today. I've baked these as sphere cakes and
stacked each cake on top of each other. The top cake is later on a bit compressed and
sinked in itself but below the line we found that this cake looked
really really great although the upper Emoji sinked in itself and was very well accepted
by the pupils who have got this cake
from me as a present. We started with
the building of a frame because to stack each sphere on top of each other
would not hold. Thats why it needs an internal construction.
For this we've visited a hardware store and they have trimmed a birch board
for us and we've also bought a threaded rod plus suitable screw nuts
and the washers. The stands were four door stopper
because we found nothing else but it has looked later really great.
My husband has screwed everything together and how he has done it you will see
right now. I've decorated the cake board with green colored
desiccated coconut and royal icing. I've marked the middle of the wood board
and drilled a hole in it.
My wood board was in the size 30cm x 30cm. The hole must have
the same size like the threaded rod so it can go through.
My threaded rod was a 8 millimeter rod.
Then the stands or rather the door stoppers would been screwed tightly with a wood screw on all four corners.
... and the threaded rod been attached with the right washers and screw nuts.
Then I trim a KAPA plate. A KAPA board
is a high-expansion foam board, which can you buy amongst others in a architecture market.
This I use always as a cake board.
I use it once and after using I can just discard it.
I trim my KAPA board in the same size like my wood board and
drill in the middle with a pointed instrument a hole.
I put this KAPA board on my wood board and stick them with a
double-sided tape together. Why I do that?
This has a simple reason, I want to protect my eatables from the wood board,
washers, screw nuts and from the rod
and if the whole cake was eaten later on I can take the decorated KAPA board
easily off and discard it and use my frame
again for a next cake.
For the decoration I take a couple of desiccated coconuts and
green food coloring. The green food coloring is a color paste who
has to be mixed at first with a bit of water.
I pour this together with the desiccated coconuts in a plastic bag und knead
everything really good till the desiccated coconuts are really nice and even green colored.
Then I make a royal icing
which consists of one packet icing sugar, well 250 grams of icing sugar,
2 tsp. of meringue powder and little water and because my royal icing should be in green
I've colored the water just like before with a bit of green food coloring.
The consistency should not be fluid but also not too tight
because this will be only spread on the KAPA board and
then it will be sprinkled as long as it's wet with the desiccated coconuts.
Then I press these firmly so that they stay stuck to the royal icing.
I baked for this cake so much cakes. The different recipes, which
I've prepared for this cake, will be not shown in this Video.
Even the cake recipes are uploaded as a separate video.
You can find all the links here in the description box bellow.
I've started with the largest emoji, with the lower one.
This I've baked twice time in a hemisphere pan. That is a
stainless stelle pan from Ikea with a with a 20 cm diameter.
For this I've prepared twice time my miracle cake (Wunderkuchen) and so I've baked
twice hemisphere. The medium-sized Emoji
will be baked in the pans of Wilton which are
6.25 Inch x 3.125 Inch pans. Here I've prepared my poundcake recipe
in chocolate variant and poured and baked in both pans.
The upper Emoji, the smallest one, which sinked later in itself would be
baked in small stainless steel bowls of Ikea
these are 4,7 Inch pans.
For that I've prepared the half of the miracle cake recipe in coconut variant.
I've filled the largest and the medium-sized Emoji with
Italian meringue buttercream and I've coated both cakes
with white and dark chocolate ganache. The smallest cake would be
coated with a coconut buttercream.
I've started with the two lower cakes, with the two large hemispheres. For that I take
the pans, sprinkle them with baking spray and flour them. Instead of
the baking spray you can of course use oil or butter.
It's only very important that you flour them really good so the cake can't stick.
I've prepared for that as I've just said the miracle cake (Wunderkuchen)
which I've divided into three parts and colored
with food coloring. Now I pour this in portions, I shake again
my pan to level the surface and then I bake it finally.
I've prepared for the second time my miracle cake and
colored in blue and white. This is of course
optional. You can bake whatever you want. For the medium-sized
Emoji made with the pans of Wilton I've prepared a chocolate poundcake and also
divided and baked in a with oil sprinkled and floured pan.
The smallest sphere is a miracle cake. For this I've
sprinkled the pans with oil, too and spread the batter in it evenly.
After all cakes would be baked and cooled I've filled
and assembled the. I fill the lower sphere with Italian
meringue buttercream and coat it with a white chocolate ganache.
I've already leveled the cake in three layers and add now a bit of the buttercream
on the top, spread it smooth and fill it again with the second layer.
I fill also the gaps on the surface with a bit of buttercream, coat
it nice and smooth and place the cake for minimum 30 min in the refrigerator
I do the same with the second large hemisphere, but
I set a bit of the buttercream aside because I need i bit
for the medium-sized sphere. If the cakes are really good cooled
and the filling is firmed they will be crumb coated.
I coat the both lower hemispheres with white chocolate ganache.
For this I add a bit of it on the top and coat this with a
small offset spatula coarse smooth and smooth it nice with piece of plastic
cut from the cream cheese lid where i cut the thick sides of the edges
use this to smooth the surface of the hemisphere. This tip I've got from Kuchenfee
as you can see the smoothing of hemispheres works with it really quick.
I do the same with the second hemisphere and place it also
in the refrigerator.I had take a bit of the buttercream aside, here I add now
a little bit of dark chocolate ganache, so I get a delicious
chocolate buttercream. With the dark chocolate ganache
will be later coated the medium-sized hemisphere and with the
chocolate buttercream I fill both hemispheres wich I've cut once time through the cake
toward the center. Now here I go on like by the
lower largest sphere, I fill the gaps again and do everything
again with the second hemisphere and than I place it in the refrigerator
before I coat it finally with the chocolate ganache.
The cake on the top, the small spehere will be coated with coconut buttercream.
Here I've decided not to fill the cake.
I coat only the cake with buttercream, smooth both hemispheres
and place it just as well in the refrigerator.
If all layers got firmed everything will for the second time
repeated that means the both first hemispheres will be for the second time
coated with white chocolate buttercream. The hemispheres of the medium-sized cake
will be coated for the second time with dark chocolate buttercream and
the both small hemispheres with coconut buttercream.
After this second cooling time I take the first sphere,I turn this largest sphere
coat the surface with ganache and place on the top a paperboard.
This paperboard is in the same size like the hemisphere, so with a diameter of 20cm. In the center
I've cut a hole which has the same size like the cake dowel
what I will still poke in the cake. Now I glue the paperboard
also here on the top, add a bit of ganache and place the
the second hemisphere on the first.
After that I take a skewer and poke this in the
center, mark with edible food marker at the top the end and
and I trim my dowel exact at this length. This works
with a serrated knife very well. This dowel
protects my edibles against the threaded rod and that's why
I place this in the center of all three spheres
and to find the center I insert as help again the skewer
and poke then the dowel completely in the cake.
The gap will be filled with a bit of ganache and also smoothed evenly.
Then the cake will be placed again in
the refrigerator and I behave the same way with the middle and small cake.
During my three spheres are in the refrigerator and cooling again
I color now my fondant. I use for it paste food colors
in lemon yellow and gold yellow, moreover I use today the
fondant Massa Ticino Tropic because it's really good for the covering of spheres.
All in all I use two and a half kilo of fondant, which I knead in small pieces one
after another soft and color them with the yellow colors.
At first I cover the largest sphere for that I trim a big
piece of my yellow fondant and roll this on a bit starch
on my work surface out. The starch purposes that the fondant
doesn't stick on the surface. Then I take the cake
sprinkle it with baking spray because of the cooling it dried
and so the fondant can't stick on the cake.
With the help of my rolling pin I lift the fondant and place it of the cake and cover
it with it. To cover spheres is not so simple it takes definitely
time and patience bacause it forms downwards a many of crinkles.
Moreover I definitely recommend you to not roll out the fondant so thin
because the fondant will get automatically thinner during the covering and
if the fondant be rolled out from the beginning too thin it would begin eventually to crack.
I trim at first any excess fondant and look for the lower edge to get it
as much as piossible crease free. It can't be unfortunately 100% crease free and really small crinkles
are existing also by me but that is not at all bad.
Through the desiccated coconuts on the cake board the whole crinkles will be laminated and
you will not even see that. Now I press again the
with my fingers the excess fondant in to the cake along the edges,
work after that with a modeling tool to press the fondant
by moving down and I take automatically the excess of fondant with that.
Then the cake will be smoothed and because this works with the fondant smoother
not so well I use a piece of fondant.
For that I powder the cake with a bit of starch and smooth with the piece
of fondant as long as the cake is nice evenly and till I like it.
The lower edge can be again pressed with a knife or as I do with
a marzipan knife along edges under the cake and then
the cake is almost finished and I behave exactly the same way with the middle and small cake.
If all three spheres are covered with the yellow fondant
they can be stapled on the previously prepared frame
For this I take at first of course the large
sphere, insert it into the threaded rod and add now a
screw. This screw is suitable with the cake dowel
so that can't encounter with the cake. Because I want to
scupper it a little bit into the dowel, I just take a
pair of tweezers and screw it a little bit into the dowel.
Then I take a little piece of KAPA board. This I've cut
a small sphere with a hole in the center
which I place now on the top. After that
fallows a flat washer and a small piece of cake board so the
Unterlegscheibe doesn't touch the cake. Here on the top I add again
a screw, tighten it, add royal icing o the top, wich I've
left over and thread the second, the medium-sized cake here on top.
I do exactly the same again and add on top the upper cake.
Because I've scoffed the upper cake a little bit and cause of the heartness
the buttercream got really soft I polish the whole cake again.
After that all cakes will be decorated. For that you can of course
take Emojis which you you prefer. I've chosen those online, saved
them on my PC and printed them in the right size. Now I cut
the parts of the face which I will use as a template for the fondant.
With a scalpel I cut all the the parts
of the face which I need out from fondant and stick them with a edible
glue on the cake.
I've put a little bit individuality on my cake and stick now
some hairs of the yellow fondant in the centre of the upper Emoji.
The middle and upper Emoji get from me legs. For that I add
a bit CMC in my fondant. CMC intends that the fondant gets faster and
firmer hard. Then I roll out a rope, trim
two big pieces. The one end I flatten with my finger
and bend them vertically upwards because this forms the feet. These I place
now on a object and let it dry. I use here for a rolling pin
and make for the middle cake two longer legs.
Then I stick still the legs which I've
put for 30 minutes on side. Now they are somewhat dried up and I can stick them
without problem on the cake.
Last but not least, the middle Emoji still gets few hairs
so the gap between the tiers are covered and after that my cake was already finished
All recipes what I used for this cake you can find on my Blog
www.nicoleszuckerwerk.de. I've written for this cake a blog post
and you can find the link to this blog post now here
in the info card and of course I link it in the description box. In the description box I link also
for you all products which I've used for this cake if you are
interested in the one or other thing. I'm looking forward for your comments
and for your feedback. I wish you guys a wonderful week
and if you want to see more videos from me choose one of the videos
on right or left. In the middle you can subscribe to my channel
I wish you guys a wonderful day and then we see us soon again with a new video.
Take care - Bye Bye
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