Polar bear cake for NUH Masterchef’s event! Polar bear does remind me of Oreo so here it is 🙂 Something very clean white frosty with black cocoa touches. I got the red pan from this baking shop I chanced upon called Bake With Yen! It was right next to Phoon Huat, heh. But it has quite a nice variety of ingredients and tools, so decided to support them.
The actual cake is my go-to Black Magic chocolate cake, which is whipped up easily, and frosted with a simple vanilla SMBC, filled with an oreo cream cheese icing. The ears are made with fondant (which unfortunately did not survive the journey to NUH haha), but oh well! Glad for the excuse to make animals out of food for the kids event 😛 I’d do that to all my dessert if possible!
makes one 7-inch 3 layer cake
|Black Magic Chocolate Cake adapted from Hershey’s Kitchen
Oreo Cream Cheese Frosting from the Scran Line
150g Philadelphia cream cheese
Swiss Meringue Buttercream
7 large (210 grams) egg whites
Additional Decorating Ingredients
Christmas sprinkles (bought from a small shop at Bukit Merah)
|To make Black Magic chocolate cake (my go-to!)
Heat oven to 350°F. Grease and flour three 7-inch round baking pans. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan
Bake 50 to 55 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely.
To make Oreo cream cheese frosting
Place cream cheese into the bowl of a stand mixer. Using the paddle attachment mix it on low to begin with to help break the cheese up a little. Once it looks like its starting to smooth out, stop mixing, and scrape down the bowl with a spatula. (It’s important to scrape down your bowl each time you add another ingredient.) Add your softened butter and mix on high speed until it’s completely smooth.
Next add your sifted icing sugar, milk powder and vanilla extract and mix on low to begin with, then once it’s mixed in put it up on high speed again until it gets fluffy and turns a pale white colour. Mix in the oreos
To make Swiss Meringue buttercream:
In a large saucepan, place mixing bowl over a pot of barely simmering water. Add egg whites and cups sugar and whisk together until frothy. Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (no granules when rubbing mixture between finger tips). Mixture will feel hot to the touch (or like the temperature of warm milk).
Once bowl is at room temperature, switch to paddle attachment, and whip together until soft peaks form. Add butter 1 Tbsp at a time. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency. It may look lumpy – it’s a good sign, keep beating until it changes consistency to become smooth, thick and whipped. Add vanilla extract and salt and mix on med-high until incorporated and silky.
To Assemble and Decorate:
Trim off dome of the cake. Place first first layer on cake board and fill each layer with a generous amount of speculoos cookie butter (homemade if possible!). Crumb coat, place in freezer to set, and then frost the cake again in chocolate. Use a cake turntable to smooth white frosting over entire cake. Pipe on rosettes for the head and then leaves as well as fondant decoration.