Sugar Rebels by Nick Makrides

Author:Nick Makrides
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant Publishing
Published: 2019-02-14T16:00:00+00:00

MAGIC MUSHROOM cake

There was this song back in kindergarten that scared the crap out of me. Every time we’d sing it, I would get the shivers and get so terrified I’d start crying. It was called ‘We’re Going On A Bear Hunt’. The idea of going into a deep, dark forest where anything could eat you, like a huge bear, still scares me. The bears can stay in the forest and I’m happy out of it. This cake kind of gives me the shivers, because even as an adult, I’m still not sure if fairies are actually good or not. But look how pretty it is! It’s inspired by a magic forest and magic mushrooms – the delicious kind, not the kind that makes you giggle at your hands.

HARD

SERVES 30

MAGIC MUSHROOMS

1 batch American buttercream frosting

1 tablespoon unsweetened (Dutch) cocoa powder

5 drops red food-gel colouring

CHOCOLATE BARK

500 g (1 lb 2 oz) dark chocolate, melted

300 g (10½ oz) white chocolate and 100 g (3½ oz) dark chocolate, melted together

CAKE

2 batches Chocolate cake

300 g (10½ oz) mint slice cookies, chopped

GRASS FROSTING

1 batch American buttercream frosting

light-green: 4 drops green food-gel colouring

green: 4 drops green food-gel colouring and 2 drops blue food-gel colouring

dark-green: 4 drops green food-gel colouring, 2 drops blue food-gel colouring and 3 drops purple food-gel colouring

FROSTING

2 batches Chocolate ganache

1 batch chocolate-flavoured Swiss meringue buttercream frosting

FLOWERS

¼ batch American buttercream frosting

2 drops blue food-gel colouring

2 drops pink food-gel colouring

2 drops yellow food-gel colouring

2 drops orange food-gel colouring

MAGIC MUSHROOMS

To make the magic mushrooms, set aside 2 tablespoons of plain frosting in a small bowl. Add the cocoa powder to the remaining frosting and mix until well combined. Divide the cocoa-flavoured frosting in half and add the red food gel to one half. Mix until evenly coloured.

Fit the end of a piping bag with a large, round tip and fill it with the light cocoa frosting. Pipe ten long upright stalks onto a baking tray lined with baking paper. Chill.

Fit the end of another piping bag with a large, round tip and fill it with the red frosting. Pipe ten low, wide bulbs onto the baking paper. Add little blobs of white frosting to create the white-spot details on the mushrooms. Chill the stalks and mushroom heads for about 40 minutes to get them nice and cold.

Once the stalks are chilled, use a very sharp knife to cut off the very top, creating an even, flat surface. Add a little dab of frosting to the top of the stalk and stick the mushroom head on top. Stand them up on a baking tray lined with baking paper and chill until ready to use.

CHOCOLATE BARK

Lay a long piece of baking paper on a flat work surface. Drizzle the melted dark chocolate on top and use a large offset spatula to spread it out. Leave to set completely. Use a fork to add some grooves in the set chocolate before you drizzle some light chocolate randomly on top. Use the back of a tablespoon to spread it around.

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