Skip to main content

Peppa Pig


Meet Peppa Pig! I think this might be the one for me. Not perfect, but for a chocolate birthday cake, I think this is the one. The recipe is the "best" chocolate cake recipe which I tried before and didn't like, but tried it again in preparation for this and I thought... "Wow. Okay, this works." I made it in a victoria sandwich tin which at about 6.75 inches? (I don't know... it was in my cupboard!) and takes 45minutes. It tastes like a damp chocolate brownie, complete with the papery top. The only tiny dampener on this is that because it is a brownie essentially, it  doesn't slice so neatly. It does rather crumble a lot. Which is just as well we have that much milk chocolate ganache on it.

Peppa is the second "commission" from my sister-in-law's friends. I say "commission" as in they pay me for my materials so I can afford to play with fondant for fun. With 4 large bars of Galaxy and about 100g of dark going into the ganache (I did double chocolate to cream in fluid ounces - just boil double cream and pour over chopped chocolate - as it's milk you don't even need to break it up much) and 200g dark into the cake itself, you can see that this is not a cake you make for free and probably a hideous idea if you wanted to be profitable. In total I baked... about an hour for the cake and the ganache the night before, and from nine till half one to decorate it. Hypothetically then if I charged a fifty pounds for the cake... I wouldn't make minimum wage and that's BEFORE I deduct tax and costs. Wow. Kudos to pro-cakers out there. 

This cake was a testament to the online arena. For Peppa, bow to the walnut whip method. I was actually very tempted to make a George out of the mini walnut whips you can get from Marks and Spencers.
The letters I learnt to do from youtubing tappit advice. Evil little things anyway.


So there you have it. Peppa. She lost an ear enroute but I think she survived the Van Gogh experience to be eaten all the same. Looking forward to another project already!
Labels:

Comments

peppa pig world tickets said…
Lovely cake with very easy recipe. Thanks for sharing.
20 December 2012 at 12:59
Post a Comment

Popular posts from this blog

Rachel Allen's Chicken Pie

Some things should be noted. I'm not a major fan of Rachel Allen. She always seemed such a poor man's version of Nigella. Some trophy wife of a producer somewhere making a lady of leisure's living of cookery shows playing up the Irish accent in a cavernous show kitchen. Perhaps it was because all her helpful "tricks" had already been touted by others a long time ago - like getting the garlic smell out of your hands... But over the years she's kind of grown on me. The format is a little twee, the pink accessories want to make me barf, but she isn't the spawn of all things faux goddess anymore. (FYI I have no idea with regards to her personal life etc, but like my distaste for Ashley Judd, one wonders how she gets good films with little acting skill.) So here I was, tapping away on the internet last week whilst she was on tv, and there it was. A beast of a pie. It was so beautiful. Her job was done. Out I trotted to buy a huge pie dish (we don't own cera...
4 comments
Read more

Low carb diet plan

It's January. I've allowed my weight to grow UP with the Covid curve and somehow it still has not come down. Thanks to a large part to me using up a number of hot chocolate bomb "fails" just before Christmas I think. Wall of text alert - I don't plan on ever writing about this ever again. To be clear, I've never been a fan of carb-cutting. Cutting an entire food group seems wrong. Carbs, as we were taught at school, are cornerstones for growth. I felt like decking a "doctor" at an annual work health check when he told me to cut carbs as a way to get my weight down. The fact he then pushed a blog which was at its infancy at the time felt like a distinct conflict of interest. Anyway, I do absolutely agree I need to cut sugar, and I will never disagree that whole grains are better for you. It is also very, very effective dieting wise on me. We don't know why, I do know I have a lot of water weight which fluctuates a lot in the month and also it does...
Post a Comment
Read more

Ginger fluff sponge with Apple Sauce filling

This is from the Crabapple Bakery cupcake cookbook. I've loved this cake for ages, looking at the picture for some time, but finally I made it. Decoration wise I don't have any flowers to put on top so I put the little chocolate mushrooms I bought from the Japan centre on top. This cake I'd definitely remake, but without the sponge fingers which are decoration only and don't add anything. They stay stiff and unyielding against the cream which is almost a disappointment when you're eating it. Ingredients: 1/3 self raising flour 1/3 cup cornflour 3 tsp ground ginger 1 tsp ground cinnamon 2 tsp cocoa 5 eggs, separated 3/4 cup caster sugar 1 tbsp golden syrup - Apple sauce - Whipped cream - Sponge fingers (250g pack works fine) Method: 1. Mix all the dry ingredients (bar sugar) together 2. Beat egg whites to peaks, add sugar and keep whisking, then add yolks and golden syrup 3. Fold dry into the egg mix 4. Bake in two greased pans (18-20cm round sandwich tins) for 15 mi...
Post a Comment
Read more