![]() Spread onto a cold baking sheet to create a flat sheet of chocolate about 5mm thick. Wait a minute then invert to set.Īgain, once set, use a craft knife to cut the plastic bottle and remove the plastic bottle away from the chocolate bottle shell. Temper green chocolate or melt green candy melts if using. Like before, once set, use a craft knife to cut the plastic bottle and remove the plastic bottle away from the chocolate bottle shell. Once set, use a craft knife to cut the plastic bottle and remove the plastic bottle away from the chocolate bottle shell.Ĭoat inside of the bottom of the L&P bottle using milk chocolate. Tidy with a spatula if required.Ĭoat the remainder of the top of the bottle using milk chocolate. Set aside.ĭraw a line 1/3 up the bottle when upside down.Ĭut the bottle in half in the middle of where the label usually sits.Ĭoat inside of the top of the bottle up to the marked line.Īllow dark chocolate to set a little, then quickly invert. Although, it would increase opulent level factor if you did strain the seeds first. When I made the raspberry jelly, I did not bother to strain the seeds out of the mixture before adding the gelatine again because of time and because i personally do not mind a few seeds in my raspberry jelly. Similarly, vanilla cake could be used in place of plain sponge. In saying that, a standard chocolate cake or chocolate sponge would work as substitutes for the chocolate mud cake. I feel the cake part of the layers on its own is not something that needs to be opulently decadent on its own it is the combination of all the components of this bottle rocket cake that makes this cake opulent. Of course you could use a store bought cake mix to ensure freshness or your own recipe. However, go ahead and make your own if you prefer or have the time to. ![]() I used store bought chocolate mud cake and sponge cake to save time as i am only one person trying to pull off this ridiculous cake. The bottle rocket cake is filled with alternating layers of chocolate mud cake, plain sponge, buttercream, raspberry jelly and fizzy chocolate discs. I ran out of time on the day to create it, which is why it features in the planned design but is not present on the actual cake. I had intended to use blue fondant to make a blue bottle cap to matched the sprite bottle cap we used on the real bottle rocket. I considered using pink wafers or fondant for the fins to limit the amount of chocolate in the cake overall but then I realised that I needed the fins to help stabilise and hold the cake up when it was assembled so settled with white chocolate. However, I had to caution myself against going too far and decided that the stand (what holds the cake upright and) did not need to be edible and convinced myself that using a piece of PVC pipe wrapped in foil would be good enough. I desparately wanted it to not only look amazing but also taste amazing. I even had a notebook where I splurged my ideas and recipes for how I was going to achieve each component of the cake to make it look like a bottle rocket. A lot of planning went into the making of this cake.
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