NOTE TO SELF: Next time don't carve Edward into butter cream frosting because < - - - - - there's the result =/
The base of the cake was actually spongy- It was the first time a cake I made tasted really good if I say so myself- but maybe I should have used different frosting... but you can only learn from your mistakes so next time- yes there will be a next time- Edward won't look so...deformed!
So the plan was to actually make cupcakes but when the time came I realised I didn't have cupcake cases so I made a rectangle cake because I just wanted to really... here's the recipe for those who want to make a better cake than mine.. =(
Heres the ingredients and method I used:
225g of plain chocolate
225g of unsalted butter
225g caster sugar
170g plain flour 6 large eggs separated.
With this recipe, melt the chocolate in a bowl over water.
- Cream the butter and sugar in a mixing bowl.
- Then quickly beat in the melted chocolate until nice and evenly mixed. Beat in a bit of the flour, then add an egg yolk, add more flour, then again egg yolk, until all 6 egg yolks and flour has been added.
- Whisk the egg whites until they are frothy and the peak of the mixture stands up well.
- Gently fold the egg whites into the mixture, being careful to lightly mix the ingredients together, without losing air from the egg white.
- Pour and spread the mixture evenly and gently into a 20.5cm tin (8in), well greased with butter
- Bake in a preheated oven at 180C or gas mark 4 for approx. 45 mins. Cut the cake in half or bake in two separate tins instead of one, so that you can add a filling between the layers.
- You can also use icing on your cake or cover with some of the cake decoration ideas on this site.