So for christmas, I became the proud owner of a cake turntable, a duo icing set, a mini pie maker (present to myself) and a hemisphere cake tin set. My baking cupboard is getting very full!
Today, I tried my new hemisphere pan out and my duo icing set. I've never used either before so pleased that i've had a practice before i have a requirement for something more "proper" to make. Today's excuse was a get well cake for my daughter. She's poorly but not too poorly to want to eat cake, bless her.
Firstly, wondering what on earth size I should use for my hemisphere cake. Each half is 6.5inches in diameter but of course the depth varies and really it looks quite small, so I made a 3 egg madeira cake which in truth wasn't quite enough to fill the tins. By the time they were cooked (recipe said 1.25 hours, I baked for 45 minutes which was a little too much for my liking!) They had risen over two thirds full so I wasn't disappointed. After cooling I turned them out and the popped out the tins so smoothly (lined with butter and flour), very impressive. But of course they had tips and the cakes had to be levels to stick together as a ball.
A LOT of wasted bits of cake. Hopefully, after having now frozen them I can use them for cake pops or something... watch this space! I don't like waste, so fingers crossed I can use them!
Then on to the icing. Made a pound of buttercream, it came out good, very smooth, and I split it to double colour it, red and yellow.
I then constructed my duo icing bag and filled each side with the icing. Not too tricky to assemble but next time I need to make sure the icing is right down the end of the bag, I don't think it would spill out. I'm a novice with these bags, having been spoilt with the pampered chef icer on previous cakes.
After sandwiching the ball together (that was quite easy), I used my new duo nozzle to ice the cake. Thick buttercream should not be piped ALL over a round cake. It would have taken so much icing and been quite sickly. So after about three rows of piped duo icing (it did come out very well though) I decided to spread it over the whole cake, thus ruining the distinct colours. So after spreading the now quite orange icing, I piped on the top. Quite tricky to squeeze the icing out, really needs a lot of elbow grease but I managed. And then I realised how I could use up the icing almost to the end. Really needs pushing down into the bag as far as you can push.
The final outcome, and writing as requested by the poorly child herself is below.....
I'm not sure if i'm meant to decorate the ball underneath and if there is an alternative to leaving it in the pan stand, so if anyone has any ideas, please do share with me!
I wish you all a very happy cake eating, and hopefully my next one will be a little more professional looking!