Sea shell cake

sea shell cake
1 Item
1H 30M


Butter cream (1 quantity)


1.Preheat oven to 150°C (130°C fan forced). Grease and flour pans.
2.Make cake according to directions on packet. Spread mixture evenly between pans, bake about 50 minutes. Stand cakes in pans 5 minutes, turn, top-side up, onto wire racks to cool.
3.Stir chocolate in medium heatproof bowl over medium saucepan of simmering water (do not allow water to touch base of bowl) until melted. Pour half the chocolate into shell moulds. Tint remaining chocolate yellow, pour into remaining moulds. Refrigerate until set.
4.To make the butter cream. Beat the butter (and any flavouring if using) in a small bowl with an electric beater until the butter is as white as possible. (This will result in a whiter buttercream which will give you better results if colouring it). Gradually beat in half of the sifted icing sugar, then the milk, then the remaining sifted icing sugar.Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
5.Level cake tops, spread cut side of cakes with some of the butter cream, sandwich cakes. Position cake on cake board, secure with a little butter cream. Spread remaining butter cream all over cake.
6.Using picture as a guide, position chocolate shells around cake. Sprinkle with toasted coconut. Decorate cake with pearl balls and candles

Equipment two 20cm (8-inch) round cake pans 30cm (12-inch) round prepared cake board or plate shell-shaped chocolate moulds


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