For the cake (Serves 12)
275 g frozen raspberries
3/4 cup butter
1 cup granulated sugar
3 eggs
2 tsp vanilla
2 1/4 cup plain flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup sour cream
1 cup dark chocolate chips
Icing and decoration
3/4 cup dark chocolate chips
3/4 cup white chocolate bits
2 cups icing sugar; sifted
25 g Raspberries; fresh/frozen, pureed
2 tsp Lemon juice
1 pkt strawberry flavoured Pocky* (for the antennae)
Large white chocolate melts (for eyes and mouth)
Natural Confectionary Company ‘Fruit Salad’ soft jellies. (for the legs)
Making the cake
- In bowl, cream butter with granulated sugar until fluffy. Beat the in eggs one at a time, and vanilla.
- Spread half of the mixture into greased 10-inch Bundt pan. Sprinkle the berries on top of the mixture, then spread the remaining batter over the top.
- Bake in 180 C oven for 40 minutes or until cake springs back when lightly touched. Let cool for 15 minutes. Invert onto rack to let cool completely.
Decorating the wiggly worm
Cut a wedge in the cake, about 1/3 of the cake. Turn the wedge around and butt it to the end of the main piece - it should look sort of like a question mark (or a wiggly worm!). Transfer the cake onto your presentation board. Put strips of waxed paper under cake, this will catch the icing and chocolate so as not to dirty your board.
Make the icing: Add icing sugar to pureed raspberries, mixing well. Then add lemon juice until consistency to spread thinly on cake. Wait until the icing has set before adding the chocolate layers!
Melt the chocolate and leave it to cool slightly. If it’s too warm it will melt the icing underneath. You may need to remelt the chocolate a couple of times during this process. Drizzle the chocolate to create stripes. Do the same for the white chocolate.
To make the antennae, I dipped the ends of some Pocky sticks into the white chocolate a few times, waiting about 30 seconds between each layer, with a final dip into dark chocolate.
To make the eyes, I used large, round white chocolate melts. I dipped the flat end of a chop stick into the melted pot of dark chocolate and then dotted it onto the white chocolate melt. It took a few attempts to get them looking good.
The mouth was simply a white chocolate melt cut in half.
Use your favourite coloured jellies for the 6 legs (I used them whole).
Inspiration for this cake came from here: http://novapages.com/index.php?itemid=228&catid=31
*Pocky is a Japanese sweet snack. I buy it from my local asian grocer for 99c a pack.
3 comments:
Melt the chocolate and leave it to cool slightly. If it’s too warm it will melt the icing underneath. You may need to remelt the chocolate a couple of times during this process.
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