Ann Reardon

Divergent Movie Cake

divergent movie cake how to cook that

Which Divergent movie faction are you?

Candor: I don’t want to write out this recipe tonight, I want to go to sleep. Honest.

Abnegation: Someone may want to make this cake and they’ll need the recipe so you must help them. Selfless.

Erudite: More than thirty three thousand people visit this website a day, it simply must be up to date. Intelligent.

Amity: People may get angry and write unpleasant comments on youtube if the recipe is missing, lets keep them happy. Peaceful.

Dauntless: I want to eat cake. Brave, but will probably die young so let them eat the cake.

To make the divergent cake you will need

1 quantity of vanilla sponge cake in two tins one 15cm (5.91 inches) and the other 18cm (7.09 inches)
1 quantity of rich chocolate cake baked in two tins one 15cm (5.91 inches) and the other 18cm (7.09 inches)

Special offer from Audible 1 month membership and one free book download.

Fondant
skin colour 50g (1.76 ounces)
white fondant 500g (17.64 ounces)
black fondant 450g (15.87 ounces)
pale blue 400g (14.11 ounces)
black gel food colour
blue gel food colour
mousse cake how to cook that

Italian Meringue Recipe
3 large or 150g (5.29 ounces) eggs
1 cup or 215g (7.58 ounces) caster sugar (super fine)
1/4 cup or 65mL (2.2 fluid ounces) water

Strawberry Mousse Recipe
185g (6.53 ounces) strawberries pureed (approx 1 1/2 punnets)
16g (0.56 ounces) or 1 heaped tablespoon gelatine powder
225g (7.94 ounces) or 1 cup cream semi-whipped
90g (3.17 ounces) italian meringue (see recipe above)

Ice cream Mousse Recipe
185g (6.53 ounces) or 1 cup vanilla ice cream
16g (0.56 ounces) or 1 heaped tablespoon gelatine powder
225g (7.94 ounces) or 1 cup cream semi-whipped
90g (3.17 ounces) italian meringue (see recipe above)

Chocolate Mousse Recipe
185g (6.53 ounces) dark chocolate
165g (5.82 ounces) or 2/3 cup cream
16g (0.56 ounces) or 1 heaped Tbsp gelatine powder
Additional 30ml or 2 Tbsp cream
90g (3.17 ounces) italian meringue (see recipe above)

White chocolate ganache recipe
440g (15.52 ounces) white chocolate
150ml or 1/2 cup cream

Flames
1 cup or 216g (7.62 ounces) castor sugar (super fine)
1/4 cup or 63mL (2.13 fluid ounces) water
yellow food colour
red food colour
divergent cake how to cook that ann reardon

by Ann Reardon How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

32 Comments View Comments

  1. Rating: 4

    Very good recipie turned out great flavour wise although the actual decorating was difficult, ??

    • Great to hear that you liked the flavours Jimmy, cake decorating can be tricky and is always time consuming. ?

  2. Hi Ann.I want to use gelatine sheets for the mousse.Will the amount be the same(gr)?

    • Hi Aphrodite P. Yes you could, but check the instructions on your gelatine sheets pack as sheets come in different strengths. enerally speaking you need about 4 sheets to 1 tablespoon of powder

  3. I would have chosen brave

    • me too.

  4. a problem where I live I can’t get it can you please give a solution

  5. Hi Ann

    This cake is GREAT! I would love to have a “Divergent Party” once all three movies are out and this would be PERFECT for it! I love how the layers are divergent. I took five quizzes online to see which faction I would be in and every single quiz said DAUNTLESS. I even “re-quizzed” and changed some answers that I could have gone either way and I was still Dauntless!

  6. Hi Ann,I am really keen to try the strawberry mousse .since I won’t be making the ice cream and chocolate mousse,can I make the Italian meringue with one egg white,1/3 castor sugar and water (1/4 cup divided by 3) ?pls let me know

    • Hi Jill yes you can 😀

  7. hi ann,

    I was just wondering if you needed to use all the different mousses or if you could just make chocolate cakes and cover them in fondant and decorations?
    Thanks 🙂

    • Ann said in the beginning of the vid

  8. Hi Ann,
    I’m not a really big fan of fondants, so I was hoping that you can tell me a few alternatives? I know molding chocolate could be an alternative, but I’m not a big fan of chocolates either (weird, I know) and I can’t find it in the local stores and cake decoration shops here in Indonesia.

    Also, I’m new on your blog so I probably haven’t seen most of your posts, but I want to know how to make an oreo ice cream cake because I love oreos.

    Thanks a lot! 🙂

  9. Hi ann,
    I was planning on making this mousse plain without the cake. I was going to pour it into serving glasses and leave it in the fridge. My question is how many people will this mouse feed?
    Thanks Dana

  10. Hi Ann,

    I’m Atiqah from Malaysia. I am so great to see the cake of yours. I am crazy of thinking how to fondant a mousse cake. And i’m so thankful as I found your video. Thanks a lots for the idea by covered the cake first with chocolate before fondant it. ^_^

    My question is, how long the cake will stand with room temperature? And if we keep the cake chill, then we take it out to serve it, is it possible the fondant will come out with water droplets?

    • Hi Ann,

      At the choc mousse recipe, you said cream. What kind of cream is that? Fresh cream or whip cream also or what?

      I hope you can reply my comment. 🙁

      • Hi Nur, any cream that has around 35% fat is fine

  11. Hi Shellia, I signed you up on your new email as you requested you will get a verification link from feedburner that you need to click verify and then you’ll get emial notifications for blog posts. Anyone else reading this you can do that too just click on the follow me on ‘envelope symbol’ at the end of the post. It’s free

  12. Hi Ann,
    Am great fan of yours… All your recipes are stunning and you always amaze me with your lil homemade tricks and tips to make such complicated designs without a big fuss. Saves a lot of hassles 😉
    Even though I am unable try all your recipes since am ALLERGIC to EGGS 🙁 I love watching all your videos and reading all your articles 😀
    However, i really wanna try this one but being allergic to eggs can u please suggest SUBSTITUTE for ITALIAN MERINGUE for the mouse recipe.
    Would be waiting for reply anxiously… 🙂

    • Hi Ambika, you can make mousses without italian meringue by adding more whipped cream instead. They tend to be a lot richer and a bit more dense. Double the amount of whipped cream and fold through in two batches 😀

      • Thank You so much Ann :*
        Am so thrilled you could give your precious time to answer my question… 😀 I just saw your video on how to make Easter eggs. They all were superb!!! but i especially liked the see through ones – the net pattern, holes and the eggs hidden one in the other….. You are a Genius. Hats off!!! 🙂

        • Thanks Ambika, I am glad that you liked them 😀

  13. Ann,
    I’m 16, in yr11 and have really no idea what I want to pursue as a career. I absolutely love cooking, I would do it every day if I could, and I also love to experiment. The problem is that my family has really high expectations, and I don’t think they would encourage me to follow this path. I set quite high standards for myself, and please don’t take this the wrong way, but I do think that maybe, being the person I am, I should do something more like law or medicine. I feel that I have an obligation to follow a highly academic career path, simply because I am capable of doing so. What’s your advice?
    Thanks

    • Hi Rebecca, That’s a tough question. I think if you have the academic ability you should definitely pursue higher eduction. I did a degree and a postgrad diploma and have found both invaluable not just in the field I studied but in all areas as you learn so much about how to research. Creative people are needed in all fields of work as you think differently to others so a creative doctor is likely to come up with solutions others haven’t thought of before to medical issues and treatments. But do keep baking.

      • I appreciate your insight, thankyou for replying!

        • All the best with your decisions, can you do some work experience in differentjobs to see if you like them?

          • If I could find a place which would be happy to accommodate a 16 yo, I would. Any kind of career I’m interested in doesn’t make work experience an option before uni age. This is probably a wise idea, but it doesn’t make decisions any easier!

  14. Hey Ann,
    This cake is AMAZING!!!!!!! I love the movie and you captured it perfectly in this cake.

    • and the book of course…. just wondering though, hoe long did it take to make this whole cake?

      • Hi Ashey you need to allow about 4 hours on day 1 then leave to set, then about 4 hours for decorating on day 2, depending how fast you work.

    • thanks Ashley

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