Ann Reardon

Edible Bob Ross Painting

 

3 x my rich chocolate cake recipe baked in four trays 25cm (9.84 inches) x 38cm (14.96 inches).

4 x vanilla buttercream recipe

Orange Simple Syrup
juice of one orange
equal volume of sugar

White Chocolate Ganache
420mL (14.2 fluid ounces) cream
1260g (44.45 ounces) white chocolate (look for chocolate that contains cocoa butter not vegetable fat)

White Fondant
700g (24.69 ounces) white fondant

Food colours (I used artisan) to mix into ganache

Titanium white – lots of white food colouring
Prussian blue – ‘azure blue’ and little ‘pink-alicious’
Dark Sienna – cocoa powder, ‘pink-alicious’ and white
Midnight black – melted dark chocolate plus some ‘midnight black’ and ‘juicy orange’
Cadmium Yellow – ‘sunshine yellow’ and tiny bit melted dark chocolate (actual chocolate not a colour)
Indian yellow – ‘sunshine yellow’ and a tiny bit of ‘juicy orange’
Bright Red – ‘hot rod red’ and some melted dark chocolate
Azure Crimson – ‘pink-alicious’, ‘azure blue’, ‘deep purple’, ‘hot rod red’
Vandyke Brown – cocoa powder

Other
Cake board with two or more support pieces of wood screwed in from the back to support the cake
Foil to cover the board
Easel – optional but looks great to display the cake on, put extra screws in so that it can support a heavy cake
Brushes
Palette knife

chocolate painting ann reardon

bob ross painting cake

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.

24 Comments View Comments

  1. Rating: 5

    Hello, I love your YT channel, and have been mumbling on about trying to make a Bob Ross cake for months. I ordered in colouring, then stupidly got Philadelphia Cream Cheese, for the icing/painting, because it had been so long, I forgot that you used ganache!

    I’m on a seriously limited budget, and was wondering if a couple of thin “skim” coats of ganache would mean I could skip the fondant bit? I’m just a painter, who thought this would be fun to try, and at 55, I don’t think I’ve made more than ten cakes, ever. Obviously I’ll not be using my studio brushes, etc., so just wondering!

    Cheers, from a British fan in the States.

    Cara Bina

  2. Rating: 5

    This is my absolute favorite (so far)!! My friend and I are huge Bob Ross fans and I love how well you did considering the difficulty of using a medium much different than oil paints. I’ve painted cakes before and just used a runnier buttercream frosting. They are fun but not easy. I think you would have made Bob proud!!

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