{"id":15595,"date":"2016-02-18T10:04:18","date_gmt":"2016-02-18T00:04:18","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=15595"},"modified":"2016-03-17T11:40:52","modified_gmt":"2016-03-17T01:40:52","slug":"giant-eos-lip-balm-cake","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/giant-eos-lip-balm-cake\/","title":{"rendered":"Giant EOS Lip Balm Cake"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/02\/eos-cake2-550x309.jpg\" alt=\"EOS lip balm cake How To Cook That\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-15597\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/eos-cake2-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/eos-cake2-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/eos-cake2-60x34.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/eos-cake2-800x450.jpg 800w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/eos-cake2-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/eos-cake2-1200x675-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/eos-cake2.jpg 1280w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>I must admit when the requests started flooding in for &#8216;EOS&#8217; I had to google it to find out what it was.  Lip Balm! That&#8217;s right, EOS lip balm is cute little spheres of lip goodness that twist open and close perfectly.  They are not easy to get your hands on in Australia, hence why I hadn&#8217;t seen them in the shops.  But I ordered a couple, and because I like all things cute and admire well packaged products, I decided to turn it into a cake &#8211; a giant EOS cake.  Oh and the top is filled with candy!<\/p>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/PPpVcjMXZvg?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<h4>For the giant EOS cake you will need:<\/h4>\n<p>2 quantities of my <a href=\"https:\/\/www.howtocookthat.net\/public_html\/sponge-cake-recipe\/\" title=\"Perfect Sponge Cake Recipe:  Light Fluffy Moist and Tall\" target=\"_blank\">perfect sponge cake recipe<\/a> baked in a pyrex bowl.  The one I have is 23cm (9.06 inches) across the top and holds 3.5L (0.92 gallons), to make it correct proportionately it should have been slightly bigger, or the dome should have been smaller.  I didn&#8217;t want to go out and purchase a new bowl for this but if you are buying bowls just for this use my EOS cake template \t<p class=\"product woocommerce add_to_cart_inline \" style=\"\">\n\t\t\n\t\t<a href=\"?add-to-cart=15606\" rel=\"nofollow\" data-product_id=\"15606\" data-product_sku=\"\" data-quantity=\"1\" class=\"button buy-it-now-button add_to_cart_button product_type_simple\"><span class='button-label'>Buy<\/span><span class=\"woocommerce-Price-amount amount\"><bdi><span class=\"woocommerce-Price-currencySymbol\">&#36;<\/span>0.00<\/bdi><\/span><\/a>\n\t<\/p> as a sizing guide.<\/p>\n<h5>For between the layers:<\/h5>\n<p><strong>Strawberry filling<\/strong><br \/>\n250g (8.82 ounces) or approx 1 2\/3 cups fresh strawberries washed, hulled and quartered<br \/>\n200g (7.05 ounces) or 1\/2 cup plus 2 Tbsp strawberry jam\/conserve\/jelly.  Come on people, we need a universal name for this stuff you spread on toast!<br \/>\nHeat the jam until it bubbles then add in the strawberries.  Mix for 30 seconds then remove from the heat and let it cool completely.  Drain off the excess syrup &#8211; you can use this as simple syrup on the cake layers.<\/p>\n<p><strong>White Chocolate Ganache<\/strong><br \/>\n380g (13.4 ounces) white chocolate<br \/>\n230millilitres (7.78 fluid ounces) <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a><br \/>\nBreak the chocolate into pieces and place into a bowl.  Heat the cream until it just starts to boil and pour over the white chocolate. Leave to sit for a minute then stir until there are no lumps.  Leave overnight to firm up at room temperature.  Note: if you put it in the fridge it will solidify.<\/p>\n<p><strong>Buttercream<\/strong><br \/>\nOne quantity of buttercream in the flavor of your choice &#8211; <a href=\"https:\/\/www.howtocookthat.net\/public_html\/buttercream-cupcake-frosting-recipes\/\" title=\"Buttercream Cupcake Frosting Recipes\">buttercream recipes here<\/a><\/p>\n<p><strong>For the EOS Dome<\/strong><br \/>\n730g (25.75 ounces) compound white chocolate<br \/>\n1kg (2.2 pounds) mixed lollies \/ candy \/ lots of EOS lip balms<br \/>\nhemisphere tin (mine is 21cm (8.27 inches) across the base) and acetate for around the edges<\/p>\n<p><strong>Fondant<\/strong><br \/>\n2kg (4.41 pounds) pink fondant (or the colour you want your EOS to be)<\/p>\n<p><strong>Other Things<\/strong><br \/>\nA strong cake board, I used a 50cm (19.69 inches) x 45cm (17.72 inches) piece of mdf (medium density fibreboard or timber board)<br \/>\nGlossy wrapping paper to cover the board.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/02\/P2070468-550x413.jpg\" alt=\"EOS lip balm cake how to cook that video\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-15599\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/P2070468-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/P2070468-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/P2070468-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/P2070468-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>by Ann Reardon <a href=\"https:\/\/www.howtocookthat.net\/public_html\/\" title=\"Welcome to How To Cook That\" target=\"_blank\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/giant-eos-lip-balm-cake\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/eos-cake2-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"EOS lip balm cake How To Cook That\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/eos-cake2-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/eos-cake2-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/eos-cake2-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/eos-cake2-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"15597\" \/><\/a><p>I must admit when the requests started flooding in for &#8216;EOS&#8217; I had to google it to find out what it was. Lip Balm! That&#8217;s right, EOS lip balm is cute little spheres of lip goodness that twist open and close perfectly. They are not easy to get your hands on in Australia, hence why I hadn&#8217;t seen them in the shops. But I ordered a couple, and because I like all things cute and<\/p>\n","protected":false},"author":1,"featured_media":15597,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1652,748],"tags":[31,2414,2408,2412,2409,2410,2411,2413,1630,952,1184,1773,1683,1468,1465],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/15595"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=15595"}],"version-history":[{"count":18,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/15595\/revisions"}],"predecessor-version":[{"id":17902,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/15595\/revisions\/17902"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/15597"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=15595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=15595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=15595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}