{"id":164837,"date":"2024-06-21T19:25:36","date_gmt":"2024-06-21T09:25:36","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=164837"},"modified":"2024-05-29T12:15:03","modified_gmt":"2024-05-29T02:15:03","slug":"cake-rescue-4","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/cake-rescue-4\/","title":{"rendered":"Cake Rescue"},"content":{"rendered":"<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/DIEWtq4QtaA?si=GsfT3LysgB1DKJuZ?rel=0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>Creative people often visualize their creations before they begin making it.  However, without experience, the final outcome frequently fails to match up with their initial vision. Does this mean they should stop creating? Certainly not. It is only through practice and experimentation with the chosen medium, in this case cake and frosting, that they will get better.<br \/>\nHaving someone more experienced there, while you practice, to answer your questions and give you encouragement will greatly speed up your learning. <\/p>\n<p>Friends can call me and I love being able to go over and help them in person.  Cake rescue videos are the advice I would give if I had the opportunity to step into these peoples lives and help them out.  Let&#8217;s make some cake together.<\/p>\n<h3>To make the Remy Cake you will need<\/h3>\n<p><strong>The 3D cake Template<\/strong><\/p>\n<div>\t<p class=\"product woocommerce add_to_cart_inline \" style=\"\">\n\t\t\n\t\t<a href=\"?add-to-cart=164863\" rel=\"nofollow\" data-product_id=\"164863\" 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>5.99<\/bdi><\/span><\/a>\n\t<\/p>\n<img decoding=\"async\" src=\"http:\/\/howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/09\/paypalvisaetcforunderselz\" \/><\/div>\n<p>&nbsp;<\/p>\n<p>Double quantity of my<a href=\"https:\/\/www.howtocookthat.net\/public_html\/buttercream-cupcake-frosting-recipes\/\"> Vanilla Buttercream Recipe<\/a><br \/>\n600g (21.16 ounces) chocolate for the spoon (if you are using real chocolate make sure you <a href=\"https:\/\/www.howtocookthat.net\/public_html\/temper-chocolate\/\">temper<\/a> it)<br \/>\na brand new comb for making the spoon<br \/>\n750g (26.46 ounces) white fondant for the hat, eyes and teeth<br \/>\n750g (26.46 ounces) white fondant coloured bluey, grey for the body (blue and black gel food colouring)<br \/>\n500g (17.64 ounces) modelling chocolate coloured pinky apricot for the tail, nose and hands.  I used this for the ears too but I suggest making them out of fondant instead so that they hold their shape without having to be stuck to the hat.<br \/>\n20g (0.71 ounces) black fondant for the eyes<br \/>\n20 g (0.71 ounces) white fondant coloured brown for the eyes<br \/>\nSquare wooden cake board 25.5cm (10.04 inches) with 1cm (0.39 inches) wooden cubes for feet.  You need feet to allow room for the bolt under the board.  Cover in foil<br \/>\n30cm (11.81 inches) threaded metal support rod with 8 bolts and 3 washers.<br \/>\nAnd the ingredients for the chocolate cake and ganache, recipes below.<\/p>\n<p><strong>Chocolate Cake:<\/strong><br \/>\n450g (15.87 ounces) of\u00a070% cocoa dark chocolate<br \/>\n710g (25.04 ounces) or 3 cups\u00a0margarine<br \/>\n18 eggs<br \/>\n5 cups or 1090g (38.45 ounces)\u00a0caster (super fine) sugar<br \/>\n2 3\/4 cups or 450g (15.87 ounces)\u00a0plain flour (use GF flour if coeliac, this recipe has been tested with gluten free flour and works well)<br \/>\n70g (2.47 ounces) or 1\/2 cup plus 1 tablespoon of cocoa powder<br \/>\n3 tsp baking powder<\/p>\n<p>Preheat the oven to 180C (356 degrees Fahrenheit). Place chocolate and margarine into a bowl.<br \/>\nMelt the chocolate and butter in the microwave (1 minute, stir, 30 seconds, stir, 30 sec, stir\u2026).<br \/>\nWhisk in the sugar and eggs into the chocolate mixture.<br \/>\nSift flour, cocoa powder and baking powder together and mix into cake mixture until just combined.<br \/>\nPour into 3 lined baking trays, my cake tins are 38cm (14.96 inches) x 25.4cm (10 inches).<br \/>\nBake for 15 minutes.\u00a0Insert a knife into the centre, to check if it is done, if it is ready it will come out clean.<\/p>\n<p>1. Print and cut out the template<br \/>\n2. Make the cake board and supports, top support need to be made from wood for this cake.<br \/>\n3.\u00a0Make the ears and eyes from fondant.  These can be done up to a month ahead.<br \/>\n4. Make ganache and leave to cool at room temperature<br \/>\n5. Bake your cakes and leave to cool completely<br \/>\n6. Make your buttercream.<br \/>\n7. Cut out the cake layers and stack up with the supports.  Each support should have a bolt, a washer, the support (usually made from stiff carboard covered in foil), and top with another bolt to hold it firmly in place.<br \/>\n8. Using the template cut to shape from the back angle and from the side.  Then hand carve a tiny bit off between Remy&#8217;s eyes and on the corner edges of the body and face to round them out.<br \/>\n9. Cover the whole thing in buttercream and smooth it out using a sheet of acetate curved around one side at a time.  Fondant doesn&#8217;t hide mistakes in the buttercream, rather it shows them up, so take your time.\u00a0 Once you&#8217;re happy with it refrigerate for several hours.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/ApplicationFrameHost_GNNGWgB1Bl.png\" alt=\"remy cake rataoiulle\" width=\"495\" height=\"579\" class=\"aligncenter size-full wp-image-164846\" data-wp-pid=\"164846\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/ApplicationFrameHost_GNNGWgB1Bl.png 495w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/ApplicationFrameHost_GNNGWgB1Bl-256x300.png 256w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/ApplicationFrameHost_GNNGWgB1Bl-300x351.png 300w\" sizes=\"(max-width: 495px) 100vw, 495px\" \/><br \/>\n10. Cover the cake in fondant as shown in the video, cover it with a light spray of cooking oil and plastic food wrap, to keep it moist, until you are ready to add fur texture to that section.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/PotPlayerMini64_cn9mUqSRX4-550x344.jpg\" alt=\"remy cake tutorial\" width=\"550\" height=\"344\" class=\"aligncenter size-large wp-image-164845\" data-wp-pid=\"164845\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/PotPlayerMini64_cn9mUqSRX4-550x344.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/PotPlayerMini64_cn9mUqSRX4-300x188.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/PotPlayerMini64_cn9mUqSRX4-768x481.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/PotPlayerMini64_cn9mUqSRX4-1536x962.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/PotPlayerMini64_cn9mUqSRX4-400x251.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/PotPlayerMini64_cn9mUqSRX4.jpg 2031w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n11. Add the fondant details<br \/>\n12. Make the spoon out of chocolate as shown in the video.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/PotPlayerMini64_Wce13FBinA-550x303.jpg\" alt=\"giant chocolate spoon\" width=\"550\" height=\"303\" class=\"aligncenter size-large wp-image-164847\" data-wp-pid=\"164847\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/PotPlayerMini64_Wce13FBinA-550x303.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/PotPlayerMini64_Wce13FBinA-300x165.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/PotPlayerMini64_Wce13FBinA-768x424.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/PotPlayerMini64_Wce13FBinA-1536x847.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/PotPlayerMini64_Wce13FBinA-2048x1130.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/PotPlayerMini64_Wce13FBinA-400x221.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n13. Make the whiskers, use super fine spaghetti and dip just the ends into hot water to allow them to curl slightly.<br \/>\n14. Take a photo and then enjoy.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/P1299061-550x733.jpg\" alt=\"3d remy cake by ann reardon\" width=\"550\" height=\"733\" class=\"aligncenter size-large wp-image-164843\" data-wp-pid=\"164843\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/P1299061-550x733.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/P1299061-225x300.jpg 225w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/P1299061-768x1024.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/P1299061-1152x1536.jpg 1152w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/P1299061-1536x2048.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/P1299061-300x400.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/P1299061-scaled.jpg 1920w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h3>Ganache Recipe<\/h3>\n<p>360g (12.7 ounces) milk chocolate (any brand that has cocoa butter as the ingredient, not vegetable fat)<br \/>\n130mL (4.4 fluid ounces) cream (30% fat)<br \/>\nBreak up the chocolate and place it into a bowl with the cream.<br \/>\nMicrowave for 1 minute, stir, 30 seconds, stir with a whisk, 30 seconds stir&#8230; until melted.  Cover the bowl with plastic wrap and leave it on the counter to cool.  Once cooled whip with electric mixers.  Note if it is too stiff to spread take a spoonful of ganache and, in a separate, bowl microwave for 15 seconds.  Add this small amount of warmed ganache back in with the rest of the ganache.<\/p>\n<h3>Pumpkin Cake Recipe<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/PotPlayerMini64_qT7W43TN1L (0.26 gallons)-550x369.jpg\" alt=\"pumpkin cake ann reardon\" width=\"550\" height=\"369\" class=\"aligncenter size-large wp-image-164844\" data-wp-pid=\"164844\" \/><br \/>\n110g (3.88 ounces) margarine, melted<br \/>\n150g (5.29 ounces) brown sugar<br \/>\n2 eggs<br \/>\nplus 2 extra egg yolks<br \/>\n370g (13.05 ounces) butternut pumpkin, grated.<br \/>\n80g (2.82 ounces) sour cream<br \/>\n100g (3.53 ounces) walnuts<br \/>\n250 g (8.82 ounces) plain flour<br \/>\n1\/2 teaspoon cinnamon<br \/>\n1\/2 teaspoon ginger<br \/>\n1\/2 teaspoon nutmeg<br \/>\n1 teaspoon baking powder<\/p>\n<p>Preheat the oven to 180C (356 degrees Fahrenheit).  Place the margarine, sugar, sugar, eggs, yolks, pumpkin and sour cream into a bowl and mix well.  Add the flour, spices and baking powder and stir until just combined.  Pour into a lined loaf tin and bake for 70 minutes or until a knife inserted into the center comes out clean.<\/p>\n<p>Best sliced and served hot.  This pumpkin cake is delicious. <\/p>\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\/cake-rescue-4\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/cake-rescue-ann-reardon-pastry-chef-2024-new-viral-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/cake-rescue-ann-reardon-pastry-chef-2024-new-viral-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/cake-rescue-ann-reardon-pastry-chef-2024-new-viral-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/cake-rescue-ann-reardon-pastry-chef-2024-new-viral-1200x1200-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2024\/05\/cake-rescue-ann-reardon-pastry-chef-2024-new-viral-400x400.jpg 400w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"164748\" \/><\/a><p>Creative people often visualize their creations before they begin making it. However, without experience, the final outcome frequently fails to match up with their initial vision. Does this mean they should stop creating? Certainly not. It is only through practice and experimentation with the chosen medium, in this case cake and frosting, that they will get better. Having someone more experienced there, while you practice, to answer your questions and give you encouragement will greatly<\/p>\n","protected":false},"author":1,"featured_media":164748,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,1652,748],"tags":[1304,31,787,802,3787,3279,3284,3784,3791,1041,2188,3783,3790,2546,3280,3788,3789,3786,15,3785,1941,3792,1465],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/164837"}],"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=164837"}],"version-history":[{"count":10,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/164837\/revisions"}],"predecessor-version":[{"id":164865,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/164837\/revisions\/164865"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/164748"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=164837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=164837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=164837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}