{"id":78424,"date":"2018-03-16T19:22:40","date_gmt":"2018-03-16T08:22:40","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=78424"},"modified":"2018-03-16T19:23:49","modified_gmt":"2018-03-16T08:23:49","slug":"working-erupting-volcano-cake","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/working-erupting-volcano-cake\/","title":{"rendered":"Working Erupting Volcano Cake"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Te2OVezSXVQ?rel=0\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp; <\/p>\n<p>My quest today is to make a working volcano cake that erupts.  I had a plan in my head of a set up that might make this work, watch the video to see how it turned out. <\/p>\n<h4 class=\"fn\">To make this erupting volcano cake you will need:<\/h4>\n<h4>Equipment:<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/03\/P2450185-e1521153573902-550x453.jpg\" alt=\"volcano eruption experiment how to\" width=\"550\" height=\"453\" class=\"aligncenter size-large wp-image-78465\" data-wp-pid=\"78465\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/P2450185-e1521153573902-550x453.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/P2450185-e1521153573902-300x247.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/P2450185-e1521153573902-768x632.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/P2450185-e1521153573902-364x300.jpg 364w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n200mL (6.76 fluid ounces) syringe<br \/>\ntube<br \/>\nempty soda bottle<br \/>\ndrill<br \/>\ndry ice<br \/>\ncake board<br \/>\naluminum foil to cover the board<\/p>\n<h4>Vanilla Cake:<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/03\/Screen-Shot-2018-03-16-at-9.34.57-AM-550x291.png\" alt=\"volcano cake youtube\" width=\"550\" height=\"291\" class=\"aligncenter size-large wp-image-78466\" data-wp-pid=\"78466\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/Screen-Shot-2018-03-16-at-9.34.57-AM-550x291.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/Screen-Shot-2018-03-16-at-9.34.57-AM-300x159.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/Screen-Shot-2018-03-16-at-9.34.57-AM-768x407.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/Screen-Shot-2018-03-16-at-9.34.57-AM-400x212.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/Screen-Shot-2018-03-16-at-9.34.57-AM.png 1755w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nMake the quantity below twice (if you have  huge commercial mixer &#8211; then you can make it all at once.  But if you&#8217;re like me with a normal sized mixer it won&#8217;t all fit in the bowl).<br \/>\n450g (15.87 ounces) or 2 3\/4 cups plain or all purpose flour<br \/>\n2 1\/2 tsp baking powder<br \/>\n620g (21.87 ounces) or 2 3\/4 cups sugar<br \/>\n1 tsp salt<br \/>\n225g (7.94 ounces) or 1 cup butter or margarine<br \/>\n1 1\/2 tablespoons vanilla extract<br \/>\n250g (8.82 ounces) or 7 egg whites or (you can use the egg yolks in <a href=\"https:\/\/www.howtocookthat.net\/public_html\/best-homemade-icecream-recipes\/\">ice-cream<\/a> or <a href=\"https:\/\/www.howtocookthat.net\/public_html\/mocha-dream-dessert\/\">chocolate cremeux<\/a>)<br \/>\n340g (11.99 ounces) or 1 1\/3 cups milk<br \/>\n30g (1.06 ounces) or 3 tablespoons of oil<\/p>\n<p>Put the flour, baking powder, sugar, salt and butter into the bowl of an electric mixer and mix until it resembles wet sand.  In a seperate bowl whisk together the vanilla, egg whites, milk and oil.  Then add 1\/3 of this mixture in with the flour mixture and whisk until it forms a paste.  Add the remaining milk mixture and whisk on high speed for 5 minutes.  <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/03\/P2450329-550x367.jpg\" alt=\"erupting volcano cake ann reardon\" width=\"550\" height=\"367\" class=\"aligncenter size-large wp-image-78464\" data-wp-pid=\"78464\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/P2450329-550x367.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/P2450329-300x200.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/P2450329-768x512.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/P2450329-400x267.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Pour most of it into 2 x 8&#8243; round cake tins, colour the remaining bit with orange or red food colour and drizzle over the top of the cake.  Give it a slight swirl then bake at 180C (356 degrees Fahrenheit) until a knife inserted into the centre comes out clean.  Approx 40 minutes.<\/p>\n<p>Make another batch in the same manner and bake one half in an 8&#8243; cake tin and the other in a rounded oven-proof bowl.<\/p>\n<h4>Frosting &#038; Decoration:<\/h4>\n<p>A double batch of <a href=\"https:\/\/www.howtocookthat.net\/public_html\/buttercream-cupcake-frosting-recipes\/\">vanilla buttercream<\/a><br \/>\nA double quantity of <a href=\"https:\/\/www.howtocookthat.net\/public_html\/buttercream-cupcake-frosting-recipes\/\">chocolate buttercream<\/a>,  I added a little black food coloring to make it a bit more dirt coloured.<br \/>\n1\/3 of a packet of Plain biscuits like nice biscuits or graham crackers and green food coloring<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/03\/Screen-Shot-2018-03-16-at-9.35.18-AM-550x308.png\" alt=\"working volcano cake howtocookthat\" width=\"550\" height=\"308\" class=\"aligncenter size-large wp-image-78467\" data-wp-pid=\"78467\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/Screen-Shot-2018-03-16-at-9.35.18-AM-550x308.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/Screen-Shot-2018-03-16-at-9.35.18-AM-300x168.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/Screen-Shot-2018-03-16-at-9.35.18-AM-768x430.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/Screen-Shot-2018-03-16-at-9.35.18-AM-400x224.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/Screen-Shot-2018-03-16-at-9.35.18-AM.png 1743w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h4>Caramel Lava<\/h4>\n<p><span class=\"ingredient\"><span class=\"amount\">3 cups<\/span> <span class=\"name\">sugar<\/span><\/span><br \/>\n1 cup or 250mL (8.45 fluid ounces) water<br \/>\n40g (1.41 ounces) or 2 tablespoons glucose syrup<br \/>\n1\/4 tsp cream of tartar or tartaric acid<br \/>\n159g (5.61 ounces) or 2\/3 cup cream<br \/>\norange food coloring<\/p>\n<p>Heat the sugar, glucose syrup, water and cream of tartar in a pan stirring until the sugar is dissolved.  Wash down the sides of the pan using a wet pastry brush to get rid of any sugar crystals.  Heat unstirred on high heat until it reaches 135C (275 degrees Fahrenheit) or makes semi firm strands when drizzled in water (see video).<\/p>\n<p>Add the cream and stir until you have a homogenous mixture then again heat unstirred until it reaches 110C (230 degrees Fahrenheit) or has a thick consistency when dropped into a cup of water.<\/p>\n<p>Pour into a heat proof dish, colour as desired (stir until just mixed in do not over-agitate or it may encourage crystallization) and leave to cool completely.  <\/p>\n<p>Tip: To clean you pan just fill to the brim with warm water and leave in the sink for several hours, the sugar will dissolve.<\/p>\n<h4>OR Ganache Lava<\/h4>\n<p>300g (10.58 ounces) white chocolate broken into squares<br \/>\n120mL (4.06 fluid ounces) or 1\/2 cup cream, warmed in the microwave.<br \/>\nHeat the chocolate until it is melted.<br \/>\nStir in the warmed cream.<\/p>\n<p>Allow to cool to room temperature.  If you put this in the fridge it will set too firm.  If that happens just microwave a few spoonfuls of it and then mix it in with the rest.<\/p>\n<h4>Assembly<\/h4>\n<p>See the video for detailed assembly instructions and demonstration.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/03\/P2450332-550x367.jpg\" alt=\"erupting volcano experiment howtocookthat\" width=\"550\" height=\"367\" class=\"photo\" data-wp-pid=\"78463\" \/><\/p>\n<p><h7 class=\"updated\">Copyright \u00a9 2018 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">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\/working-erupting-volcano-cake\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/P2450331-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"volcano cake idea how to\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/P2450331-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/P2450331-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/P2450331-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/03\/P2450331-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"78462\" \/><\/a><p>&nbsp; My quest today is to make a working volcano cake that erupts. I had a plan in my head of a set up that might make this work, watch the video to see how it turned out. To make this erupting volcano cake you will need: Equipment: 200mL (6.76 fluid ounces) syringe tube empty soda bottle drill dry ice cake board aluminum foil to cover the board Vanilla Cake: Make the quantity below twice<\/p>\n","protected":false},"author":1,"featured_media":78462,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,1652,748],"tags":[2982,2980,2983,2978,2979,2977,1630,2775,175,952,2974,2976,2981,2975],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/78424"}],"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=78424"}],"version-history":[{"count":4,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/78424\/revisions"}],"predecessor-version":[{"id":78520,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/78424\/revisions\/78520"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/78462"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=78424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=78424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=78424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}