{"id":88292,"date":"2019-01-25T19:07:09","date_gmt":"2019-01-25T08:07:09","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=88292"},"modified":"2019-02-23T15:30:53","modified_gmt":"2019-02-23T04:30:53","slug":"rubiks-cube-cake","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/rubiks-cube-cake\/","title":{"rendered":"Rubik&#8217;s Cube Cake"},"content":{"rendered":"<div align=\"center\">\n<div class=\"videoWrapper\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/qpEO6RWzMJ8\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe><\/div>\n<p>This cake idea is not my invention, it is the brain child of Cedric Grolet, the executive pastry chef at Le Meurice in Paris. It has twenty five individual cubes of dessert sitting on platforms made of chocolate. The recipe below is my own using ingredients and methods that are easy to get at home.<\/p>\n<h3>To make your own rubik&#8217;s cube cake dessert you will need:<\/h3>\n<p>(The quantities below make nine 3.9cm (1.54 inches) cubes of each flavour, which is enough for 2 rubix cubes with some left over. You may wish to choose only three of the flavours to make, then you will end up with 27 cubes enough which is enough for one whole rubix cube.)<\/p>\n<h3><strong>My Almond Cake Recipe<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-88311\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2019\/01\/ann-reardon-almond-vanilla-cake-recipe-1-550x289.png\" alt=\"\" width=\"550\" height=\"289\" data-wp-pid=\"88311\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/ann-reardon-almond-vanilla-cake-recipe-1-550x289.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/ann-reardon-almond-vanilla-cake-recipe-1-300x158.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/ann-reardon-almond-vanilla-cake-recipe-1-400x210.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/ann-reardon-almond-vanilla-cake-recipe-1.png 600w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>520g (18.34 ounces) or 2 1\/2 cups margarine<br \/>\n420g (14.82 ounces) or 3 1\/3 cups icing sugar<br \/>\n12 eggs<br \/>\n520g (18.34 ounces) or 5 cups almond meal<br \/>\n4 tsp baking powder<br \/>\n180g (6.35 ounces) or 1 cup and 2 tablespoons all-purpose flour<\/p>\n<p>Whip together the margarine and icing sugar until smooth. Add in the eggs and almond meal and mix well. Turn the mixer down to low and just mix in the flour and baking powder. Spread into tow trays. Bake at 180C (356 degrees Fahrenheit) for approximately 17 minutes.<\/p>\n<h3>Syrups<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-88310\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2019\/01\/ann-reardon-flavoured-simple-syrup2-550x231.png\" alt=\"\" width=\"550\" height=\"231\" data-wp-pid=\"88310\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/ann-reardon-flavoured-simple-syrup2-550x231.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/ann-reardon-flavoured-simple-syrup2-300x126.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/ann-reardon-flavoured-simple-syrup2-400x168.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/ann-reardon-flavoured-simple-syrup2.png 600w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><strong>Lemon Syrup<\/strong><br \/>\n80mL (2.71 fluid ounces) or 1\/3 cup lemon juice (juice of 2 small lemons)<br \/>\n72g (2.54 ounces) or 1\/3 cup sugar<br \/>\nCombine and heat in the microwave until the sugar is dissolved.<\/p>\n<p><strong>Lime Syrup<\/strong><br \/>\n80mL (2.71 fluid ounces) or 1\/3 cup lime juice (juice of 3 small limes)<br \/>\n72g (2.54 ounces) or 1\/3 cup sugar<br \/>\nCombine and heat in the microwave until the sugar is dissolved.<\/p>\n<p><strong>Orange Syrup<\/strong><br \/>\n80mL (2.71 fluid ounces) or 1\/3 cup orange juice (juice of 1 orange)<br \/>\n72g (2.54 ounces) or 1\/3 cup sugar<br \/>\nCombine and heat in the microwave until the sugar is dissolved.<\/p>\n<p><strong>Strawberry Syrup<\/strong><br \/>\n60mL (2.03 fluid ounces) or 1\/4 cup water<br \/>\n1\/3 cup strawberry jam<br \/>\nCombine and heat in the microwave for 30 seconds, stir well.<\/p>\n<p><strong>Vanilla Simple syrup<\/strong><br \/>\n80mL (2.71 fluid ounces) or 1\/3 cup water<br \/>\n72g (2.54 ounces) or 1\/3 cup sugar<br \/>\nvanilla essence<br \/>\nCombine and heat in the microwave until the sugar is dissolved.<\/p>\n<h3>Cr\u00e9meux Layer<\/h3>\n<p>6g (0.21 ounces) gelatin<br \/>\n600mL (20.29 fluid ounces) or 2 1\/2 cups cream<br \/>\nFlavours &#8211; see ideas below*<br \/>\n3 egg yolks<br \/>\n16g (0.56 ounces) or 1 tablespoon sugar<br \/>\n160g (5.64 ounces) or 2\/3 cup milk<br \/>\n320g (11.29 ounces) chocolate (I used 240g (8.47 ounces) white\/40g (1.41 ounces) milk\/40g (1.41 ounces) dark).<\/p>\n<p>Add 40mL (1.35 fluid ounces) of the cream to the gelatine and stir well.<br \/>\nHeat the rest of the cream and pour it into 8 bowls (70mL (2.37 fluid ounces) in each bowl). *Flavour each bowl according to what flavour you want your desserts. I used 1 tablespoon of lemon rind \/ 1 tablespoon lime rind \/ 1 tablespoon orange rind \/ 1 tsp coffee dissolved in 1 tablespoon of water \/ 1\/4 cup pistachios \/ 3 strawberries \/ 1\/4 cup coconut.<\/p>\n<p>Whisk together the egg yolks and sugar. Heat the milk in a saucepan until it just starts to boil. Pour into he egg yolks, whisking constantly. Then return to the heat for about a minute or until the mixture reaches 86C (186.8 degrees Fahrenheit).<br \/>\nAdd in the gelatine and stir until it is melted.<br \/>\nPlace 40g (1.41 ounces) or chocolate into 8 bowls and split the hot mixture evenly between the bowls. Allow the chocolate to melt and then stir it in.<br \/>\nNote: if you live somewhere cold you may need to microwave each bowl for 20 seconds to make the chocolate completely melted.<br \/>\nStrain and add one of the flavoured creams into each bowl.<\/p>\n<h3>Assembly<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-88296\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2019\/01\/P1044027-550x413.jpg\" alt=\"rubix cube cake\" width=\"550\" height=\"413\" data-wp-pid=\"88296\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/P1044027-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/P1044027-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/P1044027-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/P1044027-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Cut the cake onto very thin layers and place one layer at a bottom of a lined container. Squirt with syrup then pour on the flavoured cremeux. Top with another layer of cake. Freeze.<\/p>\n<h3>Set ganache<\/h3>\n<p>Make sure all cakes are the same height. If not make the following and pour on top as needed:<br \/>\n300g (10.58 ounces) or 1 1\/2 cups cream<br \/>\n2 tsp gelatine<br \/>\n300g (10.58 ounces) chocolate<br \/>\nMix the gelatine with some of the cream and stir until moistened. Heat the remaining cream. Add the softened gelatine and stir until dissolve3d. Add the chocolate and leave to sit for a couple of minutes. Stir well.<\/p>\n<h3>Glaze<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-88309\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2019\/01\/how-to-glaze-mini-cakes-ann-reardon2-550x523.png\" alt=\"glaze ann reardon\" width=\"550\" height=\"523\" data-wp-pid=\"88309\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/how-to-glaze-mini-cakes-ann-reardon2-550x523.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/how-to-glaze-mini-cakes-ann-reardon2-300x286.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/how-to-glaze-mini-cakes-ann-reardon2-315x300.png 315w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/how-to-glaze-mini-cakes-ann-reardon2.png 600w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>3 cups sugar<br \/>\n435g (15.34 ounces) or 1 1\/3 cups sweetened condensed milk<br \/>\n250mL (8.45 fluid ounces) or 1 cup water<br \/>\n12 tsp gelatine<br \/>\n350g (12.35 ounces) white chocolate<\/p>\n<p>gel food colouring<\/p>\n<p>Add some of the water to the gelatine and stir it around. &nbsp;Place the rest of the water in the bowl with the sugar and the sweetened condensed milk. &nbsp;Heat in the microwave until the sugar is dissolved. &nbsp;Add the gelatine and stir until it is melted. &nbsp;Pout over the white chocolate and leave to sit for a minute or two. &nbsp;Stir until smooth. &nbsp;Split into 8 bowls and colour as you like. &nbsp;Allow to cool to room temperature before pouring on your dessert or it will melt the outside layer and fall off.<\/p>\n<h3>Frame<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-88313\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2019\/01\/reardon-how-to-cook-that-chocolate-cylinder-550x304.png\" alt=\"chocolate cylinder\" width=\"550\" height=\"304\" data-wp-pid=\"88313\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/reardon-how-to-cook-that-chocolate-cylinder-550x304.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/reardon-how-to-cook-that-chocolate-cylinder-300x166.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/reardon-how-to-cook-that-chocolate-cylinder-768x425.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/reardon-how-to-cook-that-chocolate-cylinder-400x221.png 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>900g (31.75 ounces) chocolate, <a href=\"https:\/\/www.howtocookthat.net\/public_html\/temper-chocolate\/\">tempered<\/a><br \/>\nAcetate<\/p>\n<p>Make a tube out of the acetate that is 3cm (1.18 inches) in diameter. &nbsp;Pour chocolate down the centre and leave to set. &nbsp;Spread the rest of the chocolate onto non-stick baking paper. &nbsp;Once it is starting to set cut it into three 13cm (5.12 inches) squares. &nbsp;When it is solid but not yet firm cover with another sheet of baking paper and put a tray or a book on top to make sure it sets flat.<\/p>\n<p>See video at top of this post for Rubik&#8217;s assembly demonstration.<\/p>\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\/rubiks-cube-cake\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/P1044240-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"rubix cube cake ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/P1044240-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/P1044240-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/P1044240-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/01\/P1044240-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"88315\" \/><\/a><p>This cake idea is not my invention, it is the brain child of Cedric Grolet, the executive pastry chef at Le Meurice in Paris. It has twenty five individual cubes of dessert sitting on platforms made of chocolate. The recipe below is my own using ingredients and methods that are easy to get at home. To make your own rubik&#8217;s cube cake dessert you will need: (The quantities below make nine 3.9cm (1.54 inches) cubes<\/p>\n","protected":false},"author":1,"featured_media":88315,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,1652,748,145],"tags":[31,3223,1060,287,1630,952,1184,3222,3221,3224],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/88292"}],"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=88292"}],"version-history":[{"count":12,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/88292\/revisions"}],"predecessor-version":[{"id":89020,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/88292\/revisions\/89020"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/88315"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=88292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=88292"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=88292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}