Sunday, January 16, 2011

Pirate Treasure Chest Cake


This is the second cake of this type I have made... the first one I made was for my oldest son  a few years ago.  This one is about twice the size, but came together well for me, after having practiced it that first time.  These are a little tricky to make, considering the top of the cake sits at an upward angle to make it appear that the chest is open slightly, click below to read how I did it.


I will try to be thorough with my instructions, because I did not think to take pictures as I was making the cake.  If you want to try this and have questions, please feel free to email me and I will be glad to try to help.  I baked two 11"x15" sheet cakes.  Cut them in half to form four 11"x7.5" sheet cakes.  Frosted the tops of two cakes and stacked them in pairs to form two 11"x7.5"x4" cakes.  I placed one cake on the foil covered cake board (with a little frosting under it to hold it in place).  I placed the other cake on a board cut to the same size as the cake, with slightly rounded corners so they would not show-- this one is the top of the treasure chest, and was also carved into a rounded shape on top.  I cut a guide out of paper to place on the sides of the cake- it looked sort of like a semi-circle, just so I could carve it evenly on each side.  I frosted the cakes in buttercream and covered them in chocolate marshmallow fondant (I tried a new recipe for this.  One that I found on cakecentral.com.  It must be made right before using, otherwise it dries out and cracks, so I made the fondant right before frosting the cakes.  I have added this recipe to the recipe section on the main page of my blog.).

I wanted the chest to look like it was really made out of wood, so I used a ruler to ensure straight lines and gently rolled a pizza cutter across the fondant at 1-inch intervals... very very gently...I only wanted to create the illusion of wooden planks, not cut through the fondant.  I then used a rounded toothpick to gently carve/scratch wood grain into the planks.  This wasn't difficult... I just scratched a few random wavy lines into the "planks" so it would look like wood.

I wanted to make the wood-grain stand out and look even more realistic, so I painted the fondant with a mixture of vodka and brown and black icing color.  I did not take much... just about 2 tsp. vodka and I dipped a toothpick in brown icing and a toothpick in black icing and mixed them all together. I used a natural bristle paintbrush and painted all over the chest, taking care to let the color settle into the woodgrain and edges of the planks so they would stand out.  This technique adds a slight sheen to fondant, which, to me, made the it look like finished wood.  I also used this technique on the house on top of the Wizard of Oz cake.  The vodka dries very quickly and does not make the fondant sticky like water can.

I added the brass trim to the edges by mixing mmf with brown and golden yellow colorings to achieve the right shade.  I rolled it out thin and cut it into strips about 1-inch in width for the bottom edges of each cake.  I used strips about 1/2 inch in width for the top edge of the bottom of the chest.  For the corner edges, the strips were almost 2 inches wide.  I added the strips across the middle of the top of the cake LAST.... after the cake was assembled... you can cut those and set them aside for now.

To assemble the cake:
I made a wedge of cardboard for the top of the chest to sit on, so it would be raised up in front.  It was a piece of cardboard approximately 7 inches wide by 9 inches long.  I folded the longer side twice... until it formed a wedge shape about 4-inches x 7-inches and 1-inch high.  I taped it together and covered it in wax paper.... taping the wax paper to the top of the wedge... the tape would only touch the underside (cake board) of the top of the chest.  I pressed this wedge onto the center on top of the chest bottom to mark where it would sit.  I lifted it and added 4 dowels near the corner marks.  I also added 4 dowels across the back of the chest bottom, about 1 inch in from the back edge... where the weight of the chest top would likely rest.  I put the wedge back into place on top of the chest bottom.  I carefully lifted the chest top and set it exactly on top of the chest bottom.  I then hammered two sharpened dowels straight through the top of the chest all the way down through the base, the wedge, the chest bottom and the cake board to keep the entire cake intact.  These were placed exactly centered and one-third of the way in from each side.  I then added the 1/2-inch strips of brass colored fondant across the top of the chest, to cover the holes (which is why those strips were added last).  At this point, I also added 1/2 inch strips of brass mmf to the chest bottom to match those across the chest top.  I added the key hole, which was cut from brass mmf with a layer of black mmf behind it.  I wanted to make the brass trim "pop" so I painted it with a mixture of vodka and silver shimmer dust (Wilton brand).  I wanted it to look like coins were spilling out of the chest, so, to keep the plastic coins in place and off the fondant (for fear of lead content... you just never know these days!)  I cut a piece of wax paper in a long U-shape to just fit on the front of the cake around the wedge... it was about 1-inch in width.  I hotglued the plastic coins to the wax paper and each other to make a solid section of coins.  I just slid this into place inside the cake.  I added graham cracker sand and plastic coins around the cake, as well as a handmade mmf skeleton key, and a happy birthday treasure map I printed on tea-stained paper with burned edges.  Yes, I stained and burned the paper myself... little miss overachiever... but it is so much fun to get crafty sometimes!  Okay, I think that is it from start to finish.  If I ever make another I will be sure to take pictures during assembly!  Thanks for reading if you made it this far.

1 comment:

The Outlaw Mom said...

I have to make this cake for my son's birthday! It looks absolutely amazing :-) Thanks for the detailed instructions. I'll read through this and will probably have to e-mail you with questions!

May 5, 2011 at 3:30 PM

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My Icing Recipes

Buttercream Icing

1 cup softened unsalted butter
1 cup shortening
2 tsp vanilla (use clear vanilla for whiter icing)
2 pounds powdered sugar
1/4 cup milk

Thoroughly mix butter, shortening and vanilla on low speed, scraping down sides of bowl often. Stop mixer and add sugar 1-2 cups at a time mixing thoroughly on low speed, scraping down sides of bowl often. Add the milk with the last bit of sugar and mix well on low speed.

Makes 6 cups of icing

**NOTES**
1) Use a stand mixer... this icing is very thick and will break a handheld mixer (trust me, I know!)
2) You may add 1 to 2 tsp light corn syrup per cup of icing to thin it for frosting a cake. You may find this is not always necessary.
3) I recommend Wilton brand icing colors. They will not thin the icing like liquid food colors will.
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Chocolate Buttercream Icing

1/2 cup (one stick) softened unsalted butter
2 tsp vanilla
3 cups powdered sugar
2/3 cup cocoa
1/4 tsp salt
1/3 cup milk

Makes 3 cups of icing.

Add butter and cocoa to stand mixer and blend well on low speed, scraping down sides of bowl often. Add remaining ingredients to bowl and mix well on low speed until it is fluffy and well blended (about 3 minutes). Add more milk, 1 Tbsp at a time if it is too thick, add more sugar, 1 Tbsp at a time if it is too thin.
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Marshmallow Fondant

10 ounce bag of mini marshmallows (not Jet Puffed--- they tend to shrink back)

1 Tbsp water

*Approximately 5 cups of powdered sugar

Shortening


Makes enough to cover and decorate an 8-inch round cake.

Prepare a large area on your counter for kneading the fondant by thoroughly cleaning and sanitizing it, then grease the area with shortening and add a layer of powdered sugar to prevent sticking. Then pour about 4 to 5 cups of powdered sugar on the counter in a pile, make a shallow well in the pile. Mix the fondant as follows.

Add mini marshmallows and water to a large glass microwavable bowl. Microwave on high for 1 minute. Stir well, mixture should be soupy. Add desired icing color at this time (it can be kneaded in later, but it is easier to do it now). Stir in about 1 cup powdered sugar. Pour the mixture into the well of sugar on the counter. Gently knead in the sugar until the fondant is soft, pliable, but not sticky or dry. You may not use all the sugar in the pile...stop mixing when the fondant is the correct consistency (no longer sticky, but not dry). Wrap the fondant tightly in plastic wrap and/or place in a ziplock bag to prevent it from drying out until you are ready to use it. Be sure to wrap it and bag it well so it doesn't take on any flavors or odors from food in the fridge. I recommend refrigerating it at least overnight prior to using it. This allows it to settle and cool thoroughly. Allow it to return to room temperature before continuing. When ready to use the fondant, prepare your counter by greasing it with shortening and add a layer of powdered sugar to prevent sticking. Roll the fondant out to the correct size to cover the top and sides of your cake and about 1/8 inch thickness. Gently roll the fondant over your rolling pin and unroll over your cake. Smooth and stretch the fondant until the cake is well covered, being careful not to tear it with your fingernails. Work slowly... do not force it into place. Smooth smooth smooth it with greased hands or a fondant smoother. Trim the excess fondant from the bottom of the cake with a sharp knife or pizza cutter. To decorate your fondant covered cake with fondant decorations, simply "glue" them to the cake using a tiny bit of water. You may also decorate a fondant covered cake with buttercream icing borders, dots, writing, etc...

*NOTES*1) You may want to grease your hands and remove your rings before knead or working with fondant.
2) If you get air bubbles in the fondant, simply prick them with a pin and smooth the hole with a greased finger.
3) Remove excess powdered sugar from the fondant cake by brushing with a pastry brush.
4) To achieve an even sheen all over the cake, smooth a tiny bit of shortening all over the fondant.
5) When trimming the excess fondant from the bottom of the cake, be careful not to trim too closely to the cake, sometimes the fondant will shrink back leaving a gap showing.
6)I typically buy 2 bags of marshmallows and 1 2-lb bag of powdered sugar. Most of the time it is enough sugar to make 2 batches of fondant, but if the weather is rainy or humid, it sometimes takes more sugar.
7)I have bought 1 bag of sugar and 1 1-lb box of sugar... but the boxed sugar seems hard and full of lumps, whereas I rarely have that problem with the bagged variety.
8)I don't take the time to sift my sugar and usually have no problems with lumps... if you have the time and desire, by all means, sift the sugar before you use it. :)

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True Black Marshmallow Fondant

1 10-ounce bag mini marshmallows
3 Tablespoons water
6 ounces semi-sweet chocolate chips
1 to 2 teaspoons black gel coloring
1 2-lb bag confectioners sugar

Add marshmallows and water to a microwaveable bowl. Microwave on High for 1 minute, then stir well and microwave 1 additional minute. Marshmallows will be HOT when you remove them from the microwave (keep an eye on them as they cook the final few seconds as they puff up and may spill over!). Stir in chocolate chips until melted. Add Black icing color and stir until it is truly black through and through. Add 1 cup or so of confectioners sugar and stir. Add more sugar and stir then knead until you reach the right texture (no longer sticky, but not dry... it should still be soft). Allow to cool before covering a cake. Store tightly wrapped in plastic wrap and in an air-tight container for up to 1 month. PLEASE NOTE: the original recipe called for 1 lb. of sugar... it took me about 1 lb. plus 1 cup.... it will NOT take 2 full pounds of sugar, just add it and knead it in until you reach the right texture.

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White modeling chocolate:

12 ounces white chocolate almond bark (or a bag of white candy melts)

2 Tbsp corn syrup

*Melt white chocolate in microwave in a glass bowl, stir until smooth. Add corn syrup and stir (it will thicken quickly). Spread onto a cookie sheet lined with plastic wrap. Cover with plastic wrap and leave at room temp or in the fridge until cool. Remove from plastic wrap and knead thoroughly. You can use cornstarch if it sticks to your surface, but I kneaded it on a non-stick plastic cutting board and did not have any trouble with sticking.

Chocolate modeling chocolate:

1 bag light cocoa candy melts (milk chocolate)

1/3 cup corn syrup

*Melt cocoa melts in microwave in a glass bowl. Stir until smooth. Add corn syrup and stir (it will thicken quickly). Spread onto a cookie sheet lined with plastic wrap. Cover with plastic wrap and leave at room temp or in the fridge until cool. Remove from plastic wrap and knead thoroughly. You can use cocoa powder if it sticks to your surface, but I kneaded it on a non-stick plastic cutting board and did not have any trouble with sticking.

*Store wrapped in plastic wrap or in a Ziplock bag in the refrigerator for up to 1 month. Dried sculptures can be stored at room temperature for several months. Tastes sort of like Tootsie Rolls (similar consistency, too).

Note: do not use chocolate chips.. you have to really watch the temperature if you do, and not let it get over 100°. I prefer this method b/c it is easier.



My Favorite Baking and Decorating Hints!

I have collected hints and tips from all over the web and some have been so helpful to me, saving time and money... here are a few of my favorites:

My cake batter amounts and number of servings for 2-inch deep pans:
(cups of batter are per layer, and servings are based on a 2-layer cake, except for sheet cakes... sheet cake servings are based on 1-layer):

6-inch round = 2 cups batter, up to 12 servings
8-inch round = 3 1/2 cups batter, up to 24 servings
10-inch round = 6 cups batter, up to 28 servings
12-inch round = 7.5 cups batter, up to 40 servings
14-inch round = 10 cups batter, up to 63 servings
8-inch square = 4.5 cups batter, up to 24 servings
12-inch square = 11 cups batter, up to 48 servings
9-inch by 13-inch sheet = 8 cups batter, up to 24 servings
11-inch by 15-inch sheet = 12 cups batter, up to 35 servings


BAKING PERFECT 2-INCH (OR 3-INCH) DEEP CAKE LAYERS
I make sure my cake pans are filled 2/3 full before baking. I typically use a flower nail in the center of 8, 9 and 10 inch pans for heat distribution during baking. When the cake is done, remove from the oven and, using a clean oven mitt, gently press down on the "hump" that rises up in the center. Keep gently pressing until the cake is level. This method gives you a full pan of cake, with none wasted by having to cut off the hump to level it.

Achieving Smooth Buttercream on your cake
Use a Turntable when icing your cakes. It makes the process of smoothing the sides and top so much quicker and easier! I use a simple lazy-susan, although there are many professional cake decorating turntables available.
I usually apply my frosting using a large decorating bag and an icing tip (the BIG one by Wilton). I then use an angled spatula to smooth the icing as much as possible. Allow the icing to set, or crust over for 20 minutes or more. Then use a small piece of wax paper and a fondant roller (the small wooden one with a handle) to smooth over the cake, very, very gently. This helps hide lines from the spatula and give the cake a super smooth and shiny finish.

You can never have too much no-slip shelf liner!
I use no-slip shelf liner (the rubbery kind) on my turntable under the cake as I work, as well as in the box, under the cake for delivery, and under the box in the car to keep the cake from sliding around. It is a definite must-have!! I buy it in rolls at the Dollar Tree.

A great way to cut perfect individual size circles from a sheet cake is to use a round, deeply serrated cabbage chopper! This is how I cut the circles to stack and build the silo on the barn yard cake. It cuts perfect 3-inch circles... all you do is twist it gently back and forth while pushing it down into the cake. This would be a great way to make individual-sized cakes from a sheet cake!

A new way to cover a cake board, well, new to me, and one I hope to use again and again is shown on the Pig and Cow Print Cake. I covered a square board with bandana I purchased for $1 at Wal-mart. I stapled the bandana to the back of the board, then covered it with cellophane to keep the icing from staining the fabric (taping the cellophane to the back of the baord). I purchased the clear cellophane at the Dollar Tree. I then cut a piece of wax paper the same size as the cake and taped it to the center of the board, so the cake rested on the wax paper and not the cellophane (because I was unsure if the cellophane is food-safe). I love the effect, and you could use any kind of paper or fabric under the cellophane to acheive this appearance!

MORE TO COME!
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