Tuesday, December 6, 2011

Giant Coffee Cup Cake - Hot Chocolate


I didn't know if I should call this a "Cup of Cheer" cake or a giant cup of hot chocolate.  It's actually a giant coffee cup or mug filled with hot chocolate, complete with marshmallows.  What do you call it in your house, hot chocolate or cocoa?  Regardless of what you name it, this cake was a lot of fun.

Start with 5, 8" round layers.  I stacked 3 layers of cake, then put in supports and a cardboard separator and stacked 2 more layers of cake.  Since I had to transport this cake in the car I stabilized it with a center dowel.

Next, frost the whole cake.  Using a scraper or spatula, remove the frosting on the top of the cake where the hot chocolate should go. 

Smooth out the frosting with the viva method and make sure the bottom of the cup is super clean.(no frosting on the plate or cake board.)  I'll be the first to admit that this is not my smoothest cake ever, but it works.

Fill the cup with hot chocolate.  Since this is supposed to mimic a liquid I tried very hard to keep it level and below the lip of the cup.

For some special effects that I'll show you later, I put some small plastic containers in the top of the cake.  The containers I used were actually sterile plastic test tubes.  However, if you don't have those readily available, a shot glass would work as well.  Use the container to cut the hole in the cake.  Hold the container upside down and press it gently into the cake while twisting.  When the container is removed it should pull out a plug of cake leaving the perfect size hole behind.  If I make this cake again I will use some larger diameter containers.  That would make it easier to put the special effect into motion, as you'll see in a moment.

For the marshmallows I used....marshmallows.  Just cut some of the jumbo sized marshmallows in random directions.
Place them on the hot chocolate, cut side down.  Don't they look like they are floating around?
Time for some decoration.  Roll out some white modeling chocolate, nice and thin.  You could also use fondant.  I cut around my pattern with a sharp knife.
Remove the excess and cover in the sprinkle of your choice.  If you use fondant you have to lightly brush the surface with water first.  Gently press the sprinkles into your cutout.
Pour off the excess sprinkles.
Apply the design to the cake.
Now we need a handle.  Roll out a uniform log of modeling chocolate, approximately 10" long.
Shape it into a handle.   I used my rolling pin as a straight edge.  The rolling pin was also the approximate height of the cup.

Push lollipop sticks into the handle at both contact points.  I piped some royal icing around the lollipop sticks to help secure them to the handle.  Allow the handle time to firm up.  When you are ready to attach the handle to the cup, pipe some more royal icing at the contact points and carefully push it into the cake.  The royal icing will help secure the handle to the cake.
The cup needs an accessory.  How about a giant gingerbread man?  He is about 6" tall.
Here it is all put together.  All finished it stood 9 1/2 inches tall.

Are you ready for the special effects?  Add some dry ice and warm water and viola!




Merry Christmas!

Frostine