M&M’s Pool. Everything’s Colorful!!

This has been my first summer without going to the beach. Neither beach nor swimming pool. So, as you can imagine, I’m very pale! But I’m going to spend some days in Barcelona and if it’s still hot, I’ll have the opportunity to go to both places! I’m eager to have a dip and feel the smell of the Mediterranean Sea. 

By the way, what would you say this is?

Cake

Cake

Some days ago I decided to make a M&M’s cake because we wanted to welcome a partner who loves them. As I’m lately thinking all the time in beaches and swimming pools, I tried to make a “pool” plenty of M&M’s. I got my inspiration from the blog Texas Monkey. I loved the idea! 

M&M's Pool Cake

M&M's Pool Cake

This eye-catching and tasty cake it’s really easy to make. You just need a sponge, some buttercream, several KitKats, M&M’s and a ribbon. Anyway, you can add all the garnishes you wish, as I did with the grass and the flowers.

I made a 5″ layer round cake with vanilla buttercream filling. I covered the whole cake (top and sides) with a thick layer of buttercream in order to attach the KitKats (walls) and the M&M’s (content), although some of them were loose on the surface to get a better effect. I gently tied an orange ribbon around the cake to press and hold the KitKats in place. As you can see, the ribbon also worked as a nice ornament!

As garnish, I piped some grass on the cake board, surrounding the borders of the cake. To pipe grass, you just need green buttercream and a specific nozzle (tip #233, multi-opening tip).

Tip #233

I added some cute marzipan flowers too. I used blossom plunger cutters to make them. The brown leaves attached to the ribbon were made of chocolate fondant Regalice. Yes, fondant with chocolate colour and flavour! 

A piece of advice: be careful if it’s too hot because your fingertips will probably mark on KitKats! 

M&M's Pool Cake

It’s a colour explosion, isn’t it? 

If you love M&M’s and/or KitKat, you must try it, definitely

M&M's Pool Cake

I hope you like it!

See you in the next post.

Sara

Orange & Dark Chocolate Cake… The perfect combination!

Hi everybody!

How are you?

I like posting, writing, fill my blog with new content. I also love taking pictures of each cake and show you the result, trying to inspire yourselves. One of my aims doing this is encourage you to bake and try you to discover the fascinating world of baking. 

Orange & Chocolate Cake

Orange & Chocolate Cake

I only have a small “problem” while choosing and inserting pictures in each post.  Actually it’s not a problem, but I can’t avoid it… When I see the pictures (I’m just talking about simple pictures!!), I feel the need of eating something sweet. Mmmm… Luckily, I usually wait until dessert time :)  

Orange & Dark Chocolate Cake

Orange & Dark Chocolate Cake

I made this orange and dark chocolate cake for my partner’s company. I’ve never tried it before, but a lot of people say that it’s one of the best combinations there are. They are two best friends flavours! 

If you would like to give it a try, this is the recipe I followed:

Dark Chocolate Buttercream

(click here to check this recipe, which I posted some days ago). 

Orange Sponge

Ingredients (5″ / 13 cm round cake tin)

♦  100 grs  (room temperature)

♦  100grs 

♦  100 grs self-rising

♦  2 EGGEGG

♦  1 zest (thinly grated)

Process

1) Pre-heat  OVEN (160º)

2) Line a 5″/13 cm  CAKE TINwith baking paper.

3)  MIX  >>   BUTTER +  SUGAR  +  zest until creamy and fluffy.

4) Add  EGG+EGG (1 at a time) and MIXinto a paste.

5) Add sifted FLOUR and  keep MIXINGfor a few seconds  (slow speed, no over beat).

6) Pour the mixture into the lined CAKE TIN.

7)  BAKE   Bake for  about 45-50 minutes. It will depend on your oven! Use a cake tester or screwer to prick the center of the cake and check it. If the cake is ready, the skewer will come out clean and dry.

8)  Leave the cake  to cool in theCAKE TIN.

 

9)  Once the cake completely cooled, turn it around (the top of the cake will be the base) and attach the bottom onto a cake board by adding one tbsp of buttercream. Anyway, if the cake is very domed, level it by cutting the dome with a sharp knife (the straighter and flatter the surface, the better).

 

10) Cover the cake with a first layer of  dark chocolate buttercream using a palette knife (this layer will help to fix the crumbs onto the sponge). Then, put the cake inside the fridge for 30 minutes.

 

11) Cover the cake with a second layer of dark chocolate buttercream. After that, pipe a wavy line onto the cake board, surrounding the border of the cake (I used the tip #22 for this purpose).

 

12) Before the buttercream dries, enhance your cake with some orange garnishes. I added four mini orange slices, some orange confetti sprinkles and three overlapped marzipan daisies on the center, which I previously coloured with edible orange concentrated paste.  I also stuck a brown “smartie” onto the top flower by placing a drop of buttercream on it.

 

As it wasn’t too hot, I kept the cake inside a cake container for 2 days, outside the fridge. 

Orange & Dark Chocolate Cake

Orange & Dark Chocolate Cake

Don’t forget to try this combination! I hope you like it! 

By the way, the elephant which appears in these pictures is a figure that my mother in law gave me long time ago. It was made of a special fragrant wood, which still smells good despite the passing years. A very special gift : ) 

Orange & Dark Chocolate Cake

Take care and see you soon!