Saturday, 16 April 2016

Pocket Watch Cake

Let me share a secret with you about my creativity... I decide I want to make a project, and then make it happen. I tend not to research how to do something until after I have tried to figure it out for myself. I learn from my mistakes and it helps me to ensure I don't do it again. Whilst I accept a few projects are out of my range just now (a wedding cake covered in piped royal icing, for example!) I like to just dive in head first and see what happens.

My husband is never too fussed what he wants for his Birthday cake, but when I suggested a cake based on his new pocket watch, he liked the sound of it! Somehow I managed to make this cake whilst more ill than usual, but a good set up and doing a little bit at a time helped me manage it!

The base is my favourite Whisk Kid's chocolate cake. It is a reliable, long-lasting, moist cake which is dense enough to handle a bit of carving. The coffee deepens the flavour but does not overwhelm, and weaker coffee can be used if making it for children.

I hollowed out the centre of the cake for the mechanism - a layer of dark fondant (it's just off black, made with a combination of Sugarflair's Liquorice, Dark Brown, Navy, Christmas Red and Melon gels) and a layer of gold fondant (Sugarflair's Dark Brown, Melon and Christmas Red). I worked into the gold fondant with cookie cutters, making indentations to look like cogs. I used edible gold lustre dust to help it look metallic. Then I have another layer of the dark fondant, with painted white lines and hand formed Roman Numerals. I added clock hands from white fondant, adding texture with more cutters, and set them to the time 4:04. This is a bit of a geeky joke, in this case interpreted as "age not found"! 

Wondering how I made it look glassy in the centre? A layer of acetate placed between the dark layer and the silver layer! The silver fondant is mainly made with Sugarflair's Liquorice, but with a touch of the other colours too. I wrapped the edge first and then laid the top on for a cleaner finish, and modeled the elements for the winding mechanism from fondant. I marked the patterns in using my sugar tools, and finished it all off with Antique Silver edible lustre dust! 

It may not be perfect but I am very proud of this cake :)

1 comment:

  1. Wow Helen - you should be very proud, what a fabulous cake! Such amazing details and great ideas - love the 4.04 reference too!
    I can only imagine how delicious it is if it tastes as good as it looks!
    Ali x


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