Oh Sculpted Character Cake from DreamWorks’ Movie HOME
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WHAT YOU NEED FOR OH SCULPTED CHARACTER CAKE
Yield: Feeds approximately 30 people
Cake and Ganache (recipes below)
Cake: 2 recipes- two 6-inch rounds, two 7-inch rounds, three 8-inch rounds
Peanut Butter Ganache: 2 recipes
For the fondant
3 pounds of purple for head, body, and legs (mixture of hot pink, purple and white)
1 pound blue for vest (mixture of blue, white and purple)
For the gum paste
1 pound of purple for arms
1/4 pound burgundy for vest trim (mixture of white, hot pink and purple)
1 ounce of White for eyes
Less than 1 ounce each for eyes:
Foam core boards- 4-inch and 6-inch round
Egg whites or gum glue
Pastry tips # 7 and #806 , For eyes
Blue food marker
Extruder: with 1/4-inch disc opening
2 1/8-inch ring cutter
Petal dusts: James Roselle’s Collection
Templates (optional) found on Elisa’s Facebook page
Optional for Base
2 pounds fondant (teal and lime mixed together)
Pastry tip #809 for dots
Recipe for Oh Sculpted Character Cake
This is a delicious white cake with a slightly crunchy top and is the perfect texture for creating sculpted cakes such as the OH cake. Oh is the delightful and lovable misfit character from DreamWorks Animation’s movie HOME.
The recipe only calls for egg whites, which makes it nice and light. The cake is frosted with chocolate ganache combined with Dark Chocolate Dreams peanut butter. A light cake with decadent frosting makes a scrumptious combination!
Prep time: 15 minutes
Cook Time: 45 minutes
Total time: 1 hour
Yield: 3 9-inch rounds
For the cake
2 cups cake flour
1 3/4 cups plus plus 1 1/2 teaspoons all-purpose flour
2 1/4 teaspoons baking powder
1 cup (2 sticks) unsalted butter
3 cups granulated sugar
3/4 teaspoon salt
1 tablespoon pure vanilla extract
1 cup egg whites or pasteurized egg whites in liquid form, about 7 eggs
1 1/2 cups milk
For the chocolate peanut butter ganache
16 ounces semisweet chocolate, chopped
1 cup heavy cream
1 cup Dark Chocolate Dreams peanut butter
pinch of salt
For the cake
1. Preheat the oven to 350°F. Brush the bottoms and sides of the pans with melted butter and line the bottoms with parchment paper.
2. In a large bowl, sift together the cake flour, all-purpose flour, and baking powder. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy.
4. Add the salt and vanilla.
5. Set the mixer to low speed and gradually add the egg whites, scraping often.
6. Alternately add the flour mixture and milk to the butter mixture in two batches, starting with the flour. Scrape down the bowl between each addition and beat until thoroughly combined. Set the mixer to medium-high speed for about 20 seconds then stop and scrape the sides of the bowl.
7. Divide the batter evenly between the cake pans. Bake 1 hour or until a toothpick comes out clean. (For half-sheet pans, bake 45 minutes or until a toothpick comes out clean; for cupcakes, bake 20 to 25 minutes, or until they spring back after being touched.)
8. Allow the cake to cool for 20 minutes. Once the cake is cool, release it from its pan by running a metal spatula or knife along the sides of the pan. Flip the cake over onto another pan or cake board and peel away the layer of parchment.
For the ganache
1. Place the chopped chocolate in a large heatproof bowl.
2. Heat heavy cream in a small sauce pan on medium heat. Watch it carefully so it doesn’t rise to a boil too quickly.
3. Once you see the first bubble from the cream, take it off the heat and pour over the chocolate. Let it sit for 2 minutes and then whisk until smooth.
4. Stir in the peanut butter with a pinch of salt and whisk again until smooth.
5. To use as a frosting let it cool for at least four hours at room temperature. If it gets too cold you can always reheat over a bowl of simmering water or stick in the microwave for 10 second intervals, until smooth.
For more delicious recipes, stunning creations, and tips from noted pastry chef Elisa Strauss check out her two cookbooks: The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City’s Famed Bakery and Confetti Cakes for Kids.
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