This cake was baked for dear daughter's birthday which was at last year December, it was the 1st cake that I baked since my pregnancy. Dear daughter requested for angry bird chocolate cake and must be round in shape. Since I have rested for nearly a year of no baking, I did not want to take risk to bake a "complicated" cake. After much surfing and approved by dear daughter, I went ahead for this chocolate idiot cake, a super easy cake that anyone can do a good job.
Dear daughter requested for a red angry bird but I was not able to get the wilton red coloring as it ran out of stock. She was rather disappointed but no choice and changed to yellow bird instead. I didn't do a good job on decorating, the cake dun really look like angry bird but luckily still able to please dear daughter and she was very happy.
Dear husband also DIY an angry bird pinatas for her too.
Recipe adapted from David Lebovitz, Ready for Dessert.
Ingredients : for 7" round cake pan
225g chocolate, coarsely chopped (I used Valrhona 66%)
4 eggs (medium size)
1. Preheat the oven at 175C.
2. Grease a 7" round cake pan and dust it with cocoa powder. Wrap the outer layer of cake pan with aluminum foil, the aluminium foil must cover all the way up to the upper rim.
3. Melt the chocolate and butter in double boiler or in microwave.
4. Whisk the eggs and sugar in a large bowl, then pour in the melted chocolate and mix well.
5. Pour the batter into the cake pan and cover the top of the pan with aluminium foil.
6. Bake in water bath for 1 hr and 15 mins. The cake is done when it feels just set like quivering chocolate pudding. If you gently touch the center, your finger tip wwill show clean.
7. Lift the cake pan from water bath and remove the foil. Let the cake cool completely on a rack.
This is a very rich and silkiest chocolate cake. Simple ingredients, idiot proof steps but yield fantastic and delicious cake. Adults enjoyed the cake so much but too rich for children that they can finished only 1/2 of it. So just cut a thin slice to serve.
Hi Jess, I was just about to make my son an angry bird cake for his birthday next week! Your cake looks really good, and it is so moist inside. Your daughter is such a lucky girl to have a mummy who bakes so well :)ReplyDelete
That's just CUTE!ReplyDelete
Who says it didn't look like angry bird. It's very pretty! What recipe did you use for the frosting?ReplyDelete
Hi SSB, I just used some whipping cream and mixed with the desired color to whip till stiff stage and frost.ReplyDelete
red or yello, angry or not, i'm sure this is delicious! I will probably mess up the whole face when it comes to piping!ReplyDelete
cute and beautiful decorated!ReplyDelete
I think it looks like a very good angry bird!ReplyDelete
DIY Pinata is good too! Clever daddy!
You using dairy or non-dairy cream? Which brand? Does it melt fast? Yours looks good leh. Sorry so many questions. I'm really clueless about frosting. :)ReplyDelete
I saw this recipe but I had my doubt, flourless?? Am glad you tried and the result is good. I might try it too :)ReplyDelete
Your cake is very cute! You did a great job with the piping! And Daddy is so artistic as well! Your daughter must be really thrilled! :)ReplyDelete
Very nice cake Jess! I'm also very impressed with your husband's art and craft, hehehe. You both can open party shop already. :))ReplyDelete
wow, the cake is so moist and rich and so easy to make!ReplyDelete
cute angry bird cake :)
The yellow angry bird looked really pretty! The frosting was very well done too! Ooh...the cake looks really nice and simple. Thanks for sharing it!ReplyDelete
Yes Lena, the cake is delicious :DReplyDelete
thanks 鲸鱼蓝蓝蓝, my gal dun always appreciate my cake but she will definitely appreciate my effort of baking the cake :).ReplyDelete
Thanks Plumleaf. Yes my husband is good at handicraft which I am bad at heeheehee...ReplyDelete
Hi SSB. I used to use non dairy whipping cream cos more easier to whip. But now most of the time I will use dairy whipping cream. I dun fit it at one brand, normally will get from phoon huat if is 1L packaging, I will choose the one with highest fat content. I will get from nearby supermarket sometimes if I need last min, think the brand is president since there isn't any brand, come in 250ml packaging I think.ReplyDelete
Dairy whipping cream is much more difficult to manage than non-dairy, you may over whip if you didnt take note. In order to help on the whipping, you can put the mixing bowl and the mixer hook in the freezer or fridge. Sometimes when I do not have the space in the fridge, I will put the mixing bowl in a big bowl with ice and ice water. Another method I just learned is to put gelatine in the whipping cream to stablise the cream but I have yet to try it.
As for melting, normally my cake need to in and out the fridge a few times before I can complete the frosting. So what I normally do it pipe for awhile, when the whipped cream started to soften, I will put the cake and whipped cream to the fridge and start piping again after about 10-15 mins, the cycle will carry on until I complete the frosting.
And no worries for all the questions, you can post any questions I am willing to help thou I am not an expert heeheehee...
Thanks Blessed Homebaker. This recipe is good, give it a try.ReplyDelete
Thanks Kitchen Flavour. Actually to be artistic is my husband job requirement heeheehee...ReplyDelete
Hi Bee, dun need to be impressed by my husband, is part of his job duty. For this, is just a small case to him.ReplyDelete
Hi SSB, forgot to add on, for dairy whipping cream, I will normally add some icing sugar to help up whippinng.ReplyDelete
Thanks for the details about whipping cream and frosting. It is very useful. See when I got enough courage to try this out. :)ReplyDelete
Great looking angry bird cake you've got there. I attempted an Angry Bird sponge cake once using chocolate and piping gel not whipping cream. Guess I should try using the cream...ReplyDelete
Hi SSB, dun worry just go ahead and try it. If I can make it I am sure you can too. It is not as difficult but just need a bit practising.ReplyDelete
Thanks Ken Bakes.ReplyDelete