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Camo Cake

October 6, 2016

 

Ingredients 

 

Serves 12

600g Creative Kitchen White Fondant

½ tsp dark green gel food colour 

½ tsp light green gel food colour
¼ tsp ivory gel food colour

200g Creative Kitchen Chocolate Fondant

300g unsalted butter, chopped 

300g good quality dark chocolate, chopped

300g plain flour

150g self-raising flour

400g caster sugar 

3 eggs, lightly beaten 

1 ½ tsp vanilla extract

1 cup Nutella

Icing sugar, to dust table
Plastic army figurines, to decorate

 

Method

 

To make cake, preheat oven to 145ºC. 

Grease a 20cm round cake tin and line the base and sides with a collar of baking paper that extends 2cm above the top of the tin.  Layer foil, wet paper towel (thick layer) and more foil and wrap around outside of tin (base and sides).

 

Put the butter and 270ml of water in a saucepan over medium heat and stir until butter has melted.  Turn off the heat, then add the chocolate and stir until it is melted and well combined.

 

Sift the flours together into a bowl. Add the sugar, a pinch of salt and make a well in the centre.

 

Pour in the chocolate mixture, egg and vanilla into the well then stir with a wooden spoon until well combined.

 

Pour into the cake tin. Rest foil sheet gently on top then bake for 3 hours or until a skewer inserted in the centre comes out clean.

 

Leave to cool completely in the tin on a wire rack then use a spatula to completely cover top and sides of cake in a thin layer of Nutella.

 

To make camo icing, divide white fondant into 3 equal portions.  Place each into a bowl and add food colouring to each separate bowl.  Mix well, massaging colour into the fondant until the colour is evenly distributed.  

 

Take each of the fondant portions, including the chocolate fondant, and break into small, rough pieces, about 1 tsp in size (don’t smooth the portions, you want the edges to be rough for the camouflage look!).  Lightly dust a clean work surface with icing sugar then randomly arrange the pieces together into a closely-packed, circular shape then use a rolling pin to roll out fondant to 2cm thickness. 

Carefully lift the fondant and drape over the cooled mud cake.  Use scissors or a sharp knife to cut off any excess fondant then carefully work your way around the cake using a fondant smoother or clean ruler to smooth out the fondant and adhere the fondant to the cake.  

 

Decorate top of cake with plastic army figurines, to serve.

 

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