Tinker Bell (also known as Tinkerbell in common usage, or Tink for short), is a fictional character from J. M. Barrie's 1904 play and 1911 novel Peter and Wendy. In her animated form she leaves a trail of twinkling pixie dust.
My friend Karen called me up 2 weeks ago to order a fairy cake for her daughter who will be turning 3. She suggested that if possible for me to make a Tinkerbell as that's what Lianne's request. It never entered my mind that I will encounter a problem in acquiring a Tink figure or a candle as all the site on a buy online are all sold out and out of stock, and I don't have much time. 3 days before the day I got an email from the shop online that their stock just arrived, lucky me and it's a relief!
With this cake I made a 2- layer cake of chocolate chiffon cake. The top is 6½ inches and the bottom layer is 12 inches. Frost it with boiled icing. The mushroom and the rose flowers are made of fondant. First time for me to make the flower and it turn out quite well, I think. Not bad for a first timer.
Yesterday when I woke up and check to see if the flowers and the mushroom and the lettering's are dry. But to my dismay they are soft and bit wet. My suspicion is due to the humid as it was really cold that night. The lettering's just drop off from the flower wire so I need to make another option. So I decided to make a sash, I really don't know how you call it. Next time I will make sure to use gum paste in modelling flowers and figures, as it dries faster.
Finished decorating the cake and just waiting for it to be delivered and assemble the Tink doll and the accessories at the venue. Another problem strike again as the sash crack on the middle. What a disaster, mended it with a little icing to stick together.
The top layer of the cake I used the chocolate chiffon recipe of Nigella Lawson. The outcome is a lighter chocolate shade unlike for the bottom layered cake that is darker. I used the family secret recipe for this. Nigella's chocolate chiffon is light and moist cake, it's a recipe that you can depend on as I made this for 3 times already.
Chocolate Chiffon Cake
from Nigella Lawson website.com
2 cups flour
1 tsp baking powder
1 tsp bicarb
2 tsp cream of tartar
1 pinch salt
1 ¼ cups sugar
½ cup cooking oil
5 jumbo eggs (separated)
1 tsp vanilla
1 cup water
½ tsp cream of tartar
2 table rich cocoa powder (heaped)
1. Sift flour, cocoa, sugar, baking soda, baking powder, salt and 2 teaspoons of cream of tartar together.
2. Separate eggs and mix together, egg yolks, water, vanilla and oil,beat this with a fork and add to dry ingredients, mix well and set aside.
3. Beat egg whites until white and frothy and then add ½ teaspoon cream of tartar. Beat until white and peaky.
4. Pour the batter mixture into the middle of the egg white mixture and gently fold two together. Do not BEAT!!! (it should look like chocolate mousse).
5. Place in the preheated oven for 1 hour at 160°C.
6. Cool in the pan upside down (hang the cake), when cool then turn out to ice.(DO NOT GREASE PANS!!)
Note: If not using the chiffon tube pan like I did, line the pan with parchment paper. Cool the cake for 5 minutes and turn it upside down in a cooling rack but not hanging.
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