I have always wanted to do a Sweet Table with an animation movie theme and I finally used the movie “Big hero 6″ as an opportunity to do so. I can now proudly present to you my Tofifee Cupcakes, Everything Coconut Cake and marshmallow figures in the style of the robot from the movie, “Baymax”! 😀
A cake was a must as central piece of my “Big hero 6” Sweet Table and it had to fit the overall theme. I wanted it to be white, but I didn’t want plain vanilla cake and a lot of white chocolate, because that’s just too sweet for my liking. Since I had already used candy for my cupcakes, it seemed obvious to stick with candy and so I decided on doing a Rafaello inspired cake.
Surprisingly, I had never before attempted to do a coconut cake, or cupcakes for that matter. So I had to come up with an all NEW recipe…
I wanted my cake to be super duper moist, not too sweet (- Rafaello Cake recipes tend to be sweet, sweeter and nothing but sweet) and it had to be packed with grated coconut (less flour, more coconut). Additionally, since Rafaello is a coconut-almond confection (per Wikipedia definition :-D), it was important to me to also account for that almond taste somehow. Finally, I came up with the perfect recipe for my Everything Coconut Cake – coconut-almond cake with coconut buttercream covered in even more grated coconut. Pure coconut heaven! 😀
Often new recipes can go wrong, but this time everything turned out exactly as planned AND BETTER. The cake is extremely moist and super coconutty with the perfect hint of almonds. The only slightly sweet cake works great in combination with the cream cheese buttercream with the roasted coconut husk in it and the Malibu for extra flavoring. And don’t even get me started on the snowflake look of the cake – it’s adorable and great for the season!
My Everything Coconut Cake consists of 4 layers of the moistest coconut-almond cake filled with my tasty Coconut Cream Cheese Buttercream Frosting, coated in white ganache and sprinkled with coconut husk.
Let’s start baking!
For the batter (makes 2 cake round Ø 16cm) you will need:
- 160g sugar
- 220g butter, softened
- 3 tsp vanilla extract
- 4 eggs, seperated
- 160ml milk
- 1 pinch of salt
- 120g flour
- 120g almonds, ground
- 8g baking powder
- 100g coconut, grated
- 300ml water, boiling (for soaking)
Once you have all the ingredients and equipment ready, line your baking pans (I used 2 cake rings with Ø 16cm) with parchment paper and turn your oven to 350°Fahrenheit/180°Celsius air circulation (390°Fahrenheit/ 200°Celsius bottom and top heat).
Lining baking pans? If you are not sure how to do this, check it out here!
Add your ingredients into 5 different bowls and proceed as follows:
- Combine butter, sugar and vanilla extract in your biggest bowl and beat with an eletric whisk until light and fluffy.
- Add the 4 egg whites and salt to your second bowl and whisk till stiff. Set aside.
- In the third bowl, lightly whisk the 4 yolks and milk.
- Blend flour, ground almonds and baking powder in the fourth bowl.
- In the last bowl, pour boiling water over the coconut husks and give time to soak.
Now slowly add the yolk mixture to the first bowl (the butter mixture) while beating vigorously. Then stir in the flour mixture first, followed by the soaked coconut husks. Stir untill well-combined! Lastly, briefly fold in the beaten egg whites. The mixture should look chunky.
The dough is pretty thin and looks unhomogenous – Don’t panic that’s ok! 😉
Generously soak the cakes’ tops (allow 10 minutes to rest, then turn over) and bottoms with syrup (syrup recipe down below, as usual this step is optional).
Wrap the cooled cake rounds in cling film and store them in the fridge until you need them.
My cakes baked quite evenly and were a little bit more than 4cm high. Therefore it was easy to halve each one into 2 layers (ca. á 2cm) after cutting off the crust.
Whenever you are stacking more than one cake (applies to light sponges only – where the crust has a much darker color then the inside cake), the crust needs to be cut off or the cake slices will look very unappealing, because the crust will show. It does not matter whether you cut the top or bottom crust (choose the darker or more uneven side). When dealing with 3 or more cakes, the cakes that will be in the middle need to be de-crusted top and bottom. Only the bottom most and top most layer may have a crust.
You can opt to use a cutting wire (as described here – just scroll down a bit) or the toothpick method to cut your cake rounds into layers. For the toothpick method you will need a serrated knife and toothpicks. Stick toothpicks all around your cake rounds at the desired height (for this cake = 2cm) in short intervals (see picture above). Rest the knife on two or more toothpicks and make a small cut into the cake, then turn the cake a bit and again resting your knife on the toothpicks, make another small cut. Go all the way around the cake! Then make deeper and deeper cuts going round and round until the layers are seperate. Do not forget to remove all the toothpicks!
For the syrup (optional!) you will need:
- 60g water
- 60g sugar
- 1/2 tsp vanilla extract
Bring water and sugar to a boil. As soon as all the sugar granules have dissolved and the syrup has slightly thickened, set the syrup aside. Once the syrup has cooled, stir in the vanilla extract. Done!
- 150ml heavy cream
- 300g white chocolate
Put your heavy cream into a pot and bring it to a boil. Add the chocolate making sure it is completely covered and immediately take the pot from the stove. Wait for 1-2 minutes, then use a wire whisk to stir until the mixture hast turned into a smooth chocolate glaze. Allow the ganache to set in a cool room with the lid on top. Stir once again with the wire whisk before use. The ganache should have the consistency of soft butter.
- 100g white fondant
- black food coloring pen
Knead the fondant until soft and pliable. Use a silicone rolling pin to roll out the fondant into a more or less round shape. Lay your baking pan with Ø 16cm ontop of the fondant and cut around it with a knife. Use a rolling pin to bring your circle into a slightly oval shape (Baymax’s head is oval) and allow to dry for a bit. Lastly, draw the face (2 black ovals with a thin line connecting them) onto the fondant oval using food coloring.
Tip: Make in advance!
- 60g coconut husks, roasted
- 100g butter, softened
- 200g powdered sugar, sifted
- 100g cream cheese
- 1 tsp vanilla extract
- 2 1/2 tsp Malibu rum
- (perhabs 30g heavy cream)
Pour the grated coconut into a pan and roast on medium heat until golden brown – stir frequently and keep a close watch for they will burn in the blink of an eye!Combine your softened butter and 1/2 of the sifted powdered sugar in a bowl and beat with an electric whisk until light and fluffy. Add the cream cheese, vanilla and rum and stir until smooth. Add the remaining sifted sugar and up to 30ml heavy cream to achieve a soft and easily spreadable consistency. Beat until well-combined! Store the buttercream in the fridge until needed.
Once the cake rounds have been cut into a total of 4 layers and the buttercream is ready, you can start stacking:
First, spread one teaspoon of ganache onto your cake board/plate. Then place the bottom layer (crust facing down) on the cake board and put 1/3 of the buttercream in the middle. Use an offset spatula to evenly spread the buttercream not quite to the brim. Once fully stacked, the buttercream should not ooze out between the layers. Now place the second layer on top and evenly spread another 1/3 of the buttercream on it. Repeat with the third layer and the last 1/3 of the buttercream. Finally, place the top layer (crust facing up) on top.
As soon as you are done stacking, carefully put your cake into the fridge for at least 30 minutes in order for the buttercream to get cold and harden.
Put 100g grated coconut into a bowl (approx. 50g will stick to your cake) and stir the ganache.
Right after taking the cake out of the fridge, pour the ganache over the cake. It is ok for the ganache to run down the sides of your cake. Use your spatula to create an even top surface pushing the excess buttercream over the edge. Now spread the ganache all over the sides of your cake and then scrape off all the excess buttercream with a dough scraper until the sides are perfectly straight.
At the end, put a small blob of the left-over ganache in the middle of the cake and playe the topper on top. Done!
REVIEW: Last Friday (6.2.2015), my boyfriend and I finally got to see “Big hero 6″ at the movies. I’d seen the trailer over a year ago and had been excited to see it every since…
We sneaked our “Baymax” Toffifee Cupcakes and Marshmallow “Baymaxes” in to the movie hall in my handbag, each carying popcorn and drinks (just to be on the safe side – we didn’t want to run out of snacks :-D) in our hands!
The short movie “Feast” was already very cute. It’s about a Boston Terrier that overcomes his love for tasty food to porve his loyalty to his owner. I think I can predict that Boston Terrier Breeders will have no problems selling their pups in 2015! ❤
Back to business:
In the beginning, “Big hero 6″ is a little bit too sad for my tasting and it is quite difficult to put oneself in the main figure’s shoes, because Hiro Hamada, a 14-year-old Asian super brain who visits university at the age of 14, is not exactly like most of us. However, with the appearance of the cuddly robot Baymax the movie hits it right off. Extremely humorous (Fistbump – “Balalalala….”), the movie offers a suprise turn in the middle and a somewhat unexpected ending.
I am thrilled – some of the jokes still make me giggle and the fistbump has turned into a running gag between my boyfriend and me.
It is true that the characters are rather underdeveloped and the moral of the story is a bit boring (“Heal, don’t Harm!”), but I like that the movie focuses so much on Baymax and his jokes are hilarious.
At the end, the movie basically promises a sequal and that makes me hope for “Big hero 6 – 2″ in 2016.
Conclusion: Lovable and funny – “Big hero 6″ is sure to delight and amuse the whole family (even the teenagers)!
4 of 5 fistbumps