This is my mum’s birthday cake for 2016! Her favourite sweet is coconut ice, and she also loves marshmallows – so I thought I would combine the 2!
This Coconut Ice Cake consists of two layers of Coconut Butter Cake, Coconut Buttercream, topped with toasted marshmallow, coconut ice balls, white roses, edible glitter, pink sugar rocks and edible gold leaf.
1. The Cake – Coconut Butter Cake x 2 Cakes
I used my 30 Second Vanilla Butter Cake recipe – and added 1 teaspoon coconut essence (instead of Vanilla) and 20 grams desiccated coconut.
2. The Icing – Coconut Buttercream x 4 Batches
I used my Perfect Buttercream Icing recipe – and added 1 teaspoon of coconut essence (instead of Vanilla) per batch.
3. Toasted Marshmallows
I used my Vanilla Bean Marshmallow recipe – dripped it onto the cake, and torched it, and poured and set the remaining in a slice tin (made a big batch!)
4. Coconut Ice Balls
I used my Coconut Ice Balls recipe and shaped it in various sizes to top the cake.
5. Assembly of the cake is illustrated as follows:
This is a birthday cake that I made for my SIL’s sister – the Special ‘K’ Rose Cake!! I wanted it to be feminine with the rose buttercream, but also a little different and funky – so added the cachous, sprinkles, edible glitter, and the Hershey’s Kisses to add a bit of an edge, and so it was different from the standard rose buttercream cakes!!
1. Chocolate Cake:
A few days beforehand, I made 1 x batch of the Delicious Chocolate Cake (Easy) from the Recipe Community. It makes a big batch, double of what I needed for the ‘K’ but it was good to have back up! For the ‘K’ I used Wiltshire Bake-A-Number Cake Pan (which you can also use to make letters).
When the cake cooled, I then wrapped the individual cakes in 2 x plastic wrap and 2 x foil, and put them in the freezer.
2. Buttercream Icing:
Just before assembling the cake, I made a double batch of my Perfect Buttercream Icing. Half I left white, and the other half I coloured with Wilton Gel Food Colouring – Teal colour.
I took the cake pieces out of the freezer, and whilst frozen, I placed the cake pieces on the cake board, attaching with melted chocolate (so it doesn’t slide around).
I then covered the cake with a ‘crumb’ layer.
Then piped the icing into rose shapes on with a Wilton 2D tip, with the piping bag filled with half white and half teal icing.
I topped the cake with blue cachous, sprinkles, edible glitter and Hershey’s Kisses.