Welcome to How To Cook That I am Ann Reardon and today we are going to make make a chocolate
pinyata cake.
This cake is just a chocolate shell stuffed full of lollies.
It is a perfect alternative for people who can't have wheat or eggs and it is a fairly
easy project to make.
First we are going to make our cherries to go on top.
Put some tempered chocolate into a bag, cut off a tiny bit off the corner and then use
that to pipe stalks onto some non-stick paper.
It doesn't matter if they are too long because we can trim them up later.
And cherry stalks tend to be a little bit bent over at the top so you can try and replicate
that with your piping just starting on one spot and piping across and down.
Leave them to set.
Take some aluminium foil and pinch it up to give you like a squashed mountain going across
and then pinch it up a second time so that it leaves you with a thin valley down the
middle.
Fill the valley up with jaffas and then pinch off either end so that you're basically jamming
all the jaffas together in a line so that they'll hold their place.
Then using a knife trim the cherry stalks so that they are all a similar length.
Pinch another line of foil so that you are making a support for the stalks while they
are setting, so this one needs to be higher than the previous ones.
Then put a tiny drop of chocolate onto the top of each of the jaffas Pipe a tiny drop
of chocolate onto the top of the jaffas and add a stalk on top of that just gently resting
them against the foil so they have got support while they are setting.
Then just leave them at room temperature to set.
Now to make the 'cake' looking part I am using a disposable plastic lid from the top of a
cheap purchased cake that you can get at the supermarket.
If you are making this for a friend or family member with coeliac disease then you need
to wash it really well with hot soapy water so there are no traces of gluten and then
they dry completely before you use it with the chocolate.
If your supermarket doesn't sell cakes with these sort of lids then you can always use
a container or a bowl as a mold.
Just watch the tutorial on making tall chocolate bowls to get all the tips on how to do that.
Using a spoon I'm just spreading it up the sides to make it look like drips
And for this part of the cake I am using tempered chocolate.
Tempered chocolate means that it is heated to specific temperatures so that the fat crystals
set in a formation that is strong.
Because of this the chocolate is crisp at room temperature.
If you do not want to temper your chocolate then you can use fake chocolate instead, if
you are new to this channel then just click on How To Cook That to go to the channel there
is a video there on tempering and another on what chocolate to use that explains the
difference between fake and real chocolate.
You can eat fake chocolate it just has a different fat structure to it.
I am using the tempered real chocolate as I said for this part.
And I am going to use fake chocolate on the sides.
Once that dark chocolate is completely set we need to make the sides.
Make sure that it is not too hot when you put it on because you don't want it to melt
the 'drips' that we already made.
Swirl the container around to spread the chocolate the whole way around as evenly as you can.
Once that is set we want to add some extra chocolate around the bend to reinforce that
area.
Then hold it up to the light to see if you have any thin areas that the light can shine
through, these are spots that are too thin and will probably break when you try and take
it out of the mold.
So just reinforce them with a bit of extra chocolate over those areas and leave that
to set.
Then refrigerate it for about half an hour before we tip it out.
Loosen it from the mold by carefully pulling on the sides.
And now it's time to fill it with lollies
If you are making this for someone with coeliac disease or other allergies make sure you also
check the ingredients on your lollies so that they are ok for them to eat too.
I just let the birthday boy go down the lolly isle and choose his favorites for this cake.
On a different note I have been doing some recipe experiments this week and was wondering
if you get musk sticks or banana lollies where you live or are they just an Australian thing?
Let me know in the comments if you can get them or if you've had them before and your
overseas and know that you can't get them is there something that is a similar texture
to those lollies where you live because I want to use them in a recipe that is coming
up.
Now you can place a plate or cake platter over the top and then invert it.
Make sure it is centered and then remove the mold.
To add your cherries just put a little drop of chocolate and then put your cherry on top.
To make them all evenly spaced them evenly I like to put one on one side and one on the
opposite side and one in the middle and then two between each of those.
So that each quarter has two in the middle of it.
Then to make our chocolate drips look Next take some more chocolate and to make our drips
look more 3D and real we are going to put some chocolate again just in a ziplock bag
with a corner cut off and just gently pipe some extra drips at the base of our pretend
drips of chocolate.
Now this is not a cake that you cut, it's a cake that you are going to need to smash,
which is all part of the fun.
Next week we have a cake for Adam,
Alex, marissae007,
clara, videostuffwhich is cool,
julia, tiny stegosauraus,
jen fire light, kassandra,
Amal, vulcan detective,
Christianna, Annie
and everyone else who has requested Dr Who it's going to be huge cake.
SO make sure you join us.
You can leave your requests in the comments below and I'll see you next week, Bye.