CAKE DECORATED WITH MODELING CHOCOLATE

Priscilla's post 


Last week we had a little surprise birthday party, and I wanted to make a beautiful cake (got the recipe here), at first I thought of using fondant, but I heard it doesn't taste that good, so I made some research and found the modeling chocolate, after reading some recipes I decided to come up with my own measurements. This is pretty simple to make and tastes really yummy, the kids thought it was play doh and after playing with it for a couple of minutes they noticed it smelled good and took a bite out of it lol. I apologize because I'm no good with drawing or shaping stuff, so the cake doesn't look as good as it could. But if you have decorating skills you'll be super happy with the results.

Cake
6 jumbo eggs at room temperature
1 cup powdered sugar
1/2 cup water
2 cups all purpose flour
2 tbsp baking powder (super full)
1 tsp cream of tartar

Filling
sliced strawberries
2 cans of sweetened condensed milk

Modeling Chocolate
16oz white chocolate chips
1/2 cup corn syrup
Gel or powdered food coloring (optional)

Directions

For the cake
Cover the pan your going to bake the cake in with parchment paper or a cheap paper towel.
Beat the egg whites with the cream of tartar, once they're firm add add one egg yolk at the time followed by one spoonful of sugar at the time.
Lower the mixer speed and alternate between spoonsful of the wet and dry sifted ingredients. Be fast, because you don't want to lose the volume obtained. As soon as the batter is incorporated, stop mixing.
Bake in preheated oven at 355°F and wait for it to cool before you take it out of the pan.

For the Filling
Remove the label from the cans and pierce two holes (with a can opener) on opposite sides of the can. Place the cans in a pan with enough water to come up to about one inch from the top of the can, you'll need to add more water during the cooking porcess. Place the pan in the stove under high heat, once it simmers lower the heat enough to keep the water at a simmer. Add more water in the pan when necessary, let it cook for 8 hours.

For the Modeling Chocolate
Melt the chocolate using a bowl over hot water or in the microwave. Add the corn syrup and mix it.Put the chocolate mixture inside a ziploc bag. Place it in the fridge for a couple of hours. Store it in room temperature. Watch the video below:

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Building the Cake
Slice the cake in three layers, make sure you use milk, soda, rum or juice to moisten the cake. In the first layer add the dulche de leche, place a layer of cake, then the strawberries and another layer of cake.
Frost the cake with a really thin layer of the dulche de leche, so the modeling chocolate has something to hang on to.
Roll the Modeling chocolate big enough to cover the cake. After the cake is covered with the modeling chocolate, smooth it with your hands. You can use the left over chocolate to make the little decorations.

Tips:
You can cook the sweetened condensed milk in a pressure cooker to cut down the cooking time.
This cake recipe is very resistent and strong enough to hold the modeling chocolate nicely, but it doesn't have a lot of taste. Feel free to add vanilla extract, almond extract...
Make sure you do not use liquid food colorings.
Use powdered sugar to keep the modeling chocolate from sticking to your counter top.