April 26, 2021 2 min read 2 Comments
I had planned to make an Easter Basket Cake using my new Print At Home Basket Template but I ran out of time which was probably a good thing in a way because we really didn't need any more chocolate in the house at Easter! The basket shape works for other events other than Easter and I think Mother's Day is a perfect time to use it to create a flower basket cake for the special person in your life. Or even make it for yourself because you are worth celebrating! I made this one and I also happily devoured it with my family.
The below recipe makes a LARGE cake that will feed quite the crowd but it will keep well if refrigerated to eat over a few days. You can also halve the cake recipe to make thinner cake layers. Below are some progess shots and the finished product with the printable recipe at the bottom for you.
I used some leftover cookie dough that I had frozen previously to make some little heart cookies. After they were cooked and cooled they were topped with fondant that was stamped with "Mum" using my Message Maker Stamp Set.
Cut around the template placed on the chilled cakes. We have a good range of different print at home shapes you can choose from.
I used an assortment of cake toppers including cookies, marshmallows, mini chocolate blocks, Lindt chocolate balls, Raffaelo chocolates, fresh flowers and broken up Cadbury Flake chocolate bars to make a basket effect.
This is my go to chocolate cake recipe. I've made this cake many times over the years. It is so simple to make (throw all ingredients in and mix!) and is easy to cut into shapes and is moist and yummy.
This recipe makes enough cake batter for 2 large (12" square) cake tins and it rises quite a lot, making one VERY large cake when assembled. You could halve the cake recipe for a smaller cake with thinner layers. Use the same quantity of cheesecake filling to make sure you have enough to cover the shape of the basket.
500 grams all purpose flour
600 grams sugar
120 grams unsweetened cocoa
3 teaspoons baking soda
700 grams milk
200 grams melted butter
500 grams cream cheese, softened
60 grams caster sugar
1 cup thickened cream
250 grams dark chocolate
I used some vanilla cookies topped with fondant, Lindt chocolate balls, Raffaelo balls, mini chocolate bars, marshmallow and fresh flowers. I also used a Flake chocolate bar to give a bit of a basket effect. Use whatever you prefer and what matches in with your theme or what the recipient loves. I love to stamp fondant with messages using the Message Maker Stamp Set to personalise my cake toppers.
Preheat oven to 180°C. Grease 2 x 12" square cake pans and line the bottoms with baking (parchment) paper.
Place all the cake ingredients into a food processor or bowl of electric mixer and mix until well combined. Pour into the 2 prepared cake pans.
Bake for 40 minutes or until the cakes have risen and spring back with gently touched.
Allow the cakes to cool completely before refrigerating in the cake tins. Ensure the cakes are very cold before attempting to cut them into shape.
Carefully remove your cakes from the pans. Using your cookie cake template (I used my Basket Template), place the template on top of the cake and carefully cut around the shape using a sharp, serrated knife. Place the cut shapes back into the fridge while you make the cheesecake filling.
Place cream cheese, sugar and cream into the bowl of electric mixer and whip on low speed until combined. Increase to high speed and whip until the sugar has dissolved completely and mixture is smooth and thick.
Melt chocolate on medium power in microwave, stirring every 30 seconds, until just melted. Take care not to overheat the chocolate or it will seize and have lumps in it.
Pour melted chocolate into cheesecake mixture and whip until combined.
Place the cheesecake mixture into a piping bag fitted with your choice of nozzle. For the first layer I used a 10mm round and the top layer I used a 13mm fine star nozzle.
Pipe the filling onto the bottom cake layer and refrigerate it for 20 minutes to firm up the cheesecake filling. Replace the nozzle if you want to use a different one for the top layer.
Place the top cake layer onto the cake and pipe the cheesecake filling on. Refrigerate again for 20 - 30 minutes to firm up the cheesecake filling.
Add your choice of cake toppers onto the top of the cake and you are done. You can refrigerate until it is time to serve.
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