The moment I saw this lamp months ago, I knew that I would be making a couple for my home, and that eventually it would become a cake. Eventually came this week, in the form of a friend's birthday, whose passion for interior design makes her the perfect candidate.
When, over drinks last week, she requested I make her a cake, I whipped out my iPad and showed her the photo of the lamp. The deal was sealed with a stifled shriek.
The cake, as shown here, isn't exactly as I imagined, however. I could not quite figure out how I would defy the laws of physics with carved cake as the base, so I decided to use an inverted crystal cake stand instead.
I also decided to tame my ambitions and went with 6", instead of 9" cakes - and am I ever happy I did. The cake, after all the ruffles were applied, weighed a tonne. There are matching cupcakes that I have saved for another post.
I created the ruffles by cutting strips of fondant slightly longer than the height of the cake and approximately 2" in width. I folded each lengthwise, brushed with water and applied to the fondant covered cake from top to bottom, ruching as I went. I then lightly dusted with edible shimmer.
Under all that fondant is a Chocolate Mud Cake with Lavender-infused Buttercream. I should have photos of the cut cake sometime next week, which I will share with you. Until then, here is a close-up of the ruffles. I am also sharing the recipes, should you care to try them.
Turns out I am not much of an electrician. The lamp didn't produce much light beyond the shimmer dust on the fondant, so we disposed of it the only way we knew how... YUMMM!
Ingredients
Cake:
- 7 oz dark chocolate chopped coarsely
- 9 oz butter diced
- 1 ¾ cups whole milk
- 2 ¼ cups granulated sugar
- 2 large eggs lightly beaten
- 1 ¼ cups grams all-purpose flour
- ¾ cup self-rising flour
- ¾ cup dark cocoa powder
Frosting:
- ½ cup unsalted Butter
- ¼ cup water
- 1 tablespoon . culinary lavender
- ½ cup granulated sugar
- 3-4 cups powdered sugar
Instructions
- Preheat oven to 325 F.
- Place sugar and milk in a saucepan and stir over low heat until the sugar is completely melted.
- Remove from heat and add the butter and chocolate. Stir until butter and chocolate are melted. Set aside to cool completely.
- Add the beaten eggs and sift in the dry ingredients. Whisk until smooth and without any lumps.
- Pour the mixture into the prepared cake pans and bake for 1½ hours, or until an inserted skewer comes out clean.
- Let the cake cool completely in the cake pan.
To make the frosting:
- In a small saucepan, bring the water and granulated sugar to a light boil, then add the lavender leaves. Remove from heat, cover and set aside to cool.
- In the bowl of an electric mixer, fitted with the flat beater attachment, whip butter on high until pale and fluffy. Add the lavender infused mixture and beat until fluffy. Add powdered sugar a little at a time, until the frosting is at the desired consistency.
Regina @SpecialtyCakeCreations says
Oh Jacquee...this cake looks soo fantastic. What a creative idea and beautiful design. I always love your purples 🙂
I Sugar Coat It! says
Thanks, Regina!! Oddly enough, I was never a huge fan of purple until recently.
Deb says
What inspiration! A truly stunning cake! (Can't wait to see more photos, what a tease!)
Paula Kelly-Bourque says
You have made the perfect cake inspired by the perfect lamp. Your ruffle work on this is gorgeous, as are the colours.
Wokingham Cakes says
Loving this! I will be sure to try out your lavender buttercream
I Sugar Coat It! says
Awww, thanks you, Paula! Always such kind words.
I Sugar Coat It! says
LOL...I generally like to show the inside of my cakes, but not always able to coax my friends into cutting on the spot. 🙂 Thanks and so pleased to have you here.
I Sugar Coat It! says
Thanks, Fiso! Let me know if you do - would love to hear what you think.
G Pavao says
The cake looks beautiful and I bet it tasted wonderful. I have recently started making mud cakes and I love them. Will definitely be trying this recipe. Thanks for sharing.