opera cake | how to make opera cake and where to buy this delicious cake

 This birthday circus train cutlet is long over due, you see I made this cutlet for my son’s third birthday. He's presently veritably fond of trains of all shapes and kinds starting with Thomas the tank machine to this circus train which was inspired by the fact that indeed with this new love for trains, my little boy still loves mammoths  and opera cake and there had to be a way to incorporate an giant into the train cutlet theme.

I had a great time making this cutlet with the kiddies. I only make fondant cutlet twice a time in June and November for my kiddies ’ birthdays. It can be time consuming and a little messy but the kiddies and I really enjoy the whole process. From exploring ideas to planning the cutlet on paper to the factual timber of the cutlet.

Each time we make one of these galettes commodity terribly messy and funny happens( this time my son revealed the blue food coloring bottle each over my bases and the bottom and I had blue bases for weeks). I question my reason half a dozen time with each cutlet opera cake but when all is done, the look on my kiddies faces, their joy and I hope the recollections we make together are more than worth it

The train was made up of 3 wagons, the machine, the beast wain and the zany wain. It's entirely comestible except for a couple of toothpicks holding the seal, steed and giraffe.

The cutlet

I used my go to adulation cutlet form for the vanilla cutlet and made another using the same form but reduced the flour by 3 soupspoons and replaced them with coco greasepaint. I added1/2 tablespoon of cinnamon and1/4 tablespoon of instant coffee to flavor the chocolate cutlet. I divided the batter making one vanilla cutlet using2/3 of the vanilla batter, one chocolate cutlet from2/3 of the chocolate batter and a freckled cutlet using the remaining one third of each of the two batters

The Fondant

I generally use Marshmallow fondant, or this Fonfant form if I want commodity with further flavor. This time I wanted a fondant that would hold its shape enough to make the numbers so I tried a new form I got from my dear friend Rafiqa and it was a charm. It requires a many further constituents but the result is well worth the trouble. 

1 kg icing sugar

75 ml water(1/4 mug and 1 teaspoon)

11/2 soupspoons gelatine

20 ml glycerine(11/2 soupspoons)

30 grams vegetable shortening( noway use adulation)

150 ml light sludge saccharinity(2/3 mug)

Put the water into a visage, sprinkle the gelatine on top of it and leave it to bloom for a many twinkles

Add the glycerine, shortening and saccharinity and heat gently till the gelatine dissolves, do n’t allow the blend to boil

Place the icing sugar in a mixing coliseum and make a well in the center, pour the liquid blend into it and mix till fully combined

You'll suppose that it's too soft, repel the temptation to add sugar.

Pour it into a ziplock bag or a vessel and cover well

Leave for 24 hours at room temperature.

when you're ready to use it, take it out and knead it, as you can see from the picture it firms up while itrests.However, add some icing sugar and knead till you get to the thickness you like

If you still feel it's too soft.

The ganache

I've mentioned before that I find using adulation cream under fondant makes the end product too sweet for my taste. Chocolate ganache adds a beautiful chocolate note to the cutlet, isn't too sweet and if you ask me, it's easier to get smooth. You can find the form and step by step to making it then

3 mugs icing sugar

1 mug adulation softened

2 tablespoon vanilla

2 soupspoons milk

In a food processor beat the adulation untill it turns white or veritably light in colour

Add half the quantum of the sugar and beat until combined

Add the milk and vanilla

Add the rest of the sugar gradationally while beating read more