I’m making Mr. Rilch a Dalek cake for his birthday. The setup is too perfect not to: not only will he be 42, but his birthday is the same day as the (first ever simultaneous UK/US premiere!) of the new season of Doctor Who!
To this end, I’ve already made a practice cake: just a chocolate cake with a chocolate coating. But I found out, to my dismay, that the melted chocolate did not pour as readily as I anticipated. I thought the problem would be getting it to pour slowly enough that it didn’t all end up on the plate. Instead, I had to spread it just to get it to the edges, and forget the sides.
I could make it a ganache, but I’m iffy about that because I thought ganache never really gets solid. And what I want for this is something that’s soft for a few minutes, but eventually congeals, so I can press the Whoppers** and so forth into it when it’s fresh, and they’ll stay stuck after the coating gets solid. So any suggestions? I hope I don’t have to resort to plain frosting, because I already got a pound of baker’s chocolate.
(Be advised that I won’t be back for a few hours, but I’ll reply when I do get back.)
*He knows it was a practice cake; he just doesn’t know exactly what for. As it is, we’re using it like a very large brownie.
**What’s great about this is that all the addendums are things he already loves: Whoppers, white chocolate, Twix, Swiss rolls and oatmeal sandwich cookies. Anything left over…won’t really be left over.
How far ahead will you be making it? In my experience, ganache does eventually set. The last one I made was still pretty wet 3 hours later, but firmed up overnight. Normally I’d say refrigeration would help, but I doubt anyone would have the fridge space.
Ganache might firm up if you put the cake in the fridge when you’re done. I’m not sure I would trust it to hold anything heavier then M&M’s unless you backed off on the cream to keep it thicker. Otherwise maybe just using those cans of Duncun Hines or Betty Crocker frosting from the grocery store. I think that would be your best bet. It’s spreadable. I think it’ll hold candy without any problem and if you’re unsure, the stuff gets pretty solid (but still very soft) in the fridge.
Do you want something soft and dribbly or just something that looks like it was poured?
You could always use chocolate buttercream. Ganache is entirely possible – just depends on your recipe. I personally HATE ganache but I’ve used it before upon request.
Duff used a few different frostings for his Dalek cake…but I’m not a Dr. Who person…er…maybe this helps?
I do know baking, though! Once you decide on what you want it to look like, I can help you get there with some of the logistics.
Do you have to use whoppers and twix? Cause if not, there are better ways to make a sturdier Dalek.
A cheaper Dalek would just be a 2-D one, but maybe that’s not pizzazzy enough.
Why would you make anything but a ganache at any time in your life?
I mean, green beans or ganache? Ganache! Turkey for thanksgiving with the spouse’s extended family, or ganache? Ganache! Ham and onion souflee for brunch with a new beau, or ganache? Ganache!
Drain Bead and Joey P: I’m going to make it the night before. There will be room in the fridge after I take out a shelf, so that may help.
Citizen: My primary concern is that it should be shaped like a Dalek; I’m not terribly concerned about the texture. I don’t like ganache either, or fondant. I’ve already bought a pound of semi-sweet (not Wilton’s). Whoppers (Malteasers in the UK) are essential for the base of a Dalek; check the link you posted. Twix seemed all right for my purposes. But what suggestions do you have?
CubMistress: Would that be strong enough to stick candy in? I’m okay in theory with using frosting, but when I get to the part where I create a column of Swiss rolls, I’m not sure if I could cover them in frosting without mishap.
digs: You can have all the ganache you want, 'cause I ain’t innarested.
Nawth Chucka: BWAH! I might give him a towel, now that you mention it.
Okay, I’ve decided to make it four layers of cake, cemented with canned frosting between the layers. For the coating, I’m following CubMistress’s suggestion of melting chocolate with butter. Second cake is currently in the oven while the first cools.
(I also got him the BluRay of Deathly Hallows 1, and on a whim, a box of chocolate-covered blueberries. Couldn’t find a towel that he’d like that I could afford, though. Still, he’s meh on H2G2, so he likely won’t notice.)
I stacked four layers of cake, then angled off one side of it. Lotta cake left over. I’m going to let it cool a bit more. In fact, I’m going to take a shelf out of the fridge so I can keep it in there when I’m done.
Made the column of Swiss rolls. I strongly suspect that Little Debbie Swiss rolls don’t deserve to bear the name, compared to UK Swiss rolls. Twix arms in place, along with white chocolate “collar”. Cookie sandwiches on top. Seems to be firming up.
