Anyone else frustrated with painted chocolate gold drips gold? I know I am. And you definitely do not get the GOLD DRIP effect you would envision. I mean I don’t. Sure, it looks pretty like in this cake I did, but I just wasn’t complete happy about it…until I found this technique! Now I am not at mastery level, and I cannot wait to use it more. I learned a ton on this first go of it on this cake. I also cannot help but say that being these sugar orchids were also my first attempt, I not only learned a ton, but they turned out beautiful!
I am OBSESSED with how gorgeous and lux the gold drip came out!!! This new technique I found massively easier than the chocolate drip and then painting it gold. I did learn, however, this is far more liquid in consistency so I need to learn to use less so the drips do not puddle at the bottom of the cake. The drips that did not puddle at the bottom, are stunning!
You can see that it also settled completely level on the top of the cake, which is a feature I did not expect and thrilled to the moon over. The top set with more of an antique gold finish rather than the lux liquid gold finish, which I am hoping to figure out a way to avoid that. But it could be from the vodka I used evaporating. So, just like you use vodka or lemon extract to activate your gold luster dust to paint any cake feature gold, you make a gold slurry (recipe below).
You make a gold slurry with 3 ingredients: 1) 2 T powder sugar, or confectioners sugar, 2) 1 T gold luster dust (I used this one), and 3) add vodka or lemon extract until you reach drip consistency. I mixed these ingredients to get a thick but drippable consistency. Then I put the mix in a disposable piping bag, clipped the end with a relatively small opening to control the mix easily, and then proceeded to drip like I do with chocolate ganaches. Like I mentioned previously, I realize now to use far less pressure and less mix at each drip than I did here. I learned what to adjust next time.
Lux gold Drip
1) 2 T powder sugar, or confectioners sugar
2) 1 T gold luster dust
3) add vodka or lemon extract until you reach drip consistency.
Once you reach a desirable drip consistency, add the mix to a piping bag (disposable or parchment recommended). Then drip the edge of the cake as usual, except be aware that you will want to use FAR less drip than what you would with a chocolate drip.
Dark Chocolate Cake
This cake recipe will knock anyone’s socks off, it is so good. AND it will dazzle any chocolate lover’s taste buds. Check out the Perfect Ratio Cream Cheese Buttercream Recipe that is easy to decorate with AND tastes amazing with this cake. NOTE: I wrap up the baked and cooled cake layers I am not immediately using in plastic wrap, and freeze for up to 3 weeks. Freezing cakes like this keeps them moist when thawed and ready to use.
1 white box cake mix
*1 box dark chocolate mousse mix or chocolate instant pudding
1/2 c sour cream
1 c milk
1/2 c melted butter
*NOTE: If I need multiple layers and double this recipe, I can customize the chocolate cake layers by using one dark chocolate and one milk chocolate mousse mix, or two of one kind depending on the chocolate flavor profile I am going for.
OPTIONAL: 3/4 to 1 c Razzleberry Fruit Filling to fill layers, recipe below
1) Pre-heat the oven to 325 degrees F …cook low and slow, and you may need to add time to the suggested bake time; use a toothpick or cake tester to check doneness in the center before you pull the layers out of the oven.
2) Prepare your layer cake pans AND bundt cake with my Quick-Release Cake Prep Mix (recipe below). **Even if you have a non-stick pan, it is worth using the Quick-Release Cake Prep Mix–after all your time and energy making and baking your cake, the last thing you want is to have half of it stick to the pan, and get a big crumbled pile of cake.
3) Mix all the ingredients except the optional fruit filling in a stand mixer, or a large bowl and hand mixer until smooth. It will be thick. Do not over mix.
4) Divide your batter between your prepared cake pans. Level your batter in the pan (knock the cake pan on the counter top to get rid of air bubbles) before baking.
*For a 3″ layer in a 6″ round pan, use 3 cups of batter, and bake for 35-40 min.
*For a 2″ layer in a 6″ round pan, use 2 1/4 cups batter, and bake for 28-36 min.
*For a 3″ layer in a 8″ round pan, use 5 cups of batter, and bake for 35-40 min.
*For a 2″ layer in a 8″ round pan, use 4 cups batter, and bake for 28-36 min.
*For a bunt cake, use the number of cups your bunt cake pan is sized by. If you overfill your bunt cake pan, it will overflow in the oven and create a huge mess to clean up…and ani’t no one got time for that! Don’t forget to grease and flour your bunt cake pan.
NOTE: I wrap up the baked and cooled cake layers I am not immediately using in plastic wrap, and freeze for up to 3 weeks. Freezing cakes like this keeps them moist when thawed and ready to use.
Razzleberry Fruit Filling
3 c fresh or frozen mix of blueberries, raspberries, and blackberries
1/2 c lemon juice
1 c sugar
4 T corn starch, mixed in 1 c cold water
1) Add all the ingredients except the corn starch & water mix in a sauce pan on med heat.
2) Mash all the berries, sugar, and lemon juice with a potato masher. As the mix heats up and starts to boil, the berries will give off more of their juices and the sugar will dissolve.
3) After the mix has had a chance to heat through, the berries give off their juices, and the sugar is dissolved, pour the mix into a blender. Blend until smooth and even.
4) Strain the juice back into the rinsed pan through a metal sieve using a metal spoon to circulate the seeds to get all the juice through. Discard the seeds.
5) Bring the seedless berry mix to a boil.
6) Add the corn starch and water mix, and let boil stirring constantly until thickened.
7) Let the fruit filling cool before adding to an airtight dish to chill in the refrigerator. DO not use to fill cakes or to add to frostings until completely chilled.
8) To fill a cake: frost the bottom layer with an even coating of frosting, pipe a frosting “dam” around the boarder of the frosted cake, then dollop a general tablespoon or two depending on the layer size, and spread evenly to the dam before topping with another layer of cake; and repeat until the top layer.
Note: Let’s get real. I love to cook once and use multiple times. This recipe is modified from using a full 48 oz. bag of organic mixed berries consisting of blueberries, raspberries, and blackberries from my local bulk store. I then store in an airtight container and either keep in the fridge if I use it quickly, or freeze to have on hand and thaw as needed.
Quick-Release Cake Prep Mix
In a 1:1:1 ratio, mix flour, lard or shortening, and vegetable oil. Mix until evenly incorporated, and store in an airtight container in the refrigerator. For example, I use 1 cup of each ingredient to mix up and have on hand to prepare all my cake pans before adding batter, and then baking. Cakes will come out clean and easily, with no sticking. I coat my pans with this mix using a silicone baster brush. I also add a cut parchment paper to the bottom of any flat bottomed cake pan I use.