Liz Richardson of WickedGood Cakes – Cake Life’s Artist Of The Month for February 2018, has shared her hints and tips of how she created the incredible edible breakfast cake.
Liz was our Cake Artist Of The Month for February.
“When I made the Full English Breakfast cake, I knew I wanted things to look as realistic as possible, so for every item I either cooked it up and used it as a model or I researched several photos online. Most of the cake decorations were made with Saracino modelling paste which I personally feel is the best available, and has the added bonus of smelling amazing and tasting pretty good too”
Allow plenty of time when making the breakfast, I made the plate and mug about 2 weeks in advance as they are thick items.
All the food items started as much paler versions of themselves which I dusted and painted to get the look I wanted which I found gave a more natural look”
Veena Azmanov’s piping gel recipe was exactly what I was looking for. I did try a couple made with cornflour but again they weren’t right. This recipe gave me exactly the look I was going for.
Gelatin – 2 tbsp • Water – 2 tbsp • Light Corn Syrup – 2 cups • Clear vanilla or Almond extract. Method • Dissolve gelatin in the water for 2 minutes • Place in the microwave for 20 to 30 seconds or in a double boiler and melt the gelatin. • Place the corn syrup and extract in a sauce pan on low heat. Once the corn syrup is hot add in the gelatin mixture. • Stir well to combine. • That’s it – your piping gel is ready. • This gel will thicken as it sits.
I used a Chocolate Butter Cake recipe for the board, from the Whimsical Bakehouse book, published by Clarkson Potter (Random House).
This recipe makes 3×9” layers.
- 240ml hot coffee
- 120gm cocoa powder
- 240ml cold water
- 375g cake flour (or 320g plain flour and 55g cornflour)
- 2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 225g unsalted butter
- 500g caster sugar
- 4 large eggs
- 1.5 tsp vanilla extract
“Preheat the oven to 175. Combine the hot coffee and cocoa together until no lumps remain. Add cold water and whisk until smooth. Sift the flour, baking soda, baking powder, and salt together. Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, creaming well on medium speed. Mix in the vanilla. Add the dry ingredients to the butter and egg mixture alternating with the cocoa mixture, making 3-4 additions of each. Mix until smooth. Divide the batter into the 3 tins and bake for approx. 25 minutes (this is according to the recipe – I have never found I can bake it that fast, but as that’s what it says I’ve just copied verbatim). Cool completely before turning them out of their pans. German Chocolate frosting (named for the cake as the icing has no chocolate!) 240ml double cream 200gm sugar 4 medium egg yolks 115g unsalted butter 1tbsp vanilla extract 200gm coconut – shredded if possible, or sweetened tenderised desiccated. Normal desiccated is fine, but can be a little ‘bitty’ 225gm chopped pecans, lightly toasted. Whisk together the cream, sugar and yolks in a bowl, then place over a pan of boiling water. Add the butter, allowing it to melt, then once melted cook for about 10 minutes, whisking occasionally until thickened. Remove from the heat, add the vanilla then pour into a mixing bowl large enough to accommodate the pecans and coconut. Allow to cool completely then stir in the coconut and pecans. Leave for 15 minutes before using”