Pull Me Up Cake

Prep time: 10 mins

Cook & Assembly time: 3 hours

You will need:

Tools:

1. A cake board

2. 1 clear cake collar/ cake strip

3. Piping bag

4. Cellotape and scissors

For the Assembly:

5. 2 500 gms chocolate chip sponges/ pound cakes (Homemade or store bought)

6. 1 cup liquid ganache room temperature

7. 2 cups vanilla buttercream frosting

8. Rainbow sprinkles

9. Marshmallows

Method:

· Place a cake board

· Apply a small amount of frosting in the middle of the cake board

· Place one cake layer at the center of the cake board

· Wrap this layer with a cake collar and secure it with a cellotape

· Now put some frosting into a piping bag and pipe one layer of the butter cream frosting on to the cake

· Place the other cake layer and repeat the process of piping the frosting.

· Refrigerate for a minimum of 2 hours or till it’s time to consume

· When you are ready, take the cake out and let it rest at room temperature for about 10 minutes

· Now pour in the liquid chocolate ganache

· Top it with rainbow sprinkles, marshmallows or a topping of your choice.

· Now for the big reveal! Pull up the cake collar and see a puddles of chocolate drip over the layers of cake and frosting!

· Enjoy the messy goodness.

RECIPE

Vanilla Buttercream frosting:

Ingredients:

1. 1 cup unsalted butter, softened to room temperature

2. 2 cups confectioners’ sugar

3. 1/4 cup heavy cream, half-and-half, or whole milk, at room temperature

4. 2 tsp pure vanilla extract

5. salt, to taste

Procedure:

· With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.

· Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.

· Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.

· Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

Liquid chocolate ganache:

Ingredients:

1. 200 gms semi-sweet chocolate bars, finely chopped

2. 1 cup or 250 ml heavy cream

Procedure:

· In a saucepan, add heavy cream and heat on medium to low ( make sure not to boil the cream)

· Once the cream is warm enough, remove from heat and add chopped chocolate

· Let the chocolate sit for 2-3 minutes in warm cream.

· With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted.

· Let it sit at room temperature for about an hour to cool and slightly thicken.

· The ganache is now ready to use as a drizzle