Triple Treat Time 2021

 Triple Treat Time 2021

It was my Boyfriends Birthday recently. I decided to make him a Cake. So much effort went into it I decided to take photographs and turn it into a blog.

Basic Ingredients

12 Oz’s Flour, 12 Oz’s Butter, 12 Oz’s Caster Sugar, 3-4 Large Eggs, Packet of Marzipan, Large Bar of Chocolate, Teaspoon Baking Powder, A bit of Water and Butter for greasing.

Flavourings

Vanilla Essence, Chocolate Powder, Maple Syrup

Made to Measure

 

My first Challenge is lack of equipment. My scales battery was dead so I was forced to use the old fashioned way of measuring Ingredients by using a Marked Measuring Jug. Therefore a great deal of this recipe was done by eye. So adjust wisely.

Like Breadcrumbs

 

Add Flour and Sugar together in a Bowl. I didn’t have enough Caster Sugar so I ground some Granulated Sugar with a Mortar and Pestle. Then add the Baking Powder and Butter and Mix until you get Fine Breadcrumbs.

Next add the Eggs. The number depends on the size. I put in 3 then thought the Mixture was still a little thick so added another one.

Vanilla Swirl

 

When the Mixture is smooth add the Vanilla Essence. Either use a Capful at a time or use a Spoon. I tend to be heavy handed so put a good dollop in.

Divide in 3

 

Next fun part. I didn’t have enough tins of the right size or shape. Hence the reason it is a Tower instead of a Circle. I used Bread Tins. The Two Outer ones are the same size. I tried to Divide between them reasonably equally. There is more mixture in the Centre one as no more Ingredients are to be added to it.

Chocolate, Vanilla and Maple

 

I added Chocolate Powder into the Left. Technically it should be Coco Powder but I didn’t have any. In the right I added Maple Syrup. I Mixed both well in.

Well Raised

 

Cooking was a little tricky. I preheated the Oven at 180 degrees. With two different sized Tins and 3 slightly different levels of mixture this is definitely a watch the oven recipe.

I gave it a good 20-30 minutes then tested with a knife. The Cakes were all still gooey. Therefore I put them back in and checked every 5-10 minutes.

A Little off the Top

 

After waiting for them to completely cool I used a breadknife to slice off the Tops.

Triple Tower

 

The Chocolate one broke I will simply put that one in the Middle of the Tower. I then levelled off the Edges to make it smoother to cover.

Off Cuts

 

I put all the Off Cuts into a tub. These are ideal for either having with custard or as a base for another Cake. Remember these can be frozen for another day.

Franken-pan

 

My kitchen is often too hot for certain types of cooking. Marzipan can be a nightmare. I did this at 1am but still had problems. I rolled it out flat but it broke on lifting. Therefore the result looks like a Doctor Frankenstein creation.

Smooth Operator

 

In order to make it easier to add the coating I used a bit of water to Smooth down the Marzipan to make it a little more presentable.

Melt Chocolate

 

Break the Bar either of ordinary or Cooking Chocolate and place in a bowl. Get a pan add water and place bowl in. Normally you heat the water first but I started with cold and heated so I could control the melting process. DO NOT LET WATER BOIL DRY OR BUBBLE OVER THE TOP.

Happy Birthday

 

Let the Melted Chocolate cool until it starts thickening slightly. I poured it over the Cake a bit at a time and smoothing it over with a knife. Once completely hardened I added the candles.

Triple Treat Inner View

This is the Inner View of the Cake when sliced.  The amount it feeds depends on how you slice it. We had at least 3 portions each and fed several of the neighbours into the bargain.