When I was asked recently to make a Poop emoji cake I thought ‘yeah I can do that how hard can it be?’ I’m sure there are loads of tutorials on You Tube! Well I didn’t find many for big cakes, only this one that was any where near useful but I had already said yes to I plunged right in there!
I must admit to having a vague plan in my head that I definitely adapted as I went along. Its really important to have a strong base to carved cakes for the outer covering to be supported on. I have made a spiral cake before for my husbands 50th and thought this would be a good place to start.
But its not quite the same shape and certainly much taller so adaptation was already going to be needed! My other thoughts were that if I used modelling chocolate rather than fondant it would allow me to work on it for longer and get that lovely shine I was after. I also used chocolate ganache to cover the carved cake and allowed this to set over night meaning that I was able to retain the shape I had created once I covered it over. It also used my favourite chocolate cake recipe with white chocolate buttercream – I’m hoping the 8 year old boys I made it for were in chocolate heaven!
Ideally make the ganache and modelling chocolate the day before.
My favourite chocolate cake recipe.
- 200g butter
- 100g plain chocolate
- 350g plain flour
- 400g caster sugar
- 50g cocoa
- 1 tsp bicarbonate of soda
- 2 large eggs
- 200ml buttermilk
- 100g white chocolate
- 225g softened butter
- 500g icing sugar
- Heat oven to 150C. Grease and line the base and sides of an 8 inch, one 6 inch and one 4 inch tin, you will also need a muffin case.
- Boil the kettle.
- Put the butter and chocolate in glass bowl put in microwave for 1 minute, stir and return for a further minute to fully melt.
- Mix together the flour, sugar, cocoa and bicarb with a pinch of salt in the mixer bowl put onto mixer with beater and turn on low to combine.
- Whisk eggs and buttermilk together in a plastic jug.
- Scrape the melted chocolate mixture and then egg mixture into the dry ingredients. Beat until combined.
- Add 150ml boiling water slowly with the mixer running on slow and beat everything together until lump-free. You will have quite a runny mixture.
- Fill all the tins to an even level and half fill the muffin case using up all the mixture.
- Bake for 25mins, test the muffin if a cocktail stick comes out clean remove from the oven, give the other cakes 10 more mins, the 4 inch should now be baked, 5/10 mins more for the 6 inch, then about 10/15 mins for the 8 inch cake.
- Allow to cool completely then pop in the fridge for a couple of hours, its much easier to carve a cold cake.
To make the buttercream
- Melt the white chocolate in microwave, in 1 minute bursts.
- Beat the butter in big mixer, until pale.
- Add the icing sugar and stir in by hand until sugar clouds all gone!
- Beat in mixer until light and fluffy, add melted chocolate and combine.
- 500g milk chocolate
- 100g dark chocolate
- 200ml double cream
There are a couple of ways to make ganache but I tend to do mine in the microwave, the key is to not over heat the ingredients or it might split, so use a half power button if you have one. Ideally make this the day before. You can use the microwave defrost setting to gently melt it when you want to use it.
Heat the cream on half power in the microwave for 1 minute in a microwave proof bowl. Break in the chocolate and give it all a good swirl. Return to the microwave for 1 minute more, then gently stir to combine. Repeat for 30 seconds at a time until all the chocolate has melted into the cream. Refrigerate overnight.
This recipe is based on one from The Cake Decorating Bible by Juliette Sear. I opted for mainly milk chocolate as its a bit more child friendly, I also thought it would be a better colour for the cake. You can buy ready made modelling chocolate but I haven’t tried it myself so can’t vouch for a good one to try.
The recipe calls for glucose syrup which is readily available in the cake decorating section of major supermarkets, you can use golden syrup – again I haven’t tried it so can’t vouch for how well this works.
- 600g milk chocolate
- 150g dark chocolate
- 550g glucose syrup
Warm the glucose syrup on half power in the microwave, it needs to be about 40C.
Melt the chocolates together in a separate bowl again on half power in the microwave. don’t over heat. You are aiming to have both the chocolate and the syrup the same temperature.
Pour the syrup onto the chocolate and fold in gently to combine. The mixture will thicken, try not to over work it but make sure its thoroughly combined.
Pour into a large sealable plastic bag, seal and flatten out the mixture, allow to cool then put in the fridge over night.
To assemble the cake
I firstly split each of the layers and filled with buttercream. Crumb coat the 8 inch with a thin layer of buttercream, pop onto a thin cake card and refrigerate for half an hour.
Once the buttercream is set you can start to carve.
Using a cake card mark out where the 6 inch layer will sit in the centre of the cake, then use cocktail sticks to mark out where the first spiral will start it needs to lead from the base then about 1/3rd round the cake curving up the cake. Trim this layer out and keep for the continuation layer.
I have to admit it all started to go a bit free style at this stage. I added the next layer and just used the cut off bits to make the spiral work, still using the cocktail stick method to cut the next spiral.
I repeated with the next layer and finished off with the muffin, which I had trimmed to a conical shape. The spirals need to be slightly rounded at the edges so use the cut off pieces and buttercream to get the best shape, crumb coat lightly all over.
It needs to go back in the fridge again for half an hour (or freezer for 10 mins if you have room).
Then warm the ganache gently to a smooth malleable consistency. Cover the entire cake. at this point I added some extra details like the cross over point at the base of the cake and the dropped point on the top swirl. Use the Poop emoji picture as reference to get the little details as close as you can.
I realised at this point that my swirls were swirling the wrong way ! But hey-ho I’m hoping no-one noticed! Right fridge time again this really needs to set hard so overnight if you can.
Last step ! and no photos to help – sorry really hard to cover and take photos!
Firstly let the modelling chocolate come to room temperature for an hour or so. Knead in a teaspoon of CMC powder and 100g of sugarpaste/ fondant icing. The modelling chocolate is very sticky and this will help roll it out. Roll out to 3/4mm thickness. I have these brilliant rolling mats from Iced Jems which I find really useful and particularly with super sticky modelling chocolate.
Gently lay the rolled out paste over the cake, keep lifting the paste up and starting from the top ease it into place around the spirals and curves. Don’t rush the modelling chocolate stays malleable. Always lift the paste from the bottom and ease into the curves working slowly down the cake. You may lose the peak of the swirl, but can add a little extra modelling chocolate and smooth into place. Trim off the excess modelling chocolate and keep to one side, there should be enough to cover a board as well.
The final stage is simply to keep smooth with your hands, flexible fondant smoothers to get the shape you are after. Small persistent lumps or folds can be worked on with a metal ball tool in small short strokes then use the palms of your hands to continue smoothing and polishing. It might take a while but its worth persisting. My Poop was very lumpy and need lots of polishing (sorry couldn’t resist!). The more you polish the shinier and smoother it will be!!
For the final touches, I cut out ovals from white modelling sugarpaste (half fondant / half flowerpaste) with smaller thinner black ovals in the middle, the mouth I use a large circle cutter then cut through a straight slice from the bottom. I let both harden for an hour or so on some drying foam so they didn’t collapse in to the curves on the cake too much. Just make sure to reference the emoji for placement of the eyes and mouth and make the eyes plenty big enough, I used a 7cm oval for the whites of the eyes.
Finally place onto a covered board, again popping it into the fridge for half an hour will firm up the chocolate so its easier to lift.