BUTTER CHICKEN CAKE RECIPE

Ingredients:

• 4.5Kg Yo’s Pumpkin Spice Cake
• Simple Syrup
• Yo’s Famous Italian Meringue Buttercream
• 3 x Yo’s Rich Caramel
• 2 x Pumpkin Pie Filling
• Red Gel Food Coloring
• Puffed Rice Cereal
• Black Fondant
• 1lb Beige Gumpaste
• 30gms Green Gumpaste
• 30gms Black Gumpaste
• Green Color Dust
• Black Gel Food Coloring
• Clear Food Grade Alcohol

To Make:

1. Divide 2.2 Kilos of the Pumpkin Spice batter into four 12” square pans.
2. Bake at 350F degrees for 55 minutes.
3. Check the cake with a skewer to ensure it comes out clean.
4. Then, let the cakes cool in their pans.
5. Use a ruler and a serrated knife to level off your cakes.
6. Then, carve your cakes into oval shapes; use a template if required.
7. Stack the cakes on top of one another and round out the top edge(s).
8. Finally, carve a slight A-line shape. Save any scraps for later.
9. Pour over Simple Syrup.
10. Allow the syrup to absorb into the cake(s).
11. Fill your cake by spreading a layer of Italian Meringue Buttercream on the top of your bottom layer. Next, place your second cake layer on top before you proceed to coat your cake with more buttercream.
12. Chill in a fridge for 20 mins, then apply a final coat of buttercream. Place it back in the refrigerator to chill for another 20 mins.
13. Take the Black Fondant and roll it slightly thicker than usual. Next, cut a band that is taller than your cake. Roll the fondant up on a rolling pin and unroll around your cake structure, smoothing and tucking under as you go.
14. Chill your cake, so the fondant sets.
15. Next, you need to mark and trim your fondant to the same height around your cake structure. Leave a lip to hold in your butter chicken.
16. Roll out two tubes of Black Gumpaste. Then insert an 18-gauge floral wire. Be sure enough is left on either end to attach to your cake.
17. Continue to it roll out evenly before you bend it around a bowl to get a curve.
18. Trimming the ends clean and allow to set.
19. Next, create a fondant paste by mixing the clear food-grade alcohol into the leftover fondant.
20. Paint on your cake to fill in any seams and patch any cracking that may have occurred while making the cake.
21. Mix black gel food-colouring with clear but good grade alcohol; then, paint the entire surface of your cake with it.
22. Thinly roll out your green gum paste, using a leafcutter to cut out parsley shapes. Emboss with a leaf impression and place to dry over a crumpled paper towel. Then, dust with green colour dust.
23. Lastly, roll the beige gum paste on the thicker side into an oval shape. Then, push and pull in bubbles before you lay it to dry over a crumpled paper towel.
24. Begin carving small irregular pieces with a paring knife from the saved scraps. These will be your chicken pieces.
25. Mix rich caramel with pumpkin pie filling and add small amounts of red gel food colouring until you get the hue right.
26. Insert your pot handles into either side of your cake before topping with puffed rice in a small section and laying on your chicken pieces.
27. Pour over your sauce; also, use it to fill in any gaps you may have.
28. Use a brulee-torch and insert it into the sauce on your cake to crisp.
29. Sprinkle on your gum-paste parsley and tuck in.