Freak cakes are extremely in demand because of Katherine Sabbath. They might look daunting but the technique is actually straightforward. We actually sell these cakes, bespoke to your imagination! If you would like to know the prices or order one please email firstname.lastname@example.org
TIP It is easier than you think to create the chocolate drips. You just need a piping bag with some of the chocolate to drip off the edge.
Prepare 60 minutes
Cook 35 minutes
- 110g cocoa powder,sifted
- 2 tbsp instant coffee with 240ml of boiling water
- 130g soured cream
- 2 tsp vanilla bean
- 210g plain flour
- ½ tsp baking powder
- ¾ tsp bicarb of soda
- 225g unsalted butter,room temperature
- 340g caster sugar
- 2 duck eggs
- 600g icing sugar, sifted
- 200g unsalted butter, room temperature
- 80g cocoa powder, sifted
- 80ml whole milk
- 500g icing sugar, sifted
- 160g unsalted butter, room temperature
- 1 ½ tsp vanilla bean
- 50g milk chocolate
- 70g dark chocolate
- 100g cooked cake
- 8 tbsp chocolate frosting
- 50g white chocolate
- 100g milk chocolate
- 100g white chocolate
- 3 crushed Oreos
- 1 tsp gold edible glitter
SWISS MERINGUE BUTTERCREAM
- 5 large duck eggs
- 250g caster sugar
- 350g unsalted butter, room temperature
- 2 tsp vanilla bean
- ¼ tsp salt
- 7 Oreos crushed
- ½ bar white cookie Hershey
- mini Oreos
- double stuff Oreo
- Preheat the oven to 170C. Grease four 20cm tins and line with baking paper.
- In a medium bowl, mix the cocoa powder and hot coffee together with a whisk. Ensure they are no coco powder air bubbles, it will be quite thick.
- Add the soured cream and vanilla bean into the thick chocolate mixture.
- In a bowl, add the sifted flour, baking powder and bicarb and mix with a metal spoon together.
- In a freestanding mixer, cream the butter and sugar together until it becomes pale and fluffy. Add the eggs in one at a time, making sure to thoroughly mix before each one.
- Start adding in all the dry ingredients in alternation with the chocolate mixture. Mix the batter until smooth, try not to over mix as this overworks the flour.
- Divide the cake mixture in between the four cake tins. Cook them for 35 minutes or until a raw spaghetti comes out clean.
- While the cakes are cooking start making the chocolate shards. Line two cookie sheets with baking paper.
- Melt the white chocolate, and pour and level on one of the cookie sheets. Sprinkle over the crushed Oreos and set aside in the fridge to harden.
- Melt the milk chocolate, and pour and level on the other cookie sheet and sprinkle on gold edible dust.
- Also, while the cakes are cooking start by making the frostings. Let’s start off by making the chocolate frosting. Beat the icing sugar, butter and cocoa powder in an electric mixer.
- turn the mixer down to a slower speed and add the milk into the chocolate butter.
- Turn the mixer up to the highest speed and beat for at least 10 minutes. The longer the better as this is what makes the frosting light and fluffy. Now set aside In a bowl.
- Make the vanilla frosting. Beat the icing sugar and butter together in an electrical mixer on a medium speed.
- Once again turn the mixer on low. Combine the milk and vanilla bean to the butter mixture and mix on high for 15 minutes. If you beat this for longer it can get thin and may need to add a tablespoon more of icing sugar.
- Set aside this frosting in another bowl.
- Allow the cakes to cool on cooling racks.
- Once the cakes are cool place them onto separate sheets of baking paper.
- Level the cakes to an even level using a cake leveller. Then using a 6inch cake board cut around each cakes, this makes them completely identical.
- Set aside the cut away cake pieces in a bowl, as we will use these for cake pops later.
- Using a turntable add a dollop of chocolate icing and place a 10inch cake board down and then place the first cake down.
- Add an even layer of chocolate frosting and smooth over with a small angled spatula. Continue to do this until the top.
- Using a large straight spatula, add a thin layer of vanilla icing all over the cake and using a cake scrapper all over. This is your crumb coat. Set this in the fridge for 1 hour. This Is a big cake and you don’t want anything to go wrong!
- Make the Swiss meringue buttercream while the cake is chilling. Wipe the electrical mixer with a lemon to get rid of any grease. Make a double boiler by placing a bowl over a saucepan of boiling water. Make sure the bowl doesn’t touch the water.
- Add the egg whites and sugar to the bowl. Whisking constantly over the double boiler. Keep whisking the meringue until thick and glossy and the temperature reaches 60C.
- Add the meringue into the electric mixer and begin to whip for 10 minutes until it glossy and has peaks.
- On a slow speed and the butter 1 tsp at a time. If the mixture curdles keep mixing it will come back together! Add the vanilla and cookies and mix until incorporated.
- Take the cake out of the fridge and coat in the meringue buttercream in a thick layer. Using your icing scrapper or a spatula scrape across the cake to give it an even layer on the top and sides. Place it back in the fridge for 20 minutes.
- Time to make the cake pops. Mix the frosting and crumbled cake together and mix until it can hold a ball structure.
- Dip lollipop structures into melted white chocolate and place into the centre of the cake pop balls. Continue until the desired amount of balls are complete. Add these into the freezer for 5 minutes.
- Drizzle the remainder of the white chocolate on the cake pops, allow them to drip and sprinkle some crushed Oreos on top.
- Melt the milk and dark chocolate. Using a spoon drip it down the edges and wiggle the cake board to make the drip further down. Then using some of the chocolate in a piping bag or a sandwich bag and drip for a more drips.
- Now for the fun part! Break up the chocolate shards and place randomly into the cake and add the cake pops to your desire. Brush the Oreos with gold edible glitter and place all over the cake.
- Viola! Your very own freak cake is complete. Now enjoy… we don’t blame you if you take thousands of pictures first.
Deborah & Charlotte x