Ocean Island Cake
Ocean Island Cake
I started by melting the white chocolate and pouring it into the molds. I put the molds in the freezer, for about 20 minutes to a half hour, because I really didn't know how long they molds would need to freeze.
So when it was time to pull the molds out of the freezer, or rather check on them, I pulled the white chocolate molds out of the freezer, and I instantly started hearing little crackling, which I thought was cool. I could tell the chocolate was starting to separate from the molds to be popped out.
So I put wax paper on the table and started trying to pop out the chocolate from the molds. Then I started to try and use our New Paint Brushes to paint the colors on the White chocolate molds. Using our new colors and the Metallic colors, (Note...the Metallic colors seem to be running off the white chocolate molds. The solid colors do the same, but not as badly. So if you want to paint on white chocolate, then you need to find another kind of white chocolate, as we will and as soon as we find the right type of white chocolate we will let you know LOL )
I needed to paint a couple of coats of the colors on the molds. I also used latex gloves so my fingers wouldn't remove the color from the molds.
I Also tried to paint the molds before pouring the white chocolate into the molds to get
the molds ready to put in the freezer, but that didn't work all that well LOL. The paint in the molds didn't really stick to the white chocolate only little specks stuck to the white chocolate once I pulled the molds out of the freezer.
For the cake, I tried a different way to make RED VELVET Cake, I used white cake mix, and instead of using 1 Cup of water I used 1/2 Cup of water and 1/2 Cup of butter milk.
Mixed with water and added this to the white cake mix, then then normal 1/2 cup of oil, 3 eggs, 2 Tablespoons of Red Food Coloring and 2 Tablespoons of Cocoa Powder, and mixed it with our hand mixer. Then poured the cake batter into 2-13x9 cake pans sprayed with cooking spray and wax paper and 2-"9" Round Cakes.
I tried baking these cake on the High Altitude setting on the oven. So I preheated the oven to 325 Instead of 350 & WOW What a difference. We actually didn't have a mount on the cakes, which made us Very Happy Tickled Pink LOL. I baked the cakes for 30 minutes for the Rounds & 35 minutes or so for the 2-13x9 cakes.
(Butter Cream Icing)
We put 2 cups of Butter, 2 Cups of Shortening, 2-1/2 tablespoons of vanilla Extract and 16 Cups of Powdered Sugar to make 4 batches of buttercream Icing, and still have icing left over which I just love having icing left over LOL.