The set includes the book cake mould, an edible confirmation cake topper with wording and motifs, edible glue, PREMIUM PLUS roll fondant in white and chocolate brown, and printed instructions supplied as a collectable card. The second image shows all items included in the set.
Exact contents, including detailed product and food information:
Book cake mould
Edible confirmation cake topper
Edible glue 20g
PREMIUM PLUS white roll fondant 1kg
PREMIUM PLUS chocolate-brown roll fondant 250g
Recipe leaflet
You save money compared with buying the items separately. Please note that the set is sold only exactly as offered; individual items cannot be exchanged.
For Catholic FIRST COMMUNION, see our First Communion Book Cake Set.
Instructions
Ingredients for one book cake
For the mould:
A little cake-release spray or butter*
20g flour*
For the cake:
320g butter*
320g sugar*
5 medium eggs*
500g flour*
160ml milk*
18g baking powder*
1 pinch of salt*
Zest of 1 unwaxed lemon*
Ganache:
400g dark chocolate couverture*
200g cream
Alternative to ganache: cake and decorating cream*
Decoration:
1kg white roll fondant
250g chocolate-brown roll fondant
Edible glue
confirmation cake topper
*These items are required separately.
Preparation:
Grease and flour the baking mould. Put the butter and sugar in a mixing bowl and beat with the fine whisk of a food processor or with a hand mixer until pale and fluffy.
Add the eggs one at a time. Mix the flour, baking powder and salt, then add them to the mixture alternately with the milk while stirring. Finally fold in the lemon zest, transfer the mixture to the book-shaped mould and bake at 180°C conventional heat for approx. 60 minutes until golden brown. Leave to cool, then turn the cake out of the mould.
For the ganache, bring the cream to the boil and remove the pan from the heat. Add the dark chocolate callets, leave for approx. 30 seconds, then stir slowly with a spoon until smooth. Leave the mixture to set for 812 hours. The ganache can be prepared up to 4 days in advance. As a fondant-compatible alternative to ganache, we recommend our vegan cake and decorating cream.
Coat the cake with ganache and refrigerate for at least 2 hours. Apply another thin layer of ganache. Knead approx. 700g white roll fondant until pliable, roll it out and cover the cake. Knead and roll out the chocolate-brown fondant. Cut out 2 triangles and 4 strips measuring approx. 30cm long and 1.5cm wide. Attach the triangles with edible glue, place the strips around the book and mitre the corners.
Trim the cake topper if necessary, coat it thinly with edible glue and attach it to the book. Form a cord from the remaining chocolate-brown fondant. Store the cake at room temperature until serving.
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