Apologies for the extended hiatus! It was much longer than I had originally anticipated, but I hope you all had a fun, safe, warm holiday season. My holidays were busy with family and friends, but I've also been making things that I'll blog about later. :) Be sure to stick around in the upcoming weeks!
You see, the end of November and early December always correspond with end-of-the-quarter craziness - finals, papers, projects, presentations, and all that fun stuff. In addition, there's Thanksgiving and... my brother's birthday!
|Real Life Portal Cake|
|Portal Cake Slice|
PORTAL CAKE (Simplified Black Forest Cake)
Yield: One 2 layer, round cake
1 box chocolate cake mix (and required ingredients)
1 tub chocolate frosting
1 cup whipping cream
2 Tbsp granulated sugar (for whipping cream)
~16 jarred cherries, drained and chopped into quarters (more or less depending on preference)
Chocolate shavings (see Disclaimer above)
8 jarred cherries, whole and drained
Hand mixer or whisk
Gold cardboard cake circle (or cake stand or plate)
Cake leveler or knife
Quart or gallon-sized plastic freezer bag (or piping bag)
White candle (with little candle holder)
- Follow directions on chocolate cake mix box to make two 8-inch or 9-inch cake rounds. You should line the bottom of your cake pan with parchment paper for easy removal later on. (Note: I made 9-inch cake rounds because I have 9-inch cake pans, but I'd recommend the 8-inch.)
- Let cake rounds cool completely.
- Whip up whipping cream to stiff peaks using a hand mixer. (I followed the instructions from Real Simple but used a hand mixer instead of whisking by hand. When your whipping cream starts to thicken (right before soft peaks), you'll add your 2 Tbsp. granulated sugar and then whip to stiff peaks.)
- In a separate bowl, combine about 1/3 to 1/2 of the whipped cream with the chopped cherries and gently fold until mixed
- To remove your cakes from the cake pan, gently run a plastic knife along the edge of the pan. Gently invert the pan onto your hand and lay on a cooling rack. Peel off the parchment paper.
- Place your cake rounds on a flat surface with the domed top facing up. Use a cake leveler or knife to level off the dome so you have a flat cake top.
- Place a small dollop of chocolate frosting in the center of your cardboard cake circle (or cake stand or plate) and set down first cake layer "dome-side" up. (The frosting will be the glue that keeps your cake from sliding off.)
- Spread your cherry whipped cream filling evenly over the cake layer, leaving a little room along the edge. You may not have to use all your filling or you might have to make a little extra filling depending on how much filling you want and if you made an 8-inch or 9-inch cake. The purpose of leaving the space along the edge is that the filling will squeeze outward a little when the top layer of cake is added. Also, the Portal Cake game image shows an indentation around the equator of the cake.
- Place your second cake round "dome-side" down over the filling. You want the flat bottom of the cake facing the ceiling for a cleaner look.
- Cut parchment paper into strips and line along the outer edge of your cardboard cake circle (or stand or plate) to protect it from frosting and chocolate shavings
- Cover the entire cake with chocolate frosting, leaving a slight indentation along the equator of the cake.
- Carefully cover the entire cake with chocolate shavings.
- Using a toothpick, mark 8 equally spaced dots.
- Place remaining plain whipped cream into a quart or gallon-sized plastic freezer bag (or piping bag).
- Sip off a corner of the plastic freezer bag and pipe small quarter-sized dollops of whipped cream on each of the 8 dots.
- If necessary, use a paper towel to dry off any excess moisture on the whole cherries. Then, carefully place a cherry on each dollop of cream.
- Remove strips of parchment paper and clean off any bits of frosting or chocolate shavings that may have fallen on the cake circle/stand/plate.
- Place a white candle in the center of the cake.
- Light candle and enjoy!