As delicious as it is beautiful!
Preheat oven to 175C.
For the cakes, in the bowl of a stand mixer on high setting cream the butter, oil and sugar until pale and creamy. Reduce to medium speed and add the eggs and extra yolks one at a time. Add vanilla. Sift the flour, salt and baking powder into another bowl. With the mixer on low, alternate adding the flour mix and the sour cream until all is mixed through, making sure not to over mix.
Line and grease 3 x 20cm and 2 x 18cm round cake tins with nonstick paper and softened butter. Divide the batter into the three pans evenly. Bake for 25 minutes, but carefully checking after 20 minutes to avoid overbaking. Remove from oven and leave to cool in pan for 5 minutes. Then put in blast chiller, as these need to be a cool as possible.
For the ganache, place chocolate in a bowl. In a saucepan, just slightly boil the cream. Then remove from the heat and pour over the chocolate. Leave for 1 minute and then stir until smooth. Leave until cooled.
Once the cakes are cooled, place on small cake board and spread a little ganache. Start with 18cm cake and spread with ganache. Continue with the three 20cm cakes, alternating with ganache. Finish with the last 18cm cake. Chill until hard enough to trim to shape of vase.
Once carved to shape, cover with ganache crumb coat and refrigerate for 10 minutes. Once chilled, cover with the remaining ganache and smooth with flexible piece of acetate. Refrigerate until ready to cover.
For the caramel, in a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned an amber color - approximately 10 minutes.
Warm the cream in a small saucepan. When the caramel is ready, slowly start whisking in the warm cream, and continue until it is smooth, another 2 to 3 minutes. Remove from heat, whisk in the butter, and then the salt.
For the roses, roll out various colors of fondant and cut out a range of sizes using rose cutters. Fan out edges to thin.
Make a small bud using a scrap of fondant and roll the first petal around the bud, slightly over lapping the next, using a bit of water to secure. Allow to dry whilst making the decorations for the vase. Once roses are slightly dry, dust them gently with petal dust in contrasting color.
For the decorations for the vase, roll out white fondant and press into the molds. Make at least 6 large and around 20 small lozenges.
For the stems, using a small fine paint brush, paint the cake pop sticks with the leaf green gel colour. Using a small amount of green food colour, mix it with white gum paste, roll out and then cut the leaves.
To assemble, mix the sky blue gel colour into the white fondant and roll out on surface lightly dusted with icing sugar. Moisten cake with water and then gently drape the fondant over the cake. Trim the fondant where necessary and smooth with hands and fondant smoother.
Cut bottom and top trim from white fondant and brush small amount of water to stick before placing on cake, gently trimming with hobby knife for neat join. Brush water slightly on lozenges and decorations and place in position.
Cut a small strip of gum paste for the top rim of vase. Using a small amount of water and using small bowl as guide to hold in place glue to vase. Once dry use the remaining amount of ganache as soil for top of vase.
Gently attach rose blooms to stems and with a little water, then attach leaves. Softly place vase on wooden base and slowly place roses into top of vase. Finally, spray small amount of canola spray over vase to give it a gloss finish.
This recipe has not been edited or tested by the Bake Off Food Department
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