Torta caprese for child's birthday party? help with toppings please!

[ladybird]

Not sure of best spot to post this for max response? Mods please move if you have a better idea!

I've been planning to bake a cake for DD's 3rd birthday coming up on australia Day, and was going to do RTR icing (was about to order Regalice) which I have never used. The plan is prob to have 2 cakes and sandwich with creme fraiche and raspberries/blueberries in the middle. Over the top I had imagined a baby blue fondant icing for me to add fairy topper and butterflies/flowers. I need to order the final topper as well as the regalice if I am going to do that, so final decision on this needs to be pretty quick..

So i made a practice batch of cakes to try the rolling on - the flour ones were disasters, both the EDC choc and the even easier choc cake didn't rise. It may have been oven temp, or maybe I should have sifted flour or something - I have made one of them recently and it was great, but sadly I cant remember which one. Have now run out of eggs and butter!!

Yesterday in defeat I made a torta caprese which was perfect, so now I am thinking about using this as the base instead.

But that raises questions about the topping - I have so far made it plain or for neighbours with just whipped cream and blueberries on top which was nice but not really birthday'ish esp for a 3yo. But I don't think proper icing would suit the flavour of torta caprese. And I'm starting to get scared I won't be able to roll it out well enough etc (using just a wooden rolling pin)

The obvious choice seems a ganache but might be a bit too rich/dark colours for 3yo. Not sure about using colourings to make a buttercream, or if this would even suit it - I have little to no experience in this so want something that tastes (and looks) yummy, not overly sickly and rich. Don't know if I could use a drop of colouring in creme fraiche? But that probably also wouldn't taste quite right as a birthday cake..

Has anyone used the torta caprese for this and what did you do?

I am also planning to make cupcakes - even considering the zucchini brownies for this on, they usually work out pretty well..but again not sure what to do about icing to suit that flavour (would prob include a few blueberries in the zucchini mix)

Any tips/thoughts/suggestions much appreciated!

[faffa_70]

Hi Ladybird

don't you just love the turmoil we get ourselves in over kids birthdays!! 

I think buttercream icing on the zuchinni brownie cupcakes would work well.

With the Caprisi you could do a ganache with half dark and half milk choc. That way it isn't so dark for the kids but not as sickly sweet as it would be if you make it only with milk chocolate.

another alternative with the caprisi is to make it with white chocolate and macadamia nuts. You have to reduce your oil by about 5-10 grams to allow for the extra oil that is in the nuts and just watch that the top doesn't over cook (cover with foil if you have to)

Hope some of this helps you out 

[ladybird]

thanks Kathryn!

yes i have been using a lovely 70% choc in the caprese base as well as ganache but i think thats too rich for kids so will need to find a good milk choc one i think. a shame as i am happy that this is a healthier option but it is just a birthday after all

never made buttercream icing but i presume it is pretty easy. hopefully not too sickly tasting.. I bought 2 pots of lovely jersey double cream yesterday so ready to start practicing...

[thermie crew]

The EDC choc cake is great-but flat!! I did this cake for my daughter's b'day party. In a 20x20cm cake tin I double the recipe but in my massive round cake tin (used for special occasions) I did a x6 batch (done in 2 lots).

Often with the torta caprese I serve it with vanilla bean custard-it mellows the chocolate and children would love it. You wouldn't add it until serving time though so it would change the way your cake looked. Could you just dust it with icing sucar and then put your flowers etc on top?

Another consideration with this cake is nut allergies. Do you know with 100% certainty that all of the children coming have had nuts before and aren't allergic? Many 3 year olds may not have had nuts yet to know. I have friends with twins who are allergic so I sadly I haven't been able to use it for children's parties so far!!

[ladybird]

no i know nuts are ok (and will make cupcakes without anyway so it wouldn't be a problem..)

what is the thin glaze type icing that you often get on shop cupcakes (and doughnuts for that matter...)? It looks like it should be simple..

thanks for all help

[thermie crew]

I think it's just icing sugar and water (and colouring). You keep dipping the knife in water to help it spread easily and give a nice glossy finish.

[ladybird]

thanks, nice tip

i made a tiny batch of cream cheese icing today and its delicious so think i will do that instead of buttercream, just need to get it looking smoother - the TM wasnt that great but likely because it was such a small quantity to work with..

[judydawn]

A full batch will be perfect ladybird.