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Preparation Time : 80
Cook Time : 120
Total Time : 200
For cake ( Chocolate Cake ):Softened Butter 200 gms
Condensed milk 400 gms
Wheat flour 480 gms
Cocoa Powder 6 tbsp
Baking Soda 1 tsp
Milk 240 ml
For Butter Cream ( chocolate ):Softened Butter 100 gms
Icing Sugar,sifted 100 gms
Cocoa Powder 75 gms
Milk 3-4 tsp
Vanilla extract 1 tsp
For Decoration:Kitkat Bar Packets 30 nos
Gems Packs,(small) 30 nos
Cake boards(8 inch and 5 inch) 2 nos
Red color baby ribbon(1 metre ribbons) 2 nos
Bubble Straw 5 nos
Milk chocolate 50 gms
To start with you need two baking tin. One of 8
Now prepare both of the baking tray even before you get ready with the batter.
Apply butter evenly and dust flour . Keep this aside and start off with the batter.
Now take the softened Butter in a large Bowl and whip it to smooth . To this add condensed milk and whip them to blend well.
In a separate bowl sift in wheat flour , Cocoa powder , Baking powder , Baking Soda and Mix well the dry ingredients .
Now add the butter and condensed milk add the sifted dry ingredients in batches (this is to get a even mix of all.
Please don't add the entire dry ingredients at a time . Add 2 tbsp at a time.
Preheat the oven at 180℃.
Mix them well and once you find the batter tough add Milk to bring down the consistency of the batter from thick to thin.
( We need a semi thin batter..Note its not thick or thin.Milk is added in-between when you add the dry ingredients to the wet ingredients . So reserve milk till the end do not finish it early )
Once the batter is ready, divide and pour the batter. Pour 3/4 th of the batter into 8
Now place them in the Middle rack and keep the oven at baking mode .
Now bake at 180℃ for 45 - 50 minutes or bake until the inserted toothpick comes out clean.
Once the cake is baked put them in the fridge.
To get ready with the butter Cream: To a large bowl bring in butter whip it for 4 - 5 minutes to get stiff peaks.
If you whip with hands it will take up to 7 - 8 minutes.( No need to whip continuously, while you whip with hands a break of 1/2 - 1 minute is ok, because hand whipping is pretty tough )
Now once the butter attains stiff peaks add in icing Sugar in batches 2 tbsp at a time.
Like this finish of the icing Sugar and add Milk if the butter Cream is not upto the consistency.
Add vanilla extract and continue to whip.
Once the butter Cream is finished take out the cake .De mould the cakes
Slice the cake from the Middle to form two layers.slice even layers.
Now apply chocolate butter Cream on the 8
On top of the layer apply cream and spread evenly.
Then place the other layer and apply cream on top.
Apply on the sides, see to that cake is even on top .
Coat the entire cake with cream , level it and fridge it.
Similarly do for the 5
To start with the antigravity work :Melt chocolate and apply it on the bubble Straw and stick the gems on it .
It will drop, so hold for few seconds for it to stick similarly stick to half of the Straw and fridge it for 1/2 an hour.
KitKat decoration :Open the packs and break the bars , keep this prepared to decorate the cake.
Take the cake out and place the kit kat bars one by one on the side.
Give a gentle press , Jus to make the bars stick to the cake.
Like this finish placing the bars.
Now tie the outside of the cake with the red baby ribbon to secure the bars .
Similarly finish for the 5
Break the kit kat even before you stick them. This is to make the gems pour from the top cake to the bottom cake.
The two tier work : Insert the bubble straws like a corner of square in the middle of the 8
Insert such that it will hold the 5
Now place the 5
To finish the cake :Take the prepared bubble Straw and insert it in the middle of the top cake and place the empty gems cover on top..
To create a gems pouring effect:Now again fill the top layer of the cake with gems and make the pouring effect.
Fill the space between the 5
The kitkat antigravity two tier cake is done.
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