New challenge : Make me a Crab Cake !

I just finished a cake order that was pretty fun….I was obsessed with it for a few days…A CRAB cake for a little guy that likes to wear his mittens and pretends he’s a crab (i’m a sucker for those personal details)

The client wanted a chocolate mousse filling, but after i tested it i knew the mousse would not hold well in a 3D cake that I would have to carve (but still works well in multi layer traditional cakes). Instead I perfected a swiss meringue chocolate buttercream which was divine, and maybe even lighter than a traditionnal chocolate mousse filling.

Swiss meringue Chocolate Buttercream :

Ingredients :

  • 6 egg whites (organic)
  • 4 sticks of organic butter
  • 1 package of Ghirardelli semi sweet chocolate chips (i liked it better than with the bitersweet chocolate for this recipe)
  • 240g of organic sugar

1. Melt the chopped chocolate over a water bath. Set aside and let cool.
2. Place egg whites and sugar in a heatproof mixing bowl.
3. Set bowl over 1 inch of water in a saucepan over medium heat. Whisk gently until mixture reaches 140°F/60°C  (this step is to pasteurize the eggs)
4. Remove from heat and using an electric mixer, whisk on medium speed until egg whites are cool to touch (this takes a while – should be cooler than your hand).
5. Continue beating, gradually add soft butter by tablespoon pieces and continue to beat. It will first look watery or separated, but after 10-15 minutes, it will come together.
6. Once desired, pipe-able consistency has been reached, fold in cooled chocolate until well incorporated.

Fondant has been laid

The crab is finished!

View from the side

To get a quote, email me your cake/cookie/cupcake/candy bar project at  : natacha@frenchyfood.com

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