My beloved, recently-acquired, neglected-in-a-previous-life, 2012 MINI Cooper has been in the shop quite often since we bought “him” used. Ringo has been a bit of a problem child, but so far most of the issues can be attributed to a failure to keep up routine maintenance by a previous owner. Besides, he’s so handsome, I’ll forgive him a lot.
At any rate, we have been very pleased with the mechanics at the shop who are doing the work for us, and feel like they have really gone the extra mile to work with us in getting the car brought up to speed.
As a gesture of appreciation, I wanted to make them a special cake to say “thanks”. If you’ve seen my previous post regarding cakes, you know this is something that I am just beginning to be interested in. I baked my first “grown up” cake a few weeks ago, and now I just want to do more and get better at it.
To make this cake more personalized, I wanted to add the MINI logo. Since my piping skills are kind of non-existent at this point, I thought it would be cool to create the logo in chocolate, as a topper. A little research turned up this Castin’ Craft, which is FDA approved and can be used to create your own molds for casting just about anything, chocolate included!
I found the product very easy to work with, and after making a practice mold of a sunburst, I was ready to make my MINI emblem. Fortunately, I had a keychain I could use to make the impression. The mold only has to set up for about 20 minutes, though I did let it sit a little longer. When done, the silicone is pliable and rubbery and the keychain popped right out. I rinsed the mold and dried it, added my melted chocolate and let it set. The chocolate also popped out easily. I added a little edible silver metallic paint to more closely resemble the actual emblem, and aside from my messy painting, I think it turned out really well.
I’m still experimenting with frostings, and though the frosting was perfect on my practice cake the day before, this time, it was extremely dry and didn’t do well, at all. So I whipped up a different recipe for the piping and I liked it much better! I will try frosting with it on the next chocolate cake I make.
It’s not as close to perfect as I would like, but that’s okay! I learned a lot, and I’m looking forward to my next experiment! I already have plans for a special St. Patrick’s Day cake!