Toy Story Theme Cake and Cupcakes 反斗奇兵(玩具總動員)蛋糕

Last year, I made a "Dusty" the plane fondant cake for my friend's son 4th birthday. Time flies, another year comes. I am so Happy that my friend asked me to make her sons a cake for their combined birthday party this year again. She is planning to throw her sons a big birthday party at Fun for Kidz at Aberdeen Centre. 20+ kids plus 30+ adults. After our discussion on cake idea, we decided to serve kids cupcakes and adult's guests cake pieces. And the theme for this year party will be "Toy Story". Her son Lukas and Markus both like Woody and Buzz Lightyear.  Therefore I use these two characters as theme of my cake. The figurines appeared on the cake and the cupcake sticks decorations were store bought and provided by my friend. So all I need is to make a 2 tiers chocolate fondant cake (8" & 6") and cupcakes with buttercream only.

Chocolate Cake Base 

(sources from Allrecipes.com)

(This recipe becomes my all time favorite. It is moist, easy to make and full of chocolate flavor)

Ingredients: (Good for 3x6" round or 2x8" round or 30-34 cupcakes)

(Cake is ready in 1 hour)

• 2 cups white sugar (I use 1 1/2 cup only)
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder (I use 1 cup to increase the chocolate taste)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt 
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 40-45 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely. (15-20 minutes for cupcakes)

Marshmallow Fondant

Ingredients:

• 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
• 1 pound powdered sugar (4 cups), plus extra for dusting
• 2 tbsp water
• Food coloring or flavored extracts, optional

Preparation:

1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.

3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

5. Continue to knead the fondant until it smoothes out and loses its stickiness . Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.

Storage:

Wrap the fondant in plastic wrap and store it in airtight container in room temperature

Swiss Meringue Buttercream

Swiss Meringue Buttercream 

Yield: Approximately 3 1/2 cups

Recipe Source: Bakers Royale

Ingredients:

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, sliced and softened
• 1/4 teaspoon salt

Directions:

1. Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.
2. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes. 
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
4. Add salt and flavoring, mix to combine.