Golden Cloud: Finale Recipes
(14 Jan 2022)

Catherine and Ben

CATHERINE & BEN
Rainbow Nation Cake

INGREDIENTS
X3 Golden Cloud vanilla cake mix
X2 Wooden Spoon Margarine white
Icing sugar 3kg (Also use golden cloud icing sugar in premix box)
Barco Food gel colouring: Green, Blue, Red, Ivory (PME)
Flavour Nation flavouring: Gummy Candy and Strawberry
Edible Gold Dust 
Rainbow Vermicelli 
Blue chocolate ganache
Full cream milk
Sunflower oil
Eggs
Cream
Sweets @ Beacon:
Blue circle liquorice o dots all sorts 
White beacon liquorice all sorts
Green jelly babies and green wine gums
Yellow jelly babies and yellow wine gums
Red jelly babies and red wine gums
Black jelly babies and black wine gums
Beacon white chocolate/ebony x 6
Jelly tots numbers (2022)
Jelly tots originals

METHOD
Follow instructions as per vanilla cake box mix.
Split batter into 3 for bottom tier. Colour Blue, Green, and Red with food colouring.  Pour into 20cm cake tins x 3.
Pour a 1.5 cups of rainbow vermicelli into the batter. Split batter into 3 for top tier. Pour into 15cm cake tins x 3.
Bake according to box instructions.
Cool cake.
Bottom three layers, cover and fill with buttercream icing (follow how to make the icing on the box), we also made a lot of extra icing, and we used strawberry flavouring with the icing.  Use your sweets to decorate all the way around the cake. You should have 6 colours for the SA flag colours. Place in fridge while making the chocolate ganache.
Make the chocolate ganache, 3:1 ratio, we used 320g white chocolate to 107g cream, use the microwave, 30 seconds, stir, 30 seconds stir etc. until ready, colour blue and spread over top of cake. Place back in fridge while making next tier.
Funfetti cake, use a glass and press down in centre of cake to remove middle of cake x3.  Cover with buttercream and fill with icing, we used cotton candy flavoured icing. Once stacked and covered with buttercream icing, decorate the outside of the cake with the rainbow vermicelli.  
Once covered retrieve other tier out the fridge.  We used wooden sticks inserted into the cake so that the top tier of the cake would not fall into the bottom tier.
Place the funfetti cake onto the bottom tier in the centre.   Fill the centre of the funfetti cake with jelly tots. Once fill use the remaing icing to cover the hole and sprinkle more rainbow vermiclilli to cover the cake completely.
Place your animals at the bottom of the cake and pipe the green grass with a grass nozzle.  Place 2022 in the centre with number jelly tots.
Take out your frozen chocolate shards from the freezer and dust with gold dust and insert in the centre of the funfetti cake.


Stand back and admire your creation.

Jessica and Ria-Leigh


Jessica and Ria-Leigh
BACK TO SCHOOL "KID'S DRAWING" PB&J CAKE


INGREDIENTS

2 x boxes of Golden Cloud Chocolate Cake Mix
Prepare as per instructions and ingredients on the box
assorted Beacon sweets and chocolates.


ICING
Half a cup of smooth strawberry jam
1 cup of smooth Black Cat peanut butter
1 cup of softened butter
2 cups of icing sugar
1 teaspoon vanilla essence
1 pinch of salt

VANILLA ICING
1 cup of softened butter
2-3 cups of icing sugar
1 teaspoon vanilla essence
sky blue gel colouring
grass green gel colouring
sunshine yellow gel colouring

METHOD
1. Prepare cakes as per instructions on the box and allow to cool completely.
2. I halved each mix to make 4 thin layers but you can also use each mix entirely to make 2 thick layers.

FILLING:
1. Cream butter using a hand/stand mixer.
2. Add icing sugar a little at a time and incorporate fully into the butter.
3. Add vanilla essence and mix for 1 minute.
4. Add peanut butter one tablespoon at a time and incorporate fully into the mixture.
5. Add the salt and mix for 1 minute.
6. Whisk strawberry jam until smooth and spreadable and set aside.

VANILLA ICING
1. Cream butter using a hand/stand mixer.
2. Add icing sugar a little at a time and incorporate fully into the butter.
3. Add vanilla essence and mix for 1 minute.


PREPARATION 
1. Spread strawberry jam on the first layer of the cake.
2. Cover with peanut butter filling.
3. Add the next layer of cake and repeat. 
4. Seperate the vanilla icing into two bowls.
5. Once all layers are added, cover the cake with a layer of vanilla icing and cool for an hour in the fridge.
6. Separate the second half of vanilla icing into three portions and colour each portion using the gel colour.
7. Cover the bottom of the cake with green icing to represent grass. (approx one third).
8. Cover the middle of the cake with blue icing to represent the sky and background. (approx one third).
9. Cover the top of the cake with yellow icing to represent sunshine. (approx one third).
10. Decorate using Beacon sweets and chocolates. 


NOTES
1. When preparing the peanut butter filling add the peanut butter one tablespoon at a time and test as you go to reach the level of nuttiness that you prefer.
2. When preparing the vanilla icing add the icing sugar a little at a time and test as you go to reach the level of sweetness that you prefer. I usually stop around 2 cups because I prefer a moderately sweet icing.
3. Use a tablespoon of milk to make the vanilla icing more spreadable if you find that it is too thick.
Abigail and Reena
For the cake you will need :

Abigail and Reena


Abigail and Reena

- golden cloud vanilla cake mix (500g)
- cream (500ml)
- beacon milk chocolate (80g)×3
- beacon midnight velvet chocolate (80g)×2


METHOD


- make golden cloud cake mix according to instructions and let it cool completely 
- in a pot stir your cream on low heat until hot (do not boil )
- remove from the heat and and add in all your chocolate and fold until it reaches a smooth consistency
- place in the fridge to chill 
- level all your cakes and set aside 
- to make your chocolate mousse remove your chocolate mixture once cool and  beat with electric mixers until it reaches soft peaks
- fill each cake layer with some of you chocolate mousse layering it up until you've used up all the cake
-spread your mousse all around the cake until the cake is completely covered  and place in the fridge to chill

Ashika and Nisha


Ashika and Nisha                                                 
STEP 1
Put oven on 168 degrees Celsius
Prepare all tins for the cakes and biscuit
CAKES
Orange Cake x 2 (divide in half and put in 2 - 20x20cm tins after mixing)
Ingredients:
6 egg yolks
6 egg whites
Pinch salt
4 Tblsp warm milk
1 cup sugar
1 ½  cups flour
4 Tblsp oil
1 tsp vanilla essence
2 Tblsp orange Zest (from around 4 oranges)
1 tsp orange essence


METHOD

  • Add salt and vanilla, orange zest and orange essence to egg yolks (beat)
  • Whip egg whites for 1 minute.
  • Add sugar a little at a time until stiff peaks form (don’t overbeat).
  • Add egg yolk mixture, slowly combine.
  • Fold in flour, gently.
  • Combine oil and milk, add small amount to batter, then mix rest and add, fold in all mixture.
  • Pour into tin (lined with greaseproof paper)
  • Tap to release bubbles, use a skewer in a circular motion from the middle to the edge of cake.
  • Bake +/- 20-30 minutes at 168C, test with a skewer to check if done.
  • Remove from tins.
  • Cut a square out from the middle of one cake, around 10cm.
  • Wrap both in cling wrap and put into the freezer, +/- 15 minutes.



STEP 2
Chocolate Ganache
Ingredients:
2 slabs chopped milk Chocolate
100 ml Fresh Cream
Method

  • Heat cream until it just bubbles.
  • Add to chocolate ensure you cover all the chocolate, leave for a few minutes.
  • Mix until well combined and put in the freezer to cool in a flat large bowl.



STEP 3
Simple Syrup for Cakes to brush before icing
Ingredients:
1 cup sugar
1 cup water
Method

  • Bring to a boil and stir until sugar dissolves
  • Boil 1 – 2 minutes
  • Cool and use, you can add a tablespoon of freshly squeezed orange juice to it.

STEP 4
Chocolates

  • Melt 2 White chocolate slabs and 2 milk chocolate slabs and use a paint brush to coat into moulds, place into the fridge to set.
  • Make all the fillings:
White Chocolate and gold leaf
Milk Chocolate and brush gold paint – 1 stripe across the top
TV Bar


  • Mix 100g pecan nuts in +-5 Tblsp Ganache
  • Place in the chocolate shell, make it shallow for the marshmallow to fit
  • Place a thin slice of marshmallow at the bottom and then seal with melted chocolate.
  • Mix 5 Tblsp Nutella, 1 cup coco pops, ½ cup coconut and ½ cup roasted hazelnuts
  • Place in the chocolate shell and seal with melted chocolate.



  • Place in the fridge to set. 
  • Once chocolate hardens turn out and brush with gold leaf or gold paint (mix gold luster dust and any essence, we used almond essence).

STEP 5
Biscuit  -  Oven 160C
Make 1 biscuit 0.5cm thickness
Ingredients:
250 g butter
1/2 cup icing sugar
1/2 tsp almond essence
1/4 cup maizena
2 1/2 cups flour
Pinch salt

METHOD

Cream butter and sugar until light and fluffy.
Add the rest of the ingredients.
Roll and cut into 20 x 20cm square shape on parchment paper.
Bake for 12 to 15 minutes, maybe a few more minutes until crisp.
Remove biscuit from oven and allow to cool for a few minutes.
Place biscuit with grease proof paper in freezer to cool further.
Brush with Chocolate and place 20cm by 20cm piece of marble fondant on top, and put into freezer to set.
Remove from freezer and decorate by sticking sparkles with icing.
Pipe a border on top, place jelly tots
Write 2022 using gel purple colour and a paint brush on the bottom corner, this will be your chocolate box lid.

STEP 6
Vanilla icing
Ingredients:
2 cups unsalted butter softened
8 cups icing sugar.
6 Tblsp fresh cream
¼  tsp salt
4 tsp vanilla extract


METHOD

Beat butter until creamy (+2min)
Add all ingredients and beat at low for 30 seconds that at high for 1 minute.
Check consistency.
Add sugar or cream to adjust.]
Step 7
Purple gel swirls (use skewer to dot gel purple colour all over the fondant to give marble effect in fondant), 2 pieces (1 x 20cm by 20cm for the biscuit lid (Use the biscuit to cut out the fondant) and 1 large one for the cake.
Sprinkle simple syrup on the bottom layer, use piping bag to pipe the icing, then add the square frame cake layer, brush with simple syrup and icing then completely  cover the cake in icing using the piping bag.
Smoothen the icing, place on cake board and in freezer for a few minutes.
Measure length and height of the sides of the cake and cut 4 panels in the fondant, attach to the cake.
Measure the inside box and cut the fondant for the side wall panels and attach.
Measure the entire top of the cake, cut a square fondant that size, measure the hole and cut out from the fondant, place the small square in the hole and place the frame on the top of the cake.
Fill the 10cm square with as many chocolates and sweets as can fit, place biscuit on top to cover the chocolates
Pipe border around the bottom of the cake and place berry jelly tots

Q


Quanita & Zaib

New Beginnings Sunset Cake
- 2 packets of golden cloud vanilla cake mix
- blue, white, yellow, orange food colouring (If no orange food colouring
is available you can make orange by mixing red and yellow. White should be
used to get your lighten shades of each colour- for the ombré effect)
- yellow, orange and blue sparkle sweets for rough crushing and spreading
into the ocean frosting (2 - 3 of each colour should be sufficient. Yellow
and orange is available in the fruit mix pack and blue is available in the
summer berries pack)
- 1 packet of jelly tots for the rainbow pattern decoration
- 1 packet of jelly beans for the surprise filling
- 30cm round cake tin (you can use a bigger or smaller cake tin depending
on what size you want. We used a 30cm springform tin)
Please note: the icing from the cake mix will only be sufficient for the
initial base frosting of the cake. Additional icing will be required for
the sunset and sky decorations. We made an additional 1 and a half cups of
icing powder mixed with 120g of butter, 1 tablespoon vanilla essence and
+/- 1 tablespoon milk. The key to a fluffy icing is to beat it for as long
as possible! The longer you beat it the fluffier it becomes!
- spray and cook (to grease your cake tin)
- optional: we added 2 vanilla pods to the base frosting for extra vanilla
flavouring.

METHOD
- Read the instructions carefully on the box of the vanilla cake mix and
make your cake batter (we made one box at a time)
- the first box we mixed and poured it into our greased cake tin
- the 2nd box, once mixed, we separated the mixture into 4 bowls to add
colour ( a lighter yellow, darker yellow, lighter orange, darker orange)
- then pour each bowl of coloured batter into the centre of the plain
batter in the greased cake tin (decide on which colour you want on the
outer and inner sun.outer colour gets poured first,  Inner colour gets
poured last)
- bake at 180*C for the required time depending on your oven and cake tin
used (remember the bigger the cake the longer the bake)
- make on the frosting according the the instructions (add optional vanilla
pods)
- once your cake is cooled, cut into 2 equal half circles
- to create your jelly bean surprise inside the cake carve out some cake in
the centre of 1 half and fill with jelly beans, then apply frosting to the
other half and cover your sweet filled half. Stand your cake onto the
straight cut side creating a half standing  circle. Cover with remaining
frosting (keep some white frosting aside for the ocean and clouds)
- prepare the additional icing and separate into 5 bowls for your 2
yellows, 2 oranges and blue for the ocean. Style your cake as desired to
create your special sunset. (Optional extra: create blue purple and pink
haze on the back of the cake with icing and add clouds. Simply spread
smudges of each colour on the back and smooth out. Add blotches of white to
shape clouds- a small flat spatula or the back of a teaspoon works well for
this.)
- crush your sparkle sweets roughly to get the “crystalline” pieces to
throw over the ocean reflecting the sunset) yellow sweets over yellow
icing, etc.
- decorate the front of your cake with jelly tots repeating a pattern of
colours.
- pipe your chosen phrase onto your cake



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