I have always wanted to create my own special birthday cake for my kids and each time it became more and more of a challenge as the years went and being very time-strapped made it that much harder. I really wanted to impress them!! I was looking for inspiration when I chanced upon the beautiful French Profiterole Pyramid. Alas, it is way too difficult for an amateur like me to do the real thing and too tedious.
After some thought, I hit upon an idea. I will buy and assemble the "ingredients" instead. Voila! My cake is borned!! Following is my recipe and how to assemble it.
Ingredients:
1. 2 no. pineapples (skinned)
2. 2 pcs aluminium foil (gold or silver) enough to cover the 2 pineapples
3. 1 bundle of satay sticks (quantity may vary)
4. 50 no. of cream puff (or more depending on how tall you want it to be)
5. Sugar Glacing
6. Melted Chocolate
7. Rainbow Chocolate Rice (Optional)
8. 1 round Cake Board 30cm in diameter
Method of Assembling:
1. First wipe the 2 pineapples dry and wrap both in the alumnium foil completely. I used gold colour. If you can't find gold colour use silver colour then.
2. Join the 2 pineapples together by piercing the top of 1 pineapple to the bottom of the other using 3 satay sticks. This is to make the tower that will hold up the "pyramid of cream puffs". Height may vary depending on how tall you want your pyramid to be.
3. Place the pineapple tower on top of the round cake board.
4. Cut Satay Sticks into varying lengths, starting with the longest to the shortest from the bottom to the top. You may want to start arranging row by row starting from the bottom first.
5. Cream puffs can be purchased from any bakery shops or cake factories that sells in bulk. The real Protiferoles are nice, small and very rounded cream puffs. IF that is hard to find, then the regular ones can do abeit a bit flatter. Purchase this 3 days ahead.
6. Insert the satay stick at the bottom of the pineapple tower followed by the cream puff on the other end of the stick. Continue this arrangement all round and slowly move all the way to the top.
7. When done, pre-make a quantity of the sugar glace and drizzle over the profiterole. I don't have a recipe on sugar glace but just added more sugar and lesser water in a pot and cook till it became a sticky and stringy consistency.
8. Alternatively, you can drizzle with melted chocolate instead. Just buy baking chocolate (or chocolate couverture which is better).
9. To add more colour to the tower, you may also sprinkle some Chocolate Rainbow Rice onto the sugar glace or melted chocolate drizzle. Let your creative juices carry you along as to how you want your end product to look.
That is how I made my local version of Profiterole Tower!!
After some thought, I hit upon an idea. I will buy and assemble the "ingredients" instead. Voila! My cake is borned!! Following is my recipe and how to assemble it.
Ingredients:
1. 2 no. pineapples (skinned)
2. 2 pcs aluminium foil (gold or silver) enough to cover the 2 pineapples
3. 1 bundle of satay sticks (quantity may vary)
4. 50 no. of cream puff (or more depending on how tall you want it to be)
5. Sugar Glacing
6. Melted Chocolate
7. Rainbow Chocolate Rice (Optional)
8. 1 round Cake Board 30cm in diameter
Method of Assembling:
1. First wipe the 2 pineapples dry and wrap both in the alumnium foil completely. I used gold colour. If you can't find gold colour use silver colour then.
2. Join the 2 pineapples together by piercing the top of 1 pineapple to the bottom of the other using 3 satay sticks. This is to make the tower that will hold up the "pyramid of cream puffs". Height may vary depending on how tall you want your pyramid to be.
3. Place the pineapple tower on top of the round cake board.
4. Cut Satay Sticks into varying lengths, starting with the longest to the shortest from the bottom to the top. You may want to start arranging row by row starting from the bottom first.
5. Cream puffs can be purchased from any bakery shops or cake factories that sells in bulk. The real Protiferoles are nice, small and very rounded cream puffs. IF that is hard to find, then the regular ones can do abeit a bit flatter. Purchase this 3 days ahead.
6. Insert the satay stick at the bottom of the pineapple tower followed by the cream puff on the other end of the stick. Continue this arrangement all round and slowly move all the way to the top.
7. When done, pre-make a quantity of the sugar glace and drizzle over the profiterole. I don't have a recipe on sugar glace but just added more sugar and lesser water in a pot and cook till it became a sticky and stringy consistency.
8. Alternatively, you can drizzle with melted chocolate instead. Just buy baking chocolate (or chocolate couverture which is better).
9. To add more colour to the tower, you may also sprinkle some Chocolate Rainbow Rice onto the sugar glace or melted chocolate drizzle. Let your creative juices carry you along as to how you want your end product to look.
That is how I made my local version of Profiterole Tower!!
