As I’ve mentioned before, my husband is a game designer making up game ideas and games. For his birthday I wanted to make a special cake and in the end I decided to do a 1up mushroom from the Mario games. For those that don’t know what 1up means, it can be two things. In old games 1up was used when displaying player one’s score but nowadays it’s used for refering to the acquistion of an extra life in a game. In the Mario games the icon used for 1ups is a cute mushroom and gives one extra life. So a 1up mushroom cake is the perfect birthday cake!
It was my first time using sugarpaste and I found it hard to make it smooth enough after rolling it, but for a first sugarpaste cake I think that it looks OK. My husband was very happy for the cake and I think that he had a hard time when realizing that he had to cut up the cute cake. The cake was delicious but as sugarpaste is really sweet, we both skipped to eat that part of the cake.
1up Mushroom Cake
200 ml sugar (of which half is vanilla infused)
100 ml flour
75 ml potato flour
1.5 tsp baking soda
Beat the eggs and sugar with an electric mixer until white and fluffy. Carefully fold in the flour, potato flour and baking soda. Pour into a buttered and breaded rectangular springform (mine is 23 cm* 23cm). Bake in 170 degrees C for about 20-25 minutes. Let cool. With a sharp knife cut out a mushroom and then cut the cake in two layers.
250 ml whipping cream
200 gram raspberries
sugar – to taste
marsàn powder – a few teaspoons (this is custardpowder for cold vanilla custard that I use to keep the filling together)
Whip the cream. Add raspberries and combine carefully. Add sugar – amount depending on how tart the raspberries are and the custard powder. Combine carefully.
225 gram unsalted butter (room temperatured)
170 gram semi sweet chocolate
1 tsp vanilla sugar
140 gram icing sugar
0.5 tsp instant espresso powder
Melt the chocolate, I do it in the microwave oven. Beat the butter with the icing and vanilla sugar with an electric mixer until smooth and creamy. Add the melted chocolate, it should be lukewarm, and continue to beat. Add the instant espresso powder.
about 500-600 gram sugarpaste
green food colouring
How to assemble the cake:
Put the first cake layer on a serving plate. With a spatula place the raspberry filling on the cake and cover with the second cake layer.
Roll out a bit of sugarpaste large enough for the mushroom fot. Smooth the sugarpaste to get rid of marks. Carefully place it on the cake. First smooth the top using your hands and then the sides. With a sharp knife trim any excess sugarpaste at the bottom edge.
For the mushroom cap mix a large amount of sugarpaste with the green food colouring. Roll it out and carefully place it on the cake. First smooth the top using your hands and then the sides. With a sharp knife trim any excess sugarpaste at the bottom edge.
For the white dots, roll out sugarpaste, smooth with your hands and with the help of a glass cut out 3 dots. Sprinkle some water underneath and place them on the cake. For the eyes I used two chocolate beans that I attached with the help of a small amount of sugarpaste soaked in water.
Store the cake in the fridge, covered in plastic wrap or in a large container.