Princess MOANA Cake - How to make a Hawaiian Luau Beach Cake | Disney Princesses ─ MyCupcakeAddiction

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How to Make a DISNEY MOANA Cake with the newest Disney Princess Moana and Maui the Sun God. It's also perfect without the toppers for a beach, luau or hawaiian themed party, wedding or event!

LINKS TO TEMPLATES:
SCROLLS http://bit.ly/MOANATEMPLATE1
CHARACTERS http://bit.ly/MOANATEMPLATE2

For the full step by step printable MOANA CAKE recipe, click here:
http://bit.ly/2gkkMGB

Here's what you'll need for this cake:
4 batches of my chocolate mud cake (single batch recipe below)
You need 4 x 1" high 8" wide layers and 4 x 1" high x 6" wide layers
Cake boards - a 10" base-board & a 5"internal support board
4 Fat plastic straws
Buttercream frosting (3 batches - tint one batch sandy brown, one light blue and one darker blue: single batch recipe below)
Toothpicks
Flowers - make your own, use fresh or buy pre-made
Ganache - 2 batches (single batch recipe below)
Green fondant (approx 200g)
A little brown food colour powder or dusting powder

Mud Cake recipe (single batch):
2 sticks plus 2 tablespoons (9 ounces) salted butter
3/4 cup water
2 tablespoons plus 2 teaspoons instant coffee
9 ounces semisweet or milk chocolate, chopped or broken
21/3 cups all-purpose flour
22/3 cups (500g) superfine sugar
1/2 cup plus 3 tablespoons (60g) unsweetened cocoa powder
11⁄2 teaspoons baking powder
11/2 teaspoons baking soda
5 extra-large eggs, lightly beaten (room temperature is best)
1/2 cup buttermilk
5 tablespoons vegetable oil

Preheat the oven to 325°F / 160c. Grease and flour
your cake pan/s. Line the bottoms with rounds of parchment / baking paper.
In a saucepan, combine the butter, water, and coffee over medium heat until they come to a slow boil. Remove from the heat and add the chocolate, stirring until it’s completely melted. Set aside to cool to room temperature.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, and baking soda and make a well in the center.
Pour in the eggs, buttermilk, oil, and chocolate mixture and stir vigorously with a wooden spoon until there are no lumps
Pour the batter into the prepared pan and bake until a skewer inserted into the center comes out clean, about 45min (6") to 1hr10m (8") hours.
Allow the cakes to completely cool in the pan before removing.

For the full Mud Cake recipe and steps, click here:
http://bit.ly/2h7q1hh

Buttercream frosting recipe (single batch):
2 sticks (8 ounces) unsalted butter, at room temperature
1/2 vanilla bean (halved crosswise), split lengthwise OR 1tsp vanilla extract
51/2 cups (650g) powdered sugar
1 to 2 tablespoons whole milk

In a stand mixer with the whisk or paddle attachment, beat the butter on high speed for at least 5 minutes, until the butter has lightened in color and is thoroughly whipped.
Using the tip of a sharp knife, scrape the vanilla seeds into the butter and beat to incorporate.
Add 1 cup of the sugar and begin mixing on low speed to combine, then beat on high speed for about 2 minutes.
Repeat this process 1 cup at a time until all the sugar has been added. Add milk a dash at a time if the mixture becomes too thick or dry. Scrape down the sides as needed and make sure no sugar is visible.
The frosting will last for 1 month in the freezer, 2 weeks in the fridge, and 3 days at room temperature.

For the full Buttercream recipe and steps, click here:
http://bit.ly/2hg9W6M

Ganache recipe (single batch):
1 1/4 cups heavy/whipping cream
21oz / 600g dark chocolate, chopped
MICROWAVE METHOD: In a microwave-safe bowl, combine the heavy cream and chocolate and microwave on high in 1-minute intervals, stirring for 2 minutes in between, until there are no lumps. This should take 2 to 3 minutes maximum.
STOVETOP METHOD: In a small saucepan, bring the heavy cream to a rolling boil (this just means a boil with bubbles all over the surface, not just around the outside edges). Remove from the heat and add the chocolate, stirring until there are no lumps.
NOTE: Let this sit for approx 1-2 hours to thicken up so it's not warm & runny. Ganache will thicken the longer you leave it and become more spreadable (rather then pourable!)

For the full Ganache recipe and steps, click here:
http://bit.ly/2hgfLkv

Tools:
Cake boards (5 inch, 10 inch, and an extra large board)
Thick plastic straws
Toothpicks
Flowers (edible, fresh, or sugar)
Moana and Maui template
Swirl template
Exacto knife
Pastry brush http://amzn.to/2c8w14J
Washi tape

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