Tiffany Lamp CAKE - Yes .... This REALLY is a Novelty Cake that looks like a table lamp !

I'm so in love with this cake. The idea of making a cake looking like a Tiffany lamp has been in my head for almost a year.... it's taken me forever to get round to making it as inevitably something always seemed to get in the way that needed my time more. 

Certainly it's lighting me up on an otherwise dull day !

Isn't it pretty ? When finished - it really looked like a proper Tiffany table lamp !

Well - last week I tried out a new madeira cake recipe I found on the net from www.cakesbakesandcoolies.com that allows you to size up a madeira cake from 6" to 12" diameter.

I've copied and pasted their chart onto this page below so I can save it in my own personal ebook, for my own use. Should you wish to use their recipe, you may like to trot along and visit their page and print out the full recipe and instructions.

I baked two x 10" dia madeira cakes. Here you can see I wrapped some strips of damp kitchen tea towel around the outside of the tins and secured with bulldog clips. This helps stop the sides browning too much / getting crusty.

My cakes had a little bit of a dome and a small amount of cracking. I baked at 170deg C - next time, I'll bake lower and for longer...

Cake was very easy to split and had a good even crumb. I usually bake only with butter, but this recipe suggested using 50% stork / 50% butter. I must say, I was skeptical - but the results were very good as was the flavour. 

After trimming, these cakes measured 75mm / 3" high. I cut each cake into 3 layers and filled with buttercream and jam between each one. I them carved the stack into a dome shape before covering in fondant. It's a pretty big cake and on a 16"square board.

Yes - it really IS a cake as you can see in these staged shots. The board is covered in fondant and made to look like wood. The body of the lamp is modelling chocolate around moulded Rice Krispy treats.

I marked on my patterns with a modelling tool before hand painting the "glass" in. Easier said than done ! The leading is modelling chocolate, hand painted with lustre dusts.

MODELLING CHOCOLATE RECIPE

1 bag of Wilton WHITE candy melts (melted)

118g corn syrup - warmed
gel paste colouring (if required)

For black modelling chocolate, add a tablespoon or two of cocoa powder - plus black colouring to the corn syrup. For other colours - omit cocoa

Mix the two together until combined. Transfer into a plastic food bag and allow to sit for a couple of hours to harden up a bit. Knead thoroughly and re-bag. This will be ready for use tomorrow :-)

CLASSES

If anyone is interested in learning how to make this cake, it can be taught as a two day class. A maximum of 6 places would be available. Cost of £225 for the two days, to include cakes and all materials.

Sarah-Jane Nash - www.siliconemoulds.com - June 2014