Social media is buzzing with brushstroke cakes and we love this trend as it requires little skill to create a masterpiece.
Click here for the brushstroke cake recipe.
FOR THE SHARDS
- For the shards, melt the chocolate and oil in the microwave for about 1 minute 30 seconds, stirring every 30 seconds until melted. Divide the chocolate between 3 bowls, colour 1 pink and 1 purple. Leave the remaining chocolate white.
- Drop a heaped teaspoon of the chocolate onto a silicone baking mat or baking paper. Use a 2cm-wide brush to smear it outwards into shards. Don’t make it too thin or the strokes will crack later; you can brush over them to add more chocolate to make it thicker or longer. Repeat until all the colours have been used up. Set in the fridge for about 10 minutes to harden.
- Dip your brush in water (shake off excess) and then into the edible dust and brush over some
of the chocolate shards. Gently lift up with a palette knife.
- ‘Glue’ the shards onto the cake using the reserved icing, layering the shards. Press a few into the top
of the cake.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART