Happy Friday everyone,
I’m back with an exciting project. I was recently reading an article about the upcoming opening of two museums dedicated to French designer Yves Saint Laurent in Paris and Marrakesh. Apparently, six iconic Mondrian dresses had to be made again because very few original ones still exist.
I’ll spend a bit more time talking about Piet Mondrian in my moodboard post. But thinking about that dress brought back memories of a Mondrian cake, also based on one of the Dutch artist’ paintings, I’d seen on the Internet ages ago.
On paper, that Mondrian cake looked like…well, a piece of cake. It seemed like all I needed to do was cut bits of coloured sponge cake to the right size before sticking them together with chocolate icing.
A long and winding road
In reality, it was a bit more complicated than that. Although I’m quite pleased with the end result, you can tell this was a first attempt.
With the help of my other half, I first had to find ways of baking different types of sponge in one tin (see drawing below). Once we worked this out, food colouring issues got in the way. The blue was not as intense as I’d hoped, and parts of the cake ended up being quite dense because of the added colours.
After that, we spent a lot of time trimming bits of cake to get them to the right shape and size. You could crumble the leftover cake and use it as a base for a cheesecake, for instance. However, there weren’t any leftovers in my home, courtesy of two greedy little monsters.
Mondrian cake recipe
For the recipe, I made a basic sponge, similar to this one (you’ll need to remove the matcha and replace it with a tsp of vanilla).
The chocolate icing, which sticks the bits of cake together, is based on this ‘grouting’. I replaced the black sesame paste with two tbsp of cocoa powder.
Finally, the recipe for the chocolate ganache covering the whole cake is here.
My sketch shows two tins. I actually ended up baking the cake in three batches, using the same tin every time. It was indeed much simpler to bake two different types of sponges at the same time rather than four.
After baking the cake and cutting it to the desired size, I used a knife to spread the icing. I then poured the chocolate icing on top (make sure it’s not too thick or it won’t cover the cake neatly).
As you can see, my Mondrian cake is a bit wonky. But I’m quite pleased with it 😎 . Have a nice weekend!