John Miller
Whether you're creating a whimsical mushroom-shaped cake or a magic mushroom cake, rolling is an important step in the process. For a mushroom-shaped cake, you'll need to roll out marzipan or fondant thinly and cut it into rounds to drape over your cake, creating the mushroom cap. Rolling is also key when creating the mushroom stalk—a thin strip of marzipan or fondant is spread with jam, rolled up lengthwise, and then cut into pieces to form the stalks. In magic mushroom cakes, rolling is done with buttercream or frosting to create mushroom shapes on top of the cake. Additionally, in the context of PF-tek mushroom cultivation, rolling refers to coating cakes in vermiculite after dunking them in water, which improves flushes and increases water-holding capacity.
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What You'll Learn
- Roll out marzipan and cut into rounds for the mushroom tops and sides
- Roll thin strips of marzipan with cherry jam for the stalks
- Roll fondant to 1/4 thickness, dust with cornstarch to prevent sticking
- Roll leftover scraps of marzipan into stalks, chill, then cut flat
- Roll cakes in vermiculite to improve flushes and water retention
Roll out marzipan and cut into rounds for the mushroom tops and sides
To make mushroom cakes, you'll need to roll out marzipan and cut it into rounds for the mushroom tops and sides. Here's a step-by-step guide for this process:
- Start by rolling out your marzipan until it is quite thin. The goal is to achieve an even thickness throughout the marzipan sheet.
- Use a circular cookie cutter or the rim of a glass to cut out rounds from the rolled-out marzipan. The rounds should be large enough to drape over the top and sides of your cake, creating the mushroom shape.
- Gently lift each marzipan round and place it over a cake, molding it to fit the contours of the cake's top and sides. Smooth out any wrinkles or air bubbles with your fingertips to ensure a neat finish.
- Repeat this process for each cake, ensuring you have enough marzipan rounds to cover all the cakes.
- Once the marzipan is in place, you can further shape it to refine the mushroom design. Use a knife or a small spatula to gently lift and shape the marzipan, enhancing the curve of the mushroom cap and creating a smooth transition to the stalk.
- If desired, you can use additional marzipan scraps to add details to the mushroom caps, such as creating ridges or indentations to give them a more realistic texture.
By following these steps, you'll be able to create delightful mushroom-shaped cakes with marzipan tops and sides, setting the foundation for further decoration and detailing.
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Roll thin strips of marzipan with cherry jam for the stalks
To make the stalks for your mushroom cakes, start by rolling out thin strips of marzipan. You can use a rolling pin to achieve this. Next, spread cherry jam on the strips of marzipan. If your jam is too thick, you can thin it out by adding a little water and boiling it. Bring it to a boil and then leave it to cool until it is warm. Sour cherry jam works well and you can also add kirsch for a more adult flavour.
Once you have spread the jam, roll the strips of marzipan lengthways so that you have long thin rolls. Cut these into 4-5 smaller pieces each, depending on how long you want your stalks to be. You should have the same number of stalks as you do cakes. Place the stalks in the centre of each cake, securing them with a little jam or icing if necessary.
Before adding the stalks, you will need to ice your cakes. You can pipe or spread the icing onto the cakes and then create grooves to resemble the gills of a mushroom. You can use a toothpick to make these grooves.
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Roll fondant to 1/4 thickness, dust with cornstarch to prevent sticking
To roll fondant for a mushroom cake, start by rolling out the fondant to about 1/4-inch thickness or less. You can use a rolling pin to achieve the desired thickness. This step ensures that the fondant will drape smoothly over the cake without tearing or becoming too thin in certain areas.
Once you have rolled out the fondant to the desired thickness, it is important to dust the surface with cornstarch. Cornstarch, also known as cornflour, is a fine, white powder that acts as a barrier between the fondant and the work surface. By dusting the surface with cornstarch, you create a non-stick layer that prevents the fondant from sticking to the work surface or to itself as you work with it. This step is crucial as it allows you to easily lift and manipulate the fondant when it comes time to cover the cake.
Cornstarch is a great option for dusting because it is flavourless and won't affect the taste of your fondant. It is also very fine, so it won't leave any noticeable residue on your final product. When dusting, use a dry, soft brush to evenly distribute the cornstarch across the entire surface of the fondant. You can also lightly dust your rolling pin with cornstarch to prevent the fondant from sticking to it.
By following these steps and paying attention to the thickness and dusting of the fondant, you will create a smooth and professional-looking finish for your mushroom cake.
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Roll leftover scraps of marzipan into stalks, chill, then cut flat
To make mushroom cakes, you'll need to start with a chocolate cake base. You can use your favourite chocolate cake recipe or a brownie recipe. Roll out your marzipan until it's quite thin, then cut out circles that are large enough to drape over the tops and sides of your cakes.
Now, roll another long, thin piece of marzipan and spread it with sour cherry jam. Roll it up lengthwise and cut it into 4-5 pieces, depending on how long you want your stalks to be. Repeat this process until you have the same number of stalks as cakes.
Next, pipe or spread your chocolate icing onto your cakes. To create the gills of a mushroom, make grooves in the icing with a toothpick. Then, place your stalks in the centre of each cake, securing them with a bit of jam or icing if necessary.
To create the mushroom caps, roll leftover scraps of marzipan into stalks. Chill them in the refrigerator until they are firm. Use a sharp knife to cut off the tops of the stalks, creating a flat surface. Dab a small amount of frosting on top of each stalk and attach the mushroom caps. Keep the assembled mushrooms chilled until you are ready to serve them.
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Roll cakes in vermiculite to improve flushes and water retention
Rolling Cakes in Vermiculite to Improve Flushes and Water Retention
Mushroom cakes are an essential part of the mushroom-growing process, but they tend to dry out over time. Rehydration is necessary to compensate for the moisture lost by the mycelium and to stimulate new flushes of fruiting. One method to improve flushes and water retention is to roll cakes in vermiculite.
Dunk and Roll Method
The "dunk and roll" method involves dunking your cakes in water and then rolling them in vermiculite. This process increases the water-holding capacity of the cake and improves yields with minimal effort. By dunking the cakes, you replace the water lost during colonization, as mushroom cakes do not naturally hold much water.
Rolling in Vermiculite
After dunking, roll your cakes in dry vermiculite to ensure they are evenly coated. You can bake the vermiculite beforehand if you wish, but this is not necessary if it is from a new bag. Place the cakes inside your fruiting chamber and mist them thoroughly, ensuring that all the vermiculite is wetted. While rolling cakes in vermiculite between flushes is optional, it can improve water retention and simulate a natural cycle of drying out followed by sudden rehydration, which stimulates rapid fruit formation.
Extra Vermiculite Reservoir
You can further enhance water retention by creating a vermiculate reservoir. Place a spoonful of vermiculite on top of the cake when you put it in the fruiting chamber. When you mist the cake, the vermiculite will absorb the water and act as an extra water reservoir. Additionally, by dunking and rolling all your cakes and packing them together, you create a high-humidity microclimate that is beneficial for flushes.
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Frequently asked questions
To make mushroom-shaped cakes, roll out marzipan or fondant until quite thin and cut into large enough pieces to drape over the cake.
Chocolate cake is a good option as it can be disguised as a mushroom with red and white food colouring.
Roll out another long, thin piece of marzipan or fondant and spread with cherry jam. Roll it up lengthways and cut into pieces depending on how long you want the stalk to be.
Pipe or spread your icing onto the cakes and use a toothpick to create the gills.
Place the stalk in the centre of the cake and hold it in place with a small amount of jam or icing. Add a dab of frosting to the top of the stalk and stick the mushroom head on top.
