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Boutique Wedding Cakes by Victoria Glass

Boutique Wedding Cakes by Victoria Glass

Author:Victoria Glass
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2015-01-22T05:00:00+00:00


Victoriana

This stylish cake is simple but grand, with a clean, sharp design. The swags and pearls are reminiscent of Victorian borders and the monochrome colour scheme is smart and sophisticated in its simplicity, and perfect for a formal reception. Black Forest cake is making a comeback thanks to its irresistible combination of chocolate and cherries with a tempting splash of Kirsch. This cake makes a wonderful pudding and is definitely best eaten with a fork.

FOR A 20-CM/8-INCH CAKE

5 large eggs, separated

¼ teaspoon salt

150 g/¾ cup (caster) sugar

200 g/1 stick plus 5 tablespoons unsalted butter, melted and cooled

50 g/½ cup ground almonds

100 g/3½ oz. good quality (70% cocoa solids) dark chocolate, melted and cooled

75 g/⅔ cup self-raising flour

2 teaspoons baking powder

50 g/⅓ cup unsweetened cocoa powder

250 g/9 oz. jarred black cherries soaked in Kirsch, plus 2 tablespoons Kirsch from the jar

FOR THE FROSTING

150 g/1 stick plus

2 tablespoons unsalted butter, softened

150 g/⅔ cup Philadelphia cream cheese (see page 4)

600 g/4¼ cups icing/ confectioners’ sugar

1 tablespoon vanilla extract, or to taste

a 20-cm/8-inch deep square cake pan, greased and lined

a thin square cake board the same size as the cake

TO MAKE THE BLACK FOREST CAKE

Following the method below, prepare all 3 tiers of your cake, following the chart on page 147 to determine quantities, pan sizes and cooking times.

1 Preheat the oven to 170°C (150°C fan)/325°F (300°F fan)/Gas 3.

2 In a spotlessly clean bowl, whisk the egg whites with the salt until they form stiff peaks. Set aside.

3 In a large mixing bowl, whisk the egg yolks and sugar to the ribbon stage – pale, thick and mousselike and the mixture leaves a slowly disappearing trail when you lift the beaters.

4 Whisk in the cooled, melted butter, followed by the ground almonds and melted chocolate, then sift over the flour, baking powder and cocoa powder and fold everything together with a metal spoon.

5 Vigorously beat 1 spoonful of the egg white into the cake batter to help slacken it, then gently fold in the remaining egg white, being careful not to knock the air out of the mixture.

6 Pour the batter into the prepared cake pan and bake in the preheated oven for about 45 minutes or until an inserted skewer comes out clean.

7 Leave the cake to cool in its pan, set on a wire rack, for 10 minutes before turning out onto the rack to cool completely.

8 To make the frosting, whisk together the butter and cream cheese until creamy. Sift over half the icing/confectioners’ sugar and whisk until thoroughly combined, then sift over the remaining sugar and whisk again. Add the vanilla extract and whisk until soft and creamy. Taste for vanilla, adding more if desired.

9 Once cooled, level the cake, if necessary, then slice it horizontally in half using a long, serrated knife (see page 25). Paint the cut side of each cake half with Kirsch, then spread a quarter of the frosting on top of the Kirsch. Arrange a layer of drained cherries on one cake half and top with the remaining cake half, frosting side down.



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