![]() ![]() I still can’t understand cake recipes that always call for expensive unsalted butter and then add salt back in. I always use salted butter in my cakes so I don’t add additional salt. You could go all out and use vanilla seeds from a pod, but you will need quite a few. I used a paste with vanilla beans, as I like the look of the tiny black flecks in the final frosting. I also found I needed to add a lot of vanilla for the flavour to come through so I added at least a tablespoon of vanilla extract but might even go a little more for the final wedding cake. I find the quantity of butter that goes into a Swiss meringue a little too intense so I lowered the ratio slightly it is better to use unsalted butter here which MUST be at room temperature or even slightly softer. They particularly liked the chopped-up roasted hazelnuts I added to the ganache which gives this cake an amazing texture and amplifies the hazelnut flavour.Ī few notes on the Swiss meringue buttercream. I took this cake to the bridal couple for a tasting and they seemed very happy with the outcome. This cake may seem daunting but when you break it down into separate components and make it over two days, it’s really very manageable. I will update the post with all the details and quantities for the bigger cake in case you want to make a wedding cake for someone in the future. ![]() I keep telling myself that I have worked on over 90 TV shoots on location so putting together a cake will actually be child’s play for me. Visions of them toppling over as I ascend up Sir Lowry’s pass have crossed my mind, so I have decided to assemble the cake on-site at the wedding venue. ![]() What I am very stressed about is transporting such a huge cake in my mini over two hours out of Cape Town in summer. Watching cake-icing videos is therapeutic for me and I have all the equipment. Even though I have never made such a big cake before, I follow enough cake makers on Instagram to know how it’s all done. I have no problem with the baking, assembly and icing part of the cake. I put the top 3-tiered cake on a thin board the same diameter as the cake and propped this up with 3 sticks so that it wouldn’t sink into the cake below. I then made the top cake as per this recipe which was a 3 x 23cm cake tier. *PS I tripled this recipe and made one large 3-tiered cake as the base using 3 x 30cm cake tins. After much Googling and research, I have established that this is the size cake that will feed 80 people. I’m going triple the recipe in total to get me to the final wedding cake. It will also be the top tier of the actual wedding cake. This was the trial cake I made and comprises 3 layers of sponge and is the full recipe from the Magnolia Bakery Cookbook. It has a silky smooth texture that is a dream to work with, perfect for a wedding cake and is not cloyingly sweet like a buttercream frosting. I also wanted to try the Magnolia Bakery Devils Food cake for the sponge component because it’s a spectacular recipe and I’m a long-time fan of this cute and iconic bakery in NYC.īecause it was a wedding and the cake was going to be very rich, I decided on a modified Swiss meringue buttercream to cover the outside. Having done a delicious Nutella ganache in my second cookbook sweet, I knew I would modify that for the filling. They agreed to settle on the latter and so I conceptualized the cake I would make. The bride wanted lemon and raspberry flavours but the groom wanted Nutella involved, so I told them they couldn’t have both. I will make it big enough to serve 80 people and build two tiers. The filling is a Nutella ganache with roasted hazelnuts and the frosting is a light swiss meringue buttercream. The cake sponge is a devil’s food cake recipe that is dense and very chocolatey. This chocolate cake with hazelnut ganache & vanilla Swiss meringue buttercream is the cake I am making for a friend’s wedding this month. ![]()
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