Posts Tagged ‘Cakes

13
Mar
08

Covering Cakes

fondant cake

Cakes need to be covered with some sort of icing to stop them from drying out, to preserve them and of course, to make them look sensational.

 

Traditionally, and for preservation, rich fruitcake should be used if the cake is to be kept for any length of time. In some cases, brides like to keep the top of a wedding caked to celebrate the first anniversary of marriage, in this event, a rich fruit cake must be used, and it must be covered with almond icing and then fondant.

 

Some people dislike the taste of almond icing; cakes can be covered with two layers of fondant. However, these cakes can only be kept for about 4 weeks.

 

You will need to make sugar syrup, which will adhere the almond icing and fondant to the cake.

 

All varieties of cake will usually keep quite well if covered completely in a soft icing such as Vienna cream of ganache. Since these icings are based on dairy products, the cakes should be covered and refrigerated.

 

HOW TO COVER A CAKE WITH ALMOND ICING

 

If necessary, trim top of cake/s with sharp knife to ensure it will sit flat when turned upside down.

 

Mix a little fondant and cold boiled water to a sticky paste. Spread about 2 tablespoons of this mixture into the center of a sheet of baking greaseproof paper about 5cm larger than the cake. Position cake on top.

 

Patching: Use a spatula or flexible knife blade and small pieces of almond icing to patch any holes in the surface of cake, both on top and the sides.

 

Knead the almond icing gently until smooth, using a little extra sifted sugar to absorb stickiness.

 

Roll icing until it is about 7mm thick. Measure the sides of the cake, cut three or four strips large enough to fit the sides. Brush one side of each strip all over with icing sugar syrup. Attach the icing strips to the cake, sticky-side down. When covering a cake with right-angled corners, wrap the strips around the corners.

 

 

Use the base of the cake pan as template to measure a piece of almond icing for the top of the cake.

 

Lift the top of the piece into place, and rub over the joins between the pieces of icing for the top of the cake.

 

Leave cake standing on a paper to dry.

12
Mar
08

Rich Fruit Cake

Ingredients

15cm round

17cm round

15cm square

17cm octagonal

20cm round

9-cup pudding

basin

22cm round

19cm square

Raisins chopped

125g

160g

200g

250g

Glace cherries, quartered

60g

90g

100g

125g

Sultanas

375g

560g

600g

750g

Dried currants

60g

90g

100g

125g

Mixed peel

60g

90g

100g

125g

Marmalade

1tbs

1 ½ tbs

1 ½ tbs

2 tbs

Dark rum

¼ cup

1/3 cup

1/3 cup

½ cup

Butter

125g

160g

200g

250g

Finely grated orange rind

½ tsp

¾ tsp

¾ tsp

1 tsp

Finely grated lemon rind

½ tsp

¾ tsp

¾ tsp

1 tsp

Brown sugar

½ cup

¾ cup

¾ cup

1 cup

Eggs

2

3

3

4

Plain flour

1 cup

1 ½ cups

1 2/3 cups

2 cups

Mixed spice

½ tsp

¾ tsp

1 tsp

1 tsp

Baking time

2 ½ hours

2 ½ to 3 ½ hours

3 hours

3 to 3 ½ hours

fruit cake

Ingredients

25cm round

28cm round

30cm heart

26cm octagonal

30cm round

28cm square

30cm square

24cm x 32cm oval

Raisins, chopped

375g

500g

625g

750g

460g

Glace cherries, quartered

185g

250g

315g

375g

230g

Sultanas

1kg

1.125kg

1.75kg

2kg

1kg

Dried currants

185g

250g

315g

375g

230g

Mixed peel

185g

250g

315g

375g

230g

Marmalade

¼ cup

1/3 cup

5 tbs

½ cup

¼ cup

Dark rum

¾ cup

1 cup

1 ¼ cups

1 ½ cups

¾ cup

Butter

375g

500g

625g

750g

460g

Finely grated orange rind

1tsp

2tsp

2tsp

3tsp

1tsp

Finely grated lemon rind

1tsp

2tsp

2tsp

3tsp

1tsp

Brown sugar

1 ½ cups

2 cups

2 ½ cups

3 cups

1 ¾ cups

Eggs

6

8

10

12

7

Plain flour

3 cups

4 cups

5 cups

6 cups

3 ¾ cups

Mixed spice

1 ½ tsp

2tsp

2 ½ tsp

3 tsp

1 tsp

Baking time

4 hours

5 to 5 ½ hours

6 to 6 ½ hours

6 to 7 hours

4 ½ hours

 

Procedure:

  1. Line the base and sides of the cake pan with one layer of brown paper and two layers of greaseproof or baking paper; bring paper 5cm above edge of the pan.
  2. Mix fruit, marmalade and rum in a large bowl. Beat butte, rinds and sugar in bowl with electric mixer until just combined; beat in eggs, one at a time, until just combined between additions. Stir butter mixture into fruit mixture; mix in sifted flour and spice. Spread mixture into the prepared pan. Tap pan on bench to settle mixture into pan. Level top of cake with wet spatula.
  3. Bake in slow oven for time given in chart.
  4. Feel surface of cake; it should be firm. Remove cake from oven, close oven door, gently push blade of a sharp-pointed vegetable knife straight through center of cake, right to base of pan. Withdraw knife slowly, feel blade with your fingers. If you feel uncooked mixture, return cake to oven for another 15 minutes before testing again. If the blade is free from mixture, the cake is cooked through.
  5. Immediately the cake is cooked, cut off paper around edge of pan. Turn cake upside down onto foil; wrap cake and pan tightly in foil. Cooling cake upside down will make cake sit flat and level for decorating.

*image courtesy of www,flowerstolebanon.com

01
Mar
08

Chocolate Layer Cake

Friday, February 29, 2008

CHOCOLATE LAYER CAKE


CAKES, PIES AND TARTS

CHOCOLATE LAYER CAKE
The cake layers can be made ahead, wrapped and frozen for future use. Always defrost cakes completely before icing.

Ingredients:
Serves 10-12
Unsweetened cocoa for dusting
225g / 8oz can cooked beetroot, drained and juice reserved
115g/ ½ cup unsalted butter, softened
500g / 2 ½ cups light brown sugar, firmly packed
3 eggs
15ml / 1 tbsp vanilla essence
75g / 3oz unsweetened chocolate, melted
275g / 2 ¼ cups plain flour
10ml / 2 tsp baking powder
2.5ml / ½ tsp salt
120ml / ½ cup buttermilk
Chocolate curls (optional)

For the chocolate ganache frosting
475ml / 2 cups whipping or double cream
500g / 1 ¼lb fine quality, bittersweet or semi-sweet chocolate, chopped
15ml / 1 tbsp vanilla essence

Procedure:
1. Preheat the oven to 180ºC / 350ºF / Gas 4. Grease two 23cm / 9in cake pans and dust the bottoms and sides with cocoa. Grate the beetroot and add to the beet juice. With an electric mixer, beat the butter, brown sugar, eggs and vanilla until pale and fluffy (3-5 minutes). Reduce the speed and beat in the chocolate.
2. In a bowl, sift the flour, baking powder and salt. With the mixer on low speed, alternately beat in the flour mixture in fourths and buttermilk in thirds. Add the beets and juice and beat for 1 minute. Divide between the pans and bake for 30-35 minutes or until the cake tester inserted in the center comes out clean. Cool for 10 minutes, unmould and cool.
3. To make the frosting, in a heavy-based saucepan over medium heat, heat the cream until it just begins to boil, stirring occasionally to prevent it from scorching.
4. Remove from the heat and stir in the chocolate, stirring constantly until melted and smooth. Stir in the vanilla. Strain into a bowl and refrigerate, stirring every 10 minutes, until spreadable for about 1 hour.
5. Assemble the cake. Place layer on a serving plate and spread with one-third of the ganache. Turn the cake layer bottom side up, top with the second layer and spread the remaining ganache over the top and sides of the cake. If using, top with curls. Allow to set for 20-30 minutes, then refrigerate.

I got this recipe from Ultimate Desserts Cookbook.

*image courtesy of http://www.maxschicken.com




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