1.
serves: 104
several hours depending on ability
Ingredients
buttercream
500gr unsalted butter
1kg icing sugar
jar good quality lemon curd
142ml carton double cream
200gr bar plain chocolate
Method.
1. COVER THE FRUIT CAKE WITH THE MARZIPAN: How to do it:
Boil the apricot jam with 2 tbsp water and sieve into a bowl.
Brush the
15cm cake board with a little of the apricot jam.
Cut off the rounded
top of the cake and turn upside-down onto the board. Measure across the
top and sides of the cake with string, cut to length and set the string
aside.
Brush the cake all over with a thin layer of apricot jam.
2. Dust the work surface with icing sugar and roll the marzipan into a
circle big enough to cover the cake top and sides, using the cut string
as a guide. Lift over the cake and smooth with your hands. Trim the
marzipan to the base of the cake (so you can't see the board) and leave
to dry for one day if time. If not, the cake can be iced straight away.
3. FILL & COVER THE CHOCOLATE & LEMON CAKES WITH BUTTERCREAM:
Adding good-quality lemon curd or silky chocolate ganache transforms
simplebuttercream into an indulgent filling.
4. How you do it: First make the buttercream. Beat the butter until creamy, then gradually beat in the sifted
icing sugar. Weigh 600g/1lb 5oz of the mix and stir 5 tbsp of the lemon curd into it.
5. In a small pan, bring the cream just to the boil, then pour over
the chocolate. Leave to stand for 2 mins, then stir until smooth. Once
cool but still liquid, fold into the remaining basic buttercream.
6. Once each cake is completely cool, level off the top using a long
serrated knife. Spread a little of the corresponding buttercream over
the matching thin cake board. Turn cake upside down onto the board and
brush all over with a thin layer of the sieved apricot jam - this helps
to prevent stray crumbs getting into the buttercream.
7. Cut into three layers horizontally - don't worry if you cut the
layers unevenly as it won't affect the finished cake. If it's a hot day
or warm in your kitchen, refrigerate the cakes for a while - it will
firm them up and make cutting and lifting much easier. Lift off each
layer as you cut it, and set it aside so that when you re-stack the
layers they are in the right order.
8. If you've made the buttercream in advance and it has hardened
slightly, warm in the microwave on Defrost for 10 secs and beat well.
Using a palette knife, spread approx 1/4 of the buttercream over the
first layer of the cake. For the lemon cake, swirl another tbsp or so of
lemon curd over the icing. Stack the remaining layers this way,
spreading all of the remaining icing over the top and sides of the cake,
smoothing it down to meet the cardboard cake base. Smooth all over with
your palette knife and set aside. The cakes are now ready for covering
with ready-to-roll icing. Filled with buttercream and iced, the cakes
will keep for up to 3 days.
9. COVER ALL THE CAKES WITH READY-TO-ROLL ICING: The next stage is to
subtly colour the different tiers with the ivory, dusky pink and cream
colouring pastes.
10. How to do it: For the marzipanned fruit cake only, first lightly
brush with cooled, boiled water to help the icing
stick. For all the cakes, dust the work surface with icing sugar and
knead the icing until pliable. Add a few specks of the food colouring
with a toothpick or the end of a skewer - be very sparing as a little
goes a long way. Work the colour in until you have an evenly coloured,
smooth paste. Add more and knead again if you want the colour to be more
intense.
11. Lightly dust the work surface again and roll the icing into a
circle large enough to cover the sides and top of the cake, with a
little excess. Use string to measure as before. Lift the icing over the
cake, using your rolling pin to help you.
12. Smooth the icing around the cake with your hands, then trim off
the excess with a sharp knife. Leave overnight to dry. Once iced, keep
for 3 days.
13. Once you've iced the cakes, cover the 35cm base. Lightly brush
with cooled, boiled water and cover with ivory-coloured icing. Trim and
leave overnight to dry.
14. STACK THE CAKES: Dowels give stability and strength to tiered
cakes. By measuring and cutting
the dowels to the same length, you're providing an even platform for the
next cake to sit on, even if your cake is a bit wonky. For this cake,
the tiers are stacked like steps, just off centre
15. How you do it: In a large bowl, gradually beat icing sugar into the egg white until thick and smooth. Cover with
cling film until ready to use.
16. Starting with the chocolate cake, insert three dowelling rods in a
triangle, slightly offset to one side and no wider than the base of the
lemon cake that's going to sit on top. With a permanent pen, lightly
mark where the top of the icing comes to on the dowel.
17. Carefully pull out the dowels and line up on the work surface.
Using a ruler, re-mark each rod to the highest point. Score the dowels
with scissors around the new marks and snap the plastic cleanly.
18. Re-insert the rods in their original holes, rounded end down. Cut
the thin ivory ribbon to fit around the thick base board, securing at
the back with glue or double-sided tape. To stack the cakes, spoon a
little royal icing over each of the dowel holes. Carefully lift the
chocolate cake onto the covered board, then stack cakes on top of one
another, positioning each cake and gently lowering one side of it onto
the base or cake below. Slide your palette knife under it at this point
and gently lower the cake down. Slide the knife out at the last minute.
(If you're moving the cake to the venue, put the cakes into their boxes
and take the icing with you.)
19. THE TIME PLAN: UP TO A MONTH AHEAD: 1. Make the fruit cake and
cover with marzipan. 2. Make the chocolate and lemon cakes if freezing -
they will freeze for up to 1 month (although they are best made fresh
if you can).
20.
- UP TO 4 DAYS AHEAD: 1. Make the chocolate and lemon cakes if
making fresh - keep well rapped in baking parchment and cling film in a
cool place. 2. Make the chocolate and lemon buttercream and keep in the
fridge. 3. Make the chocolate and lemon cakes if making fresh - keep
well wrapped in baking parchment and cling film in a cool place. 4. Make
the chocolate and lemon buttercream and keep in the fridge.
- UP TO 3 DAYS AHEAD: 1. Fill and cover the chocolate and lemon
cakes with buttercream and cover all of the cakes and the board with
icing. 2. Insert the dowelling rods.
- UP TO 2 DAYS AHEAD: 1. Frost the rose petals.
- ON THE DAY: 1. Stack the cakes and decorate with petals once the cakes are in place.
Good luck!!
2. Orange berry.
cook: 3 hrs
2-3 hrs for cake, plus 2-3hrs for other elements
Ingredients.
for cake 30cm
50gr butter
8 eggs
200 gr caster sugar
100gr ground almods
zest 2 orange
200gr plain flour
1tsp baking powder
orange syrup
4 tbsp caster sugar
6 tbsp water
2 strips orange peel
4 tbsp cointeau
Method.
1. TO MAKE THE CAKES: Heat oven to
160C/fan 140C/gas 3. Butter and base-line a deep, 30cm round cake tin
(20cm round cake tin for the smaller cake) with baking parchment. Whisk
the eggs and sugar together using a hand-held or tabletop mixer until
the mixture leaves a trail when the whisk blades are lifted. This could
take 8-10 mins, but don't skimp this step as it is crucial to the
success of the cake.
2. Fold in the butter, almonds and orange zest using a large metal spoon,
then sift in the flour and baking powder. Fold everything together
lightly, then pour into the tin. Bake for 50-60 mins (30-40 mins for the
smaller cake) until firm to the touch. Cool in the tin for 5 mins, then
turn out, peel off the paper and leave to cool completely. The cakes
can now be frozen for up to a month.
3. TO MAKE THE ORANGE SUGAR SYRUP: Put the caster sugar in
a small pan with the water and orange peel. Heat gently, stirring until
the sugar has melted, then boil hard for 2-3 mins until slightly
syrupy. Cool, then stir in the Cointreau.
4. TO MAKE THE CRÈME PATISSERIE: Whisk together the egg
yolks, vanilla extract and caster sugar using an electric whisk until
the mixture is pale and thick. Whisk in the flour. Boil the milk, then
gradually whisk into the egg mix. Return to the pan and cook over a
gentle heat, whisking until the custard is thick and glossy. Cook
gently, stirring for 2 mins more to cook out the raw flour taste. Remove
from the heat and beat in the butter.
Spoon into a clean bowl, then cover closely with cling film (so it's in
contact with the custard) and leave to cool. Whip the double cream,
then fold into the cool custard. Can be made up to 2 days ahead and
stored in the fridge. Just before using, stir in the crème fraîche. This
quantity makes enough to cover both cakes.
5. TO DECORATE: The day ahead of serving, split each cake
in half; brush the cut edges with syrup. Lightly crush half the
raspberries. Put the base of each cake on a cake board, then spread each
with a layer of raspberry coulis. Scatter over the crushed raspberries
followed by a thin layer of Crème patisserie (about one-third of the
total amount). Cover with the other halves of the cakes, then chill.
6. Select about 6-8 long strands of redcurrant. Lightly beat the egg white
and put the sugar in a shallow bowl. Brush redcurrants lightly with egg
white, then coat lightly with sugar and arrange over a flat tray lined
with baking paper. Leave overnight to dry out.
7. Spread Crème patisserie thinly over the tops and sides of the cakes.
Measure the depth and circumference of the small cake, then roll
one-third of the modelling paste into a sausage. Put this shape between
two large sheets of baking parchment, then roll to the circumference of
the cake and about 3-4cm more than the depth. If the paste splits, put
it in the food processor with 1 tbsp oil and whizz it up, then re-knead
and it should come back again to a smooth paste. Once rolled
sufficiently, flip the whole lot over and peel away the uppermost sheet
of paper. Trim the base of the paste in a straight line, leaving the top
wavy.
8. Carefully wrap the modelling paste around the cake with the
straight edge to the base, pressing in the sides, then peel off the
parchment. Repeat with remainder of paste for the larger cake.
9. Cut the dowels into equal lengths, about 2cm more than the depth of the
larger cake, then insert 4 into the centre of the cake in a square
formation, just smaller than the size of the smaller cake, then put two
in the middle. On the day, place the smaller cake on top of the larger
one, then fill around the edge of the large cake and the top of the
small cake with the berries, finishing with the frosted redcurrants.
Dust with icing sugar.
10. CHOCOLATE MODELLING PASTE: Melt the chocolate in a bowl
set over a pan of barely simmering water, then leave to cool for a few
mins. Heat the glucose gently in a pan, then tip into a large bowl.
Gradually beat the chocolate into the glucose, beating to a thick paste
that leaves the sides of the bowl clean. Place in a polythene bag and
leave for about an hour until set firm.
11. To use, knead lightly until slightly softened. Microwave on Defrost for
10-15 secs if really firm, then use as desired. (Takes 10 minutes to
prepare, 10 minutes to cook and makes about 1.8kg)
