Thursday, March 24, 2011

Pink Tiffany Wedding Cake Tutorial

This cake was made up of two square tiers. The bottom tier was an 11" dark chocolate mud cake with dark chocolate ganache and the top tier was a 9" white chocolate mud cake with white chocolate ganache.


Ingredients for the 9" square white chocolate mud cake
400g butter
400g white chocolate
350ml water
400 plain flour
200g SR flour
520g caster suger
4 eggs
2 tsp vanilla

White chocolate ganache
1700g white chocolate
600ml pure cream

Fondant
1700g sugar-paste

Method for the 9" square white chocolate mud cake 
(adapted from Planet Cake Cookbook)
Preheat oven to 180C. Grease tin and line the base and sides with a collar of baking paper that extends 2 cm above the top of the tin. Add baking strips (made from damp cloths wrapped in tin foil) around the outside of the cake tin. Put the butter and water in a saucepan over medium heat and stir until butter has melted. Turn off the heat, then add the chocolate and stir until it has melted and is well combined.

Sift the flours together in a bowl. Add the sugar, a pinch of salt and make a well in the centre.

Pour the chocolate mixture, egg and vanilla into the well then stir with a wooden spoon until well combined.

Pour into the cake tin, Bake for 1 hour 45 minutes or until the cake is golden brown and a skewer comes out clean when poked into the middle of the cake. Cover with foil halfway through if the cake is browning too quickly.

  
Once removed from the oven, use a pastry brush (or similar) to brush the top of the cake with boiled water to keep it moist and save it from cracking and forming crusty bits on top. Then cover with a clean tea cloth to reduce evaporation. Repeat the brushing with boiled water step two or three times at half hour intervals as the cake cools. Remove the baking strips once they can be handled or use oven gloves to remove them.

Let cake cool completely on a wire rack before taking the cake out of the tin.
Wrap the cake well in cling film (do not squash cake) and put in fridge till morning. 

Method for white chocolate ganache

  1. Process chocolate till it resembles breadcrumbs and place in a large bowl
  2. Put the cream in a saucepan and bring to a rolling boil. Pour the cream over the chocolate and mix with a hand whisk until the ganache is smooth. (Do not use an electric whisk, as you will create too many air bubbles in the ganache.)
  3. Allow to cool completely and then leave to set overnight.
Ingredients for the 11” square dark chocolate mud cake 
440g butter
440g dk choc
50g coffee
320ml water
Cover the cake board with sugar-paste a few days early so as it sets nice and hard
250g SR
250g plain
100g cocoa
1 tsp bicarb
960g caster
8 eggs
14 tsp oil
200ml buttermilk

Ganache
2400g dark chocolate
1200ml pure cream

Fondant
2.6kg sugar-paste
Method for the 11” square dark chocolate mud cake 
Preheat the oven to 160C. Grease the tin and line the base and sides with a collar that extends 2 cm above the top of the tin. Add baking strips (made from damp cloths wrapped in tin foil) around the outside of the cake tin.

Put the butter, chocolate, coffee and water in a saucepan and stir over low heat until melted, then remove from the heat.

Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined egg, oil and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined.

Pour the mixture into the tin and bake for 2 hours (for 11.5"cake) or until a skewer poked into the centre of the cake comes out clean, though it may be a little sticky. 

Once removed from the oven, use a pastry brush (or similar) to brush the top of the cake with boiled water to keep it moist and save it from cracking and forming crusty bits on top. Then cover with a clean tea cloth to reduce evaporation. Repeat the brushing with boiled water step two or three times at half hour intervals as the cake cools. 

Remove the baking strips once they can be handled or use oven gloves to remove them.


Let cake cool completely on a wire rack before taking the cake out of the tin.
Wrap the cake well in cling film (do not squash cake) and put in fridge till morning.  




  1. Process chocolate till it resembles breadcrumbs and place in a large bowl
  2. Put the cream in a saucepan and bring to a rolling boil. Pour the cream over the chocolate and mix with a hand whisk until the ganache is smooth. (Do not use an electric whisk, as you will create too many air bubbles in the ganache.)
  3. Allow to cool completely and then leave to set overnight.
Making the lids
Let the cakes sit for a couple of hours to allow the icing to dry before you make the lids.
Brush the top of the cakes with a little water (or syrup) and run the brush around the top inch of the side of the cakes.
Knead 400g of the pink icing for the top box lid and 600g of pink for the the bottom box lid.
Once the dough is pliable, roll out each piece till they are at least 8 in larger thad the width of each box. Roll the icing over your rolling pin, lift it up and roll it over the cake. Smooth the top and sides with a flexi-scraper. Use a ruler to mark the edge of the lid on all 4 sides. 
Trim the lid with a sharp knife.


Making the ribbon
Knead 500g of the white sugar-paste to a pliable dough and roll out to 16 x 40 cm rectangle. Cut into 4 long 4 cm wide strips. Trim one end of each ribbon into a point to help fit the ribbons together on top of the cake. Stick to the cake with water and trim excess ends with a knife.


To make the bow simply watch this video
Making the bow
Follow the video above to make the bow or this other video.



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