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Grandma's Ruffle(d) Cake

Ruffle Cake for Grandma's 80th BirthdayMy Grandma had her 80th Birthday on July 23rd and one of her Birthday wishes was to celebrate it the following weekend with all her family. Of course her children and their family obliged.

So I found myself last Saturday surrounded by A LOT of family at a nice Heurigen where we had a wonderful afternoon meet up with yummy food and nice drinks and family chitter chatter.

My Aunties Ursula and Stefanie plus my eldest Uncle Charly made some nice sweets. My Mum and I added ours to the sweets galore too.

First  I thought I'd just make a big bowl of Tiramisu because Grandma loves it but on a second thought a fragile (and in need to be kept really cool) sweet was not the best choice for a real hot summer day - tho I doubt the Tiramisu would have lasted very long anyway... knowing my family ;o)

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Ruffle Cake for Grandma's 80th Birthday

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Mrs Q. and I love decorating cakes as we have proofed with the Birthday Cakes for Mr. T and the Little One in the past and so we decided to do another nice decorated cake for Grandma.

Ruffle(d) Cake

Ruffle Cake for Grandma's 80th Birthday Ruffle Cake for Grandma's 80th Birthday
yields one very big cake!!

for the cake 

400 g white chocolate
400 g soft butter
400 g sugar (I used brown sugar)
12  large eggs 1
40 g ground pecans
700 g cake flour
10 g baking powder food coloring to your liking

for the filling: 

1 glass blackberry jam a good sip of your favorite Whiskey

400 ml cold milk
1 pkg vanilla custard powder
100 ml cream
1 vanilla pod
80 g sugar
250 g soft butter
100 g caster sugar
1 egg yolk

for the decoration: 

800 g white roll fondant (we used massa tichino)
food coloring powder to your liking

  1. Bake the Cake: Ruffle Cake for Grandma's 80th Birthday
    1. You'll bake 6 thin cakes so you'll need at least 2 baking tins (22cm diameter) to be able to bake them as quick as needed. Line your baking tins with baling sheets (for easier removal of then baked and still hot cake as you will not have time to let the cakes cool down before removing them from the tins...) and preheat your oven to 180°C (convection).
    2. Melt the chocolate and let it cool down a little bit.
    3. Beat butter with chocolate and sugar in a big (I mean REAL BIG) bowl (I used the mixing bowl of my Kitchen aid Artisan and it barely held all the dough) until very creamy. Add eggs one by one and be careful that the added egg is well incorporated before you throw in the next one. Be patient this will take a while...
    4. When all eggs are nicely incorporated and you have a nice fluffy dough you can add the dry ingredients: start with the pecans followed by the flour mixed with baking powder (I used the lowest speed on my Kitchen Aid to mix in the nuts and the flour.)
    5. Divide the dough into 6 equal parts (ca. 450g each) into several bowls. Color each dough with the powdered food coloring of your choice.
    6. Fill your baking tins with the first two batches of dough and bake for about 25 min. Remove from oven and baking tin.
    7. Prepare second batch of doughs and bake again, repeat a third time until all the dough parts are baked. Let cool down completely. (Best is to store them in the fridge overnight to make it easier to assemble the cake the next morning.)

  2. Prepare the Buttercreme:
    1. Mix 50ml cold milk with the vanilla custard powder.
    2. In a skillet heat the remaining milk, cream, the halfed vanilla pod and sugar on your stove.
    3. When you see little bubbles on the surface reduce heat and add the milk-vanilla powder mixture plus the egg yolk. Cook for another 5 minutes. Remove from stove.
    4. Put in a bowl and cover with plastic foil. Let cool to at least room temperature.
    5. In your mixing bowl (again I used my Kitchen Aid to do this core) cream the soft butter and caster sugar for at least 5 minutes until the mixture is thick and creamy and pale white.
    6. Now add the custard one tablespoon at a time until all of it is mixed in.
    7. Let cool in the fridge for about 5 minutes.

  3. Assembling the cake:
    1. Take your first cake and place it on a surface you will be able to put it in the fridge with.
    2. Heat the blackberry jam and the sip of Whiskey in the microwave for about 30 seconds.
    3. Top the surface of the fist cake with the jam. Let dry for about 5 minutes. (You can do that with all your cakes in advance before assembling the whole cake with buttercreme)
    4. Drop about 2 tablespoons of buttercreme on top of the first cake. Smear evenly.
    5. Top with second cake and repeat 3. and 4. until you have a real big stack of cakes and buttercreme.
    6. With the remaining buttercreme crumb coat your cake evenly. Make sure that you don not have to much buttercreme on your cake because this will make it more difficult for your decorating it with fondant later on.
    7. Put your cake in the fridge and let cool for at least 3 hours to make sure the buttercreme is cooled enough to ensure your cake is a proper base for the fondant decorations you'll do.

  4. Decorating the cake:
    1. Divide your fondant into 16 parts a 50g.
    2. To cover the top of the cake you'll need 4 parts. Color it to your liking with powdered food coloring.
    3. Knead in the food coloring into the remaining fondant parts to your liking.
    4. Roll out the fondant for the top of the cake to a fitting circle. Top cake with it. Make sure it slightly covers the side of your cake about 0,5 - 1 cm too.
    5. Now roll out the first ribbon for the side: roll out the fondant to a string about 66x2 cm with the back of a spoon frazzle one side of your ribbon so it looks like a ruffle. Roll it up for easier assembling.
    6. Now carefully press the ruffle into the buttercreme, making sure that there is no space between the top cover and the first ruffle.
    7. Repeat with the remaining fondant until all of the cake is covered with fondant.
    8. Put finalizing touches to the cake and the fondant ruffles like rearranging the ruffles where needed.
    9. If your kitchen is very hot due to summery temperatures you may need to cool the cake and the fondant several times before you'll have finished the cake decorating.
  5. Viola! Store your cake in a cool place until further use! (Most people advise that you should not store fondant covered cakes in the fridge due to high moisture in the fridge - I found out with using massa tichino I did not have any problems storing the cake in my fridge but that's just my experience!! )

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Ruffle Cake for Grandma's 80th Birthday

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Astrid 05.08.2012, 17.40 | (1/0) Kommentare (RSS) | TB | PL

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