While making plans for our civil partnership in a few months’ time, we had every intention of buying the “wedding” cake. Being us, it would involve chocolate and sponge rather than a rich fruit cake – although we like fruit cake, we wanted the cake to be more of an indulgent dessert.
But the other day we both had a change of heart about buying the cake and decided that I would have a bash at making the cake. We had opted for white chocolate and raspberry, with a hint of passion fruit running through – flavours we both love. And we decided to go for simplicity of design rather than something too over-the-top…..the macaron tower should provide enough over-the-top-ness!!
So this morning I decided to do a practice bake for the sheer fun of it – well, to check I could do it, and without too much hassle. And I did want to use some of the raspberries I had picked on the allotment yesterday. So I went for making two tiers: the actual cake that I will make a day or two before the ceremony will have three tiers (7″, 9″ and 11″), a proper wedding cake stand to house the tiers, some subtle flower decorations and possibly some ribbonage(!) so that the overall effect should be striking.
The cakes took just under 3 hours from start to finish, with the buttercream and ganache being made while the cakes were baking and cooling. The longest part was putting the cigarellos around the cakes, especially as for every half a dozen or so that found its way onto the cake, one would jump straight into my mouth and distract me!
Cake: Victoria sandwich (3 layers of cake per tier), with raspberry buttercream between the layers, and a thin disc of almond paste on top. A little passion fruit syrup was drizzled over each layer of cake.
Covering: white chocolate and passion fruit ganache.
Decoration: white chocolate cigarellos, fresh raspberries, white chocolate roses and a light dusting of raspberry powder.
This practice cake will be devoured by some friends shortly, acting as guinea pigs. The bits I tasted as I went along were just about what I was hoping for: the buttercream is almost mousse-like with a nice sharpness from the raspberry puree and the raspberry taste comes through gently (but I might step-up the raspberryness when I make the actual cake in a few months), the ganache is rich but is lifted by a subtle passion fruit flavour.
A rich cake for sure, but it is for a celebration after all!