The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26638/wedding-cake

LifestyleFOOD.com.au

An elegant wedding cake that says "I do" to big flavours like orange and poppy seed and chocolate and peppermint.

Ingredients

  • Mixed berry vanilla cake

  • 2 ¾ cup plain flour

  • 2 cup white sugar

  • 2 tsp baking powder

  • 1 ½ tsp bicarbonate soda

  • ½ tsp salt

  • 1/2 cup vegetable oil

  • 1 cup milk

  • 2 eggs

  • 2 tsp vanilla extract

  • 1 cup boiling water

  • 2 cups frozen mixed berries

  • White chocolate ganache

  • 250g white chocolate

  • 1/3 cup thickened cream

  • Orange and poppy seed cake

  • 2 ¾ cups plain flour

  • 2 cups white sugar

  • 2 tsp baking powder

  • 1 ½ tsp bicarbonate soda

  • ½ tsp salt

  • 1/2 cup vegetable oil

  • 1 cup milk

  • 2 eggs

  • 2 tsp vanilla extract

  • Grated rind of 2 oranges

  • 1/3 cup poppy seeds

  • ½ cup fresh orange juice

  • ½ cup boiling water

  • Citrus buttercream

  • 125g cold unsalted butter

  • 2 ½ cups icing sugar mixture

  • 1 tsp vanilla paste

  • 4-5 tsp orange juice

  • Rind of 1 orange

  • Chocolate cake

  • 2 cup plain flour

  • 2 cup white sugar

  • ¾ cup cocoa powder

  • 2 tsp. baking powder

  • 1 ½ tsp bicarbonate soda

  • 1-2 tsp instant coffee powder

  • ½ tsp salt

  • ½ cup vegetable oil

  • 1 cup milk

  • 2 eggs

  • 1 tsp vanilla extract

  • 1 cup boiling water

  • White chocolate and peppermint ganache

  • 250g white chocolate

  • 1/3 cup thickened cream

  • 250g white chocolate

  • 1/3 cup thickened cream

  • 1 tbsp peppermint essence

  • White buttercream (will need up to 4 times this recipe)

  • 125g unsalted butter, cold

  • 2 ½ cups icing sugar mixture

  • 1 tsp vanilla extract

  • 2 tsp milk

  • 1 tsp cold water

  • 2 tsp titanium dioxide

  • Decoration

  • Gold lustre dust

  • Rose water

  • White roses

  • 1” pearl/white ribbon

Method

  • 1.

    Preheat 2 ovens to 160°C.

  • 2.

    Line 2 x 10” cake tins, 2 x 8” cake tins and 2 x 6” cake tins with spray oil and baking paper. Set aside.

  • For the chocolate cake:

  • 1.

    Add dry ingredients to mixer bowl and combine using the beater on a low setting.

  • 2.

    Add oil, milk and egg into a bowl, whisk and slowly add to dry mixture while mixing.

  • 3.

    When mixture has combined, add vanilla extract and combine.

  • 4.

    Slowly add boiling water while mixing.

  • 5.

    Once combined, mixture should be glossy.

  • 6.

    Divide the batter evenly between two of the 6” prepared tins.

  • 7.

    Bake for approximately 1 hour.

  • For the mixed berry vanilla cake:

  • 1.

    Add dry ingredients to mixer bowl and combine using the beater on a low setting.

  • 2.

    Add oil, milk and egg into a bowl, whisk and slowly add to dry mixture while mixing.

  • 3.

    When mixture has combined, add vanilla extract and combine.

  • 4.

    Slowly add boiling water while mixing.

  • 5.

    Once combined, mixture should be glossy.

  • 6.

    Chop and mix in the frozen mixed berries.

  • 7.

    Divide the batter evenly between two of the 10” prepared tins.

  • 8.

    Bake for approximately 1 hour.

  • For the orange and poppy seed cake:

  • 1.

    Add dry ingredients to mixer bowl and combine using the beater on a low setting.

  • 2.

    Warm milk and soak poppy seeds.

  • 3.

    Add oil, milk and egg into a bowl, whisk and slowly add to dry mixture while mixing.

  • 4.

    When mixture has combined, add the grated orange rind and combine.

  • 5.

    Combine orange juice and boiling water in a jug and slowly add to the batter while mixing.

  • 6.

    Divide the batter evenly between two of the 8” prepared tins.

  • 7.

    Bake for approximately 1 hour.

  • For the white chocolate ganache:

  • 1.

    Put the white chocolate in a heat proof bowl.

  • 2.

    In a saucepan, heat the cream until it starts forming bubbles, but isn’t boiling.

  • 3.

    Remove from heat and pour over white chocolate.

  • 4.

    Stir until combined and set aside.

  • For the white chocolate peppermint ganache:

  • 1.

    Put the white chocolate in a heat proof bowl.

  • 2.

    In a saucepan, heat the cream until it starts forming bubbles, but isn’t boiling.

  • 3.

    Remove from heat and pour over white chocolate.

  • 4.

    Stir until combined and then add peppermint essence and stir. Set aside.

  • For the orange buttercream:

  • 1.

    Dice the butter and add it to the mixer bowl.

  • 2.

    Using the beater attachment, beat on medium to high until a smooth consistency is achieved.

  • 3.

    Add the icing sugar and beat on low to medium, until combined (it will clump together).

  • 4.

    Add the orange rind and 2 tsp of orange juice and combine.

  • 5.

    If the buttercream is too stiff, keep adding 1 tsp of orange juice until desired consistency is achieved. It should be fluffy but firm.

  • For the white buttercream:

  • 1.

    Dice the butter and add it to the mixer bowl.

  • 2.

    Using the beater attachment, beat on medium to high until a smooth consistency is achieved.

  • 3.

    Add the icing sugar and beat on low to medium, until combined (it will clump together).

  • 4.

    Add the milk and continue to beat until smooth.

  • 5.

    Mix the titanium dioxide and cold water together, and add to icing mixture.

  • 6.

    Beat until smooth and white (the titanium dioxide is what helps the mixture achieve the white colour).

  • To assemble:

  • 1.

    Fill between the layers of the mixed berry cake with white chocolate ganache and stack.

  • 2.

    Fill between the layers of the orange and poppy seed cake with the citrus butter cream and stack.

  • 3.

    Fill between the layers of the chocolate cake with the white chocolate peppermint ganache

  • 4.

    Keep the cakes in their individual stacks to decorate, do not stack them all on top of each other at this stage.

  • 5.

    For each of the barrels/cakes, cover in white butter cream and smooth using the cake turntable and scrapers.

  • 6.

    For the 10” and 6” stacks, after the smoothing has been finished, grab a large pallet knife/spatula.

  • 7.

    Starting from the bottom, hold the tip of the pallet knife against the buttercream and spin the turn table, continuing to go up the cake with the pallet knife, this will create a lined/textured effect.

  • 8.

    Stack the cakes in size order from biggest to smallest, using the divider boards and supports.

  • 9.

    The 8” cake should sit on the 7” divider board and the 6” cake should sit on the 5” divider board.

  • 10.

    To decorate, mix some of the rose water with the lustre dust, and paint on to the top and bottom tier, coating the whole tier.

  • 11.

    Wrap the ribbon around the base of each cake.

  • 12.

    Prepare the flowers using florist’s tape and wire – taping up any part of the stems that will come into contact with the cake – the wire will be used to insert into the cake for support.

  • 13.

    Add flowers and leaves to your design liking – add 2 flowers between the top and middle tiers, add 1 flower between the middle and top tiers and then add 3 flowers to the top. Use the leaves off the stems of the roses for further decoration.

Notes

*This recipe has not been edited or tested by the Bake Off Food Department

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Average 0
  • Total 0
  • On Air Score 0
  • Viewer Score 0