Recipe Alice in Wonderland Cake
Substances for a 20 cm diameter cake
BANANA AND CHOCOLATE SPONGE CAKE:
- 270 g pastry/cake flour
- 32 g unsweetened cocoa powder
- 210 g sugar
- 3 large eggs
- 152 g crème fraîche
- 135 g melted and cooled butter
- 1 ripe banana, roughly 85 g
- 8 g baking powder
- pinch of salt
FOR VANILLA SPONGE CAKE:
- 300 g pastry/cake flour
- 180 g sugar
- 225 g unsalted butter at room temperature
- 225 g egg whites
- 180 g entire milk
- 14 g baking powder
- 2 tsp of vanilla extract
- pinch of salt
- 200 g water
- 200 g sugar
- rum to style
FOR MASCARPONE CREAM:
- 400 g mascarpone cheese
- 400 g fats cream
- 105 g icing sugar
- 2 tsp vanilla extract
VANILLA SWISS MERINGUE BUTTERCREAM:
- 150 g egg whites
- 285 g sugar
- 375 g unsalted butter at room temperature
- 1 tsp vanilla extract
- 250 g pastry flour
- 160 g unsalted butter at room temperature
- 80 g icing sugar
- 6 g baking powder
- 1 tsp vanilla extract
- pinch of salt
- 625 g Royal Icing Combine
- 83 g water
- extra water to regulate desired consistency
- inexperienced and purple meals coloring paste
- edible pen, purple and black
- golden sprinkles
Make vanilla cookies.
- In a medium bowl, sift the flour along with the icing sugar, baking powder and salt. Put aside.
- In a large bowl, it may be carried out by hand or in a kneading machine, beat the butter with the assistance of the flat beater till it’s whitened.
- With out stopping beating, step by step add the icing sugar till a homogeneous combination is obtained. Add the vanilla extract and blend once more.
- Lastly, add the flour little by little till you get a homogeneous combination with none lumps.
- Take away the dough from the bowl and stretch it.
Stretch cookie dough.
- We are going to do it between two sheets of Teflon or oven papers, on this manner we’ll keep away from the dough adheres to the work floor and breaks when lifting it. We are going to use a curler of guides giving a thickness of 0,23 inch/6 mm.
- Put it within the fridge and let relaxation for about 2 hours. The colder and tougher the dough is, the cleaner and extra good the cuts shall be.
- After that point, take away from the fridge and proceed to chop the cookies. In my case I’ve used a coronary heart cutter to make the rosebushes, a teapot, a cup of tea, a spherical cutter to make clocks and completely different rectangular sizes to make the playing cards.
- Place on a tray lined with Teflon sheet or baking paper.
- As soon as the cookies has been reduce, retailer it within the fridge for 1 hour.
- We will put the dough items again collectively, stretch them and go away them within the freezer for about half-hour in order that we will reduce extra cookies.
- Preheat oven to 355ºF (180ºC).
- Bake for 8-9 minutes.
- Take away from the oven and go away to chill fully earlier than dealing with. I like to recommend you to bake it the day earlier than adorning it.
Prepara banana chocolate sponge cake.
- Preheat oven to 320ºF/160ºC.
- Grease and line a 15 cm diameter Push-Pan with baking paper. Put aside.
- In a medium bowl sieve the flour together with cocoa powder, baking powder and salt, combine with a silicon spatula. Put aside.
- Minimize and smash ripe banana till get a puree.
- Within the KA bowl or a bowl from a stand mixer combine sugar with eggs utilizing wire whip attachment on low velocity till evenly puffy.
- Add mashed banana together with crème fraîche and blend once more till get an homogeneous combination.
- Change the wire whip for the flat beater and add flour.
- Pour one third from the flour and blend on low velocity for just a few seconds. Cease, scrape down the edges of the bowl and pour different one third from the flour and repeat. Don’t over combine, solely till mixed.
- Lastly, pour melted butter little by little and blend at a time.
- Pour into the pan and bake for 70-75 minutes or till a cake tester comes clear when inserted into the middle.
- Let sit on the pan for five minutes.
- Take away the cake from the pan and let cool fully on the racks.
Put together vanilla sponge cake.
- Preheat the oven to 320º F/160ºC.
- Grease a 5,9 inch Push-Pan, with butter. Sprinkle flour, take away the surplus and put aside.
- Sift the flour along with the baking powder and salt. Put aside.
- In a bowl add the egg whites along with the vanilla and milk, whisk till the combination is homogenized.
- Within the bowl of the KA or of a stand mixer, add the butter along with the sugar. Beat with the flat beater at medium velocity, till a creamy, aerated and white texture is achieved.
- Start to combine the dry ingredients alternating them with the liquids.
- Add 1/3 of the egg white combination and beat on the lowest velocity for just a few seconds. Cease, decrease the combination from the edges and add 1/3 extra of the dry ingredient combination. Combine once more at low velocity for just a few seconds.
- Repeat the identical course of with the remainder of the egg whites and dry ingredients combination. Combine at low velocity solely till the combination is homogenized.
- Pour the combination into the mould and place within the oven at medium top.
- Bake for 70-75 minutes or till you prick it with a toothpick and it comes out clear.
- Take away and let stand 5 minutes within the pan.
- Unmould and go away to chill fully on a rack.
- As soon as it’s fully chilly, wrap in plastic movie and refrigerate till the subsequent day.
Make the syrup.
- Pour the water with the sugar in a saucepan. Place at medium warmth and let it boil. The sugar needs to be fully dissolved.
- As soon as it involves the boil, flip off the warmth and let it cool fully.
- Place the syrup in a bottle together with rum with the assistance of a funnel. Shake.
- Put aside at room temperature.
Make mascarpone cream.
- Cream have to be chilly 24 hours earlier than used it.
- The bowl by which we’re going to make whipped cream have to be chilly. I like to recommend to make use of one aluminium bowl and freeze 20 minutes earlier than beat it.
- Pour heavy cream together with mascarpone cheese into freeze bowl and beat with an electrical mixer into low velocity.
- As soon as cream is turning into to kind stiff peaks, add sugar little by little stirring the entire time. Improve velocity step by step however with out reaches excessive one. Ideally use medium velocity.
- Earlier than end to beat the cream, add vanilla extract and beat till get an ideal whipping cream. Be certain to not over-beat, in any other case cream will develop into lumpy and butter-like.
- Cowl with plastic wrap and chill till used it.
Make vanilla Swiss Meringue Buttercream.
- In a heat-resistant bowl, add the egg whites together with the sugar.
- Place on a water-bath at medium low warmth. Stirring continuously, go away till the egg whites attain 165ºF/74ºC. For it we’ll assist ourselves of a digital thermometer.
- Take away from the warmth, pour the egg whites into the bowl of the KitchenAid or a stand mixer and whip at medium excessive velocity till a agency and glossy meringue is obtained.
- As soon as we have now the agency meringue, start so as to add the butter reduce into squares little by little and on the similar time the mixer continues whipping.
- As soon as we have now all of the butter added, improve the velocity and end whipping.
- Cease, scrap the cream with the assistance of a spatula and add the vanilla extract.
- Whip once more at excessive velocity till the ingredients are fully built-in.
- Cowl with movie and put aside.
Minimize the sponge desserts.
- With the assistance of a cake cutter, reduce one of many marbled sponge desserts in 3 equal elements. On this event, I like to recommend that you simply begin on the backside and, from there, proceed to chop the layers.
- With the assistance of two clean cookie cutters, reduce every layer of sponge cake into 3 circles of various sizes. The concept is to intersperse chocolate and banana sponge cake with vanilla sponge cake.
- As soon as we have now all of the discs reduce and separated, we proceed to intercalate them.
- Take a giant disc of vanilla and put inside it a medium disc of chocolate. Fill the central gap with a circle of vanilla cake.
- Repeat the identical course of with the remainder of the sponge desserts.
- Cowl with movie and place within the fridge for half-hour.
Assemble the cake.
- Place an anti-slip on the base of the cake stand to repair the cake disc.
- Put the disc and a small quantity of cream on it, this may assist us to repair the cake.
- Place one of many two-colored desserts and press evenly. Ensure you put a sponge cake on the bottom that has the decrease a part of the bottom baked, in addition to reserving the opposite one to place it on the highest. Soak in syrup.
- Unfold a layer of filling and clean it.
- Put one other bicolor sponge cake, this will need to have the colours positioned in contrast to the one we put beforehand, and press barely. Soak in syrup.
- Unfold a layer of filling and clean it.
- Repeat this similar course of with the remainder of the sponge desserts.
- Put the final layer of cake and we’ll do it putting essentially the most golden half upwards (the identical factor we did within the base solely this one, was positioned downwards). Press rigorously an pour some syrup.
Cowl the skin of the cake with the leftover filling.
- Unfold the remaining cream filling over the complete floor of the cake and take away the surplus utilizing a border smoother. This layer will assist us “decide up” potential crumbs from the cake that might come to the floor after we enhance it.
- Refrigerate for half-hour in order that the skin hardens.
Cowl the skin of the cake with SMBC.
- Unfold the SMBC with a spatula over the complete floor and take away the surplus with the assistance of an edge smoother.
- Refrigerate for half-hour for the SMBC to harden.
- Take away from the chilly, place one other layer of SBMC, smoothed eradicating the surplus.
- Refrigerate for half-hour.
Make Royal Icing.
- Sift 650 g of royal icing combine.
- Add 83 g of water and blend evenly with a spatula. This manner we keep away from making a cloud of mud within the kitchen. With this primary amount we’ll receive the bottom/stable consistency of royal icing.
- Combine the preparation with the water within the KitchenAid (with the assistance of the flat beater at velocity 1) for roughly 7-8 minutes. We are going to receive a white and homogeneous glaze.
- To brighten the cookies, relying on how we wish to enhance them, we should add a bit extra water.
- In my case, to make the rosebushes, I separated 200 g of royal icing and added the colorant together with 1/2 teaspoon of water. With this quantity I might make the leaves and the roses for five hearts. For the remainder of the cookies I added water till I achieved a fluid consistency, however one which remained within the cookie.
- For each 200 g of icing, I added about 3-4 teaspoons of water.
- For the rosebushes I used 352 Wilton tip for leaves and 199 Wilton tip for roses.
- For the remainder of the cookies I used a bottle to place the icing on them.
- Let it dry at room temperature for 12 hours.
- With the assistance of edible markers, draw floral motifs on the cups and teapots. We will enhance the teapot deal with with a golden sprinkle or one other shade if desired.
- For the playing cards, draw on the cookies your favourite mixture; ace of hearts, of pikes, three of diamonds… I anticipate that from the quantity 4, draw them a bit difficult, a minimum of in my case!
Adorn the cake.
- To put the cookies on the cake, unfold some SMBC on the again of every certainly one of them. That manner they’re properly fastened to the cake.
- To make a small home of playing cards, I additionally used some SMBC to hitch them collectively. When you refrigerate the cake, it should harden and keep good.
- Refrigerate and take out half-hour earlier than serving.
- I like to recommend baking cookies the day earlier than. That manner they’ll calm down fully, enhance their consistency and dry their floor completely.
- You can also make royal icing within the conventional manner, with albumen, or use a mixture. In my case I selected the second choice.
- If you wish to speed up the drying technique of the icing, you need to use a meals dehydrator.
- To attract the cookies I’ve used edible pens, however you’ll be able to paint them with airbrush or paste coloring if you want.
- I made many extra cookies than I used to embellish the cake. I put them in propylene baggage and positioned them on the desk together with the cake.
- The baking time of every cake will differ relying on the dimensions of the mould you employ.
- Créme fraîche may be changed by unsweetened Greek yoghurt.
- If we refrigerate the sponge cake in a single day, we assist the flavors ripen in addition to facilitating the method of chopping the sponge cake. It crumbles much less.
- Para hacer capas con la misma cantidad de relleno, podemos dividir este en 6 partes iguales. Cinco de ellas para las capas de relleno y, la sexta, para el exterior.
- Comply with all of the steps to get SMBC.
- If we have now SMBC leftovers, we will refrigerate it for two days or freeze it for 30 days.
- The ornament may be completely to your alternative, in my case I’ve chosen this selection that I hope you want.
- To protect the cake we should hold it refrigerated for 2 days.
- Ideally, earlier than consuming it, it needs to be tempered for some time, relying on the skin temperature.
Ultimately it was definitely worth the effort as a result of my sister beloved her Alice in Wonderland Cake. She preferred it very a lot and I, for one, was blissful to see her. And to make it! As a result of regardless of the stress I had all that week, I loved it very a lot.
The reality is that I wasn’t positive how the ultimate outcome would seem like, however I nonetheless determined to report the entire course of simply in case. The one factor that may’t be seen this time is the second when the cake is reduce. I wasn’t going to convey her an open cake, hahaha. However, I introduced a chunk with me so you possibly can see it, after all.
I want you an exquisite weekend!