Pumpkin Pie

Pumpkin Pie 2 5

I get a lot of questions from readers I meet about my husband.  The main one is, “why is he called the Pie?”  Well, I’ll tell you why.  And this goes back about nine or ten years, back when we had first met, and long before we started dating.  It’s really a great story.  I’ll tell it to you here:

One day, he told me that he really liked pie.

Yep.  That’s the whole story.  That’s why he’s called the Pie.  And now you know.  I hope you aren’t too disappointed.

Pumpkin Pie 20

Sometimes, the Pie’s favourite pie is blueberry.  Sometimes it’s apple.  I can’t keep track.  But I know that pumpkin pie, even though it doesn’t qualify as a “true pie”, is at the top of my husband’s list of favourite pies.  And now that I have sort of mastered the art of vodka pie crust, and especially considering the amount of pumpkin purée I have in my possession, it is a logical choice, and this recipe looks lovely.  So here it is, a pumpkin pie that is so from scratch with its home-made pastry crust and fresh pure pumpkin that it’s almost like I made it entirely by hand-stitching individual atoms together (I can do that, you know).

Pumpkin Pie 1

So, now.  It’s been a while since I made that vodka pie crust from Smitten Kitchen/Cooks Illustrated, so I think I’m going to lay it all out for you again, just so we both can get some practice.  If you like, you can take some more of Smitten Kitchen’s tips on better pastry from her second tutorial.  Like her, I’m not a fan of shortening, so I went with an all-butter version of the crust today.  And this dough recipe makes enough dough for two single crusts, so I guess that means I HAVE to make two pumpkin pies.  I will try to sneak one into the freezer so the Pie doesn’t eat it too fast.  That way later on when he grumbles about having no more pie I can dramatically reveal that he is wrong.  I like doing that.

Pumpkin Pie 2 11

For the pastryyou need to make sure everything is cold.  If your kitchen is frigid, like mine, this is easy.  For everyone else, just keep chucking stuff in the refrigerator if need be.  Ingredients.  Tools.  Bowls.  You name it.

In a large bowl, whisk together 2 1/2 cups unbleached all-purpose flour with 2 tablespoons sugar and a pinch of salt.

Pumpkin Pie 2

Cut 1 1/4 cup cold butter into cubes and make sure it’s cold (re-chill it after you cut it before adding it to the mix).

Pumpkin Pie 3

Dump that into the flour and use a pastry blender to chop it into tiny buttery-floury pieces.  You want to keep going and going and going, using a knife to clean off your pastry blender occasionally, until you end up with a mixture that closely resembles cornmeal.

Pumpkin Pie 4

Put a dishtowel under the bowl to keep it from sliding around on you.

Pumpkin Pie 5

Here’s the right consistency. You still need whole chunks of butter in there but you want them small.

Pumpkin Pie 6

Drizzle 1/4 cup cold vodka (keep that baby in the freezer) and 1/4 cup ice water over the mixture.

Pumpkin Pie 7

Use a big rubber spatula and a folding motion to bring everything together.

Pumpkin Pie 9

You don’t want to stir so much as squish and squash everything into one big blob.  It will be pretty tacky, but that stickiness will disappear when the vodka burns off in baking.  You can use your hands to gently squish the remainder together, but don’t work it too much. If you feel you need to add more liquid, drizzle a bit more vodka onto it, but just a little.

Pumpkin Pie 10

Divide your blob into two even pieces and flatten them into disks.  Wrap them tightly in plastic wrap for at least 15 minutes, and for up to 2 days.

Pumpkin Pie 11

When your dough is sufficiently chilled, lay a piece of plastic wrap out on your work surface.  Unwrap one of the disks (keep the other in the fridge) and place it in the centre of the plastic wrap. Place another sheet of wrap over top.

Pumpkin Pie 14

Working from the inside and moving out, use a rolling pin to flatten your disk into a nice round piece of pastry.  You’ll need a rough circle of about 12″ in diameter to fit in a 9″ pie pan.  Most plastic wrap is about 12″ wide, so you can use that as a guide.

Pumpkin Pie 15

Notice how you can see gobs of butter in my dough?  That means I will have some lovely flaky pastry.  As the butter melts it will leave a little open space, which will fill with steam from the vodka and water, which will in turn expand the empty space, making the proper pastry flake.

Pumpkin Pie 16

Chill your flattened pastry again for a bit.  If you put it on a baking sheet and chuck it in the fridge you should be good.  When you’re plopping it in your pie pan, make sure to remove the bottom layer of plastic wrap before rolling it over a rolling pin or folding it into quarters to place it in the pan.  I’ve done both methods here, so you can see what I mean.

Rolling pin:

Pumpkin Pie 17

Folding:

Pumpkin Pie 21

Gently lift the edges of the dough to make it easier to press into the bottom of the pan without tearing.

Pumpkin Pie 18

Trim off the excess pastry from the edges of the pan.

Pumpkin Pie 19

I used a fork to press the edges more firmly down onto the glass.  Chuck those back in the fridge when you’re done.

Pumpkin Pie 25

I had some scraps left over from trimming, so I cut up a small apple, sprinkled it with cinnamon and sugar, and rolled out the scraps again to form a small circle.

Pumpkin Pie 23

I put the fruit on one half, folded it over, and pinched the edges shut.  Then I put it in a sprayed pan and baked it with the pie.

Pumpkin Pie 24
It looks a little demented, but we’re not going for high quality here, just a snack.

For the pie filling, you need some pumpkin purée.  You can be lazy and buy the stuff that already has the eggs and spices in it and whatever and just dump that in your pre-bought frozen pie shell but that’s just not cool here at Ali Does It.  Make sure if you’re using canned pumpkin that it’s pure pumpkin, without the sugar and salt and all things spicy.

Now, you American folks are likely working from the 14 oz can of Libby’s or whatever it is you have.  Fourteen ounces is about 1 3/4 cups of pumpkin goodness.  Here in the FAR NORTH of Canada we have E.D. Smith pumpkin, which comes in 28 oz cans (~3 1/2 cups), so we generally use half a can for one pie, a whole can for two.  And of course I’m working from a I-have-way-too-much-pumpkin-purée-in-my-fridge perspective.  So I will be using that instead of the canned stuff.

Preheat your oven now, to 425°F and position a rack in the centre of the oven.

Beat up 4 eggs in a large bowl.  Whisk in 3 1/2 cups pumpkin purée, 2 cans (300 mL) sweetened condensed milk (I believe some countries sell condensed milk in 400 mL cans — I would just use the whole can anyway for a slightly sweeter pie), 1 cup packed brown sugar, and 4 teaspoons pumpkin pie spice.

Pumpkin Pie 12

Take your pie shells out of the fridge and divide the mixture between them.  You may end up with extra filling (lord knows I always do).  I emptied it into a smaller pie pan and baked it as-is, for a sort of pumpkin pudding.

Pumpkin Pie 26

Chuck the pies (and whatever else you now have on the go) in the oven and bake for 15 minutes.  Then reduce the heat to 375°F and keep baking for about 35 more minutes, until the pastry is all golden and lovely and you can stick a knife in the centre of the pie and bring it out clean again (i.e. the filling has set).  You can see that our crustless pie and the turnover turned out equally well, though with them in the oven everything took an extra 15 minutes or so to cook. Let the pie cool completely on a rack and refrigerate until ready to serve.  You can heat it up again if you like.  We enjoy ours with a dollop of whipped cream or ice cream.  Yum!

Pumpkin Pie 2 12

Vote for my pumpkin!

You’ll see more about this in my post tomorrow, but the Pie and I have entered a contest over at Movita Beaucoup.

Please feel free to vote for my pumpkin and not the Pie’s.  But if you like his better then I guess it’s okay if you vote for his …

See the entries HERE!

And as a reward, see this corgi that isn’t mine but is also awesome.

WOOO! It’s Ali Does It Herself’s 500th Post! And we’re making CAKE!

500 Cake 26

So on the 15th day of March, 2010, I caved to peer pressure (*ahem*, Kª), and I started this blog.  Ali Does It … Herself.  That sounded about right.  The Pie and I try to be as self-sufficient as possible, and having been raised by very DIY-oriented parents, I figured I might as well start telling the world about my own experiments in grown-up living.  Five hundred (!) posts later, we’re still going strong.  Ali Does It has been featured THREE times on WordPress’s Freshly Pressed page, twice on FoodPress.com, and last year won third place in both the Canadian Weblog Awards and the Canadian Blog Awards competitions.  I’m so grateful for the 1600+ subscribers who visit regularly and for everyone who has come to see and read in the past almost-three years.  If you’re reading this, then thank you so much for coming!

It’s amazing what this blogging experience has taught me to do.  Previously, I cooked, and fixed stuff, and did crafty things, and I was pretty good at it, but I never really tried to venture too far out of my comfort zone.  Now, if someone sends me a message saying, “do you know how to do this?”, my answer is usually “why yes!” (ha. rarely), or “no, but I’ll figure it out.”  And then I do.   It’s very empowering to know that doing stuff on your own is not as scary as you think it is.  The internet (and my parents) are very good teachers.

500 Cake 25

My very first post was about cake — wedding cupcakes, to be specific.  And if you’ll look below, you can see all the other posts I have made about cake and cupcakes since then (not to mention the posts about cookies, and brownies, and knitting, and sewing …).  In commemoration of that, I think I’ll make another cake!

500 Cake 29

I’ve been brainstorming with the Pie and our friends about what to create for this particular occasion, but they’ve been absolutely useless.  They keep suggesting that I make a cake THAT I’VE ALREADY MADE.  What would be the point of that?  Well, it’s not called Ali Does It on the Advice of All the People She Knows, after all, so I started thinking about what *I* wanted.  Something a little bit fun, not too big, not too complicated, but a wee bit different. And something that I have made up all by myself. So here goes.

500 Cake 28

What about a berry cake?  I want something pink.  And I have a temptingly large container of partridgeberries in my freezer, which I picked up from Bidgood’s in the Goulds over the summer. If you know anything about this place, you’ll know that Bidgood’s is where you go to get stuff like this. That same day we picked up moose burgers and a rabbit pie. Both excellent.

500 Cake 1

Now, I’m making this into a layer cake with icing, but you could easily skip the cutting and frosting and have it as a nice coffee cake. It’s a versatile little thing, and it will freeze beautifully, unfrosted. So. Take your favourite 9″ x 13″ baking pan/casserole dish and butter it generously. Plop a sheet of parchment in the middle and butter that, too. It will just make it easier to get the cake out in one piece. Preheat your oven to 375°F while you’re at it.

500 Cake 5

Grab yourself some partridgeberries.  You’ll probably only find them frozen, but if you’re in a part of the world where they come fresh, then more power to you.  If you don’t know what a partridgeberry is, it looks like a small cranberry, but isn’t as tart.  You may know it better as a lingonberry or a cowberry.  You could substitute other berries in this recipe, obviously.  If you go the cranberry route, though, I’d add a bit more sugar.  Anyway, you’ll want about 2 cups partridgeberries for this cake.

DSCN4429

Plop them in a pan with about a tablespoon lemon juice and 1/2 cup granulated sugar, and stew on medium heat, stirring occasionally, until the berries are thawed and juices are running everywhere.  Pop a few with the back of your spoon to increase the juiciness, and remove from the heat so they cool down a bit.

500 Cake 4

In a large bowl, cream together 1 cup butter with 2 cups granulated sugar.

500 Cake 6

Add in 6 eggs, one at a time.

500 Cake 7

Then jump in your stewed berries, along with 1 cup sour cream.

500 Cake 9

Almost ready — now, a little bit at a time, stir in 3 cups all-purpose flour and 1 teaspoon baking soda.

500 Cake 10

Smooth your batter into your prepared pan.  I love that delicate pink colour.  Too bad it never lasts through the baking without artificial boosts — blech.

DSCN4439

Bake your cake on the middle rack for about 45 minutes to an hour, depending on your oven.  Mine took 47 minutes.  Place it on a rack to cool, and when it’s cooled enough to tip out, let it cool completely on a rack before frosting.

500 Cake 12

A note on frosting:

Now, you don’t HAVE to frost your cake.  That is entirely up to you.  But I’m going all out here, and I feel that fruits like this need a bit of cream cheese in the frosting to make me super happy.  If you’re going to layer this cake, make the full amount of frosting I’ve set out here.  If you’re just going to frost the top, then make about 1/3 to 1/2 of the amount laid out below.  And if you want a non-chocolate version (also yummy), substitute vanilla for the Kahlua and leave out the cocoa.

500 Cake 16

In a large bowl, beat together 1 cup butter and 1 250g package plain cream cheese.  Make sure both of them are soft but not melty.

500 Cake 13

Tip in about 5 tablespoons powdered cocoa together with 1 tablespoon Kahlua (or other coffee/chocolate liqueur of your choice) and mix that in thoroughly.  Once you get that in, add about 3 1/2 cups confectioner’s (icing) sugar.  You may need more or less depending on your preference.  Beat that to a pulp.

500 Cake 14

Then pour in 1 cup cream, whipping cream if you’ve got it.  Or leave it out, if you want a frosting that is a bit stiffer.  Lovely.  Chuck that in the fridge to chill while you wait for your cake to cool.

500 Cake 15

Then I simply cut the cake in half down the middle, like so.

DSCN4451

Then cut each half horizontally so I had four slabs of cake.  Slather on some icing between layers, plop the next one on, rinse, repeat.

500 Cake 19

It reminds me of a massive peanut butter and jelly sandwich.

500 Cake 20

I didn’t bother with a crumb coat when doing the outside, and I didn’t really go to too much trouble getting the icing all perfect (because I really don’t roll that way, don’t you know that by now?).

500 Cake 22

I think I have laundry on the brain — I seem to do it often enough.  It’s not quite the celebratory bunting you were expecting, eh? Fitting, though.

500 Cake 21

Thanks for seeing me through 500 posts as I learn to be a grown-up.  Here’s to 500 more!

500 Cake 23

Thirty-Four other posts about CAKE (brownies, bars, and other eatables and noneatables not included, but feel free to use the search function on the sidebar to find whatever you want!):

Wingin’ It Wednesday: Raspberry Ice Cream Meringue Sundae

Snow Day Dinner

This was dessert when Fussellette came to dinner last week.

Started first with a meringue (my recipe is from The Joy of Cooking, but you can see a chocolate version here).

We plopped on the meringue some raspberry ice cream (see post here, but minus the vinegar).  Then we topped it with whipped cream, melted chocolate, and fresh blackberries.  Sweet and simple.

Snow Day Dinner

Have you tried Fussell’s?

Deep Dish

This is how Fussellette got her name.

She was sitting in the MUGS room with the Pie, talking about, of all things, pie (we don’t call him that because he’s sweet and flaky, after all).  They were discussing the merits of ice cream versus whipped cream as a topping.

Fussellette, a native Newfoundlander, mentioned that growing up, she had always had Fussell’s on her pies and desserts.

Deep Dish

The Pie’s first reaction was along the lines of, “what on earth are you talking about?  Fussell’s?”

I’ve never heard of it either.  So Fussellette bought us some.

Apparently it’s a sterilized thick cream in a can, a Newfoundland staple.  Ostensibly it’s from the Golden Butterfly Brand, but on the back you can see it’s distributed by Smucker’s, which is part of Nestlé.  Globalization …

It’s rather clotted and yellowish, but tastes just like what it is, thickened cream.

Deep Dish

We plopped it on our pie.  It was good.

Deep Dish

A Whopper of a Cake Topper

Pete & Marley's Wedding
On Saturday, my cousin P-did married the lovely M and they asked me to make the topper for their cupcake tower.

After my adventures with fondant and ivy back in June, this was a real piece of cake.  I could even re-use the colours and fondant I had leftover!
Cake Topper

I even had the recipe down pat, using a single batch of the vanilla cake with white chocolate cream cheese frosting I used so many times before, and baking the excess into cupcakes for us to eat in anticipation of the big event.   The heat made the fondant crack a bit, but all in all it worked out.
Cake Topper

Because I’ve already posted about this recipe (twice), I’m going to spare you with the details, and just titillate you with lots of nummy photos instead.
Cake Topper

Enjoy!
Cake Topper

Cake Topper

Cake Topper

What Can You Do with Leftover Ganache?

I have more ganache leftover from the Red Velvet Comeback Cupcakes than is really good for my sanity.  There are/is/are about 3 cups of ganache sitting in my fridge.

The good thing is that you can freeze ganache.  Did you know that?  While it’s frozen you can figure out what the heck to do with it.

This particular ganache is just cream and chocolate, and has a consistency of chocolate pudding. Mmm, pudding …

So what can you do with ganache that’s lying around?

If it’s thicker,  you can make truffles.  If it’s thinner, you can make fondue.

If it’s as it is, you can ice cakes and brownies with it.

You can pour it into hot milk for hot chocolate.

Add it to your coffee for a mocha latte.

Today, however, we are going to make ourselves some cookies, then make ganache sandwiches with them, then FREEZE them.  It’ll be like ice cream sandwiches, but wayyyy better.

I picked our recipe for margarine chocolate chip cookies, because they’re the biggest and fluffiest.  But I made them twice as big.  I ended up with 28 cookies.

Make sure your ganache is super chilly.  To be on the safe side, chuck the mixing bowl you’re using in the freezer for a while as well.

Whip that ganache up to a frothy amazingness.

Spoon fluffy ganache in-between your cooled cookies.  Sandwich them together.  Otherwise they ain’t sammiches.

Wrap them in waxed paper, seal them in a plastic bag, and chuck them in the freezer.

The Pie and I each ate one before freezing.  The sweetness was sweeeeeeeeeet.

Also there was a wee bit of ganache leftover, but neither of us could pluck up the nerve to eat any more.  These babies are pretty intense.

Ivy Vanilla Wedding Cake – Day Three

It’s day three — the wedding day — and all that is left is to assemble our confection.  If you’ve been following along, you’ll see that after all the hard work we put into the preparation, this next bit is a cake walk in comparison.  Ha.  Ha.

SOME ASSEMBLY REQUIRED

Gob some royal icing inside the guidelines for the next tier, starting with the bottom tier.Align the second tier with your guideline, and then kind of drop it into place, while avoiding touching the sides of the cake with your fingers.  Gob on some more royal icing.Drop on the top tier.  That wasn’t so hard, was it?Now get your green licorice vines in order.  I used four strands, which I “stapled” into place individually, using hoops of floral wire

I kept them concentrated at the top, then draped them around the cake in a circle.

Make sure to staple the vines occasionally to the cake to hold them in place.A gob of royal icing and an ivy leaf with no stem will hide the end bits.Then I just started sticking in leaves by their stems into the cake around the vines.  I made sure that, after the first one that was glued in, all the leaves were facing the same direction, but other than that, I tried to keep it as random as possible with respect to leaf colour and size.And it turned out better than I had expected.Tada!I treated myself to a beer after I was finished, even though it was barely noon.  Before I did that, however, I put the completed, weighing-more-than-my-dog cake back into the fridge.  Don’t drop it don’t drop it don’t drop it …Make sure to bring the cake to room temperature for at least two hours before serving.

Thankfully, the cake tasted even better than it looked — a marvel to be sure!  I even managed to get it to the venue before it rained.

Canada's Parliament, view from Gatineau across the Ottawa River

And the bride was happy, which was most important.

No seriously, she was super happy.

Love you guys.  Congratulations!

Ivy Vanilla Wedding Cake – Day Two

First thing to do this morning is take the white chocolate frosting and the fondant out of the fridge to come to room temperature.  Don’t forget!

Right.  So when we left off, we had just set the gum paste ivy leaves out to dry overnight. Fortunately for me, they didn’t completely dry, so I was able to cut tiny sticks of floral wire and stick them into each leaf as a stem.  Had I known how rigid and brittle dried gum paste got, I would have done this the day before, when the leaves were still flexible.  Also, the thicker the leaf, the better it worked.My plan was to wrap these new “stems” around my green licorice whip “vine” and then drape the whole thing over the cake.Of course the leaves were pretty heavy and the licorice was pretty delicate so of course the vine broke.In any case, I got all the stems in and flipped the leaves over to dry completely.My next idea was to simply drape the licorice vine over the cake, pin it in place with a few concealed floral wire “staples”, and then stick the leaves directly into the cake in strategic places.  Of course I wouldn’t get to see if my plan worked until the following day.  The tension starts to build.The worst part of decorating the cake today was that I had a medical procedure scheduled for late in the afternoon, and I wasn’t allowed to EAT ANYTHING until after it was over.  You try icing a cake and not licking your fingers.

Now, when you make a tiered cake you need to give it support so it doesn’t sag.  Not to mention the fact that a three-tiered cake is tremendously heavy, so everything has to be strong and secure.

The entire cake rests on a cake board, which you can buy at any cake or craft store.  My lovely father decided he’d make one for me out of plywood, as a cake board is essentially just a board wrapped in foil.  In addition, you need cake circles, essentially made of cardboard (though my dad used matting board here) that are exactly the size of each of your upper tiers.  They will go on the bottom of each upper tier so that you can move them around and so cutting one tier won’t result in cutting all three tiers.  It’s really amazing the amount of hidden structural material goes into a wedding cake.Now, you want to keep your cake as cold as possible, so I worked in shifts, putting each tier back into the fridge when I was finished each step.  A cold cake is stiffer and less likely to come apart on you.  Of course, the fridge I was using was downstairs in the basement and I had to negotiate several hallways in between.  As the cakes became more and more complete, my mantra became “Don’t drop it don’t drop it don’t drop it …”

First you need to level the tops of your tiers.  Use a long serrated knife to remove the round bit at the top.  To ensure a perfectly smooth top, I flipped my tiers over so the natural “pan line” was the one that showed.  I had to work super hard to get the 16″ tier to come out level.

Use some royal icing or other stiff-drying frosting (which I also purchased) and plaster some on the surface of each cake circle.  This will be your glue, and will prevent the tier from sliding off when you move the cake.I did the same with the cake board, and placed the tiers on their respective surfaces, cut-side down.Then I wrapped up the ones I wasn’t using and put them back in the fridge. Don’t drop it don’t drop it don’t drop it …I’m sure I’ve spoken to you before on the importance of a crumb coat.  It is what it sounds like: a coating of icing designed to freeze all your crumbs into place so they don’t show up on the surface of the finished cake.  So, smooth a thin layer of white chocolate frosting all over the cake and try to keep it as even as possible.  Then chuck the tiers back in the fridge for at least fifteen minutes so the frosting can firm up.

I found the smaller tiers easier to decorate if I placed them on an upside-down plate on top of an inverted bowl.  Of course, if you have a rotating cake stand then you’re ahead of the game.And a handy tool like a fondant smoother is useful when you are trying to make your sides uniform.  And on your second coat of icing, be generous.  This stuff can hide many mistakes.  Chuck the tiers in the fridge again after the second coat.  Don’t drop it don’t drop it don’t drop it …As I mentioned earlier, this cake is no lightweight.  In order to avoid a Leaning Tower of Pisa thing, we have to provide adequate structural support for each tier on top of the bottom one.  We are going to create hidden support columns for our tiers, putting them inside the cake itself.  This next part is a little weird, but you gotta trust me on this one.

Enter the Slurpee straw.Let’s ignore the fact that I had to purchase a Slurpee in order to make off with all these straws.  The key to Slurpee straws is that they’re incredibly wide, which makes your support column all the more strong.  Another plus is that they come in lurid colours, so you are unlikely to mistake them for the substance of the cake and consume them by accident.

So, you take your bottom tier.  Rest the edges of the pan of the next tier on top for a second, just to leave a wee mark in the frosting where you want the next tier to go. 

Insert the straw into the centre of your guideline, pointing straight down, press it all the way to the bottom, and remove it.  You will remove a tiny plug of cake while you do this, but don’t worry, you’re going to put it back. 

When you pull it out you can see the line that the frosting has left on the straw.  Cut the straw at this point, then cut four more sections of straw to match this length.

Return the centre column to its original position in the cake and insert the other four columns around the centre one to evenly distribute the weight.  Repeat this straw process for every tier except the top one and put the cakes carefully back in the fridge.Now we are going to start on our fondant embellishments.  Slice off some fondant with a sharp knife and knead it with your hands to make it more malleable.I used a small amount of the icing colour we used to make the ivy leaves to create this pale green.I rolled it flat and used a pizza cutter and a metal ruler to cut long strips of the stuff.These are going to form bands at the bottom of each tier.Working carefully, so as not to stretch the fondant strip, place them along the bottom of each tier.  Because my fondant was a little on the dry side, I found it easier in the end to cut the fondant strips into sections and handle them with a fondant smoother.  You can see that I’m wearing gloves in this shot to avoid putting fingerprints on the fondant.

I used the smoother to provide support as I pressed the strip portions onto the cake.

Then, with a soft paintbrush, I gently brushed on some green lustre dust for texture.Not bad, not bad.  You won’t notice all the imperfections from a distance, once the ivy is in place.Next I rolled out some white fondant and got out the French curvesI traced the edges with a sharp pointed knife and pulled away the excess fondant.

Then ever so carefully transferred the shapes to the cake.  I used the biggest curves on the bottom tier.On the top two tiers I used used the smaller curve.Now put those all in the fridge and leave them there.  More on Monday, when we put this baby together!

Ivy Vanilla Wedding Cake

On Saturday my best friend Chel got married.  To Invis.  For the second time.

Photo by Kurt Heinecke, http://www.khstudios.biz

My wedding present to the lovely couple was their wedding cake, which they wanted to be vanilla flavoured, white on the outside, and have ivy trailing over it.

I practiced ahead of time.  I got the recipe down with the Pie’s birthday cake last summer.  Then I worked on my fondant technique with my own birthday cake, and adapted the fondant flavourings with the moose cake.  I even made my own vanilla for the occasion.Was I ready for this?  I had never made a wedding cake before.  Chel and Invis wanted it simple, but a wedding cake is still a definite challenge.

First I had to figure out how much cake I needed.  I had an 8″ springform pan, an 11″ springform pan, and then a gigantic 16″ aluminum pan (which I think my father now covets).  So I did some mental math and decided to quadruple the recipe that I had for the Pie’s birthday cake and go from there.

That’s a lot of cake.

Four kilograms of icing sugar, 2 of white chocolate.  Two litres of whipping cream.  One and a half pounds of butter and the same in shortening.  Two kilos of cream cheese.  Sixteen eggs.  Two bags of flour.  Lots of mixing.

I gave myself three days to make this cake: the first day to do the actual baking and prepare the decorations; the second day to ice the cakes, and the third day to put the cake together.  So that means you get to have three days of posts, because otherwise you’d be reading the world’s longest essay on cake.  I gotta break it up a little.  Shall we begin?

DAY ONE:

Preheat your oven to 350°F.

Butter your pans generously and dust them with flour, knocking out the excess.Of course, the whole selling point of a springform pan is it makes removing cake from it so ridiculously easy.  Unfortunately, you’d be hard pressed to find a springform pan bigger than 12″ in diameter.  So for the 16″ pan, which wasn’t springform, I had to cut out a circle in parchment paper for it and then butter and flour that as well.Separate 12 eggs and bring the whites to room temperature.  Save the yolks for making custard.

Then you want to do some sifting.  A lot of sifting.  More sifting than you actually want to do, to tell the truth.  I started out with a regular sifter.Then I got bored and my hand got tired so I switched to a fine mesh sieve instead.  In any case, sift together 13 cups flour (I used cake and pastry flour because it’s fortified with a bit of cornstarch, which helps you maintain volume in your cake) with 4 tablespoons baking powder and 4 teaspoons baking soda.  The sifting process helps to eliminate lumps and also serves to add a bit of air into your flour, making it lighter and fluffier.  Volume is key.Now set that aside.  In a larger bowl, beat together 2 cups softened butter with 2 cups vegetable shortening until fluffy and creamy.And I’m talking creamy.Add in 7 cups granulated sugar and 1/2 cup pure vanilla extract.

Make sure you’ve also got all those precious vanilla seeds in there too.Beat that up until it’s fluffy, and make sure to scrape down the sides of the bowl.  Now crack in 4 whole eggs and mix that up as well.Okay so this next bit you mix in your flour mixture, as well as 6 cups ice water.  But WAIT.You gotta do it a bit at a time.  You want to add the flour in three separate increments, and the ice water in two.  So you start with the flour, then add water, then flour, then water, and then the rest of your flour.  And that’s how that is done.Once you’ve done all your adding, scrape down the sides of the bowl and just keep mixing for a further minute or so.  Isn’t that lovely and smooth?Now, in yet another bowl, you want to whip up those nice warm egg whites.  Add in 1 teaspoon cream of tartar to firm things up a little and beat the whites until they are at the soft peak stage, shapely but not dry.Plop those whipped whites into your batter bowl.Gently, ever so gently, fold those whites into the batter.  This is what will give you the majority of your fluffy cake.Now distribute the batter between your three pans and smooth the tops.Now we bake.  Unfortunately the day I did this, Ottawa was in the midst of a heatwave.  So this is what I look like when it’s hot and I’m leaning over an oven: hair in pins, shorts, dishtowel tied around my waist, and a jaunty wet scarf on my neck to keep me cool.  Super sexy, I know.

Self-portrait of the baker in a heat wave.

In terms of baking times, I baked the first two tiers for about 50 minutes, until a toothpick inserted in the centre came out clean.   I used a convection oven, so it might take a little longer in a regular oven.  The bottom tier took about 60 minutes to bake, but just keep checking on them to make sure they don’t burn.  The 16″ tier BARELY fit in the oven.When the cakes are all golden-brown and lovely, put them on racks to cool completely.  When they are completely cool, remove them from the pans, wrap them tightly in plastic wrap, and put them in the fridge overnight.  It is much easier to decorate a cold cake than a warm one, trust me.While the cakes are doing their thing, you can make the fondant and frosting, as well as the gum paste for the ivy leaves.

For the fondant, I creamed together 1 cup softened butter, 1 cup vegetable shortening, 2 cups lily white corn syrup, and 6 teaspoons almond extract.When it was all creamy I was ready to add in the icing sugar.By the time I had the texture right, I had added almost 3 kilograms of the stuff (I’m Canadian, so forgive me for switching back and forth between Imperial and Metric.  It’s just what we do).  I had also neglected to take my rings off before I kneaded the stuff.  Shame on me.  Then wrap the fondant tightly in waxed paper and chuck it in the refrigerator overnight.For the frosting, start off by melting 4lb white chocolate, chopped.  I know, it’s a lot.  But it’s necessary.While your chocolate is becoming liquid, cream together 6, 250g packages of cream cheese.Really mix it well to get out all the lumps.Pour in 2 1/4 cups each whipping cream and icing sugar.  Add in 3 teaspoons vanilla extract as well.Whip that extra good until it’s super smooth and creamy.

By now your chocolate should be all melty.Pour that white goodness into your other white goodness and whip it up to create more white goodness.Now put plastic wrap on the surface of the icing and chuck that in the refrigerator overnight.

For the gum paste, I didn’t want to tempt fate (I know my own limitations, folks) so I purchased gum paste mix from a cake decoration store.The instructions on the package are to mix 16oz of the mixture with 1/4 cup water.Then you stir like crazy, eventually using your hands to knead it all in.Then wrap it tightly in a bag and leave it at room temperature for 15 minutes.Now you can dye it.  I used two different shades of Wilton icing colour: moss green and juniper green.It’s a good idea to use gloves when you do this, unless you want green hands.  Apply the colour with a toothpick.   Just remember that a little goes a long way.Then, with gloves on your pretty little hands, knead the gum paste until the colour is thoroughly mixed in.Okay, so now put a bit of spray oil on your rolling pin and roll that sucker out flat.We’re cutting out ivy leaves here, so I thought, what better template than a real ivy leaf?

Cait came over to help me with the cutting out.

First we squished real (washed) ivy into the flattened gum paste.

You can see how the veins show up nicely.

Now we took a sharp pointy knife and cut them all out.

Laid them on waxed paper to dry overnight.

Aaaand … that’s all you get for today.  I don’t know about you, but I’m pooped.  More Friday!