For one thing, I had an enormous amount of actual cake itself, left from when I cut the rounded tops off the tiers. I had enough to create a whole other cake if I so desired. I had 12 egg yolks left from separating the whites. And I bought wayyy too much whipping cream.
I don’t know about you, but that screams TRIFLE to me. A LOT of trifle. So I sent out an email to ten of my nearest and dearest:
You guys busy Sunday night?
I have leftover bits from the wedding cake and too much whipping cream and a bunch of yolks waiting to be made into custard, so I was thinking I’d make a trifle.
I can’t make said trifle unless I have plenty of people to eat it, because it’s going to be huge. Spouses and significant others are welcome.
Bell central, 8PMish, SUNDAY SUNDAY SUNDAY?
Stef wrote back not five minutes later:
TRIFLE I LOVE TRIFLE. You absolutely will not need to worry about the number of attendees required for consumption. I think I have a special funnel/hose device specifically designed for consuming trifle. When I was a child, Dad would park outside events at the church and we’d decide to go in based on how many different trifles I could smell. I can tell you exactly how tipsy a tipsy trifle is from 40 yards (+/- 10 proof). I suspect trifle is responsible for any love of jesus I may have; during my churchgoing days as much of 17% of my body weight was derived from eating trifles on feast days, high holies, birthdays, vestry meetings, and Sundays.
After that, it was easy to get a “yes” from every invitee, even if some of them didn’t know what trifle was. Kristopf and his lady friend even said they would show up “a trifle early.” Ha.
If you don’t know what trifle is, just click the Wikipedia hyperlink above where I talk about screaming trifle. Because it’s a British invention, I figured I should go to the BBC website for a real proper custard recipe. I modified it, of course.
So I have my 12 egg yolks. The recipe calls for 8 but this makes it extra custard-y. Add to that 2oz granulated sugar and 4 teaspoons corn starch.Whisk that silly. Leave it to come to room temperature.In a large saucepan, bring a large amount of dairy product (1250mL) to a simmer on low heat. I used half whipping cream and half milk.Pour that hot milk into your yolks, a little at a time, whisking all the while. You don’t want the yolks to curdle or cook, so this is why it’s crucial that they are warmed up gradually.Pour that back into the pot and bring to a simmer again, stirring with a wooden spoon, until thickened. Then you can remove that from the heat and allow it to cool completely.While that’s cooling, you can prepare your other ingredients. Here I washed and sliced 2 pints each fresh raspberries and strawberries.I also had to improvise a trifle bowl, because my mother doesn’t own one either. These jars, however, will do. They used to hold battery acid. Now they house random collections of sea-related items. Don’t worry, I washed the jar first.When your custard is cool, get everything else you need handy. I whipped up 500mL whipping cream, adding a bit of sugar and some maple extract. I pulled down the brandy from the liquor cabinet. Trifle is traditionally made with sweet sherry but we were out. I also heated up a 750mL jar of raspberry jam in the microwave until it was nice and runny.
Now we begin.
Start by crumbling a layer of your cake in the bottom of your bowl (or jar). Traditional trifle uses sponge cake, but slightly stale wedding cake tops work just peachy.
Drizzle about an ounce of brandy over that. You can use juice or soda instead of booze, but you need liquid to make the cake mushy. Mushy is key.
Then some jam.
Then custard, whipped cream, and fruit.
Repeat that again.
And again. Make sure to use all your ingredients. No need to measure. Top with extra fruit.
Look at those lovely layers.
Chill that in the refrigerator for a few hours until your trifle party arrives.
Shall we trifle? As you can see, Stef was first at the jar. And last.
Let’s trifle with some trifle.
And there was absolutely NONE left when we were done.
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.
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.
And the bride was happy, which was most important.
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 curves. I 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!
On Saturday my best friend Chel got married. To Invis. For the second time.
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?
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.
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!