Try this recipe for a rich white chocolate match cake with tangy lemon curd, blackberry buttercream and homemade blackberry thyme jam.
Our New Online Shop
I am thrilled to launch the Cove Cake Design online cake shop! This is something that I have wanted to do for some time but the postponement of many of this years wedding orders finally gave me time to focus on setting this up and developing products.
With more products in the pipeline, take a look at what is currently on offer in the online cake shop:
I have dispatched tasting boxes to my wedding clients for some time now and they have always been received with rapture. Any time I have posted photos of them on social media there has always been much interest, with people asking if they could pretend to get engaged to receive a box! Well I have finally met the demand with my Luxury Seasonal Tasting Gift Boxes which are now available to purchase in the online shop. With 4 seasonal flavours, these boxes are a taste experience for the recipient. Summer boxes included Champagne Elderflower Strawberry and Chocolate Orange Hazelnut Rosemary, while Vanilla Pear Macadamia and Orange Rhubarb Rose featured in the Autumn edition. These boxes are the perfect gift, or indeed treat for yourself! Christmas range coming soon!
Cake of the Month
I think we all need a little treat from time to time and my Cake of the Month was designed for people who want something refined and delicious for small family celebrations or even a weekend treat. Allowing me to indulge in my love of experimenting with flavours and ingredients, flavours change with seasonal availability. Autumn saw one of my favourites featured, Chocolate Blackberry Bay…delicious! Cakes are decorated with available ingredients such as macarons, gold leaf, seasonal edible fruits and dried florals.
Coming Soon! Recipes and tutorials
I can’t wait to release my most exciting product to date…my first erecipe book! Almost completed, Layer Cakes-The Essential Collection is my go-to guide for creating delicious layer cakes with confidence. Featuring 9 basic recipes with 3 variations for each (by my calculations that is 27 cake flavours!), plus all my baking tips and tricks, this book will offer a wealth of information to new and more experienced bakers alike. Indivudal recipes and cake decorating tutorials are also in development, stay tuned!
I hope you enjoy browsing the online cake shop, and don’t forget to sign up to the mailing list at the top of the page to be the first to be notified of new product lines!
Orange Almond Cake is an option that I find hard to resist on cafe menus! With flavours reminiscent of sunny Spain, it is generally a moist and nutty cake with a refreshing citrussy burst of flavour…delicious! I was inspired to develop this Orange Almond Cake with Basil Mascarpone recipe having been sent samples of fruit syrups by Dasha Caffrey Photography, who is developing the range as a new business venture. With fruity flavours such as Raspberry and Thyme, the syrups were delicious mixed with cocktails and even sparkling water. I was particularly drawn to the Orange Basil flavour, a combination that I hadn’t tried before. As well as adding the syrup to drinks, I of course had to experiment with the flavour combination in a cake!
This simple single layer Orange Almond Cake with Basil Mascarpone recipe is adapted from a recipe I use for layer cakes, with a higher percentage of ground almonds for that denser, nuttier texture. I used Dasha’s Orange Basil syrup as a flavoursome soak, but have included the recipe for a simple orange syrup here. The basil mascarpone icing is a tangy and not too sweet contrast to the cake and adds an interesting twist to a classic orange almond combination.
I brought this to a summer barbecue dinner with friends and it went down a real treat…I urge you to try it! (And don’t forget to tag your bakes on social media, @covecakedesign #bakingwithcovecakedesign, for me to share!)
Orange Almond Cake with Basil Mascarpone Icing
Ingredients for the Cake:
- 250g unsalted butter
- 250g caster sugar
- 250g self-raising flour
- 5 medium eggs
- 100g ground almonds
- 1/4 tsp baking powder
- Grated zest 1 orange
- 50ml whole milk yogurt
- 2-3tbsp orange juice
- Pinch salt
- 1-2 drops almond essence
Ingredients for Orange Syrup:
- Juice 2 oranges
- 100g caster sugar
Ingredients for the Basil Mascarpone Icing:
- 250g tub mascarpone
- 50g unsalted butter
- 175 icing sugar
- 20 large basil leaves
- 2-3 tsp orange juice (or more as required to taste)
- Crushed pistachios to decorate (optional)
- To make the cake, preheat the oven to 150°C/300F. Grease a 20cm/8″ round cake tin with butter and line the base and sides with baking parchment.
- Sift together the flour, baking powder and salt into a bowl.
- Cream together the butter, sugar, orange zest and almond essence in the bowl of a stand mixer with the paddle attachment until pale and light. Scrape down the sides intermittently.
- Turn the mixer down and add one egg and a tablespoon of the flour mixture and mix on low before turning up and mixing well. Repeat with the remaining eggs, adding one tablespoon of flour with each addition.
- Add the rest of the flour mixture and the ground almonds and mix on low until just combined.
- Add the yogurt and orange juice and mix on low. The batter should be thick but have a dropping consistency.
- Pour the batter into the prepared tin.
- Bake for approximately 45-50 mins until springy to the touch and a skewer inserted into the centre comes out clean.
- To make the syrup, heat the sugar and orange juice in a saucepan over a medium heat. Simmer until the sugar is dissolved and the syrup has reduced (approx 5 mins).
- While the cake is still hot and in the tin, poke holes in the cake with a skewer and pour the hot syrup over the cake allowing it to soak down into the cake.
- To make the icing, finely chop half the basil leaves and beat with the butter and icing sugar in a stand mixer until pale. Add the mascarpone and enough orange juice to create a spreadable icing and mix gently to combine. Pound the other half of the basil leaves in a pestle and mortar to begin to release some of the herby liquid. Scrape into a sieve and place the sieve over the bowl of icing. Press down with a spatula to get some of the basil juice into the icing. Mix. Test the icing to taste for basil. If the flavour is not strong enough for your liking repeat the latter step and/or add more chopped fresh basil.
- When the cake is cool, generously spread the icing on top and decorate with crushed pistachios.
- Because of the mascarpone icing this cake needs to be stored in the fridge. Bring to room temperature before serving however. It should keep for 2-3 days although I will be honest and say that we didn’t manage to let it last that long to test!
Carrot Cardamom Loaf Cake
I have always loved carrot cake (I even had it as one tier of our wedding cake!). I tend to nowadays veer towards flavours that are new and interesting but there are times when the classics are called for and comforting. With the global shutdown for coronavirus currently confining us to our homes and lending an air of anxiety to our daily lives, I decided to make a classic carrot loaf cake (with a twist of course!) for an Easter treat.
The Carrot Cardamom Cake
The recipe is based on standard carrot loaves, using oil instead of butter and brown sugar for depth of flavour. I used half plain and half wholemeal flour, but all plain flour will work too. I also used a mix of dark soft brown sugar and caster sugar, but for this type of rustic cake I think it is fine to play fast and loose with whatever sugar you have (espeically given the current shopping restrictions too!). Cinnamon and mixed spice are typical additions to carrot cake, but I chose to add some cardamom too for an extra layer of flavour.
The Burnt Honey Frosting
Burnt honey was something I came across in my browsing of recipes and was a bit of a revelation! If you have a really good honey perhaps with citrus flavour this would work beautifully. I only had a standard honey in my cupboard which is perfectly fine too. The bicarbonate of soda aids in the caramelisation of the honey. The recipe makes extra honey but use this can be kept and used in any recipe or situation you use honey. If you don’t want to make burnt honey a little plain honey or as an alternative some citrus zest would also work well in the icing.
Carrot Cardamom Loaf Cake with Burnt Honey Cream Cheese Icing Recipe
Ingredients for the Cake:
- 150ml rapeseed oil (or other oil), plus extra for greasing
- 2 free range eggs
- 100g dark soft brown sugar
- 100g caster sugar
- 300g grated carrot
- 90g plain flour
- 90g wholemeal flour
- 1tsp baking powder
- 1/2 tsp bicarbonate soda
- Pinch salt
- 1tsp cinnamon
- 1tsp ground cardamom
- 1tsp mixed spice
Ingredients for Burnt honey:
- 120ml honey
- 1/8 tsp bicarbonate soda
- 30mls water
For the Cream Cheese Icing :
- 50g butter
- 50g icing sugar
- 180g tub cream cheese
- 3-4 tbsp burnt honey plus extra for drizzling
- To make the cake, preheat the oven to 160°C/320F. Grease a loaf tin with some oil and line with baking parchment.
- Place the grated carrot, rapeseed oil, eggs and sugars into a large bowl and whisk to combine. .
- In a separate bowl, sift together the flours, baking powder, baking soda, spices and salt.
- Pour the dry ingredients into the carrot mixture and stir well to combine.
- Pour the mixture into the loaf tin.
- Bake for approx 60mins, until a skewer inserted into centre comes out clean.
- Leave the tin to cool for 10mins before turning out onto a wire wrack to cool completely.
- To make the burnt honey, heat the honey in a small saucepan over a medium heat until it starts to bubble and turn a darker brown colour. Reduce heat to low and gently add they tiny amount of bicarbonate soda. Be careful as it will bubbble. Stir using a wooden spoon. Remove from heat and add the water, stirring to combine. Set aside to cool.
- To make the icing, beat the butter and icing sugar together in a stand mixer. Add the cream cheese and beat again. Finally add burnt honey to taste.
- Once the cake is cool, spread with the icing and drizzle extra honey over the top.
- As this cake has a cream cheese icing store in the fridge.
This Lime Basil Blackberry Bundt cake is a refreshing, delicious and easy recipe to make. Bundt cakes are so easy to make, require little decoration and serve a crowd…hence I always love making a bundt cake for weekend treats or family celebrations! There are various bundt tins on the market with different shapes but I particularly love my silicone one which makes this sharp mountainous style. The silicone makes it easy to release too.
Lime Basil Blackberry Flavour Combination
I have recently been experimenting with basil in some of my cake recipes, which was inspired by an incredible vanilla and basil ice-cream that I tasted in a gelateria in Lisbon a while ago. Basil pairs well with berries such as strawberries, but with blackberries in season just now I wanted to try it with this alternative and I thought the colour contrast would be quite visually appealing too. Lime and basil are another known flavour pairing and the lime gives this cake a flavoursome lift.
I have made this cake with just a simple lime syrup or also with a glace lime icing, either work well to give an added citrusy sweetness. This cake is the perfect afternoon or teatime treat. Not too sweet…and the flavour pairings will surely be a talking point for those who get to sample a piece!
Lime Basil and Blackberry Bundt Cake Recipe
Ingredients for the cake:
- 250g unsalted butter
- 250g self-raising flour
- 250g caster sugar
- 3 medium free range eggs
- Approx 10 large basil leaves (you can vary this depending on your preference for the basil flavour)
- Pinch salt
- 2-3 tbsp milk
- Finely grated zest of 1 lime
- 150g fresh blackberries
- Rapeseed or other flavourless oil for greasing.
Ingredients for the syrup or glaze:
- Juice of 1 lime
- 50g caster sugar (for the syrup) or 150g icing sugar (for the glace icing)
- Preheat the oven to 160°C/320F. Grease a bundt tin by brushing with a flavourless oil such as rapeseed oil.
- Put the caster sugar and basil leaves into a high speed blender and pulse or blend for a minute or two until the basil is incorporated into the sugar. The sugar begins to clump due to the moisture in the basil so you may need to stop and shake it around a bit. Any large pieces of basil that fail to get blended can be removed if preferred.
- Cream together the basil sugar with the butter, salt and lime zest in an electric mixer or by hand until light.
- Add the eggs one at a time, beating well after each addition.
- Add in the flour and mix on low speed until combined.
- Add a few tbsp of milk and mix again to a soft dropping consistency.
- Finally add the blackberries and give one last stir with the mixer. I like to do this to break up the blackberries slighly which creates nice little flecks and streaks of colour. You can of course do this as much as you like or indeed keep the blackberries fully whole by placing them into the cake batter once it is in the tin.
- Pour the mixture into the bundt tin and bake for 40-50 mins until the top of the cake is firm to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 mins before turning out onto a rack to cool completely.
- To make the syrup (optional): Add the lime juice and sugar to a pan and bring to the boil. Allow to simmer until reduced slightly. Pour over the bundt cake while the cake and syrup are still warm. It helps to insert a skewer into the cake in several places to create channels for the syrup to penetrate the cake.
- To make the glace icing (optional): The glace icing can be added as well as or instead of the syrup. Mix lime juice and icing sugar to get a consistency such that it is not too runny but will still drip down the side of the cake. You can add more lime juice or icing sugar as required. Pour or spoon over the cake when it is cool.
The Chocolate Beetroot Bundt Cake
It was my birthday this week (I’m an April fool!), and this year I had time to make cake. We are currently in a global shutdown to combat a coronavirus pandemic and it is an anxious time for everyone I think. We have to live day-by-day and hope that we can overcome it together. In the midst of all the gloom it is important to keep busy and do things you love…and that would include baking!
I chose to make this Chocolate Beetroot Bundt cake from a desire to maintain a nourishing and healthy diet at this time. While no cake is healthy, this one uses honey as a sweetener, rapeseed oil in place of butter and of course has one of your 5-a-day in the form of nutritious beetroot! It is also dairy-free, making it suitable for those with dairy intolerances or dietary preferences.
The recipe is adapted from one by Green Kitchen Stories, who write wonderful vegetarian cookbooks. I have made changes to their Decadent Beetroot Chocolate cake by substituting some flour for wholemeal, adding in ground almonds for added moisture and increasing the chocolate content. I also decided to go all-out (it was my birthday after all!) and add a vegan Chocolate Orange Ganache icing, which really makes the cake! I sometimes pair beetroot with orange in a salad and I think the flavour combination works well here too. I love vegan ganache (perhaps more so than regular ganache actually!), made with coconut cream it is equally as rich as that made with dairy cream but has added flavour. Any leftover could be rolled into delicious vegan truffles.
Chocolate Beetroot Bundt Cake Variations
As shopping and stock availability is not always easy in the current global shutdown, feel free to make variations with whatever you have available. If you don’t have a bundt tin, this recipe would also works well in an 8″ or 9″ round cake tin. I have used a mix of wholemeal and plain flour but if the flour shortage seen in supermarkets here is widespread, feel free to use any flour you have, eg. self-raising (omit the baking powder), or gluten-free or other flour alternatives. Ground almonds are also a non-essential element. The original recipe calls for 70% dark chocolate but I only had 54.5% available so clearly either will work.
I hope you enjoy this recipe, it is an easy one to make so kids can be roped in too. And perhaps a nice nourishing choice for an Easter treat too!
Chocolate Beetroot Bundt Cake Recipe with Orange Coconut Cream Ganache
Ingredients for the Cake:
- 150ml rapeseed oil (olive would work too), plus extra for greasing
- 120ml honey
- 75g dark chocolate (70% best but I used 54.5%)
- 250g grated raw red beetroot
- 3 free range eggs
- 1tsp vanilla extract (optional)
- 100g wholemeal plain flour
- 100g plain flour
- 25g ground almonds
- 75g good quality cocoa powder
- 2tsp baking powder
- Pinch salt
Ingredients for Ganache:
- 150g coconut cream (can take cream settled at top of tin of coconut milk or use a small tin coconut cream)
- 150g 54.5% dark chocolate
- Grated zest of 1 small orange
For decoration (optional):
- Whatever you have available! I used dried rose petals, other dried flowers, toasted nuts, sliced fruits etc would also work well.
- To make the cake, preheat the oven to 160°C/320F. Grease a 20cm bundt pan with oil. I use a silicone bundt mould which is best to avoid sticking. If using a metal one it may be advisable to also sprinkle with flour to avoid sticking. If using a cake tin, grease and line.
- Heat the rapeseed oil, honey and dark chocolate together on a low heat in a medium sized pan.
- Add the grated beetroot, beaten eggs and vanilla and stir to combine.
- In a separate bowl, sift together the flours, baking powder, cocoa powder and salt. Add the ground almonds.
- Pour the dry ingredients into the chocolate beetroot mixture and stir well to combine.
- Pour the mixture into your chosen cake tin.
- Bake for 25-35mins, until the top is cracked and a skewer inserted into centre comes out clean.
- Leave to cool for 10mins before turning out onto a wire wrack to cool completely.
- To make the ganache, place the chocolate and coconut cream in a bowl over a pan of simmering water and stir to melt chocolate. Add the orange zest and stir. Pour over the cooled bundt cake. Decorate as you wish.
Virginia Park Lodge is a luxuriously restored yet homely fishing lodge on the banks of a picturesque lake. Owned by Michelin starred chef, Richard Corrigan and with an organic vegetable farm on site, it offers style and delicious food in equal measure.
The Colour Palette
Laura and Andrew chose a sophisticated white and green palette for their wedding (which was carried through to the cake, more on that later!).
I am in love with the car which coordinated perfectly with the colour scheme!
Stunning arrangements by the Rosehip and Berry create a gorgeous backdrop outside the church for this cute photo.
Elegant Events by Colette coordinated the most beautiful styling of the garden Pavilion for a cosy and romantic feel. So inviting!
For the cake, Laura and Andrew chose three tiers of celebratory Champagne, Elderflower and Strawberry cake, finished with a lightly textured deckle edge base tier, semi-iced buttercream upper tiers, and the prettiest of fresh flowers from the Rosehip and Berry
And I have to take a moment for the cake styling! It was a delight on delivery to arrive to this beautifully conceptualised styling of the cake table, with hanging foliage and flowers, draped linen and candles. A testament to how considered styling can elevate the cake to a beautiful focal feature. Thanks to Laura and Colette for taking the time!
“Absolute perfection! We couldn’t have been happier with our wedding cake from Cove Cake Design. Suzanne is such a pleasure to work with; professional, friendly with a fantastic eye for style…Everyone raved about our cake. We loved it so much, thank you! “
Laura and Andy, 2019
It was a delight to work with Laura and Andy on their wedding cake and I always love to see client wedding photos. If you also loved this one check out more Cove Cake Design real weddings and testimonials.
Be prepared for some Pinterest-worthy imagery in today’s post! Delighted to share with you some images by award-winning fine art photographer, Laura Gordon, of clients Laura and Gregory’s destination wedding at the stately Adare Manor in Co. Limerick.
Laura, Gregory and their guests travelled from the United States for their wedding at the stunning Adare Manor, an impeccably restored manor house on stately grounds, renowned for its service and hospitality.
They enlisted the help of wedding stylist Lindsay of House of Hannah Events, who is renowned for her attention to detail and refined style, to coordinate and create their vision for a timelessly elegant wedding day. A colour palette of peaches, dusty pinks, caesious and cottage blues was most evident in the flowers by Floral Earth and was simultaneously fresh, modern and refined. What a gorgeous photo!Laura and her stylish bridesmaids.Further breathtaking floral installations adorned the staircase and sumptuous dining room, creating a summer garden feel. I was blown away when I came to deliver the cake! Place settings were exquisitely styled by Lindsay with soft grey linen and candles, gold cutlery and caesious blue charger plates.
For the cake, Laura and Gregory chose a 3-tier design with a soft caesious blue deckled edge fondant base tier and semi-iced upper tiers, adorned with some stunning fresh flowers in a palette of dusty pinks and cottage blue by Floral Earth. Flavours were Lime White Chocolate Pistachio and Lemon Blueberry Coconut, deliciously fresh and summer flavours. And I just love this cake cutting photo!
“Thank you so much for the beautiful cake! It was delicious!! Thank you so much for making it a very seamless process to work with you. That makes all the difference! “
Laura and Gregory, 2019
It was a delight to work with Laura and Gregory on their wedding cake. If this wedding has you swooning, check out some more Cove Cake Design real weddings!
It is always a delight to receive wedding photos from photographers and clients! So many months are spent working closely on a wedding cake design, it is exciting to finally see the cake in the context of a beautiful wedding day and blissfully happy clients.
Today I am sharing two gorgeously elegant weddings from 2019 photographed by the supremely talented Adam and Grace Photography, who masterfully capture weddings in a candid timeless style.
Moya and Andrew, Mount Juliet. Adam and Grace Photography
Moya and Andrew were married last spring in the stately surrounds of Mount Juliet Estate, Kilkenny. I have had the pleasure of knowing Moya for a few years now, having made a few celebration cakes for her business and personal events. Moya is the founder of Avenue Interior Design, a design studio that creates interior spaces that are comfortable and inviting, with a signature relaxed and refined style. Enlisting the help of wedding stylist Betty Williamson and florist The Wild Bunch, this style was translated into a wedding that exuded minimilast sophistication.
The beautiful blossom trees on the grounds of Mount Juliet provided nature’s perfect floral arch for portraits.
The wisteria-clad front of Mount Juliet House.
A pinterest-worthy flatlay.
For their cake, Moya and Andrew chose a cake table, incorporating a main cake, minimalist in style and adorned with sugar flowers, as well as two side cakes, mini-cakes and macarons. With flavours including Champagne Elderflower Strawberry, Orange Cardamom Rose and Chocolate Orange Olive Oil Hazelnut Rosemary, the table was no doubt a treat for guests!
“It was style, but most certainly not over substance – our guests were raving about the cakes and the delicious flavours and they still are”.
Moya and Andrew
John and Siobhan, Clonwilliam House. Adam and Grace Photography
Siobhan and John were married on a warm August day at one of my favourite venues, Clonwilliam House, (I always wish I could just move in when I deliver there!). Clonwilliam is a family-owned stately home in a peaceful and private setting with a stunning vista over the lush green countryside of County Wicklow. When I was delivering the cake I was lucky enough to catch a glimpse of Siobhan leaving that morning for the ceremony in a vintage red open-topped car…how fun!
The grounds of the house provided the perfect backdrop for beautifully candid photos.
The detail on Siobhan’s dress is just stunning.
Beautiful flowers in shades of pink by Frog Prince Weddings adorned the house and the romantically dining space in the converted barn.
For their cake John and Siobhan chose a single tall tier of Guinness Chocolate with Roasted White Chocolate Cake, adorned in blush marble icing, gold leaf and pretty fresh flowers. Accompanying Champagne and Strawberry macarons created a sweet choice for guests that evening!
“We loved our wedding cake! Not only did it look fab but it tasted so delicious it didn’t last very long! Suzanne was so easy to work with, she is a professional artist and created exactly what we wanted. Thank you!”
Siobhan and John
It was such a delight to work with these two couples on their wedding cakes. If you loved these too, be inspired by more real weddings and Cove Cake Design Cakes.
The Chocolate Cranberry and Chestnut Cake Recipe
I am always a little indecisive about what to make for a Christmas dessert, but generally come to the conclusion that a centrepiece cake can never go amiss! I have hence been experimenting with some traditional seasonal flavours and am delighted with this resulting Chocolate Chestnut and Cranberry layer cake recipe.
The chocolate cake is light and moist and is adapted slightly from a recipe in Tessa Huff‘s fabulous cake book, Layered. The lightness of this chocolate cake gives the perfect balance to the rich bitterness of the cranberry ganache and the sweetness of the chestnut meringue buttercream.
The cranberry ganache is adapted from a macaron filling recipe by patissier Eddy Van Damme. It is deliciously decadent with a fabulously rich colour. You may not need to use all of this ganache but leftover can be used to fill macarons or frozen for use in a future bake. It would pair well with other flavours too such as cranberry or gingerbread.
Chestnut Swiss Merginue Buttercream
For the chestnut puree in the swiss meringue buttercream I used the French brand Clement Faugier but others are available in good supermarkets or delis. Leftover puree can be used in a variety of recipes such as with meringues in the classic Mont Blanc dessert, added to cakes or brownies, or made into chocolate chestnut truffles which would actually be a lovely decoration and accompaniment for this cake. I didn’t have time to do this but there are recipes available online.
The cake is rich and decadent and will hence easily serve a crowd of 10-12..just what is needed for the festive season! The cake itself will keep well for 4-5 days wrapped in tightly cling film. Once filled and iced eat within 2-3 days. I don’t think this will be a problem!
Chocolate Cranberry and Chestnut Cake Recipe
Ingredients for the cake:
- 235g plain flour
- 70g best quality cocoa powder
- 1 1/2 tsp baking powder
- 1tsp baking soda
- 1/2 tsp salt
- 120ml rapeseed or other flavourless oil
- 300g caster sugar
- 2 large eggs
- 1tsp vanilla bean paste
- 180ml whole milk
- 240ml strong coffee
Ingredients for Cranberry Ganache:
- 180g fresh cranberries
- 120g cream
- 120g sugar
- 120g 54.5% dark belgian chocolate
Ingredients for the Swiss Meringue Buttercream:
- 150g fresh egg whites (about 5 eggs)
- 250g caster sugar
- 240g unsalted butter, cool but not cold
- 4-5 tbsp tinned sweetened chestnut puree (or more to taste)
- pinch salt
For decoration (optional):
- Fresh cherries or other seasonal fruits
- To make the cake, preheat the oven to 160°C/320F. Grease three 7″ round cake tins and line with baking parchment.
- Sift together the flour, cocoa powder, baking powder, baking soda and salt into a bowl.
- Beat the oil and sugar together in a stand mixer for a few mins until pale. Add the eggs and beat again until combined.
- Turn the mixer to low and add the flour mixture in 3 batches, alternating with the milk. Scrape down the bowl and mix again to combine.
- Finally with the mixer on low add the coffee and mix until just combined.
- Divide the mixture between the tins and bake for 25-30 mins until the top of the cakes are firm to the touch and a skewer inserted into the centre comes out clean.
- Remove the cake from the tin after 10-15mins and leave to cool completely on a wire rack.
- To make the cranberry ganache: Put the cranberries, cream and sugar into a small saucepan and bring to the boil. Remove from the heat and puree in a blender. Strain back into the pan to remove skin and seeds of the cranberries.
- Put the chocolate callets into a bowl.
- Bring the cranberry cream mixture back to the boil and then pour over the chocolate mixture. Leave for a few mins to allow the chocolate to melt before stirring to achieve a smooth ganache. Set aside to cool and thicken.
- To make the icing: Clean the bowl and whisk of an electric mixer with a squeeze of lemon juice and dry with paper towel to remove any traces of grease.
- Place the egg white and sugar into the bowl and place over a pot of simmering water, whisking constantly, until the temperature reaches 160°F on a candy thermometer. If you don’t have a thermometer, whisk until the sugar has completely dissolved and the egg whites are hot.
- Transfer the bowl to the mixer and using the whisk attachment whisk until the meringue is thick and glossy and the bottom of the bowl feels neutral to the touch.
- Switch to paddle attachment and with mixer on low speed add the butter a cube at a time, mixing until incorporated after each addition. If the mixture curdles continue to mix until it comes back together. Add the chestnut puree and salt and mix to combine.
- If the buttercream is too runny, refrigerate until firmer and mix again before using.
- To assemble the cake, trim the tops of the cooled cakes to level. Fix one cake layer to a cake card or directly onto a cake stand using a small bit of buttercream. Pipe a layer of cranberry ganache on top followed by a layer of the buttercream, smoothing each with a palette knife. Repeat with a second cake layer and another layer of ganache and buttercream. Top with the final cake layer. Refrigerate until firm.
- Once the cake has been chilled for at least 30 mins and is firm, crumb coat the cake in a thin layer of buttercream, scraping away any excess. Refrigerate again.
- Continue to add layers of buttercream, using a scraper to remove excess until the cake is covered in a smooth layer of buttercream icing.
- Decorate as you wish with gilded fruits, sugared cranberries, chocolate truffles or anything else that takes your fancy!
- Adam and Grace PhotoReal Wedding – Lauren and GrahamOctober 8, 2021 - 1:50 pm
One of the highlights of working on weddings is receiving images from clients from their wedding day. After months of communication working on the details of their wedding cake, it is delightful to see the cake in the context of the overall style of what is without doubt a joyous life event.