Sunday, 25 October 2015

Marie Antoinette Cake Lust

Ever since I watched Marie Antoinette when I was younger there has been a scene that has stuck in my mind... It was the scene where she sat around with other ladies and feasted on all these beautiful amazing cakes while sipping on french champagne with beautiful floating red raspberries in old school champagne saucers

There's one piece of cake in particular that I remembered and it was this one.. 

YUM! how could you resist sinking your teeth into those ? The crack of the white chocolate coating and the pretty red rose petal on top. I can imagine the inside would taste like creamy vanilla and tangy raspberry. 

But really, just once more isn't this everyone's idea of a dream come true?? 

My cake is slightly different, I've tried to keep true to what I imagined the cake would taste like but at the same time I just had to pull out these cool cameo brooch molds that I have been dying to use!

Here it is...

What you need: 

- 120 grams of unsalted butter
- 1 cup of caster sugar
- 2 eggs
- 3/4 cups of self raising flour
- 2/3 cup of plain flour
- 1/3 cups of sour cream
- 1/2 cup of buttermilk
- 1/2 teaspoon of vanilla bean paste
- 5 freeze dried strawberries crushed

- 100 grams of soften unsalted butter
- 1/2 cup of icing sugar
- 2 tablespoons of double cream
- 1 small drop of pink food colouring gel (optional)

White chocolate:
- 200 grams of white chocolate

Decor (optional):
- small piece of fondant , about the size of a golf ball.
- little molds of your choice.
- lustre dust and alcohol
- a little icing sugar for dusting
- Pink edible pearls
- Rose petals

What to do:
1. Preheat oven to 180 degrees
2. Cream the butter and sugar together until fluffy
3. Mix in the eggs and sour cream
4. Mix in the flour and salt
5. Add the buttermilk and vanilla Bean Paste.
6. Fold in the crushed freeze dried strawberries
7. Pour into a lined baking tin (9in x 9in)
8. Bake for 25-28mins (Until skewer comes out clean)
9. Allow to cool before using a circle cookie cutter to cut out circles of cake.

* Tip: If you find it is hard to cut the cake with a cookie cutter because a slight crust has formed on top . Brush a very small amount of hot water to moisten the top making it easier to cut into.

Yummy vanilla Cake batter speckled with Freeze dried strawberries 

Perfect sized little cakes ready to be turned into glamorous little pieces  

1. Sift the icing sugar
2. Mix the butter and icing sugar until well combined and smooth
3. then mix in the cream and colouring.

1. Ice the cake circles with the frosting (I used a turntable with a piece of small baking paper to help me keep the cake from moving without touching it)
2. Place the frosted cakes into the fridge to set and harden.
3. Now to make the molds for decorating.
4. Dust the molds with icing sugar and then roll a small piece of fondant and press it into the mold
5. Pop the fondant out of the mold and paint it with a mixture of lustre dust and alcohol.
6. Now to cover the cakes in white chocolate
7. Melt the white chocolate in the microwave for around 40 - 60 seconds.
8. Pour the chocolate over the cakes and don't stress it doesn't have to be perfect!
9. When it has set a little pop your decorations on and be brave with your creations!

Stage one! icing the little cakes with a pastel pink frosting

Lustre dust painting my fondant pieces. 

I got my pretty little Cameo and heart molds online from Ebay. I also have the complete set of fancy Alphabet molds with little cherubs on them. It cost quite a bit but if you buy it as a set it isn't too bad!


xx Mel