Rachel and Owen’s wedding cakes

It has been a huge few days making cupcakes and the wedding cake for my friend Rachel who got married on Saturday.  Cake Fix and I were very flattered to be asked, and also very nervous as we’ve never done anything like this before and are not at all professional cake makers but enthusiastic amateurs! Anyway it wet really well, and we had a lot of fun doing it, albeit some stressful moments when some things didn’t quite go to plan. I also had two sick kids all week (isn’t that always the way when you have something important on), so a big thanks to Cake Fix for all the baking and work on Wednesday and Thursday while I was playing nurse :)

Everybody seemed to love the cakes, and someone even said to me “you must have a very successful business” and was genuinely gobsmacked when I said this was the first time we’d done something like this!

Here’s what we did:

Chocolate Mud Cake Rosette Wedding Cake

A two-tier rosette chocolate cake, filled with chocolate mousse filling. This cake takes two days to make, contains obscene amounts of chocolate and cream, but tastes absolutely amazing!

Rosette wedding cake

The cake at the venue with floral spray on top

Wedding cupcakes

Cute vanilla cupcakes with white and purple swirls, and fondant covered daisy cupcakes. Some of them even had edible diamonds and glitter on them.  Very bling!

White swirl cupcakes complete with purple edible diamonds!

And here is the cake all cut up. You can see how rich it is and how yummy the chocolate mousse filling is, you only need a tiny bit!

Congratulations Rachel and Owen and thanks for letting us be part of your happy day!

21. New Zealand – Mum’s Neopolitan Rosette Birthday Cake

Wow I can’t believe I am a quarter of a way through my challenge already! I’m really enjoying cooking and baking all these different things, and sharing them amongst friends and family :)

Neopolitan Rosette Cake

Right, this one is a bit confusing as I’m not sure what to categorize it as, so I’ve just put New Zealand seeing as I made it here! Rosette cakes are all the rage at the moment, and so easy to make. If you can do a basic cupcake swirl, then you can decorate a cake in the rosette style. I decided to make something a bit different for my Mum’s birthday, and made a 3-tiered neopolitan cake. This is largely because my daughter is in LOVE with neopolitan ice-cream at the moment, except she can’t pronounce it properly and calls it ‘Neolabotomy ice-cream’! Cute. All the grandkids were coming to this party, so I figured they’d get a buzz out of seeing the neopolitan layers.

Neopolitan Rosette Cake

I made three separate cakes, and baked each one in a 9″ tin, greased and lined.

3 cups self-raising flour
2 cups sugar
1 cup milk
4 eggs
250g melted butter
2tsp vanilla extract.

1. Preheat oven to 160 degrees celcius (fan bake)
2. Put all ingredients into a bowl and mix with an electric mixer on medium speed for 5 minutes. Too easy!

Divide the mixture evenly into three bowls. Leave one as is for the vanilla layer, add a few drops of pink food coloring to create the pink layer (gel colours work best) in the second bowl and mix well, and a couple of tablespoons of cocoa to the third bowl for the chocolate layer, and mix well.

Bake each cake for around 15 minutes or until inserted skewer comes out clean.

This is a fantastic basic buttercake recipe, so easy and it tastes delicious.

To assemble the cake
If any of your cakes are a bit uneven, cut the top off so it is flat and even (torte). Then place your cakes one on top of the other, with a layer of buttercream in between. I started with chocolate, then strawberry and vanilla last.. Then apply a crumb coat all over the cake so you have a base coat to apply your icing to. It doesn’t have to be neat and tidy as you won’t see it.

Crumb coat on rosette cake

Now to decorate with the rosettes. You need to make up a big batch of buttercream as it uses a LOT of icing. I used the recipe on the iambaker blog, as she seems to be the queen of rosette cakes and waaaay better at it than me ;-) However I used butter rather than shortening as she suggests, and the result was that the buttercream didn’t crust up enough and the rosettes I piped onto the side of the cake slid were sliding off by the time I had done a full circle :-( It was a horrible rainy humid day when I iced the cake, and I don’t think that helped. So I had a smooth sided cake rather than rosettes piped onto the sides which is what you are supposed to do. My cake making guru sister also suggests using the buttercream recipe on the Wilton website. Next time!

So to pipe the rosettes, you need a 1M decorating tip. Fill up your piping bag with buttercream, and pipe in circular motions right around the cake and then on the top, gradually moving inwards until the whole cake is covered. There is an excellent tutorial and step-by-step guide on the iambaker blog, so I’m not going to reinvent the wheel.

So here it is in all it’s half-eaten glory!

Neopolitan Rosette Cake

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