Mother’s Day Cake Decorating Idea
Nathan Cakes Indonesia: Phone: 62-24 – 671-8493
What You Need:
400 g icing sugar, sifted
250 g ground almonds
1 large egg yolk, beaten lightly
3-4 tablespoons orange juice
5 drops almond essence
300 g currants
250 g sultanas
90 g mixed peel
160 g butter
160 g caster sugar
3 large eggs
200 ml milk to mix
To prevent the cake drying out wrap a double thickness of brown paper around the pan and securing it with twine before baking. Preheat oven to 160 C.
Make the almond paste. Place icing sugar and almonds in food processor bowl. Process, slowly dripping in egg yolk, orange juice and almond essence. The mixture should form a pliable paste.
Sift flour, salt and spices together, and then stir in fruit and the peel. Cream butter and sugar thoroughly until light and creamy then beat in eggs one at a time, until the mixture is fluffy. Stir flour and fruit into creamed mixture (you may need to add a little milk to give the mixture a dropping consistency).
Place half the mixture into a greased and lined cake tin and add the almond paste. Cover with remaining cake mixture. Tap the cake on the counter top to level the mixture and disperse the air holes. Bake in the center of the oven for 1-1 1/4 hours or until a thin metal skewer inserted in the center of the cake comes out without a trace of stickiness. Turn out cake on to a wire rack. Peel off paper and leave to cool. Level the cake by placing a weighted plate on top of the cooked cake while it is still hot.
Use to mould decoration or place on the sides and top of the cake
25g (1Oz) butter
1 tablespoon or 15 ml of lemon juice
300g (12 ounces) icing sugar
Optional food colourings
Heat the butter and lemon juice and water in a saucepan gently until the butter has dissolved. Add 100g of the icing sugar and heat gently until dissolved. Cook very gently and slowly until the mixture comes to a soft boil. Do not overworks as the mixture will become too hard.
Butter Cream Recipe:
1/2-cup butter or margarine
1/2 cup solid vegetable shortening
2 tablespoons milk
1lb(4 cups) sifted confectioners sugar
3-4 tablespoons light corn syrup (optional it thins the icing).
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Cover with a damp cloth until ready to use. It can be stored for about ten days in the refrigerator before using, but re-whip it before use.
To bake and assemble the cake:
Egg shaped deep simnel cake. Reserve a little of the almond paste
Packet of jello peach or orange flavor
Fruit to adorn the hair peaches and cherries
This cake is a cake but it more resembles a sculptor, the idea was taken from a picture and whilst there is a cake underneath this sculpted creation there is a lot of icing on the side. The cake has been constructed in a white backing board to give the impression of a wall relief in three dimensions. It is not the sort of cake that a beginner wants to attack (unless to eat it!) but it is not as difficult as it first appears.
Tilt your head very slightly to the left if you cannot imagine that this cake is shaped like an egg. The cake has been made as an egg shaped cake.
The top left of the cake where the hair is blonde and cherries adorn the hair, the two layers have been maintained at their true height from under the eyes and out to the ears the cake is in relief. And has been built on the side at an angle.To arrange the hair about a half-inch has been cut out of the cake where the hair is blonde and the cherries are.
A little peach jelly has been placed under the blonde and then slices of peaches have been layered to look like hair. Equally under the cherries a little raspberry jelly or conserve has been added to allow the fruit to stick. The green leaves and flowers have been made out of molded satin icing.
The balls on the left and right of the paste have been molded out of almond paste. A butter cream icing has been used to shape the side of the face and then the almond balls have been nestled onto this to look like hair curls. The face itself has been molded out of fondant icing using the same tools as sculptors would use when making a terracotta head, the eyes have been cut out of the icing, but the nose and mouth have been added on as an extra and, molded with the smoothing tools.
A traditional mothering Sunday cake is the Simnel cake.