All-New Cake Mix Doctor - Anne Byrn [75]
Nupi-Tool Know-How
With the right long metal spatula, short metal spatula, and plastic spatula you can frost a beauty of a wedding cake. No need for a pastry bag!
To Cut the Cake
Cutting a wedding cake is a little tricky but not as complicated as it may seem. Because the bottom layer of the cake I’ve included in this book is wider than the others, we’ll start with it.
1. Make a cut into the bottom layer where it meets the middle layer. Cut around the bottom layer using the middle layer as a guide. You’ve now separated an outer 2-inch-wide ring of the bottom layer. Cut serving slices from this outer ring. You should get at least 20 slices.
2. Carefully remove the top layer from the middle layer and set it aside. Slice it last; you may be able to save it for the bride and groom.
3. Now, cut the middle layer as you would a round layer cake. Even though it is still sitting on the remaining bottom layer, cut through only the middle layer. You should get at least 12 generous slices from the middle layer.
4.Cut the remaining bottom layer as you would a round layer cake. You should get at least 12 slices more from this portion of the bottom layer.
Flower Power
Blooms, buds, and petals from fresh flowers make a stunning topper, cascade, or tray garnish for a wedding cake. Make sure the flowers are free from pesticides—preferably organically grown. Match them with the bride’s selected colors. My cake decorating favorites are roses of all sizes, orchids, hydrangea, nasturtiums, and daisies. They make a powerful but pretty statement on your cake!
13. For the top, cut three very fresh small roses or some hydrangeas or your choice of edible flowers so they have 1 to 2 inches of stem. Tie them together with florist’s wire or a twist tie. Insert the flower bundle into the top of the cake. Feel free to decorate the top with flower leaves (rinsed and patted dry). And decorate the base of the cake with more flowers, if desired.
14. The cake is now finished. Store it in the refrigerator until time to serve.
Notes: It’s important to sift the flour before measuring it so you don’t add too much to the cake and make it dry. Spoon the sifted flour into dry measuring cups and sweep off the top with a knife or ruler.
Meringue powder and cardboard cake rounds can be found at baking supply stores. The website www.wilton.com is a good source for these and other baking supplies. Candied violets are available from many specialty food stores.
Need a little variation? Opt for a tablespoon of grated lemon or orange zest in the cake batter instead of the almond extract. Brush the cooled layers with amaretto or Kahlúa and let it soak into the cake before frosting. If you want to get really daring, split the cake layers horizontally and fill them with lemon curd or apricot filling (see page 98) before frosting.
Bundts and Pounds
Layer cakes may be glamorous but it’s the Bundt cake that’s heartwarming and humble. In my ten years as the Cake Mix Doctor I have baked hundreds (thousands?) of Bundts and pound cakes for bake sales, birthdays, book signings, potlucks, and TV photo opportunities. I know the Bundt looks great on camera, holds well in transit, and doesn’t seem to demand the attention it gets.
Why do we love Bundts as well as pound cakes baked in tube pans? Because they are moist. These pans accommodate rich, heavy batters. That’s why the tube is in the middle—to let heat come up through the center of the cake and bake it evenly. But the sturdy shape also makes the cakes easy to tote, another reason we love them. We can take them to picnics and parties without worrying about the slip and slide of layer cakes. We can ship them to family and friends across the country and know they will arrive intact. And unlike a flat