Orange berry wedding cake

Orange berry wedding cake

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(9 ratings)

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Cooking time

Prep: 3 hrs Cook: 3 hrs 2-3 hrs for cake, plus 2-3 hrs for other elements

Skill level

For the keen cook

Servings

Serves 30 - 40

A stunning cake that will impress everyone at your wedding. With a little practice this deliciously moist cake can easily be perfect. Don't be shy

Nutrition and extra info

Additional info

  • Only the cake is freezable
Nutrition info

Nutrition per serving (30)

kcalories
639
protein
10g
carbs
84g
fat
31g
saturates
16g
fibre
3g
sugar
64g
salt
0.37g

Ingredients

For the 30cm cake

  • 50g butter, melted and cooled, plus extra for greasing
  • 8 eggs
  • 200g caster sugar
  • 100g ground almonds
  • zest 2 orange
  • 200g plain flour
  • 1 tsp baking powder

For the 20cm cake

  • 25g butter, melted and cooled
  • 4 egg
  • 100g caster sugar
  • 50g ground almonds
  • zest 1 orange
  • 100g plain flour
  • ½ tsp baking powder

To decorate and present the cakes

  • 1 quantity orange sugar syrup (see below for recipe)
  • 800g fresh raspberries
  • 22cm and a 32cm cake board
  • 200ml raspberry coulis
  • 1 quantity Crème patisserie (see below for recipe)
  • 400g redcurrants
  • 1 egg white
  • 4 tbsp caster sugar
  • 1.8kg chocolate modelling paste (recipe below)
  • 6 plastic dowelling rods
  • 800g small strawberries
  • 200g blueberries
  • icing sugar, for dusting

Orange sugar syrup

  • 4 tbsp caster sugar
  • 6 tbsp water
  • 2 strips orange peel
  • 4 tbsp Cointreau

For the crÈme patisserie

  • 6 egg yolks
  • 3 tsp vanilla extract
  • 140g caster sugar
  • 50g plain flour
  • 600ml milk
  • 25g butter
  • 142ml pot double cream
  • 500g tub crème fraîche

For the chocolate modelling paste

  • 1¼kg plain chocolate, broken up
  • 700g liquid glucose (available from some supermarkets and most chemists)

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Method

  1. TO MAKE THE CAKES: Heat oven to 160C/fan 140C/gas 3. Butter and base-line a deep, 30cm round cake tin (20cm round cake tin for the smaller cake) with baking parchment. Whisk the eggs and sugar together using a hand-held or tabletop mixer until the mixture leaves a trail when the whisk blades are lifted. This could take 8-10 mins, but don’t skimp this step as it is crucial to the success of the cake.
  2. Fold in the butter, almonds and orange zest using a large metal spoon, then sift in the flour and baking powder. Fold everything together lightly, then pour into the tin. Bake for 50-60 mins (30-40 mins for the smaller cake) until firm to the touch. Cool in the tin for 5 mins, then turn out, peel off the paper and leave to cool completely. The cakes can now be frozen for up to a month.
  3. TO MAKE THE ORANGE SUGAR SYRUP: Put the caster sugar in a small pan with the water and orange peel. Heat gently, stirring until the sugar has melted, then boil hard for 2-3 mins until slightly syrupy. Cool, then stir in the Cointreau.
  4. TO MAKE THE CRÈME PATISSERIE: Whisk together the egg yolks, vanilla extract and caster sugar using an electric whisk until the mixture is pale and thick. Whisk in the flour. Boil the milk, then gradually whisk into the egg mix. Return to the pan and cook over a gentle heat, whisking until the custard is thick and glossy. Cook gently, stirring for 2 mins more to cook out the raw flour taste. Remove from the heat and beat in the butter.
  5. Spoon into a clean bowl, then cover closely with cling film (so it’s in contact with the custard) and leave to cool. Whip the double cream, then fold into the cool custard. Can be made up to 2 days ahead and stored in the fridge. Just before using, stir in the crème fraîche. This quantity makes enough to cover both cakes.
  6. TO DECORATE: The day ahead of serving, split each cake in half; brush the cut edges with syrup. Lightly crush half the raspberries. Put the base of each cake on a cake board, then spread each with a layer of raspberry coulis. Scatter over the crushed raspberries followed by a thin layer of Crème patisserie (about one-third of the total amount). Cover with the other halves of the cakes, then chill.
  7. Select about 6-8 long strands of redcurrant. Lightly beat the egg white and put the sugar in a shallow bowl. Brush redcurrants lightly with egg white, then coat lightly with sugar and arrange over a flat tray lined with baking paper. Leave overnight to dry out.
  8. Spread Crème patisserie thinly over the tops and sides of the cakes. Measure the depth and circumference of the small cake, then roll one-third of the modelling paste into a sausage. Put this shape between two large sheets of baking parchment, then roll to the circumference of the cake and about 3-4cm more than the depth. If the paste splits, put it in the food processor with 1 tbsp oil and whizz it up, then re-knead and it should come back again to a smooth paste. Once rolled sufficiently, flip the whole lot over and peel away the uppermost sheet of paper. Trim the base of the paste in a straight line, leaving the top wavy. Carefully wrap the modelling paste around the cake with the straight edge to the base, pressing in the sides, then peel off the parchment. Repeat with remainder of paste for the larger cake.
  9. Cut the dowels into equal lengths, about 2cm more than the depth of the larger cake, then insert 4 into the centre of the cake in a square formation, just smaller than the size of the smaller cake, then put two in the middle. On the day, place the smaller cake on top of the larger one, then fill around the edge of the large cake and the top of the small cake with the berries, finishing with the frosted redcurrants. Dust with icing sugar.
  10. CHOCOLATE MODELLING PASTE: Melt the chocolate in a bowl set over a pan of barely simmering water, then leave to cool for a few mins. Heat the glucose gently in a pan, then tip into a large bowl. Gradually beat the chocolate into the glucose, beating to a thick paste that leaves the sides of the bowl clean. Place in a polythene bag and leave for about an hour until set firm.
  11. To use, knead lightly until slightly softened. Microwave on Defrost for 10-15 secs if really firm, then use as desired. (Takes 10 minutes to prepare, 10 minutes to cook and makes about 1.8kg)

Recipe from Good Food magazine, June 2008

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Comments

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jennypugh's picture
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Can I add...the top tier was a bit wobbly - because the cake isn't dense the dowels don't stay firm. It was ok for a short while but would be a bit wary of leaving it for a long time.

jennypugh's picture
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Made this as a special birthday cake. Worked perfectly! Found the chocolate paste easy to use. Finished result looked just like the picture. Recipe was easy to follow. Used sharpe scissors to cut the paste rather than a knife and trimmed the top edge as 'natural' edge looked a bit messy. Tasted absolutely delicious! Would definitely make again.

drjoanna's picture

bit rough 'round the edges

battenburgjen1's picture

I am going to make this for a wedding over the jubilee weekend- can anyone share tips on timings? I am only making the small cake and wated to do the modeling paste the day before then throw the fruit on in the morning- will the paste deteriorate overnight? Any tips gratefully received! Looks fab!

lynnoc72's picture

Help! I have just baked the top layer of this cake and it's only risen to a height of 4cm. Is that right or have I failed somewhere along the way? I would appreciate any comments.

snoozymoran's picture

How much coco powder would I put in to make it a chocolate orange cake?

lisakilbey's picture

Looks very tasty, worth the trouble for a bunch of school leavers who are chocaholics with a very slight taaste of fruit.

lotte123's picture

OK - I need help!!! Has anyone else made this cake and if so how much does it rise? I have had a go at making the smaller cake twice. The first time it ended up about 3cm high and the second time it came to 4cm. I have made sure I whisked the eggs and sugar together until they left trails and the second time I even used self raising flour. Looking at the picture the cakes look huge! Am I doing this wrong or does all the other stuff make the cakes look much bigger than they actually are? I would really appreciate some input before I try making the larger cake as I am trying to do it for my wedding cake.

Many thanks

lotte123's picture

I am hoping to make this for my own wedding at the end of next month (June 25th) but would like to up it to a 3-tier cake to feed the hordes. I was thinking of putting in a 25cm layer in the middle and would love to know if anyone has any suggestions or comments on this idea. Many thanks x

vivo50's picture

I HAVE TRIED THE SMALL CAKE WITHOUT ANY DECORATION JUST TO FEEL THE TASTS OF IT SUCCULENT AND VERY TASTY .THIS WEEK WILL DO THE WHOLE THING FOR MY FRIEND FAREWELL PARTY WILL KEEP YOU POSTED

angelikahammerer's picture

I had immense difficulties getting the chocolate modelling paste into a mass that actually stuck together. After some internet searching it turned out that one has to actually squeeze all the fat out - I kneaded the whole mass in my hands above a bowl until all the liquid was gone and was left with a beautiful plyable mass of delicious chocolate. I suspect it had to do with the quality of chocolate I used. Just proof that for some things it really pays off to pay the extra buck!

katerina1302's picture
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I made this cake for a friends 40th birthday party. Bottom layer was chocolate cake and top layer was lemon cake. Was my first time working with chocolate modelling paste so I did not knkow what to expect. Was not that easy but the final result was definitely impressive. I was getting words of praise all night for my amazing cake.

tishka7's picture

Interested in making this cake. Does anyone know what the measurements be for 23cm cake tin? Thank you

woozle's picture
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I made this for my wedding cake. The small cake turned out great but I had to make 2 of the large cakes as the first one needed more time in the oven.

The chocolate moddeling paste was difficult to work with, not sure what I did wrong but it was fairly solid with a lot of liquid lying in the bowl. poured out the liquid, microwaved it for 30 seconds and it was a lot easier to use.

I had a cake board on both tiers then used dowling rods to stop the top cake sinking into the bottom one.

The cake itself tasted fantastic but be careful not to over mix it or a lot of the air is lost and it wont rise very well. The flavour got better each day as the flavours merged together. Red currents weren't in season so we used raspberries, strawberries, blueberries and some brambles.

All in all it was a stunning centre piece and was admired and enjoyed by everyone :)

annethorne1's picture
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I made a cheats version too for a birthday party. Make any chocolate cake you like in 23cm size. Ice with butter icing. I made the modelling paste with white chocolate, decorated with lots of fresh berries and lots of icing sugar. It looked fantastic and everyone loved the dark chocolate/white chocolate combination. I tried doing the sugared fruit - and it looked terrible so I washed it all off. I wouldn't bother.
Tip for North Americans - use white corn syrup as a substitue for liquid glucose in the modelling paste. It looked scarily split at times but just use a rolling pin and some parchment paper and it will turn out alright in the end. I had to cut into 2 pieces to get on the cake and I cut a wavy edge as someone else suggested - good idea - the natural version looked scrappy.
This will wow all your friends and if you cut a few corners is not that time consuming or difficult.

gmfjemh's picture

Made a cheat's version of this cake for a friend's wedding last weekend, and it looked absolutely fabulous. I just used the idea - made my own favourite recipe choc cakes, then melted 70% cocoa solids chocolate with a little glycerine, laid it out on baking parchment cut to size with a wavy border, let it dry then carefully wrapped it around the sides of the cakes which I'd "glued" with boiled raspberry jam, and peeled off the paper backing. Stacked the two cakes using dowels as in this recipe, but left the top cake on the springform pan base for extra security, set the base on the dowels just above the top of the bottom cake. Set the bride & groom figurines on the top tier, filled in the top and bottom tiers with sugared red grapes, raspberries, strawberries and blueberries. It looked really sensational, it was a less complicated cheat's version, but looked just like the photo, and got its own round of applause at the reception!

hannahram's picture
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I haven't made the cake, but made the chocolate modelling paste to go round a friends chocolate brownie birthday cake extravaganza! It was relatively easy to prepare, just be careful with the temperatures of it goes a bit stringy like the one for my brothers birthday cake! They turned into nice sculpture decorations though! Really sweet and moreish - Tasty!!

somethingdifferent's picture

Oh dear dont no what went wrong followed instructions but cakes didnt rise, any suggestions anyone on what i may have done wrong. Im wanting to make it for my nannas 80th tomorrow aagghh!

pdesouza's picture
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I made this for a family celebration. If you follow the step by step instructions it will look exactly like the picture. The redcurrants were not in season so I used a bit of imagination. We noticed the cake tasted better and better as each day went by. Impressive.

kaff_mca's picture
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Amazing!!! I made this cake for my sister's birthday and it was worth it for the wow factor alone!! Give it a go- its not as difficult as it may seem and the result is a wonderfully moist, tasty cake.

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