Orange berry wedding cake

Orange berry wedding cake

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(9 ratings)

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

A challenge

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

  • Only the cake is freezable

Nutrition: per serving (30)

  • kcal639
  • fat31g
  • saturates16g
  • carbs84g
  • sugars64g
  • fibre3g
  • protein10g
  • salt0.37g
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Ingredients

    For the 30cm cake

    • 50g butter, melted and cooled, plus extra for greasing
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 8 eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g caster sugar
    • 100g ground almond
    • zest 2 orange
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 200g plain flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    For the 20cm cake

    • 25g butter, melted and cooled
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 4 egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 100g caster sugar
    • 50g ground almond
    • zest 1 orange
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 100g plain flour
    • ½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    To decorate and present the cakes

    • 1 quantity orange sugar syrup (see below for recipe)
    • 800g fresh raspberry
      Raspberries

      Raspberry

      ras-beh-ree

      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • 22cm and a 32cm cake board
    • 200ml raspberry coulis
    • 1 quantity Crème patisserie (see below for recipe)
    • 400g redcurrant
      Redcurrant

      Redcurrant

      red-cur-rant

      These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

    • 1 egg white
    • 4 tbsp caster sugar
    • 1.8kg chocolate modelling paste (recipe below)
      Chocolate

      Chocolate

      chok-let

      Chocolate as we know it in pressed

    • 6 plastic dowelling rods
    • 800g small strawberry
      Strawberries

      Strawberry

      straw-bare-ee

      Once available in Britain for just a brief period during the summer, strawberries are now a year…

    • 200g blueberry
      Blueberry

      Blueberry

      bloo-bear-ee

      Blueberries are one of the few edibles native to North America and credited with being…

    • 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

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 25g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 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)

    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)

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    Comments, questions and tips

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    angelikahammerer
    9th Jan, 2011
    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
    11th Nov, 2010
    5.05
    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
    28th Jul, 2010
    Interested in making this cake. Does anyone know what the measurements be for 23cm cake tin? Thank you
    woozle
    7th Jul, 2010
    5.05
    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
    2nd Jun, 2010
    5.05
    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
    21st Oct, 2009
    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
    12th Oct, 2009
    5.05
    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
    5th Sep, 2009
    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
    29th Aug, 2009
    4.05
    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
    23rd Jul, 2009
    5.05
    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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