Ultra Mel Trifle Mousse Cake

Ultra Mel Trifle Mousse Cake

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This Trifle Mousse Cake is the trifle that went to culinary school! It tastes like the trifle of your childhood but has some fancy touches that will get you all the Wow’s at the Christmas table! 

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As a child I remember BEGGING my mom to buy Ultra Mel. It was a huge treat in our house and when we did twist her arm to get it, my sister and I would sit, each with a spoon in hand, pouring the custard straight onto the spoon and devouring it. We took turns until the box was done – and we got in trouble! The only time that Ultra Mel was a MUST in our house was at Christmas when it got layered into the classic trifle that simply HAD to be on the table! 

I do LOVE a trifle and what’s a #ultrafestive Christmas without one?! I’ve made this Amarula Gingerbread one, and this Milk Tart Profiterole Trifle with Pinotage jelly… 

BUT, I do have a problem with it. Trifle looks amazing – for the first person who dishes it up. After that, well, it doesn’t exactly make you want to tuck in, does it? The layers get all mushed together and it looks like a mess. Enter, the Trifle Mousse Cake!  

Layers of peaches and Ultra Mel custard mousse, a layer of box jelly (homemade just doesn’t taste the same), an extra liquidy layer of Ultra Mel and a base of sliced, store-bought swiss roll, all covered in a shiny red mirror glaze. It looks really impressive but by buying a few shortcuts, it’s just a matter of assembling. 

The Trifle Mousse Cake can be made ahead of time and kept frozen, make the mirror glaze ahead of time and store it in the fridge, then simply pour it over on the day of serving and store it in the fridge. Easy!  And the best part? Even though Christmas is all about sharing, you can have your own beautiful serving of trifle and no mess!

Trifle Mousse Cake
Serves 8
Print
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 375ml Ultra Mel Custard
  2. 4g (2 tsp) gelatine powder softened in 45ml water
  3. 1 x box raspberry jelly mix
Peach and Custard Mousse
  1. 240g The Kate Tin White Baking Chocolate
  2. 30g salted butter
  3. 15ml cornstarch
  4. 350ml Ultra Mel Custard
  5. 4g (2 tsp) gelatine powder softened in 45ml water
  6. 200g (about 2 peaches), pitted and pureed
  7. 250ml whipping cream
  8. Mirror Glaze
  9. 150ml water
  10. 300g white sugar
  11. 200g condensed milk
  12. 16g powdered gelatine sprinkled over 60ml water
  13. 350g The Kate Tin White Baking Chocolate, finely chopped
  14. Red gel food colouring
  15. 1 x store-bought swiss roll
  16. Fresh raspberries, to decorate
Instructions
  1. Line an 18cm springform cake tin with an acetate collar, baking paper or foil.
  2. Start by making the custard layer, line a 16cm round cake tin or round mould with clingwrap. Heat the Ultra Mel in the microwave until hot then add the bloomed gelatine. Stir well then pour into the tin. Freeze until set.
  3. Make the jelly by pouring the jelly granules into a bowl and add 225ml boiling water. Line the same (or similar) 10cm round cake tin or round mould with cling wrap and pour in the jelly. Refrigerate until set.
  4. To make the mousse, place the white chocolate and butter into a large bowl and place a fine mesh sieve over the top, then set aside. Heat the whisk the cornstarch and Ultra Mel together in a in a saucepan over medium heat and cook until thickened - about 5 minutes. Remove from the heat and stir in the softened gelatine. Pour the custard mixture into the fine sieve and strain over the white chocolate and butter. Whisk together until melted completely. Cool to room temperature then whisk in the peach puree. Whip the cream until soft peak stage then fold into the cooled chocolate mixture.
  5. To assemble, spoon ⅓ of the mousse into the lined cake tin. Unmould the jelly and place it in the middle on top of the mousse. Top with another ⅓ of mousse. Unmould the frozen custard and place the disc in the middle. Top with the remaining mousse. Slice the swiss roll into 1cm wheels and arrange those on top, pressing the cake firmly into the mousse. Freeze until solid - at least overnight.
  6. To make the mirror glaze, place the water, sugar and condensed milk in a saucepan and bring to the boil. Remove from the heat and add the bloomed gelatin and gel colouring. Stir until dissolved then add the chopped chocolate and stir until melted. Set the bowl over an ice bowl and whisk gently (not vigorously as you don’t want to make bubbles) until the glaze thickens and reaches 26 degrees Celsius. Decant the mirror glaze into a jug.
  7. Unmould the frozen mousse cake and place it on a wire cooling rack with a large baking sheet underneath (the cake side should be facing down). When the glaze is the correct temperature pour it all over the cake. Gently trim the mirror glaze off the edges using oiled scissors or a knife then lift the cake onto a serving platter. Refrigerate and allow the cake to defrost before serving. To serve, pile raspberries on top and decorate with gold leaf, if desired.
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carbs
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The Kate Tin https://thekatetin.com/
The Easiest Flop Proof Raspberry Soufflé

The Easiest Flop Proof Raspberry Soufflé

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Soufflés have a bad reputation for being temperamental – and they can be – unless you have my genius, flop proof recipe! If you can make a chocolate mousse, this soufflé recipe will be a walk in the park! 

“Why does nobody make souffle anymore?!” I exclaimed to my husband a few weeks ago. I’d been hit by a sudden need for one and after realising he wasn’t about to satisfy my craving, went on an online menu hunt to see if a nearby restaurant could. Nothing. The weeks may have passed, but my craving didn’t – until  I was invited to visit the breathtakingly beautiful (newly renovated) Lanzerac Hotel & Spa, in Stellenbosch a few weeks ago. Apart from falling in love with its historic gabled architecture, grand leafy oak trees, opulent rooms and delicious wines, I also fell in love… with a soufflé. Not just any soufflé – a raspberry soufflé of dreams. So light, I was sure I was eating a pink cloud. While soufflé is often considered a little old fashioned and quite rare on dessert menus these days, it fits so perfectly into the old-world charm of this historic gem (which dates back to 1692). Even the lavish room I stayed in was decorated in the soft dusky raspberry hues.

When the raspberry soufflé I ordered from the Manor Kitchen restaurant was posted on my Instastories, you all went as crazy as I did. Clearly, I’m not the only one with a souffle obsession! So I set out to recreate the magic of Lanzerac’s raspberry souffle. It reminded me of my flop proof recipe, which is as easy as making a meringue. While most sweet souffles are made using a creme patisserie base, this one uses thickened cornstarch which makes it a lot more stable and almost idiot-proof (I also have an incredible two-ingredient chocolate souffle in my cookbook). I think the best part, though, is that these souffles can be made ahead of time. Make it in the morning, pop it in the fridge and when you’re ready to wow your guests, pop it straight in the oven for 7-8 minutes. It’s gluten-free, pillowy and light-as-a-cloud – and clouds don’t have calories, right?! 😉 

The Easiest Flop Proof Raspberry Soufflé
Serves 8
A great gluten-free dessert that’s super-easy to make and not nearly as scary as you think. These soufflés can be made and refrigerated or frozen until ready to bake .
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g pureed raspberries, seeds strained (or any other pureed fruit)
  2. 40ml castor sugar
  3. 20ml corn flour
  4. ½ tsp vanilla extract
  5. 6 large egg whites
  6. 40ml sugar
  7. 1 tsp fresh lemon juice
  8. extra castor sugar, for lining
  9. icing sugar, for dusting
Instructions
  1. In a small saucepan combine the pureed raspberries with the sugar and cornflour and bring to a boil. Simmer until thickened. Transfer to a boil, cover the surface with clingwrap and allow to cool completely. Whisk until smooth.
  2. Prepare 8 small ramekins by brushing them with melted butter and immediately sprinkle with castor sugar to cover completely. Shake out any excess sugar.
  3. Whisk the egg whites to stiff peaks and add the sugar and lemon juice gradually.
  4. Fold the egg whites into the cooled, thickened pulp.
  5. Divide the mixture between the prepared moulds, level off the tops.
  6. Run your thumbnail around the inside of the rim - this will help the souffle rise.
  7. The soufflés can now be frozen or refrigerated until ready to bake.
  8. Bake at 200°C for 7-8 minutes until risen and golden.
  9. Serve immediately dusted with icing sugar.
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fat
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The Kate Tin https://thekatetin.com/

TIP Book for Lanzerac’s Easter-themed high tea or make it an indulgent weekend with their winter special which is spectacular value for money. 

How To Make Perfect Raspberry White Chocolate Macarons

How To Make Perfect Raspberry White Chocolate Macarons

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Perfect macarons are the unicorns of the baking world. Every baker has dreams of that perfect, glossy, smooth shell, a chewy texture and, of course, that they make those iconic little feet. My recipe will help you get all those things!

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Macarons are my absolute favourite thing to make.  They are a big challenge but when you nail them, it gives me HUGE satisfaction! After making them a thousand times, I’ve really got the perfect macaron recipe. I’ve also identified the critical points which will make or break your macarons. I’m kind of on a mission to make sure that everyone can nail the perfect macaron too! If you’re a watcher, rather than a reader, watch my full video tutorial below, otherwise keep scrolling! 

TIPS TO PERFECT MACARONS

Tip 1. Get a scale. I’ve said it a thousand times, but weighing your ingredients will change your baking! 

 

RASPBERRY WHITE CHOCOLATE MACARONS 

Makes 24

 

INGREDIENTS

150g ground almonds

150g Natura Sugars Demerara Icing Sugar

pinch of salt

55g +55g egg whites, at room temperature

gel food colouring

150g Natura Sugars Light Brown Sugar

40ml water

1 x quantity white chocolate ganache (recipe at the end), to fill

125ml raspberry jam, to fill

 

METHOD

Line 2 x baking trays with baking paper.

Tip 2. Always use baking paper – not silicone baking mats. 

Place the ground almonds, icing sugar and salt in a food processor and pulse until fine. Sift the mixture twice and pulse any remaining lumps until they pass through the sieve.

Tip 3. Your ‘ground almonds’ aren’t fine enough. You know that glossy perfect macaron? The gloss comes from superfine almonds! Grind them in a food processor or blender and sift them through your finest sieve you have

Add 55g egg whites to the ground almond-icing sugar mixture along with the food colouring. Do not stir. Set aside. 

Tip 4. This allows the almonds to absorb any excess water in the egg whites which will make your batter more stable. 

Place the remaining 55g egg whites in the bowl of an electric mixer. Heat the sugar and water in a saucepan over medium heat and bring to the boil. Simmer until the syrup reaches 115 degrees Celsius on a sugar thermometer. Start whisking the egg whites until they reach soft peak stage. When the syrup reaches 118 degrees, pour the hot syrup down the side of the bowl into the egg whites in a steady stream. Continue whisking until the meringue is thick, glossy and still warm to the touch.

Tip 5. Use the Italian Meringue method (as opposed to the French meringue method). It’s a little more effort pouring a hot sugar syrup over the whipped egg whites, but will give you more consistent results. 

Fold the almond icing sugar mix into the meringue in two parts, using a metal spoon, taking care not to knock the air out.

Tip 6. Use an unrefined icing sugar – Natura Sugars is my go-to brand. Unrefined sugar has loads of flavour so it’s not just sweet. This one is also super fine so makes a really glossy macaron batter too!

Keep folding until the batter is glossy and forms a thick glossy ribbon when dropped off the spoon (to test, drop a blob on the baking tray and tap 3 times – it should spread nicely).

Tip 7. This is probably the most important step and it’s known as ‘macaronage’. If your macarons always come out with feet but are dull, it’s because you’re not folding the mixture long enough. Keep going until it’s glossy!

Place in a piping bag and pipe 5 cm rounds, leaving enough room for spreading.

Tip 8. Use a macaron template! Click here to download mine. 

Tap the baking tray firmly on the work surface 3 times to remove the bubbles and for the macarons to spread slightly. Allow to stand at room temperature for 45-55 minutes or until the surface of the macaron no longer feels tacky to the touch (it shouldn’t stick to your finger).

Preheat the oven to 150 degrees Celsius (fan-forced) or 130 degrees (conventional) and move your oven rack to just below the middle rack. Make sure you have no other baking sheets in the oven – this can interfere with heat transfer. 

Tip 9. If you think your oven temperature might be off, get an oven thermometer. They’re really affordable and will take so much of the guess work out of your baking. 

When the oven is ready, place one tray of macarons in the middle of the oven and bake for 12-13 minutes. They are ready when the feet feel firm and the macaron shell ‘gives’ a little when you poke it. Allow them to cool on the baking tray before removing them with a palette knife. Pipe a ring of white chocolate ganache (see recipe below) on half the macarons and drop a small amount of raspberry jam in the centre. Sandwich the macaron shells together. 

Tip 10. Leave them for a day after filling (refrigerated) so they absorb the moisture from the filling and become chewy

      

Raspberry White Chocolate Macarons
Yields 24
The perfect macaron recipe!
Print
Prep Time
1 hr 30 min
Cook Time
13 min
Total Time
1 hr 45 min
Prep Time
1 hr 30 min
Cook Time
13 min
Total Time
1 hr 45 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
24
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 150g ground almonds
  2. 150g Natura Sugars Demerara Icing Sugar
  3. pinch of salt
  4. 55g +55g egg whites, at room temperature
  5. red gel or powder food colouring
  6. 150g Natura Sugars Light Brown Sugar
  7. 40ml water
  8. WHITE CHOCOLATE GANACHE
  9. 100g The Kate Tin Baking White Chocolate, finely chopped
  10. 100ml cream
  11. 125ml raspberry jam, to fill
Instructions
  1. Line 2 x baking trays with baking paper (not silicone baking mats).
  2. Place the ground almonds, icing sugar and salt in a food processor and pulse until fine. Sift the mixture twice and pulse any remaining lumps until they pass through the sieve.
  3. Add 55g egg whites to the ground almond-icing sugar mixture along with the food colouring. Do not stir. Set aside.
  4. Place the remaining 55g egg whites in the bowl of an electric mixer. Heat the sugar and water in a saucepan over medium heat and bring to the boil. Simmer until the syrup reaches 115 degrees Celsius on a sugar thermometer. Start whisking the egg whites until they reach soft peak stage. When the syrup reaches 118 degrees, pour the hot syrup down the side of the bowl into the egg whites in a steady stream. Continue whisking until the meringue is thick, glossy and still warm to the touch.
  5. Fold the almond icing sugar mix into the meringue in two parts, using a metal spoon, taking care not to knock the air out.
  6. Keep folding until the batter is glossy and forms a thick glossy ribbon when dropped off the spoon (to test, drop a blob on the baking tray and tap 3 times – it should spread nicely).
  7. Place in a piping bag and pipe 5 cm rounds, leaving enough room for spreading.
  8. Tap the baking tray firmly on the work surface 3 times to remove the bubbles and for the macarons to spread slightly. Allow to stand at room temperature for 45-55 minutes or until the surface of the macaron no longer feels tacky to the touch (it shouldn’t stick to your finger).
  9. Preheat the oven to 150 degrees Celsius and move your oven rack to just below the middle rack.
  10. When the oven is ready, place one tray of macarons in the middle of the oven and bake for 12-13 minutes. They are ready when the feet feel firm. Allow them to cool on the baking tray before removing them.
  11. To make the ganache, place the chopped chocolate in a bowl. Heat the cream to just below boiling point and pour over the chopped chocolate. Allow to stand for 5 minutes then stir until smooth. Cover with cling wrap and allow to set at room temperature. Depending on how hot it is, this may take a few hours. You can speed up the process by refrigerating it for 30 minutes and checking the consistency every now and then. It should be spreadable.
  12. Pipe a ring of white chocolate ganache (see recipe below) on half the macarons and drop a small amount of raspberry jam in the centre. Sandwich the macaron shells together.
  13. Leave them for a day after filling (refrigerated) so they absorb the moisture from the filling and become chewy.
Notes
  1. Filled macarons freeze exceptionally well. Layer them in an airtight container with baking or wax paper in between each layer and freeze. Simply defrost and allow to come to room temperature before serving.
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calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/
40-Second Microwave Yoghurt Cheesecakes

40-Second Microwave Yoghurt Cheesecakes

These virtually-instant 40-second microwave yoghurt cheesecakes are soft, creamy and the filling uses just two ingredients! 

#SPONSORED

Are you ready to have your mind blown? The recipe for these 40-second microwave yoghurt cheesecakes is so easy I almost don’t need to write it down. This is going to be one of those recipes that you will always remember because you’re going to make it so many times! Are you ready? 1 litre of double cream yoghurt and 1 tin of condensed milk. That’s it, guys! Whisk it together and microwave it for 40 seconds and you have a cheesecake that’s soft, creamy and luscious.  It’s absolutely crazy and to be honest, shouldn’t really work when it comes to the science of baking but who cares about science when it tastes so good? 

Now, you can’t have a luscious creamy cheesecake without a crunchy base to go with it. I’ve used my latest biscuit obsession as the crust – the new BAKERS Good Morning™ Breakfast Biscuits. They have a lovely crunch to them that remains even after the quick burst in the microwave. I’m not really a breakfast person and admit to skipping breakfast on most days but give me a biscuit? Now, that’s a breakfast I’ll eat! I keep a stash of these on my desk or in the kitchen so I can munch on them in between emails, shoots, recipe testing and general life chaos. 

I’ve used the fruity Peach & Apricot flavour here and matched it with stewed apricots as a topping but the BAKERS Good Morning™ Breakfast Biscuits Berry flavour would also be so yum with frozen berries on top of the cheesecake too. But hey, I’m open to other flavour suggestions too!  I’m just loving how you’re all sending me pictures of the recipes you make from The Kate Tin – so please keep them coming and I’d absolutely love to see you trying this recipe out. It’s so easy even the kids can make it – without burning the kitchen down! 

40-Second Microwave Yoghurt Cheesecakes
Serves 4
These virtually-instant 40-second microwave yoghurt cheesecakes are soft, creamy and the filling uses just two ingredients!
Print
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
4671 calories
271 g
1360 g
387 g
56 g
242 g
1768 g
1194 g
234 g
2 g
124 g
Nutrition Facts
Serving Size
1768g
Servings
4
Amount Per Serving
Calories 4671
Calories from Fat 3405
% Daily Value *
Total Fat 387g
596%
Saturated Fat 242g
1212%
Trans Fat 2g
Polyunsaturated Fat 12g
Monounsaturated Fat 112g
Cholesterol 1360mg
453%
Sodium 1194mg
50%
Total Carbohydrates 271g
90%
Dietary Fiber 6g
25%
Sugars 234g
Protein 56g
Vitamin A
277%
Vitamin C
130%
Calcium
185%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g BAKERS Good Morning™ Peach & Apricot Breakfast Biscuits, crushed plus extra for serving
  2. 50g salted butter or margarine, melted
  3. 1 litre plain double cream yoghurt
  4. 1 x 387g tin condensed milk
  5. juice and the finely grated zest of 1 small lemon
  6. Stewed apricots, passionfruit, raspberries and extra biscuits to decorate
Instructions
  1. Grease 4-6 microwave-safe coffee cups or glasses.
  2. Combine the crushed biscuits and butter and press into the bottom of each cup or glass.
  3. In a large bowl, mix together the yoghurt and condensed milk with the lemon juice and zest and pour into the mugs.
  4. Microwave on full power for 40 seconds or until set - the cheesecakes should jiggle slightly.
  5. Allow to cool completely then top with stewed apricots, passionfruit, raspberries and extra crumbled biscuits.
Notes
  1. If you want to unmould the cheesecakes, simply refrigerate for 3-4 hours before turning them out
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calories
4671
fat
387g
protein
56g
carbs
271g
more
The Kate Tin https://thekatetin.com/

 

MORE CHEESECAKE RECIPES TO DROOL OVER:

Tin Roof Cheesecake

Raspberry Coconut Ice Hearts (No-Cook)

Raspberry Coconut Ice Hearts (No-Cook)

Boiled coconut ice was one of my favourite things to make as a kid – I used to use the recipe on the side of the sugar packet until quite recently, well, until I discovered this no-cook coconut ice and my life changed forever! Because nobody likes standing over a boiling pot of sugar in the middle of summer!  Icing sugar, condensed milk and coconut make a deliciously creamy treat, especially when layered with tart raspberries. Make it extra special and drizzle or dip it in dark chocolate – or white chocolate!

Raspberry Coconut Ice Hearts

Makes 24

 

2 cups Natura Sugars Demerara icing sugar, sifted

3 1/2 cups desiccated coconut

1 can (397g) condensed milk

½ tsp vanilla extract

2 drops rose water (optional)

pink food colouring

60g blended, fresh raspberries.

 

Line a 20cm square cake tin with baking paper. To make the coconut ice, place the icing sugar and coconut into a large mixing bowl. Add the condensed milk and vanilla and mix well. Press half the mixture into the lined baking tin to form a smooth layer. To the remaining coconut ice, add the rose water, pink food colouring and blended fresh raspberries. If the mixture is still sticky, add a little coconut until it’s the same consistency as the white layer. Press the pink layer on top of the white layer and allow to firm up for 1 hour. Once slightly firm, unmould the coconut ice then slice the 20cm square in half. Place the one half on top of the other to form 4 stripes. Using a sharp bread knife, slice the coconut ice into 1cm slices then use a small heart-shaped cookie cutter to cut out shapes from the slices. Place on a lined baking sheet, uncovered, for 1-2 hours until firm. Store in an airtight container for up to 4 weeks.

 

 

TIP Save the off cuts and fold them into ice cream or crumble on top of a frosted cake as a quick decoration.

Lemon Raspberry Wedding Cake with Vanilla Buttercream

Lemon Raspberry Wedding Cake with Vanilla Buttercream

‘Who is making your wedding cake?!’ was the question I was asked a gajillion times a week during the run-up to the big day. I suppose when a cake-obsessed, dessert guzzler like myself marries an ex-pastry chef turned chocolate maker, well, then people think about these kinds of things! The answer? Well, duh we’re making our own wedding cake!
Some brides stress about the dress. Others agonize over the decor or stationery. Not me – I was all about the cake! So there are a few reasons we decided to make it ourselves: One, I was NOT going to have one of those piece-of-art, Pinterest-worthy cakes that look incredible but taste like cardboard. There is nothing more disappointing in life than dry cake and I was not about to start married life with one – oh hell no.

Secondly, why do we have to wait until right at the end of the day to cut the cake? Life’s too short… So we ate the cake first. Jip, straight after the ceremony, the bubbly flowed and we all scoffed ourselves silly on cake. And thirdly, I wanted the first thing we did as husband and wife to be special, and there is nothing we enjoy more than baking which is how we decided to assemble our wedding cake, live, right there in front of our guests. Eeeek!

The cake itself, was the first recipe Chocolate Maker and I baked together. Raspberry is my favourite flavour, while lemon is his and the buttercream is scented with vanilla and spiced rum we brought back from our recent trip to Mauritius. The lemons may or may not have come from my neighbours lemon tree (this is not a confession!). Obviously we couldn’t make the wedding cake on the day of the wedding (we made it the day before), so to keep it super moist, we soaked each layer in a tangy lemon syrup – it’s a secret baking weapon that makes all the difference!
I decorated it with olive branches to bring in a bit of Italy (since I am now, half-Italian afterall!), lemon branches and pomegranates from the Riebeek Kasteel area. The cake was perfect – fragrant, moist, not too sweet and was the perfect pairing for the Ayama MCC (my favourite bubbly!).

It was a seriously delicious cake and the perfect way to start a marriage – on a sweet note, with lots and lots of butter! ?

LEMON AND RASPBERRY WEDDING CAKE WITH VANILLA BUTTERCREAM

This recipe makes a standard 4-layer, 24cm cake. To make my two-tiered wedding cake, I doubled the recipe below (cake and buttercream) which made an extra 24cm cake plus 2 x 18cm cakes for the top tier. The final cake easily served 70 hungry guests.

SERVES 10-12

 

For the cake:

500g butter, softened

500g castor sugar

400g whole eggs (about 9 large)

400g cake flour

80g cornstarch or corn flour

100g buttermilk

1 tsp baking powder

finely grated zest of 2 lemons

 

For the buttercream:

300g egg whites

450g castor sugar

1020g unsalted butter, cut into blocks, softened (see tip)

1 juicy vanilla pod, seeds scraped

juice of 1/2 lemon

 

For the lemon syrup:

120g white sugar

120ml water

zest and juice of 2 lemons

 

Good-quality raspberry jam, for assembling

Olive branches, pomegranates and lemon branches, to decorate

 

Start by making the sponge layers. Preheat the oven to 150 degrees Celcius (fan-forced, or 170 degrees Celcius convenional). Grease and line 2 x 24cm springform cake tins. Cream the butter and sugar in a stand mixer fitted with a paddle attachment for 8-10 minutes. The mixture should be very white and very fluffy. Next, add the eggs in one by one, beating well after each addition. Sift the dry ingredients together. Remove the bowl from the mixer and using a spatula, fold in the dry ingredients alternatively with the buttermilk, adding the lemon zest last. Divide the batter between the cake tins and bake in the preheated oven for 30 minutes then turn the oven up by 10 degrees for the remaining 10 minutes. Test the cake with a skewer inserted into the middle. If it comes out clean, it is baked. Remove from the oven and allow to cool in the tin for 10 minutes before unmoulding. Level each cake off using a knife then slice each cake in half horizontally so you have 4 layers.

To make the buttercream, place the egg whites and sugar in a bowl that fits over one of your saucepans. Fill the bottom of the saucepan with water and bring it to a gentle simmer. Place the bowl with the egg and sugar over the hot water and stir gently with a whisk (don’t whisk to aerate the mixture). Keep stirring until the mixture reaches 60 degrees Celcius on a thermometer or until the egg is hot to the touch. Transfer the hot mixture to the bowl of a standmixer and using the whisk attachment, whip the mixture on high until light and fluffy. Continue whipping for a good 10 minutes or until the meringue is cool to the touch. Slowly add the butter one block at a time. Scrape in the vanilla seeds and squeeze in the lemon juice, to taste. Cover and set aside at room temperature until ready to frost the cake.

To make the syrup, place the sugar, water, lemon zest and juice in a saucepan and bring to the boil for 1 minute. Allow to cool completely.

To assemble the cake, place the first cake layer on a cake stand and brush well with the syrup. Spread with a thin layer of raspberry jam and top with a layer of vanilla buttercream. Continue layering the cake, syrup, raspberry jam and buttercream until all the layers are assembled. Cover the top and sides of the cake with the remaining buttercream and smooth with a palette knife (using a cake decorating turn table really helps). Place in the refrigerator to set. Decorate with olive branches, lemon branches and cracked pomegranates just before serving.

 

TIP Never make a buttercream using salted butter – I know it’s tempting because of the ridiculous price of unsalted butter – but the amount of butter used means that you’ll be left with an extremely salty buttercream. Don’t do it.