On to the plate

Experimenting with flavours, colours and style of food served at our place


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13 Years On

Anni2It was our 13th Wedding Anniversary mid March. I feel very lucky. 13 years with the best man in the whole wide world. My love for this man has not diminished with the passing of time, only deepened.  Ok, enough of the mushy stuff. It’s enough to say it was our wedding anniversary.

There was no way I was passing up an opportunity to made a cake for an important occasion. Mr Fussy (when badgered) suggested a Jaffa (flavoured) cake. Now for those in New Zealand, we know what Jaffa is. It’s actually a hard coated candy with chocolate in the middle, and an orange flavoured coating. They’re great, and a bit of a NZ icon, and were great for throwing in the movie theatre. Not that I ever did that. Why waste a perfectly good lolly?

Our cake was half of David’s cake. Though I flavoured the Sour Cream Vanilla Bean cake with Orange extract, and I also flavoured the ganache with Orange flavouring (Robert’s Confectionary). And the buttercream also had orange extract. I did all I could to make sure the orange wouldn’t be drowned out by the rich chocolate cake and ganache.

TrimmedI’ve run out of patience having to trim the sides of all my cakes to make sure I’ve got sufficient space to ganache. I ordered more acrylic circles with an extra 2mm (all around) increase. But for this cake I had to trim the sides. I admit it looks tidy when it’s trimmed, but what a waste of time, and cake, albeit just a bit of cake is wasted.

For whatever reason, I ended up with a slight bulge in the ganache at the base. I did the usual poke a pin in it and flattened the bulge, but I decided it wasn’t worth my time to cover in fondant and risk more bulges. Plus it was only a 6″ cake, and smaller cakes are more prone to pleats as you ease the fondant over the sides. A 4″ high cake that’s 6″ in diameter takes a bit more attention than say a 4″ high cake that’s 8″.

The cake was only for us so I was completely at ease with having a naked cake for us. Plus naked ganached cakes have their own beauty. And really, other than the bulge which I dealt with, the ganache is pretty tidy. All but the top, can you see? I’ve got a tiny little trench just in from the rim of the cake. Again I felt there would be more work in filling the tiny dip than the dip itself bothered me.

The Cake Lace is made from Claire Bowman’s mix. I made this lace almost 12 months ago. I’ve had it stored as instructed and it was still as pliable as it was when I made it. That stuff is the best. I never ate it when I first made it. I had no desire to do so then or for this cake. Once the cake was cut, the lace itself was removed. Though I did take the left over cake into work and left the lace on that section of the cake. I’m not sure anyone ate it. I did suggest they treat it more as decoration than “food”.

So there we are. The cake had a delicate orange flavour to it. Nothing overpowering or strong, just enough to know it was there. Someone at work thought it tasted like lemon. Go figure.

All the petalsAs for the flower, well it’s hard to believe this was a magnolia cutter. It seems more like some star burst flower than a magnolia. I think I cupped the petals too much. I used the veiner as the guide and made formers from tin foil which I laid over the veiner. Never mind, it still worked out fine, even though it’s not the flower it was meant to be. I have a photo of what the petal looks like with and without petal dust. Yes it makes a difference. At some point I will embrace the whole petal dusting, but I think I’m a ways off from that yet. I also took some of the petals away, I decided with all the petals that I made the flower itself was bigger than the cake! It’s all about proportion, well that’s a consideration anyway.

Petal dustAfter having had some of David’s cake the day before, then a slice of our Anniversary cake, we were all caked out. The cake itself was very rich. I know this seems odd to say, but without the fondant, the cake was harder to eat. The fondant seems to combat some of the richness by the sweetness. I certainly found one slice to be more than enough. And I know my work mates were happy we couldn’t face another slice.Anni1

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