Monday, 2 February 2009

Wedding cake, part 2

This morning, I made the bottom tier of my (step) daughter's wedding cake. It's in the oven, and will be for some time.

I emailed her with my progress, and I thought I'd share it here.

Equal quantities (350g each) of unsalted butter and soft dark brown sugar are creamed together. We used to go this with a hand mixer, thank goodness for my KitchenAid as this took quite a long time


While this was beating, I weighed out and sieved 350g flour, plus various spices...
..and cracked 6 eggs into a separate bowl and beat them together




Eventually, the butter sugar mixure was smooth and creamy, and had gone a very pale brown. I then started to beat in the egg mixture, a teaspoon at a time. 6 eggs, one teaspoon at a time, took forever.

Time passed.

More time passed.

Even more time passed.

Eventually, all the egg stuff was incorporated, and I could fold in the flour....

...and then the soaked fruit, treacle, lemon & orange zests, nuts...


And then into the prepared tin....
which then has a bt of extra protection, ready for it's long stint in the oven (about 5.5 hours)


Updated Tuesday morning:

I took some photos after I took it out of the oven. I left it in its tin to cool for a few hours, then turned it out.
It weighs 2.8 kilos, 6 pounds 3 oz.





1 comment:

  1. Wedding cakes are so much fun to make...and this cake sounds incredibly good.

    The pictures look great. I cannot wait to see the finished product of all of your hard work!

    ReplyDelete

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