Vanilla Citrus Naked Wedding Cake Recipes

CINNAMON VANILLA WEDDING CAKE WITH MEXICAN HOT CHOCOLATE BUTTERCREAM

Steps:

• Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
• Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.
• Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
• Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
• Preheat oven to 350 degrees F.
• Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.
• Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.
• Frost cake and decorate as desired.

ROSELLA GINGER PECAN TORTE: WEDDING CAKE RECIPE

Steps:

• Steaming pears: In a medium saucepan add about 3 inches water, the sugar, cut lemon slices and the lemongrass (lemon serai). (The lemongrass is optional.) Bring the water to a boil. Fit a steamer basket over the boiling water, add the pears and steam until tender. Remove the pears, drain, and coarsely grate. Press out any excess liquid for one hour before using, or substitute very well-drained, grated canned pears. Set aside.
• Ginger Syrup: Combine the sugar and water in a saucepan, simmer together until the sugar dissolves, cool completely, then add the ginger wine and set aside.
• Preheat the oven to 350 degrees F. Grease and lightly flour 2 (10 by 2 inch) deep cake pans and line the base with parchment.
• Sift together the flour, powdered ginger, baking powder, and salt in a large bowl and set aside.
• Beat the butter, oil, vanilla, sugars, and treacle until light and fluffy. Add the eggs one at a time, beating well between each addition. Add the sifted dry ingredients alternately with the remaining ingredients in the order given. Mix 2 minutes on medium speed using a stand mixer.
• Pour the batter into the pans that have been greased floured and parchment lined.
• Bake 45 minutes in a 350 degree F oven, remove and cool for 20 minutes in the pan, then pour over the ginger syrup. Turn out onto a cooling rack when almost cold.
• Assembly:
• Level cakes if necessary. Secure the wax paper to the cake board with royal icing. Place the meringue dacquoise on wax paper. Smooth on a layer of washed cream, chocolate ganache, and the ginger marmalade to the meringue disk. Top with one of the cakes. Repeat the layers of washed cream, ganache, ginger marmalade, and the second meringue disk, top that with washed cream, ganache, and ginger marmalade, then add the second cake. Trim the meringue disks if necessary. Coat the entire cake with washed cream, then strained ginger marmalade. Cover tightly and securely with plastic wrap for 24 hours. Chill in the refrigerator. Remove the wrap and cover with white chocolate rolled fondant.
• This cake can be made and assembled for decorating 5 days before a wedding; in fact the maturing process improves the combination of flavors.
• Draw 2 (10-inch) circles on parchment, place on an oven tray.
• Whip the egg whites until stiff but not dry. Add the sifted powdered sugar in three stages mixing well between each addition then add the vanilla. Fold. Add the nuts followed by the sifted dry ingredients with a light hand. Spoon into the circles, level and bake 350 degrees F for 20 minutes, or until a light golden brown.
• Heat the first 4 ingredients gently in a double boiler. Puree in the food processor then strain. Add the ginger wine after completely cooling.
• Whip the sugar, butter, honey, and vanilla until light and fluffy. Remove the bowl from mixer. Cover with chilled water swirl and squeeze through the fingers for a minute, drain the water thoroughly and re-beat until light and fluffy. Repeat six times until the mixture is pure white and the sugar is totally dissolved. This keeps very well covered in a cool place for a day or two without refrigeration. Store tightly covered in the refrigerator for up to a month.
• Melt chocolate over hot, not boiling, water, add the cream, pecans, and ginger, last, after cooling add the ginger wine. Stir well and allow the mixture to thicken.
• For every 2 pounds of either commercial or homemade rolled fondant melt either 2 cups of high ratio cocoa butter white chocolate or chocolate couverture (compound) and pour into the rested fondant then knead until thoroughly incorporated. If flaking occurs, microwave in 5-second increments until the fondant warms then any rough shards will disappear. Leave to rest overnight before using. This results in a wonderfully soft easy to manage rolled fondant. Warm in the microwave for a few seconds before kneading to use. If using couverture add 1/2 cup sifted Dutch-processed cocoa to the melted chocolate and knead well. Roll out on sifted cocoa.