We used cake turntable which turns in either direction for easy icing, combing and levelling. The decorated cake can be stored in the refrigerator for up to 4 days.
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To celebrate 90 years of The Weekly, we’re asking you to create and share your own iconic birthday cake! The winner will take home $5000 cash and have their cake featured in an upcoming issue of the magazine, and the next edition of the famous Children’s Birthday Cake Book.
Ensure the flowers you choose are unsprayed non-toxic flowers. We used 20 assorted violas, 20 assorted pansies, 20 small pink daisies, 20 geraniums, 15 nasturtiums, 10 lavender stalks.
Place flowers face side down on a piece of copy paper to ensure the petals are lying flat on the sheet then cover with a second sheet of paper and transfer to the pages of a large book. After all the flowers have been carefully placed, weigh down the book with several books or a heavy weight to ensure the flowers are evenly pressed. Depending on the thickness of the petals they will need 1-2 weeks to fully dry out. For best colour use the freshest flowers.
Even though the flowers are edible and non-toxic varieties, remove before eating, if desired.
Ingredients
Citrus butter cakes
Lemon mascarpone frosting
Swiss meringue buttercream
Method
1.Preheat the oven to 160C (140C fan-forced). Grease 2 x 16cm round cake pans and 2 x 20cm round cake pans. Line the bases and sides with baking paper.
2.For the 2 x 16cm cakes, sift 1½ cups (225g) self-raising flour and ½ cup (75g) plain flour together onto a piece of baking paper. Beat 250g butter, 1 tablespoon orange rind, 2 teaspoons lemon rind and 1½ cups (330g) caster sugar in a large bowl with an electric mixer until light and fluffy. Add 4 eggs, one at a time, alternating with a tablespoon of the flour mixture to help prevent curdling, until mixture is combined. On low speed, fold in the remaining flour mixture, 125ml orange juice and 40ml lemon juice, in two batches. Increase speed to medium, beat for 1 minute or until mixture is smooth and creamy. Spread mixture evenly between the 2 x 16cm prepared pans, smoothing the surface.
3.Bake the cakes for 55 minutes or until cooked when tested with a skewer. Stand the cakes in the pans for 15 minutes before turning onto a wire rack to cool
4.For the 2 x 20cm cakes, sift 2¼ cups (335g) self-raising flour and ¾ cup (110g) plain flour together onto a piece of baking paper. Beat 375g butter, 1 tablespoon orange rind, 2 teaspoons lemon rind and 2¼ cups (495g) caster sugar in a large bowl with an electric mixer until light and fluffy. Add 6 eggs, one at a time, alternating with a tablespoon of the flour mixture to help prevent curdling, until mixture is combined. On low speed, fold in the remaining flour mixture, 185ml orange juice and 60ml lemon juice, in two batches. Increase speed to medium, beat for 1 minute or until mixture is smooth and creamy. Spread mixture evenly between the 2 x 20cm prepared pans, smoothing the surface. Bake cakes for 1 hour 10 minutes or until cooked when tested with a skewer.
5.Make lemon mascarpone frosting (steps below).
6.Trim the top of all cakes to level; split each cake in half. To assemble the 20cm cake, place a layer on a cake stand or plate. Spread 1½ cups per layer of Lemon Mascarpone Frosting, repeat layering finishing with a cake layer. To secure the cake, insert 4 wooden skewers, spaced evenly close to the centre of the cake. Trim skewers flush with the cake. This stage is best done a day ahead, cover with plastic wrap and refrigerate.
7.To assemble the 16cm cake, place one cake layer on 17cm (approx.) cardboard cake board. Spread with 1 cup per layer of Lemon Mascarpone Frosting, repeat layering finishing with a cake layer.
8.Make the Swiss meringue buttercream (steps below).
9.Transfer to large bowl of an electric mixer; beat for 10 minutes or until firm peaks form and mixture is almost at room temperature. Add butter, one cube at a time, beating well between additions, until all the butter is incorporated, and the mixture is pale and smooth. Beat in the vanilla.
10.Spread top and side of both cakes generously with Swiss Meringue Butter Cream. Using a large palette knife or icing comb, smooth the top and side.
11.Arrange the pressed flowers (see information above) onto the side of the cakes. Just before serving, position the small cake on top of the larger cake.
Lemon mascarpone frosting
12.Beat cream, sifted icing sugar and rind in a large bowl with an electric mixer until firm peaks form. On low speed, fold mascarpone into cream mixture until just combined, taking care not to over-mix.
Swiss meringue butter cream
13.Combine the egg whites and sugar in a large heatproof bowl. Place over a pan of simmering water; whisk continuously for 10 minutes or until mixture reaches 70°C on a sugar thermometer and sugar is completely dissolved.
To create this spectacular layered stacked cake you will need to make 2 x 16cm cakes and 2 x 20cm cakes. Uniced cakes can be frozen for up to 1 month.
Note
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Con Poulos
