Can anyone PM reasonably priced online cake decorating supply stores? Sorry can't help- I visit stores IRL and have never used a mail order one but my sister knows one in Melbourne that may do mail order- will find the name.
How close to the occasion does the cake have to be assembled (I have 2 functions on the one day)?
What kind of cakes are they? Fruit, mud, buttercake etc It will depend on the type of cake and what you want to ice them in. When you say fondant, do u mean the box of white ready rolled from the supermarket?
How do I store them? Again depends on the type of cake. Some mud and fruit can be kept out of the fridge for days/weeks whereas others need to be refrigerated.
If you can provide more details, I may be able to help out!
KR - yes, I mean the stuff you roll out. I was thinking along the lines of mud cake as DH doesn't 'do' fruitcake and I don't really have the time to make fruitcake either.
The mud cake recipe I use can be made 14 days ahead and stored. You could ice it with the rolled icing a couple of days beforehand. Are you making all 3 cakes mud with rolled icing?
I have made this one a number of times and really does taste fudgier after about a week. I have used both the ganache on it and rolled icing and also made a milk choc version. I make this amount in a 23cm round cake pan. To store, wrap in two layers of plastic bags when cool and place in airtight container if you have one this size or tie the bags really tightly. I have used this for a 21st cake and also an 18th.
White chocolate ganache
600g white chocolate, chopped
3/4 cup thickened cream
Preheat oven to 150?C. Grease and line an 8.5cm deep, 22.5cm square cake pan.
Combine butter, chocolate and 400ml water in a large heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until smooth.
Add caster sugar and vanilla to chocolate mixture. Stir to combine. Add egg. Mix well. Sift flours together over chocolate mixture. Stir until well combined.
Pour mixture into prepared pan. Bake for 1 hour 50 minutes to 2 hours or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in pan. Carefully turn cake out. Wrap in plastic wrap, then in foil. Store in an airtight container at room temperature for 5 to 14 days.
Make white chocolate ganache: One day before serving, combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Refrigerate for 1 hour, stirring occasionally with a metal spoon, or until thickened to a spreadable consistency.
Using a serrated knife, cut cake in half. Place base on serving platter. Spread one-third of ganache over base. Sandwich together with cake top. Spread remaining ganache over top and sides of cake. Set aside for 24 hours to set. Decorate with fresh roses. To serve, cut cake with a warm knife to prevent ganache from cracking.
Variation: You can halve the ingredients and bake in a 6cm deep, 20cm round (base) cake pan at 160?C for 55 to 60 minutes. Alternatively, you can double the ingredients and bake in a 7.5cm deep, 30cm square (base) at 160?C oven for 2 1/2 to 3 hours.
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