Of The "Royal" Wedding Cake

We have asked our foodie to come up with a truly Australian take on a royal wedding cake, and this show is what they came with. A chocolate mud cake with layers of fluffy pink marshmallow, and topped with the most majestic of Aussie biscuits - Arnotts Royals - that would certainly get the RHS tick of approval.

The ingredient of Of The Royal Wedding Cake

• 1kg of butter in pieces
• 800g dark chocolate chopped
• 8 eggs
• 470 g 2 cups sour cream
• 250 ml 1 cup milk
• 1 075 kg 5 cups of powdered sugar
• 400g 2 2 3 cups white flour
• 200 g 1 1 3 cup self raising flour
• 190 g 2 cups cocoa powder
• 1 teaspoon baking soda
• 240 g 2 3 cup raspberry jam
• 200g of white chocolate to melt
• 2 x 200g pkts arnotts royals biscuits
• silver cachous to decorate
• 4 egg whites
• 215g 1 cup powdered sugar
• 400g unsalted butter chopped the temperature of the room
• 1 teaspoon vanilla extract
• 270 g 1 1 4 cup powdered sugar
• 125 ml 1 2 cup of warm water
• 1 1 2 tablespoon of gelatine powder
• 1 2 teaspoon vanilla extract
• pink food gel or paste hue

The Instruction of of the royal wedding cake

• preheat the oven to 180u00b0c 160u00b0c fan forced grease the bottom and sides of two 20cm and two 15cm base measurement round cake pans and line with baking paper
• place 500g of butter and 400g of chocolate in a large saucepan over low heat cook stirring for 5 minutes or until melted and smooth pour into a large bowl set aside for 10 minutes to cool
• whisk 4 eggs 235 g 1 cup sour cream 125 ml 1 2 cup of milk in a bowl until smooth whisk in the chocolate mixture has cooled until smooth add 530g 21 2 cups sugar 200g 11 3 cups of flour 100 g 2 3 cup self raising flour 95 g 1 cup of cocoa powder and 1 2 teaspoon of bicarb mix well until smooth divide the mixture between a 20cm and 15cm prepared pan and smooth the surface bake small cake for 1 hour and 15 minutes and the larger cake for 1 hour 30 minutes or until a toothpick inserted in the center of each cake comes out clean set aside in the pans and let cool completely
• repeat the operation with the rest of the butter the chocolate the eggs the cream the milk the sugar the flour self raising flour cocoa powder and bicarb to make another 20 cm and 15 cm cake
• for the meringue to the butter cream place the egg whites and sugar in a bowl over a pan of simmering water ensuring base of bowl does not touch the water using a balloon whisk mix for 5 to 8 minutes or until the sugar is dissolved and the mixture reaches 70u00b0c on a cooks thermometer transfer to a clean bowl use electric beater to beat for 5 minutes or until stiff peaks form and the mixture is almost at room temperature add the butter a few pieces at a time beating well after each addition until the mixture is thick and smooth stir in the vanilla cover and set aside
• use a large sharp knife to cut the top of the cakes to flatten carefully cut each cake in half horizontally spread a thin layer of jam over 3 more cake layers and 3 smaller cake layers leave the other 2 cake layers plain
• for marshmallow stir together sugar and hot water in a saucepan over low heat brushing on the sides of the pan with a pastry brush wet for 3 minutes or until the sugar dissolves bring to a boil simmer rapidly without stirring for 2 minutes set aside for 2 minutes to cool slightly place 80ml 1 3 cup cold water in a small bowl sprinkle the gelatin and whisk until combined pour the gelatin mixture into the hot sugar syrup and stir until the gelatin dissolves and the mixture is clear set aside for 20 minutes at room temperature transfer to a large bowl use electric beater to beat for 4 to 5 minutes or until the mixture is thick and leaves a ribbon trail when the beaters are lifted stir in vanilla and enough food colouring to tint the mixture pink working quickly spread a thin layer of marshmallow over the jam topped cake layers stack the three larger cake layers on top of the other and the three small cake layers on top of each other then top each with a single layer of cake rest for 15 minutes or until the marshmallow is set
• coat to the cake stacks with a thin layer of butter cream fill in the gaps and smoothing the surface as much as possible place in refrigerator for 30 minutes or until set spread with a slightly thicker layer of butter cream and using a spatula or cake scraper to smooth the surface place in refrigerator for 30 minutes or until set
• line a tray with baking paper place the white chocolate in a microwave bowl and heat on medium heat stirring every 30 seconds until melted and smooth divide into 2 parts tint 1 portion pink and leave the other part white dip the back of a teaspoon into the chocolate and spread it on the liner tray to create a long burst repeat with the remaining chocolate set aside for 5 minutes
• to assemble the reserve of the 7 members of the royal family and cut the remaining biscuits in half place the largest cake of the stack on a portion of the board top with the small cake of the stack press half of the royals around the base of each cake layer place the remaining buttercream in a piping bag with a 5mm plain nozzle pipe dots on the side of the small cake of the stack and between the members of the royal family on each stack decorate with the reserve of the royals chips chocolate and silver cachous

Nutritions of Of The Royal Wedding Cake

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