Love cake? We hear you....
So we thought ahead of the weekend, we’d share one of our favourite recipes from one of Sydney’s most passionate pastry chefs Stacy Brewer. Ready to get baking? Go to www.stacybrewercakes.com
6 eggs 530 gr cater sugar 460 gr plain flour 16 gr baking powder 233 gr vegetable oil 10 gr vanilla bean 330 gr milk
1. Preheat oven to 160 degrees. 2. Line 3 x 6” size cake tins. 3. In a large bowl place your eggs, sugar and vanilla and hand whisk until all ingredients are incorporated. 4. Add oil and whisk together. 5. In a separate bowl mix flour and baking together. 6. Add a small amount of the flour to the egg mix. Whisk together. 7. Add a small amount of the milk to the egg mix which together. 8. Repeat this until all ingredients are incorporated. 9. Divide this batter between the 3 tins. 10. Bake until skewer comes out clean. 11. Let the cakes cool.
SWISS MERINGUE BUTTERCREAM
• 2 tsp vanilla extract • 4 egg whites • 240g caster sugar • 1 ½ cups unsalted butter (270g)
1 In top bowl of double boiler, combine egg whites and sugar. Whisk constantly with hand whisk over simmering water, until all sugar is dissolved and no crystals are left. 2 Transfer into a bowl which fits your kitchenhand/hand mixer with whisk attachment and whisk on high speed until mixture cools down to room temperature. Touch the outside of the bowl to check it’s not too hot 3 Switch to medium speed and add cold butter, one piece at a time, scraping down the bowl each time. Add vanilla, beat until combined.
Building the cake
You will need: 3 x baked vanilla cakes Swiss meringue buttercream 1 x punnet fresh raspberries 1 x tin drained tinned lychees Americolour gel colour electric pink Gold powder 1 Make sure all cakes have been in the fridge. 2 Remove cakes and place them on the bench, they will need to be levelled out to remove any raised areas, with a serrated knife. 3 Your 3 cakes are all the same and are now ready to be assembled. 4 Place your swiss buttercream into a piping bag with a large round nozzle. 5 Place cake number one onto a cake board and starting in the centre of the cake pipe around in a continuous circle until you get to the edge. 6 Push some of your raspberries into the buttercream. 7 Push some of the lychees into the buttercream. 8 Place the second cake on top, making sure to push down gently to create even edge. 9 Repeat the piping process on this cake, with the buttercream and raspberries and lychees. 10 Place cake number three on top and push down to even. 11 Refrigerate the cake for 30 minutes. 12 Remove cake from the fridge; it is now time to do the final coat. 13 With a palette knife, start on the outside edges; you can use a decent amount of buttercream. 14 Now you have covered the sides use your palette knife in one continuous motion to scrape off the unwanted buttercream until smooth. Now onto the top, use your palate knife lightly cover the top edge with buttercream. You may need to go back and do the sides again. 15 To get the colour pink effect, add a drop of pink into some vanilla buttercream. Dab this on the cake approx 5 bits. Use your palette knife and with one continual motion go around the cake to smear the pink into the white. 16 Now for the gold. Dab your dry paintbrush into the gold powder and blast this onto the cake. 15 Remove your cake with a palette knife onto display board/plate and decorate with seasonal orchids.