Welcome to How To Cook That, I'm Ann Reardon and today for the Teeny Weeny
Challenge - Dasha, Alice, Emily and lots more have asked me to make a miniature
wedding cake 🍰 To make the vanilla cake at first you'll need butter and then
some sugar just put that into the bowl of your electric mixer and mix it until
it's light and fluffy. Put that into a bigger bowl ... my stand mixer bowl is a bit
too tiny for a big wedding cake. Add in the smallest eggs you've ever seen and
whisk that all together. Add in the potato starch or you could use
cornstarch here and the baking powder ... these little measuring spoons are so
cute they're one of my favourite things in my mini kitchen ... let me know in the
comments what your favorite thing in the kitchen is? Then add in the flour and a
drop of vanilla and pour in the milk and mix that until it's all combined. Dave
and I just celebrated our wedding anniversary last weekend ... I seriously
have the best husband in the world so I just want to honor him and thank him for
being amazing he is just delightful to be married to 💕 Now you want to pour your
cake mixture into your cake tins and level that out using your whisk then
light your oven ... there's no need to preheat it when it's this small it heats
up pretty fast. Then add in your cake carefully so you don't drop it and then
shut the doors. Do the same thing with a smaller sized round cake ring for our
second tier of cake. Then let's run some hot water for the dishes ... I always like
to clean up between each stage of baking and decorating a cake otherwise the mess
in the kitchen just gets a bit overwhelming and it's a little bit hard
and cluttered to work in. It is definitely a lot easier to clean up in a
mini kitchen though than it is in a big kitchen when you're making a massive
cake. Speaking of cake let's check that it's smelling like it should
be done ... oh wow that looks wonderful! A little bit bigger and it would have
overflowed I think. Now we just need to leave that to cool. Run a knife around
the edge of the cake ring and then lift up the ring ... perfect look at that. Use a
knife to cut each cake into two or three layers and then starting with the bigger
cake spreads some strawberry jam (jelly) across the bottom layer then spread on a layer
of buttercream. Now usually wedding cakes are so big
that the weight of the cake holds it into place while you're spreading on
your buttercream but this is so tiny that it's sliding on the turntable so
I'm having to hold it in place and I'll just try and spread that out. The unique
challenges of mini baking! Add the next layer on top and spread that with more
jam and of course your buttercream and then add the top layer of cake into
place. Put some of the buttercream into a piping bag and then pipe that around the
cake ... I think I needed to use a bit of a bigger piping nozzle here but it's a bit
hard to tell when they are so teeny tiny small ... oh well it doesn't matter I'll just go
around the cake a few more times just to make sure it's covered and we've got
some buttercream in all the areas and then you want to do that same thing on
the top of the cake going out with the piping bag as you spin the cake
turntable. Now use your offset spatula to smooth out the top and the sides all the
way round so it looks nice and straight and if you have any little bit sticking
up on the top edges after you've done the sides just gently stroke them in
towards the middle. Once you're happy with that place the cake in the fridge
so the buttercream can firm up. Roll out some white fondant and if you have a
silicon rolling mat they're super helpful for rolling out big pieces of
fondant because the fondant doesn't stick to it. Place that fondant over the
cake ... now I know at first it looks way too big but fondant is pretty amazing
stuff. If you just lift and lower it anywhere
that there's a bit that sort of bunched up or sticking out it kind of just
starts to fit and you just use your fingertips to smooth down the sides. Now
normally on a normal sized cake you'd use the palm of your hands but that
would be way too big in this situation. Once it's smooth all the way around just
use your knife to cut away the excess fondant. Repeat that with your smaller
cake but this time I'm going to use some black fondant. It is such a small cake
that the slight curves on the edges make it look like it's dome shaped ...to fix
that just use two fingers and kind of push the fondant together it's a bit
like you're pinching it but just really gently all the way around the top edge.
Take some gold luster dust and a dry paintbrush and dust it all over the
black fondant so that this tier of cake looks gold. Then use your spatula just
get it under there and carefully, carefully lift it up and put it on top
of the first tier. Now to make some flowers roll five balls of fondant
making them progressively smaller and then roll them out flat so that they're
slightly overlapping each other. Then starting at the small end roll it up
like you're rolling up a scroll of paper. Then use the back of your knife to press
down in the center and roll it as you do so that you can evenly through the
center to make two tiny little fondant roses. Make lots more of those roses and
then add them cascading down the side of your cake. Then take a little bit of food
coloring and brush some of the roses to make some of them light pink and some of
them a bit of a deeper pink and then use your knife just to add in some little
fondant leaves. There what do you think of that? I think we're ready to cut the cake 😀
Oh yum that looks good it looks so moist and yummy! Click here for more
teeny-weeny baking, here to subscribe, here for chocolate and here for my
latest video. Put all of your requests in the comments below ... make it a great week
by loving others and I'll see you on Friday.
🎵 Let's talk about love 💝
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