Engagement Cakes with CandiCakes

Typically, our standard birthday cake is a Betty Crocker Rainbow Chip frosting and Funfetti. That is all you need. There was the cupcakes for a friend’s bridal shower. It was mix and simple fondant, but not the real deal engagement cake

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We were hoping to purchase or make two engagement cake for two friends bachelorette party and was interested in learning from talented friend and colleague CandiCakes. She agreed to instruction and we would provide the cost of the materials, which means real butter, real sugar and lots of eggs.

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Swedish butter cake

4 six inch cake pans, three 9 inch cake pans or three 8 in square cake pan

Recipe makes 4 1/2 cups of batter

  • Sift 4 cups cake flour
  • 2tsp baking powder
  • 1/2 tsp salt together
  • Cream together 16 ounce of unsalted butter
  • 3 cups sugar
  • Add 4 eggs one at a time
  • Add 2 tsp almond or vanilla extract
  • 1 1/2 cups milk

Cream the butter and sugar together until light and fluffy and then add the eggs one at at time. Add the flavoring of your choice.

Alternate the flour and milk into the butter/sugar mixture. Mix until well blended.
Bake at 350 degrees for 30-35 minutes except for the bundt pan which may take as long as 55 to 60 minutes.

Cool for 10 minutes and then turn cake out of pan. The cakes can be filled and iced but are better to cut the next day. This is a butter cake with about 25% more butter than it an ordinary butter cake and it is lovely.

Italian meringue butter cream (watch this CakeLove video)

  • 4 egg whites
  • 1 cup dvided 3/4 cup for sauce pot and 1/4 cup for the mixing bowl
  • 1/4 cup water
  • 1/2 pound unsalted butter softened until room temperature
  • 1/2 pound salted butter softened until room temperature
  • 1 tsp pure vanilla extract

Put the whites in the bowl of a heavy duty mixer. Put 3/4 cup sugar into a saucepan and moisten with the 1/4 cup of water. Have a brush and small container of water for brushing sugar crystals down the sides of the pot. Begin to heat the sugar and water.

Start to whip the whites on the machine at the same time that you begin to cook the sugar.The sugar syrup needs to reach a temp of 240 degrees F between firm and soft ball stage.

The egg whites need to be whipped to stiff peaks, lower the speed to medium and add the 1/4 cup remaining sugar then whip to glossy stiff peaks…pour the sugar syrup into the whites slowly…in a thin stream to avoid getting the syrup on the side of the bowl or on the whip…pour the syrup in between these.

Allow the sugar syrup/egg white mixture to whip until cool and then ad the softened butter in small chunks…when fully incorporated, add the vanilla.

The Swedish Butter Cake batter was thick and of course full of butter goodness.

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We do not need yolks for the butter cream and we suggested making chocolate mousse with the yolks! IMG_3161

Make sure the sugar syrup is in between soft and hard ball stage, if the syrup does not reach temperature the buttercream will be liquid and the Italian meringue butter cream  will not come together.
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As the cakes were baking, we sketched out our ideas and cake motifs. Given the first Bachelorette have two Shiba Inu dogs named Cookie and Ramen, that was the subject of the first cake. The second Bachelorette was proposed to in Costa  Rica and we thought two turtles would be adorable. IMG_3172

We learned another trick of the trade. We found two cartoon images (one Shiba and turtle) we wanted to trace onto fondant and copied those images to side, rotated them to be looking at each other in PowerPoint.

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To test the cakes’ “doneness”, we inserted a strand of uncooked spaghetti instead of a knife or bamboo skewer. Brilliant and another tip acquired!IMG_3175

We learned the hard way about the sugar syrup and the butter cream looked like cool whip.  Thank goodness there was back up butter and sugar.IMG_3180

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The butter cake is denser than pound cake, perfect for cake creations and was saved down. All the bits of cake were so scrumptious and awesome to enjoy fresh.IMG_3186

The cakes layers were sandwiched together with the butter cream and placed in the cake pans to freeze until it was ready to be decorated and frosted.IMG_3189

IMG_3190 After some printer technical difficulties, we were able to print the animal images on thicker card stock the templates for the fondant.IMG_3182We cut out the shapes and then after rolling out the colored fondant, cut out with an exacto knife the shape.
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IMG_3196 To unify both cakes, we used a red heart motif and with a small heart shaped cutter, made lots of red fondant hearts.IMG_3197
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With an edible food pen, faces and detailing was drawn onto the fondant for additional highlighting.IMG_3201 The frozen layers were ready to be frosted and decorated and placed on a rotating cake stand.IMG_3203 The cake would normally have a crumb coat, but the butter cream was perfect as one coat.IMG_3206 IMG_3208

Clearly we had no problems pecking at all the cake crumbs.IMG_3227

These cakes were unbelievably impressive to look at the Italian meringue butter cream is not too sweet and delicious with the Swedish butter cake. We have a new-found respect for all the professional wedding, showers and engagement cakes. The 6 hours devoted for two 6” cakes cost $40 in materials and were well worth the wow factor. However, we’ll leave it to the professionals! IMG_3241 IMG_3242IMG_3243

We are going to stick to our under 2 hours “cakes” including Almond-Orange Cake (Dairy-Free)Black Raspberry Jam Filled Lemon Cake with Ganache FrostingFlourless Chocolate CakeIcebox Cake Log and Pineapple Upside down Cake. The high stakes stuff we are going to leave it to the professionals.

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