In this post I’d like to share with you my way of creating tall whipped cream cakes. I will also show you how to cut multi-layered cake like a pro. I learned it the hard way as my first tall cake was a total failure! Back in December, 2017, I made a tall cake out of 4 chiffon cake layers for my uncle-in-law’s birthday. After we finished dinner at the restaurant, the server took out the cake for us. In came my cake that resembled the Leaning Tower of Pisa! My uncle asked if the unique slanting cake was my newest design. An even more embarrassing moment struck when we started to cut up the cake. The cake was cut into wedges and after the first few slices had been removed, it started to wobble due to its height and fluffiness. Midway it simply collapsed,
playing dead laying flat on the cake board (poor cake!). The cake was surely tasty and no one complained about it being slanted and disassembled. It was only me who was frustrated and swore to perfect my skills (it is not hard to imagine what my family and friends were eating on their birthday after that…lol). After several trials I concluded that the best bet for tall cakes was Sponge Cake made with the Tang Mian Method. Compared to regular Sponge Cake which is a bit on the drier side, sponge cake made with tang mian method is sturdy enough for stacking but remains soft and moist at the same time.
這次EC將分享如何製作高身忌廉蛋糕，亦會分享切割多層蛋糕的方法，這是EC經過慘痛經歷後才學懂的。 2017年12月時EC為老公的姨丈首次試作高身蛋糕慶生， 在餐廳吃過晚飯後侍應便為我們端出蛋糕。天啊！放在枱上的竟是個像比薩斜塔般的蛋糕！姨丈還問這獨特的傾斜蛋糕是否EC的最新設計。開始切割蛋糕時，更尷尬的事發生了。切了幾件蛋糕出來後，蛋糕便開始因為過高和柔軟而搖搖欲墮，半途竟整個倒下
The tallest cake I’ve ever stacked so far is about 6”. Having learned a lesson from the above mentioned catastrophe, I always insert a bubble tea straw right in the middle of my tall cake for added stability. To keep the cake in good shape without tumbling down during cutting, DO NOT remove the straw right away then slice the cake into wedges like a pizza. So how do you slice that giant and squishy cake without a mess? With the straw still in its place, first, with a long knife, cut the left 1/3 of the cake and further divide that into 3 pieces. Do the same with the right 1/3. Last, divide the middle section into 4 pieces while removing the straw only til the very end. My written description is very bad. For a better diagram, please scroll down to the very end of the post. This case your cake will always stand tall and upright. I have never run into any problem after switching to this tried-and-true stacking and slicing technique.
It is hard to describe the stacking and frosting process of a semi-naked cake just in words. I’ve finally had a chance to take a video last week (and thank you hubby for condensing the lengthy and boring process into a 3-ish-minute video). It was a mango drip cake that I used as the picture and the drips were added only around the edges of the cake. Other fruits such as strawberries and blueberries (as shown in the video) would work too. Be sure to wipe dry the fruits very well or else they may weep. There are lots of ways to dress up a semi-naked whipped cream cake and I’ve included some pictures of my previous work at the end of the post. I have garnished it with fresh fruits with and without chocolate drips. I have also added fondant decorations on top. If that is the case, be sure the decorations are added after the cake is removed from the fridge right before serving as fondant would pick up moisture from the frosting over time and become very sticky.
Semi-Naked Drip Cake with Fresh Fruits and Whipped Cream
makes a 6″ cake
For the Vanilla Sponge Cake Layers
80 g cake and pastry flour
1/8 tsp salt
55 g unsalted butter
60 g milk
5 large egg yolks + 1/2 large egg white
1/2 tsp vanilla bean paste or pure vanilla extract
4-1/2 large egg whites
1/4 tsp cream of tartar
60 g granulated sugar
Notes: the eggs I use each has a net weight of 50 – 55 g.
For the Filling and Garnishes
200 g non-dairy cream topping (I use Nutriwhip)
Fresh fruit slices, as needed
For the White Chocolate Ganache
70 g white chocolate
35 g whipping cream
15 g light corn syrup
Gel food coloring, as needed
大蛋蛋黃 5個+大蛋蛋白 1/2個
To Make the Cake Layers 蛋糕
Combine and sift together the flour and salt in a mixing bowl. Set aside. Line bottom of cake pans with parchment paper rounds. Preheat oven to 325ºF/160ºC.
Heat butter in a saucepan over low heat until it starts to bubble around the edges (but not boiling). Immediately pour into the flour mixture. Whisk to form a smooth paste (i.e. the tang mian or cooked dough). Stir in warm milk and vanilla in three batches until it becomes soft dough like. Whisk in egg yolks and half of an egg white one at a time, stirring well after each addition. Batter will be glossy, smooth and runny.
In another clean mixing bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar (to stabilize the meringue) and continue to beat until foamy. Then slowly add sugar in batches and continue beating until soft peak forms. When you lift up the whisk, the meringue will stand up with a large curvy tip. Add one third of the meringue to the yolk batter and fold to lighten. Add remaining meringue in two batches. Fold gently and thoroughly with a spatula until homogeneous. Divide batter evenly among the cake pans and smooth top with a spatula. Tap pan against the tabletop several times to get rid of any large air bubbles.
Bake for 35 to 40 minutes at 300ºF/150ºC or until a toothpick inserted in the center of cake comes out clean (adjust oven temperature and time according to your own oven). Cool completely on a wire rack before unmolding. Chill thoroughly before use.
以300ºF/150ºC焗35至40分鐘或至竹籤插入不沾麵糊 (請自行跟根據自家焗爐調整溫度和時間) ，取出後放鋼架完全放涼後脱模，放在雪櫃充分冷藏備用。
To Make the Ganache 淋面
Heat cream in the microwave to almost a boil. Place chocolate pieces in the hot cream and let sit for 2 minutes before stirring. Stir gently until the chocolate is melted and mixture is smooth and glossy. Stir in light corn syrup then color the ganache with gel food coloring as needed.
To Assemble and Garnish 裝組
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes beforehand. With an electric mixer, beat non-dairy cream topping in the well-chilled bowl until it holds firm peaks.
Level then slice each chilled cake in half. Place a cake layer on the cake board. Spread on a thin layer of frosting then arrange fruit slices on top, avoiding the center as a straw will be inserted later. Place a dollop of frosting on top and spread evenly.
Top with the second cake layer, and repeat, topping with the third and fourth layers. Constantly check to make sure the cake is leveled.
Frost the cake with a thin layer of frosting. Insert a bubble tea straw in the middle of the cake as a dowel then trim off any excess. Cover the hole with a dab of frosting then smooth top.
Scrape off excess frosting by running a bench scraper around the sides of the cake while cleaning the scraper in between strokes. Fill in any gaps and continue smoothing until the sides are straight and some areas of the cake are showing through. Smooth top by swiping the overhanging edge into the middle of cake until smooth. Chill cake in the fridge for at least 20 minutes.
To add drips, use a spoon to pour the slightly warm chocolate ganache around the edges of the cake, allowing it to run down the sides. Fill in the center with more glaze and smooth top as needed. Refrigerate for 10 minutes to set the glaze then garnish with more fresh fruits. (See bottom of post for chocolate ganache recipe)
用湯匙把微暖的朱古力醬慢慢倒在蛋糕邊緣使其滴落， 之後把朱古力醬倒在中央再以抹刀抹平表面， 冷藏10分鐘待淋面凝固後可放上鮮果作裝飾。(黑朱古力醬淋面配方在文章末段)
Here’s the making of video of my semi-naked cake. I had to reserve a place for some fondant decorations in the front area so the cake wasn’t placed in the center of the cake board.
My cake cutting guide. Remember to remove the straw only til the end.
My previous works
Use the following for dark chocolate ganache:
50 g dark chocolate
50 g whipping cream
15 g light corn syrup
If you want to republish this recipe, please link back to this post.
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