Thursday, June 5, 2008

Celebrate with me

Hello everyone!

As I keep repeating to myself that I must be happy, I have something to shareeee! I'm inviting you to my 'END.OF.ESSAYS' party. =) It's pretty lonely to celebrate it alone so I made a cake to celebrate with me. =) It's more fun feeling lonely with cake than sans cake. Besides, it kept me really occupied-so much so that I forgot to each lunch. I KNOW! I NEVER forget to eat. Oh, could also be due to the fact that I ate allllllll the scraps of fluffy cake with the leftover lemoncurd filling, all smooshed in a little ramekin, topped with the leftover icing. I know I know. Could it been any more nutritious?


But then it'll mean what I look forward to the most will be gone: FRED'S EXPRESSION!

must.must.i must...resist. Oh well, there are still blocks of un-iced, un-filled cake. I'll have that while I wait.

Here's what I used:
1.5 x Vegan vanilla sponge from here
1 x lemon curd recipe from here
1 x Sugar Dough recipe (below)
1 x Sugar Icing recipe (below)
1 x Piped Sugar Icing (below)

Sugar Dough (Recipe from Australian Gourmet Traveller August 2006)

3/4 tbsp powdered gelatine
1/2 tsp cream of tartar
250gm icing sugar, extra 15g icing sugar for firming
65 gm cornflour, plus extra for dusting
tiny drop pink food coloring

1) Combine 55ml warm water, gelatine and cream of tartar in a bowl, stand for 5 minutes then stir until it dissolves. (I put mine in the microwave for a minute coz it didn't dissolve)
2) Combine the 250gm icing sugar with the 65gm cornflour with an electric mixer with paddle attachment, add gelatine mixture and 1 drop of food coloring and beat until dough forms. (I had to add a few tbsp more icing sugar). Tip of onto a floured bench and knead for a minute until smooth. Return to bowl, cover with a damp towel and rest for an hour. Transfer to an airtight container and refrigerate overnight. Makes 300gm.

Process 100gm of sugar dough with 15gm of icing sugar in a food processor until its malleable. It comes together when you use a spoon to stir. Rest dough for 2-3 minutes then put on a bench dusted with icing sugar. Roll out with rolling pin until 2mm thick. Use heart shaped cutters to cut out. Place onto baking paper to dry. =)

Sugar Icing (from Australian Gourmet Traveller August 2006)

Beat 200gm pure icing sugar with 1 tbsp liquid glucose and 2 tbsp margarine (butter) until combined. Add in 1 tbsp boiling water and beat with electric mixer for 6 minutes until smooth and shiny. Add food coloring if desired. Spread icing immediately on cake and scatter with sugar hearts. Stand for one hour for icing to set before serving. =)


Shaun said...

Victoria ~ Yay! You're back, and it looks like you've been busy. So many posts for me to catch up on. You know I'd be there in a second to celebrate with you. I, too, know that feeling of elation after the last essay. What a wonderful cake this is, so gorgeous with all that lemon curd. I'm waiting for a glut of feijoas so I can make curd again, and I have also thought of making a curd with blood oranges. Would love to keep you company at "Wicked" but will have to rely on your review of it. Take care!

diva said...

what an adorable cake! it's very pretty