Page 110 - The Australian Womens Weekly Food
P. 110
Cakes Of The Month
BE MY Sweetheart
PHOTOGRAPHER BEN DEARNLEY STYLIST SOPHIA YOUNG PHOTOCHEFS CHARLOTTE BINNS-McDONDALD & NADIA FONOFF
Let cupid’s arrow spread the love on Valentine’s Day
with these darling little bakes by Katherine Sabbath.
SWEETHEART 1 Preheat oven to 180°C/160°C fan. 30 minutes or until butter cream is
MINI CAKES Grease a 25cm x 38cm rectangular firm.
slice pan; line base and sides with 7 Roll each fondant, separately,
PREP + COOK TIME 1 HOUR 50 MINUTES
baking paper, extending the paper between sheets of baking paper
(+ COOLING, REFRIGERATION & STANDING)
5cm over long sides. until 3mm thick. Using the same
MAKES 12
2 Place butter, chocolate, the water, heart−shaped cutter, cut three hearts
200g butter, chopped, softened syrup and vanilla extract in a medium from each colour; you will need
200g good−quality white chocolate, saucepan. Whisk constantly, over low 12 hearts in total. Leave fondant
chopped finely heat for 3 minutes or until smooth. hearts for 2 hours to dry slightly
¾ cup (180ml) hot water Remove from heat; stand until and firm up (see tips).
1 tablespoon golden syrup mixture is lukewarm. 8 Write personalised messages on
2 teaspoons vanilla extract 3 Beat sugar and eggs in a large fondant hearts with the decorating
1 cup (220g) firmly packed bowl with an electric mixer for pen. Position fondant hearts on cakes.
brown sugar 3 minutes or until pale and creamy.
2 eggs, at room temperature Beat in the chocolate mixture until RASPBERRY WHITE
2 cups (300g) self−raising flour well combined. Add flour; beat until CHOCOLATE BUTTER CREAM
120g fresh or frozen raspberries just combined. Pour mixture into Place chocolate in a medium
50g pastel pink fondant pan; level surface. Individually place heatproof bowl. Place the cream in
50g pastel blue fondant raspberries on surface, lightly a medium saucepan; bring almost
50g pastel green fondant pressing them into the mixture. to the boil. Immediately pour over
chocolate; stir until smooth. Cover
50g pastel yellow fondant 4 Bake cake for 35 minutes or until
red edible ink decorating pen a skewer inserted into the centre bowl with a tea towel; refrigerate
(see tips) comes out almost clean. Cool for 30 minutes or until cooled and
completely in pan. Cover with paper thickened. Beat butter and sifted icing
RASPBERRY WHITE towel; refrigerate for 30 minutes. sugar in a large bowl with an electric
CHOCOLATE BUTTER CREAM 5 Meanwhile, make raspberry white mixer until pale. Reduce speed to low;
150g good−quality white chocolate chocolate butter cream. pour in white chocolate mixture.
½ cup (125ml) thickened cream 6 Using a 7cm−wide heart−shaped Increase speed to medium; beat until
100g unsalted butter, softened cutter, cut cake into 12 hearts. Place smooth. Beat in vanilla paste, salt and
1 cup (160g) icing sugar hearts on a tray lined with baking raspberry puree. Increase speed to
1 teaspoon vanilla bean paste paper. Using spatula, spread butter medium−high;
pinch of salt cream on top of hearts. Occasionally beat until combined. Add a little
1 tablespoon sieved raspberry puree dip the spatula into hot water and more sifted icing sugar or puree
(see tips for recipe) wipe dry before using (this will give to give a spreadable consistency.
1−2 drops pink food colouring you a smooth finish). Refrigerate for Tint with colouring, if using.
(optional)
110 AWW FOOD • ISSUE THIRTY FIVE
