Strawberry and White Chocolate Wedding Cake with an Elderflower Cream (GBBO #9)

Strawberry and White Chocolate Wedding Cake with an Elderflower Cream (GBBO #9)

So final week arrived *sobs* and I am wondering who will win as I finish this post. I have a feeling it will be Ruby but I will wait and see! The picnic pies all looked scrummy and it was a shame that Kimberly’s pie went to pieces and had a very soggy bottom as I liked her use of coloured pastry. However, the picnic baskets that both Ruby and Frances made were beautiful to look at, and I must admit of all the fillings it was Ruby’s that I liked the sound of the most. The pretzels went a bit wrong didn’t they,  but it did give Kimberly a chance to gain back some bake off points.

The weding cakes – well I did not think Ruby’s looked that impressive really. Her flavours sounded nice but the decoration did not do them justic in my opinion. Frances’s cake looked beautiful and I loved the idea of drying fruit and veg to make confetti! Kimberly’s involved a lot of royal icing and I liked idea of the edible ink stamper BUT as Mary said it did not have that wow factor. However, her sponges looked and sounded lovely. At this stage it is anyone’s game I think……..!

And the winner was……. Frances which was a shock especially after all the grief she got in earlier rounds but I do think she upped her game over the last couple of weeks. Well done Frances your wedding cake looked the best and your opera cake was fab too.

I am so pleased that one of the themes for this week was wedding cakes because it has allowed me to show off the one I made for my good friend Rita back in September. Now I have never made a wedding cake before, but Rita could not afford to have one made for her by a professional, as wedding cake makers charge a lot don’t they. So as a gift to her I offered to make one but in my own style! Less traditional royale icing and more cream, fruit and strawberries.  I wanted to make a plain but tasty cake but garnish it in a simple yet striking way, and I think I achived this as the bride and groom (the latter of which is a chef!!! eeek no pressure then!) were thrilled with it and it did recieve a lot of lovely compliments. A beautiful cake for my beautiful friend. Thankfully too, the sponge was light, fluffy and just as I hoped it would be. I cannot tell you how nervous I was before I tasted it and how relieved I was once I had tried it and knew that all was good!

I opted for a victoria sponge flavoured with elderflower cordial, and filled and topped with an elderflower flavoured cream, then I decorated with white chocolate cigarellos and topped with the juiciest sweetest strawberries – I was so lucky that the fruit I bought were perfectly ripe and tasty.

Here is my Strawberry and White Chocolate Cigarello Wedding Cake filled with an Elderflower Cream.

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5.0 from 7 reviews
Strawberry & White Chocolate Cigarello Wedding Cake with an Elderflower Cream
 
Prep time
Cook time
Total time
 
a 3 tiered sponge cake for this recipe you will need: 1 x 6 inch round cake tin (loose bottomed) 1 x 8 inch round cake tin (loose bottomed) 1 x 9 inch round cake tin (loose bottomed) 1 x 8 inch foiled cake board (round) 1 x 10 inch foiled cake board (round) 1 x 12 inch foiled cake board (round) 1 x 3 tiered cake stand
Author:
Recipe type: desserts
Ingredients
  • *FOR THE SPONGES*
  • This recipe makes:
  • 1 x 6 inch round cake
  • 150g self raising flour
  • 150g unsalted butter
  • 150g caster sugar
  • 3 eggs
  • 1 tbsp elderflower cordial (optional)
  • 1 x 8 inch round cake
  • 200g self raising flour
  • 200g unsalted butter
  • 200g caster sugar
  • 4 eggs
  • 3 tbsp elderflower cordial
  • 1 x 9 inch round cake
  • 250g self raising flour
  • 250g unsalted butter
  • 250g caster sugar
  • 5 eggs
  • 4 tbsp elderflower cordial
  • *FOR THE FILLINGS & DECORATIONS*
  • 3 x pots of 600ml double cream
  • 8 punnets of fresh strawberries
  • 9 tbsp elderflower cordial
  • 1 x 700g box of white chocolate cigarellos (you wont need them all) and keep these in the fridge until just before you need them
  • 12 stemmed roses - red/pink and white (optional)
Instructions
  1. Pre heat the oven to 180oC / 160oC (fan)
  2. Grease and line your 3 tins
  3. For each cake you will need to do the following
  4. Cream together your butter and sugar until pale and creamy
  5. Add your eggs and beat well
  6. Add the elderflower cordial and sifted flour and fold until just combined
  7. Pour into your prepared cake tins and bake until cooked
  8. Every oven varies as does each cake tin but I cooked mine as follows
  9. for the 6 inch - approx 30-40 minutes
  10. for the 8 inch - 45-60 minutes
  11. for the 9 inch - 60-75 minutes
  12. I found this website very useful for timings and cake batter quantities
  13. http://www.lindyscakes.co.uk/2009/07/27/how-to-i-change-a-cake-recipe-quanities/
  14. Cook each cake one at a time !
  15. Once each cake is cooked through, remove from the oven and allow to cool completely
  16. Meanwhile make your cream - simply whisk the cream together with the cordial until the cream thickens BUT be careful not to over beat it, else it will be too rigid and not easy to work with.
  17. Once completely cooled , carefully slice each cake in half to make 6 sponges
  18. Sandwich each cake back together with the elderflower cream
  19. Place each one on its cake board and cover each one with the cream
  20. Then carefully decorate each cake with the cigarellos around the outer perimeter
  21. Once done, top each cake with the strawberries - I decided to leave mine whole and I also kept the stalks on for the colour. They could be removed and the strawberries sliced if you preferred.
  22. Carefully, place each cake board on to the stand and place the roses around the cakes for decoration.
  23. **This cake will not travel once assembled so do not assemble it until you are at the reception venue!
  24. **Due to the cream, it is best to make this cake as close to the time it is required as you can to keep it fresh and looking (and tasting) its best

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