Strawberry & White Chocolate Cigarello Wedding Cake with an Elderflower Cream
Author: Jenny Paulin
Recipe type: desserts
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
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
Pre heat the oven to 180oC / 160oC (fan)
Grease and line your 3 tins
For each cake you will need to do the following
Cream together your butter and sugar until pale and creamy
Add your eggs and beat well
Add the elderflower cordial and sifted flour and fold until just combined
Pour into your prepared cake tins and bake until cooked
Every oven varies as does each cake tin but I cooked mine as follows
for the 6 inch - approx 30-40 minutes
for the 8 inch - 45-60 minutes
for the 9 inch - 60-75 minutes
I found this website very useful for timings and cake batter quantities
Once each cake is cooked through, remove from the oven and allow to cool completely
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.
Once completely cooled , carefully slice each cake in half to make 6 sponges
Sandwich each cake back together with the elderflower cream
Place each one on its cake board and cover each one with the cream
Then carefully decorate each cake with the cigarellos around the outer perimeter
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.
Carefully, place each cake board on to the stand and place the roses around the cakes for decoration.
**This cake will not travel once assembled so do not assemble it until you are at the reception venue!
**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
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2013/10/strawberry-and-white-chocolate-wedding-cake-with-an-elderflower-cream-gbbo-9.html