Anniversary cake

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 3
Only the best for your birthday! The cake filled with a delicious orange butter cream is the centrepiece of the cake buffet. The remains of the dough are refined to fine petits fours
COOK TIME
135 mins
TOTAL TIME
375 mins

Ingredients

Servings: 24
  • 5 tablespoons (50 ml) Orange juice
  • 350 ml Milk
  • 1 pck. Vanilla custard powder
  • 2 TABLESPOONS Sugar
  • 500 g Sugar
  • 8 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 500 g Flour
  • 1.5 pck. Baking Powder
  • 1 Organic Orange
  • 1/4 litre neutral oil
  • 1/4 litre Sparkling mineral water
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • 500 g soft butter
  • 200 g Icing sugar
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Bring orange juice and 300 ml milk to the boil. Mix the rest of the milk, pudding powder and 2 tablespoons of sugar. Stir into the boiling milk and simmer for about 2 minutes while stirring. Cover the pudding directly on the surface with foil and let it cool down.

  2. 2

    Beat the eggs, 500 g sugar and 1 pinch of salt with the whisk of the mixer until thick and creamy. Mix flour, baking powder and orange peel and stir in briefly. First let the oil run in slowly, then stir in mineral water briefly.

  3. 3

    Spread the dough on a greased and floured fat pan (32 x 39 cm; 3 cm high). Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 25 minutes. Turn the cake onto a board covered with baking paper. Let them cool down.

  4. 4

    Whisk butter and icing sugar with the whisk of the mixer for about 5 minutes until white and creamy. Stir in the pudding by the spoonful. Approx. 1⁄4 Remove the butter cream for the petits fours.

  5. 5

    Place two number templates next to each other on the cake and cut out the cake. Set the cake remains aside for the petit fours. Cut the numbers in half horizontally and fill. Place the upper bottoms on top and press down slightly. Spread a thin layer of buttercream on all sides and chill for about 30 minutes. Decorate the cakes as desired.

  6. 6

    Cut it out: Place the number stencils on the cake base and cut them out all around with a small knife.

  7. 7

    Fill: Spread the buttercream on the bottom with a pallet or a wide knife. Carefully place the upper base on top and press down.

  8. 8

    Wrap it up: Place the fondant cover loosely on top of the cake and press down gently at the edges. Cut with a small knife with enough distance to the cake.

  9. 9

    Adapt: Push the fondant cover with your fingers into the curves or corners and press it all around. Cut off excess fondant from the bottom cake base and knead again. For gaps in the fondant cover, roll out some fondant and use as patches. Smooth out with your fingers or a modelling spatula.

  10. 10

    Pillow look: Mark the fondant blanket in a check pattern with a fork. Carve crosswise at the intersections of the lines with a sharp knife. Moisten these crosses and stick 1 sugar pearl on each.

  11. 11

    Cut cake remains into 10-12 cubes (approx. 4 x 4 cm). Cut in half horizontally, spread the lower cake layers with approx. 2 tbsp. jam (e.g. raspberry). Put the lid on top. Spread all cubes thinly with the rest of buttercream. Roll out 250 g fondant thinly on some icing sugar. Cut out 10-12 squares (each approx. 12 x 12 cm) and cover the cake cubes with them. Decorate Petits Fours with 50 g dark chocolate and sugar pearls.

  12. 12

    Fondant blossoms: Roll 400 g fondant thinly on some icing sugar (approx. 40 x 45 cm). Cover the cake with it. Knead fondant residues and 300 g fondant. Divide the mixture into thirds. Colour 1⁄3 with red food colouring pink, 1⁄3 with yellow food colouring, leave 1⁄3 white. Roll out each third thinly on some icing sugar and cut out flowers. Brush the flowers on the underside with water and place them on the cake. Decorate with sugar beads.

  13. 13

    Berry blossoms: Spread the cake with 350 g sweetened, stiffly whipped cream. Sprinkle the outer edge with 75 g roasted almond flakes. Put 125 g cleaned mixed berries (e.g. raspberries, blackberries and blueberries) and 25 g roasted almond flakes as blossoms on the cake. Put them in a cold place.

  14. 14

    Tuttifrutti cap: Spread the cake with 350 g of sweetened, stiffly whipped cream. Cover tightly with 600 g mixed berries (e.g. blackberries, raspberries and blueberries) and 125 g physalis. Decorate as desired with mint leaves.

  15. 15

    Marzipan lid: Roll out 400 g of marzipan paste onto some icing sugar (approx. 40 x 45 cm) and cover the cake with it. Decorate with 50 g of liquid dark chocolate. Let it dry.

  16. 16

    Fondant cushion: Roll 400 g light blue fondant thinly on some icing sugar (approx. 40 x 45 cm). Cover the cake with it. For the cushion look, press a check pattern into the fondant and decorate with sugar pearls. Form a cord (approx. 1.20 m long) from blue fondant residues and 50 g white fondant. Place the blue cord around the bottom edge of the cake. Moisten the upper edge of the cake and glue the white cord on it.

Nutrition Facts

KCAL
330 kcal
CARBS
32 g
FATS
20 g
PROTEINS
4 g