Thermotwinning: White Couture Cake

Saturday, 27 February 2016

White Couture Cake

This was my Grandma's birthday cake for her 81st birthday this year!

White Couture Cake

I call it the 'White Couture Cake' with her love for fashion!

This cake consists of pandan chiffon cake with coconut flavoured marshmallow (used as frosting and torched), shredded coconut, toasted coconut, flaked almonds, vanilla meringues, Raffaello chocolates, vanilla Persian fairy floss, white vanilla jelly beans, silver cachous, edible glitter and edible flowers.

The marshmallow was used in between the cake layers and as frosting on the outside. This was an experiment using marshmallow as frosting and it worked really well as it held the cake in place and it didn't melt off or move at all on a hot day. It has the marshmallowy gelatinous spongey texture instead of the usual buttercream icing, and every single part of the cake was eaten, instead of some super sweet buttercream leftover on the plate (usually scraped off in my family!)

This is sooo much easier than it looks and tastes AMAZING, and I encourage you to give it a go if you want to make a 'different' birthday cake than the usual standard flavours! My family said it was one of the best cakes I've ever made!!

Marshmallow Recipe (used for frosting):

http://thermotwinning.blogspot.com.au/2015/08/vanilla-bean-marshmallows.html

I used 1/2 teaspoon of coconut essence instead of the vanilla bean paste, and blow torched the marshmallow to add texture.

Pandan Chiffon Cake Recipe:

http://www.recipecommunity.com.au/desserts-sweets-recipes/pandan-chiffon-cake/48829

This is a very light birthday cake and the combination of the Pandan Chiffon Cake and marshmallow isn't too sweet, yet this looks very decadent and classy for my classy grandma!

Bake the cake a few hours earlier or overnight so it is left to cool. Make the marshmallow when you are ready to assemble the cake.

Cut the cake into thirds to create 3 layers

Spread some marshmallow on your cake base with a spatula, and place bottom layer of the cake on top (so the cake doesn't move around on the cake base)

Spread marshmallow between cake layers and sprinkle some flaked almonds (for some crunch)

Assemble the 3 layers together

Spread the marshmallow over the cake, and torch with a blow torch. Add shredded coconut, toasted coconut, flaked almonds, vanilla meringues, Raffaello chocolates, vanilla Persian fairy floss, white vanilla jelly beans, silver cachous, edible glitter and edible flowers.