12 Nov Vanilla bean wedding cake with salted caramel filling, navy blue swiss meringue butter cream and gold leaf
Ingredients
Vanilla Bean Cake
- 3/4 cup Unsalted butter
- 1 3/4 cups castor sugar
- 2 large eggs
- 10 ml Vanilla paste
- 2 1/2 cups cake flour
- 12,5 ml baking powder
- 1/2 teaspoon salt
- 3/4 cup Full cream milk
- 1/2 cup fresh cream
Swiss Meringue Butter Cream
- 4 large egg whites
- 1 1/2 cups White sugar
- 1 1/2 cups Unsalted butter cut into cubes and brought to room temperature
- 10 ml vanilla extract
- 5 ml Almond extract
- Pinch of salt
- Navy gel colouring, enough to make the icing dark blue
Salted Caramel Filling
- 250 g cream cheese
- 2 tins Caramel Treat
- 5 ml salt
- 5 ml vanilla extract
Instructions
Vanilla Bean Cake
- Preheat your oven to 180 degrees Celsius and grease 2 cake tins (17cm in diameter) lining the bottoms with baking paper.
- Mix the flour, baking powder and salt together.
- Mix the milk and cream together.
- Beat the butter and sugar together until pale and fluffy.
- Add the eggs one at a time until well mixed.
- Add the vanilla paste and mix through.
- Add the dry ingredients and mix to incorporate.
- Slowly add the milk mix until the batter is properly mixed.
- Divide the batter into the two cake tins and bake for approx. 25 minutes or until a skewer comes out clean.
- Let cool.
Swiss Meringue Butter Cream
- Place the egg whites and sugar in a bowl over simmering water and whisk until the sugar has dissolved and the mix is not too hot. If you have a sugar thermometer it should be 160 degrees Celsius.
- Place the sugar mix into a stand mixer bowl and whisk until thick and glossy, forming stiff peaks.
- Switch the whisk attachment to the paddle attachment and place the mixer on a low speed.
- Slowly add the butter bit by bit until well incorporated.
- Add the extracts and salt and mix through.
- Divide the butter cream into 2 bowls - add some navy colour to the one half and mix. Leave the other half white.
Salted Caramel Filling
- Place the cream cheese in a mixer and whisk until smooth.
- Add the caramel treat and mix through.
- Add the vanilla and salt and mix through.
- Place in the fridge to set.
Assembling your cake
- Cut each cooled cake into 2 so that you have 4 discs.
- Place the 1st disc on a cake stand and pipe some of the white butter cream on the inside edge.
- Spoon a third of the salted caramel filling in the middle and place the next disc on top.
- Once you have layered all the discs, cover the whole cake with the white butter cream and place in the fridge to set.
- Using a palet knife, spread the navy butter cream on the sides and on top of the cake to cover.
- Place leaves of gold on the side of the cake and place in the fridge to set.
- Take the cake out of the fridge and serve at room temperature.