Starship Enterprise Cake

When the party theme is Star Trek, it doesn't matter the age... Trekkies both 
young and old will be impressed with this beauty!

Starship Enterprise Cake

When attempting a 'replica cake', assemble models, photos, blueprints or illustrations showing the detail required for the cake and sketch out your project. 

Cake batter ready for the oven

Use a heavy cake batter recipe, pound cake works well.
This ensures it will be easy to carve into the shapes needed and remain sturdy for construction without crumbling. Consider the shapes needed for the finished cake and bake different shapes or sizes to have less cut edges to deal with when frosting. Any elevated pieces can be shaped using Rice Krispy treats for less weight.

Elevated supports and engines made of Rice Krispy treats

For this project, a piece of cardboard, cut to replicate the Starfleet assignment patch worn on the left breast of the uniforms, was covered in silver tissue paper. The cake requires dowlings and skewers for stability and support. A larger styrofoam piece was covered in black tissue paper and placed below the cake board. Edible star-shaped sequins (from the Bulk Barn) added, then both boards covered in plastic wrap.  

Cake board, styrofoam and dowlings

The cakes are cut and shaped, Rice Krispy treat sections shaped, then the cakes covered with a thin layer of frosting called a 'crumb coat'. The crumb coat seals in stray crumbs before the second layer of frosting is applied. It also shores up the cakes' basic shape giving clean edges and straight sides. The crumb coated cake must be chilled until the frosting is set before applying the second frosting.

Allow frosting to 'firm up' at room temperature

A 6" cake separator was used to elevate the main body of the cake and three dowlings are pushed through the cake, cake board and into the styrofoam then cut level with the cake top with clean garden pruners. The Rice Krispy treat supports and engines have numerous wooden skewers inserted to stabilize the height and weight. 

The second coat of frosting is smoothed onto all surfaces and allowed to sit at room temperature until dry enough to touch. When the frosting does not stick to your finger when gently touched, smooth any imperfections with your hand over a piece of plastic wrap. Pipe the detail onto the cake using the assembled drawings, models or illustrations you gathered in the beginning. Sparklers give a great effect... insert through the back of the 2 engines.

An edible Starship Enterprise!

I hope you enjoyed this tutorial post as much as I enjoyed creating this cake!
Till next time...  Bon Appétit!

Photos by Sally Rae
Starship Enterprise Cake by Sally Rae

Angel Cake ...from Scratch

'Angel Food Cake' or Angel Cake is tender, light, airy and virtually fat free! Homemade Angel Cake is worth the work but a tube pan with removable bottom is highly recommended. To create the light, airy texture, two baking techniques are used; sifting the dry ingredients numerous times to incorporate extra air and whipping the whites to a meringue. This delicate cake pairs well with berries and is a favorite of mine for summer entertaining.
Because this cake is made with only the egg white, there are a few ways around the dilemma of 'what to do with all those egg yolks'. You can purchase 'egg whites only' in the dairy section of grocery stores and measure 1-3/4 cups instead of 12 egg whites. I have used up to 2 cups egg white, adjusting nothing else in the recipe and the cake works out fine. I freeze egg whites for use later when making recipes that require only the egg yolk. Freeze 6 egg whites in each container, so it is measured and ready to bake with. Be very careful when separating eggs that absolutely NO egg yolk or fat of any kind gets into the egg whites or they will not whip properly. To use the frozen egg whites; defrost in the refrigerator, bring to room temperature when ready to start baking and follow the recipe below.

TRADITIONAL ANGEL FOOD CAKE            Yield: 8-10 servings
You can purchase 'egg whites only' in the dairy section of grocery stores, use 1-3/4 to 2 cups for the recipe below. Do not skip any of the sifting; it incorporates extra air needed for a perfect, light Angel Cake.
 
12 fresh egg whites, at room temperature 

Loosen the cake ONLY when completely cool

¾ tsp. sea salt 
1½ tsp. cream of tartar 
1½ cups granulated sugar 
1 tsp. pure vanilla extract 
1 cup cake flour 

Preheat oven to 375˚F. With the egg whites at room temperature add salt and beat to frothy. Add cream of tartar and beat until bubbles are small and white but shiny. Sift and measure the sugar. Fold ¾ cup sugar into beaten egg whites 1 tablespoon at a time to dissolve the sugar thoroughly. Sift flour and ¾ cup sugar four times. Fold gently into meringue ½ cup at a time. Gently fold in the vanilla and fill a 10-inch UNGREASED tube cake pan. Bake 30-35 minutes at 375˚F. Invert the pan to cool… DO NOT loosen the cake from the pan until the cake has completely cooled. 

Use a serrated knife and gentle sawing motion

Easy but certainly not fat free, is to decorate the cake with sweetened whipped cream, fresh fruit and berries. To fill; cut the cake in half, using a sharp, serrated (or bread) knife and a gentle sawing motion.  Once the cake is filled, fill the center hole with whipping cream and/or fruit and 'ice' the top and sides with the whipped cream.
To retain the Angel Cake fat free qualities, ice it with 'Seven Minute Frosting'. This easy frosting is cooked over simmering water, while beating for 7 minutes. The result is a fluffy, light icing that is sticky on the outside with a soft, marshmallow-like inside.  

SEVEN-MINUTE FROSTING        Yield: 3½ cups
This fluffy, no-fail icing must be used immediately.

2 egg whites 
1½ cups granulated sugar 
5 Tbsp. cold water 
1½ tsp. light corn syrup 
¼ tsp. cream of tartar 
½ tsp. pure vanilla or lemon extract 
3-4 drops of food coloring (optional) 

In the top of a double boiler, stir egg whites with sugar, water, corn syrup and cream of tartar until sugar dissolves. Place pan over simmering water and beat constantly with an electric mixer until mixture is stiff enough to stand in peaks when beaters are lifted, about 7 minutes. Remove from heat. Beat in vanilla, then food coloring drop by drop until frosting is desired color. Continue beating until icing is stiff enough to spread. Immediately spread icing over cake.

Filled, iced and decorated with fresh fruit and whipped cream

Till next time... have a safe, long weekend and Bon Appétit!


Photos by Sally Rae
Recipes from 'For the Love of Food' by Sally Rae 

Wedding Cake Construction

Every significant celebration requires a special cake. This post will take your knowledge beyond the basic layer cake; to tiered, stacked works of edible art. These towering beauties are usually a wedding celebration centerpiece, but can also be made and served for anniversaries, ‘Sweet Sixteen’ parties and any other special occasion where the cake must be awe-inspiring and serve a crowd.

Wedding Cake with Crystallized Edible Flowers and Mint Leaves ~ by Sally Rae

The elements of a tiered cake are the cake itself, the filling, the icing and the decorations. Design and flavor should reflect the style of the occasion as much as the bride and grooms’ taste. The cake can be nearly any flavor; many people are shocked to learn that in my experience, carrot cake and chocolate cake are the top two flavors for weddings! The filling can be jam, lemon curd or whipped cream and berries to name a few. Most cakes are iced with buttercream or fondant. Icing is a matter of preference, but also a matter of practicality, especially as it relates to climate and season. The soft simplicity of ‘Basic Buttercream’ is very appealing but should be refrigerated up to 2-4 hours before serving. ‘Rolled Fondant’ produces a porcelain finish; it holds up well and even helps preserve cakes to keep them fresh when they are too large to refrigerate. The decoration and structure of the cake will determine its personality, from simple tiered to elaborately iced. Decorations can be made of marzipan or ‘Royal Icing’ (which dries very hard and is the best material for delicate, long-lasting decorations). A cake can be embellished with sugared or plain fresh fruit or flowers. If using flowers be sure to use only edible flowers that are pesticide and herbicide free from a reliable source. Cut flowers should be added as close to serving time as possible so they look fresh.

Basic baking skills and supplies, patience and time are all you need to create a beautiful, classic cake. Though no one skill is difficult to master, each step must be executed precisely; the cake layers must be perfectly level with straight sides, the wooden dowels must be perfectly even, and the icing has to be perfectly smooth. Be sure to practice and don’t be too ambitious with your first cake. Once you have mastered basic cake construction, you can experiment with more elaborate shapes, colors, decorations and designs.

The internal structure of the cake influences its appearance. With each tier more support is needed; dowels prevent the upper layers from crushing the lower ones, cake board separators are placed between each tier, and a strong base is used to move the cake. One role of the decorative piping is to hide the inner workings and seams between tiers. Each tier needs a cake board, to make your own; trace the cake pans onto a piece of heavy cardboard, cut out the shape, and cover completely with tin foil and saran wrap. Prepare the strong cake base before assembling the cake. The board should be at least two to four inches wider than the cake and able to support the full weight. (I have a clean, sanded sheet of plywood specifically for this job.) Cover the plywood cake base with fancy foil or spread with a thin layer of royal icing and let dry overnight. Trim the edge with ribbon, secured with a glue gun.

The cake layers and buttercream icing can be prepared and frozen for several weeks. Alternatively, the day before assembly, bake the cakes in parchment-lined cake pans and let them cool slightly. Remove cakes from the pans, and do not peel off the parchment. Once cooled completely, place each cake right side up on the cake boards. Cakes seldom bake level, even them out with a serrated knife to make it even all around, then wrap in plastic. Refrigerate for at least 6 hours or overnight; this makes the layers firm and easy to handle. The cakes can be frozen at his point. A 'Baker's Secret' is to brush the cut surface of the cake with a 'Flavored Sugar Syrup' before wrapping or 5-10 minutes before frosting. The syrup both moistens and flavors the cake.

To prepare the tiers; first place a small dollop of icing in the center of one cake layer. Place another cake board on top then invert the cake, remove the original base and parchment paper. The smooth flat bottom of the cake is now the top, and the dollop of icing prevents the cake layer from sliding off the cake board. Place on a turntable. Fill this cake and add the second layer; for a single cake, split a single layer by working a serrated knife through while turning. Brush the cut surface of the bottom half with 'Flavored Sugar Syrup’. Fill with icing, jam, lemon curd or whipped cream and berries. If using jam or lemon curd, first pipe a ‘dam’ of icing around the perimeter to keep the filling in place and ‘glue’ the layers together. Do not use too much filling or the cake will slip and slide. Replace the top layer, cut side down and brush with sugar syrup. Let sit five minutes. Ice the top and sides of the cake with a very thin layer of buttercream to give it a ‘crumb coat’, this seals the cake. Smooth the icing ...this will be covered with more icing later. Chill the tier about 30 minutes to set the icing or until it does not stick to you when you touch it. Repeat these steps for each tier. Give each tier a final coating of icing, using an offset spatula to smooth the top and sides of the cake tiers. The icing should be smooth and uniform, refrigerate the cake tiers. 

Insert a ¼-inch dowel rod vertically into the bottom tier of the cake, mark it at cake level, remove it and cut eight pieces to this length using clean garden pruning shears. These are the supports for the next tier. Hold an empty cake pan over the finished tier to determine placement. Use five cut dowels to form a circle one-inch in from the edge of the tier that will be placed on top. Use the other three dowels to form a triangle inside the circle. Do not place dowels directly in the center of each tier. Repeat this process for each tier, except the top one, using fewer dowels in different configuration, as the tiers get smaller. At this point the cakes can be refrigerated overnight.

To transport the tiers, place each one in its own box (with double sided tape between the cake board base and the box), and place on the flattest surface in the car out of direct sunlight. At the reception site, assemble and decorate the cake. Dab some icing onto the center of the cake base to keep the cake from moving and place the bottom tier on it. Add the next tier resting it on the dowels. Once all the tiers are stacked cut a dowel ¼-inch shorter than the height of the cake. Using a knife sharpen the end to a point, and with a mallet, gently drive the dowel through the center of all the cakes and cardboard bases using your finger to push in the end. To finish use a pastry bag fitted with a decorative tip to cover the seam between each tier, add the other decorations. Secure the cake top decoration with icing. The cake is now ready to be admired by the bride and groom and their guests. 

*CHEF'S NOTE: This assembly can be done at home before transporting the finished cake to the reception site. The finished cake is then loosely and completely wrapped in plastic wrap. Transportation then becomes a nerve wracking 2 person job consisting of a careful driver and passenger who holds the cake steady. For every fully assembled, tiered wedding cake I have sent out of my kitchen, I have witnessed a very nervous pair of folks who all successfully got the job done... and many who swore they would never want to do it again!!

FLAVORED SUGAR SYRUP

This syrup will moisten the cake and add a subtle flavor. 

1½ cups granulated sugar

1 cup water
3 Tbsp. liqueur -Grand Marnier, Frangelico, Kirsch
OR try...

3 Tbsp. citrus zest or 4 Tbsp. dried Hidcote lavendar 

In a small saucepan combine sugar, water and zest or lavendar if using. Set over high heat; boil until the sugar dissolves. Remove from heat, strain and cool completely before using. Stir in liqueur if using. Brush cake layers with syrup and let stand 5 minutes before frosting.

Syrup can be made 10 days prior, store in an airtight container in the fridge.

BASIC BUTTERCREAM ICING   Yield: about 7 cups icing

This recipe makes a large batch of icing. The unused portion can be packaged in 1 or 2 cup containers and frozen for up to 4 months. To use, defrost in the fridge; bring to room temperature and re-whip the icing before using.

1 lb. (2 cups) butter, softened 

8 cups confectioner’s (icing) sugar, sifted 

½ cup whipping cream 

2 Tbsp. pure vanilla extract

Beat the butter on an electric mixer fitted with a paddle attachment until light and fluffy. Gradually add the icing sugar and cream alternatively, beating well after each addition. Add flavouring and beat well.

*VARIATIONS* 

  Almond ~ substitute 1½ Tbsp. almond essence for vanilla

Citrus ~ substitute 2 Tbsp. pure lemon or orange extract for vanilla 

     Coffee ~ dissolve 1½ Tbsp. instant espresso coffee in the cream before adding    

    Chocolate ~ beat in 1 cup sifted cocoa powder and 2 Tbsp. whipping cream

Till next week... Bon Appétit!

Wedding Cake, Crystallized Flowers and Mint by Sally Rae

Photo by Sally Rae 

Birthday Beauties

January brings another year of birthdays and ideas for a cake to personally complement each recipient. Between friends and family there have already been three birthdays in the past few weeks. One of my most recent creations was a guitar cake. This post is a tutorial of how to make this playful cake.

Guitar Cake - level, cut out using template and crumb coat

Decide how big your guitar will be, roughly sketch it out on a piece of parchment paper then cut out your template. Keep in mind, the size of cake served at a party is typically 1-1/2" x 2". This cake was made with two 9" x 13" sheet cakes; one was used for the neck, the other for the body of the guitar, which served 30.  
As for any cut and formed cake, they should be made from scratch to produce a cake sturdy enough to cut out, manipulate and decorate without crumbling. Madeira cakes are often used for this type of decorating. *NOTE: Cake mixes produce a light, crumbly cake and are not suitable for this type of work. The cakes must be baked at least the day prior to cutting and assembly.
After baking, cool completely then wrap the cakes well in plastic wrap and refrigerate over night. When ready to cut and assemble the guitar, level the cakes (remove the rounded tops) then place parchment template on the cakes and cut out the guitar shape.

Refrigerated crumb coat, assemble on cake board

To cut, use a sawing motion with a very sharp knife. Keep the knife at a 90 degree angle to the counter so the sides of the cake are straight. Gently remove the unwanted sections of cake and 'crumb coat' each section. This means, ice all surfaces of the cake with a very thin layer of icing then refrigerate until the icing is firm. (This cake was about 2 feet long, so it remained in two sections until final assembly.) 
Now it is time to ice and decorate; transfer the cake carefully to a prepared 'cake board' for decorating, transportation and serving. Cake boards can be made with clean, heavy cardboard cut to the size you need, covered with tin foil then plastic wrap. A paper doily or colored tissue paper can be placed under the plastic wrap if desired. Color your icing any color you want for the guitar but remember to reserve some white buttercream icing for the guitar strings. 'Glue' the two sections together with colored icing then ice the entire cake and smooth the sides and top. 
The next step is to use 'rolled fondant' for the fingerboard, soundhole, pickguard, saddle and bridge. ('Ready to Use' fondant can be purchased at The Bulk Barn.) Simply open the package and roll out using a small amount of confectioners sugar so it does not stick to the rolling surface or rolling pin. Pipe the strings in white buttercream. Finish by piping a simple border in the same color as the guitar around the base of the cake on the cakeboard and insert jujube candies on toothpicks for tuning keys. 
I hope you found this tutorial easy, informative and has you excited to try creating your own Birthday Beauty!

Guitar Cake in cardboard 'Guitar Case'

Till next week...Bon Appetit!

Photos, cake, cakeboard and 'guitar case' by Sally Rae

Cakes for Kids

#4 - Horse

I have a lot of fun decorating cakes in the shape of numbers for kids' birthdays. I start by baking a cake (from scratch) that will produce a heavy, sturdy cake suitable to cut out, manipulate and decorate without crumbling. Madeira cakes are often used for this type of decorating but I prefer, (as does the recipient!) either a carrot cake or heavy chocolate cake. The #4 cake, is baked in an 11"x16" pan so the sides can be trimmed. This leaves a smooth edge that is easy to ice. The #6 and #9 cakes, are an 8-inch round cake plus a loaf cake. The #8 is two 8-inch round cakes, trimmed so they fit together in the center of the #8 with a flat edge. The cakes are leveled so the top is flat, not rounded.

#6 - Ballerina

If you need more servings, make 2 cakes for each section and layer them. The layer cakes are filled with icing and allowed to firm up in the fridge before moving to the next step.  
*Note: Cake mixes produce a crumbly, light cake that is not suitable for this type of work.

#8 - Race Track

Before cutting out the number, score the desired shape into the top of the cake with a paring knife. This means if there is an error, it can be corrected and not ruin the cake. I use a ruler so the width on each section of the number is consistent at about 3-inches wide. If it is difficult to see the scoring of the paring knife, use a decorator bag with icing tip and outline the shape with icing. A round cookie cutter or the lip of a water glass can be used to mark the inside circles for the #6, #8 and #9. Adjust the number to look uniform before cutting out the cake...you get one chance!

#9 - Iditerod ~ Dog Mushing

To cut, use a sawing motion with a very sharp knife. Keep the knife at a 90 degree angle to the counter so the sides of the cake are straight. Gently remove the unwanted sections of cake and transfer the cake number carefully to a prepared 'cake board' for decorating, transportation and serving. Cake boards can be purchased or made with clean, heavy cardboard cut to the size you need, covered with tin foil then plastic wrap. A paper doily or colored tissue paper can be placed under the plastic wrap if desired.

Once on the cake board, 'crumb coat' the cake number. This means, ice all surfaces of the cake with a very thin layer of icing then refrigerate until the icing is firm. Now it is time to ice and decorate the number. Use your imagination, keeping in mind the theme of the birthday boy or girl. Dollar Stores or The Bulk Barn are great places to find fancy candles, figures, candy and other decorations. Strips of fruit rolls were used for the reins on the horse, candy mint leaves for trees and candy rocks for the Race Track. Craft popsicle sticks were used to build the Iditerod sled, with cheese cloth and butchers string for blankets and rope.
These special cakes take a bit of planning and time to create but it is worth the effort to see the faces on children and adults alike when presented with such a personal gift!
Bon Appetit, till next week...

'Number Cakes' and Photos by Sally Rae

Denman Island Studio Tour

Wedding Cake by Sally Rae

'Culinary Art' is making its debut on this summer's Arts Denman Studio Tour! Saturday July 31st and Sunday August 1st, 2010 on Denman Island, 25 Studios will open their doors to the public. Admission is free, studios will be open 10am-4pm. The Art Centre will be open at 9:30am with studio information and tour maps.

You are invited to meet me, Chef Sally Rae and tour my kitchen with displays, demonstrations, samples from my cookbook 'For the Love of Food' and purchase a personally signed copy for yourself or as a gift.

I look forward to meeting you and answering all your culinary questions. See you there!
 Wedding Cake and Photo by Sally Rae