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June's Recipes of the Month

   
   

This month's recipes are taken from "Chocolate Cakes" by John Slattery, cakes for weddings and celebrations. For other recipes and more detailed instructions, why not buy the book. To order a copy click here.

   
   

Summer Fruits

   
   

Ingredients:
4.5 kg white chocolate(to make 500 white chocolate cigarette curls)
30cm, 23cm, 15cm and 8cm round chocolate cakes
30cm, 23cm, 15cm and 8cm round cake boards
45cm round cake board for the base
2.1kg ganache
2.75kg marzipan
2.5kg white chocolate sauce
Gold ribbon for board edge
3 punnets each of raspberries, redcurrents and blackberries
2 punnets of strawberries
Round paper templates of 30cm, 23cm and 15cm
12 cake dowels


Summer Fruits    
   


Preparation
For best results make the curls several hours before they are required. A quantity of 450g of chocolate produces 50 cigarette curls. Make the chocolate curls in batches, using approximately 450g untempered melted chocolate at a time. Spread the chocolate thinly onto a room temperature marble slab using a metal scraper. Massage the chocolate with a forward and backward movement of the scraper until it becomes firm.
Using the metal scraper at a 45 degree angle, push the chocolate away from you to form a cigarette curl of the desired size.
Layer the cakes and fill and coat with ganache. Place each cake on its corresponding board, then onto another larger spare cake board, to work on. Cover the cakes with marzipan, being sure to also cover the board edges. Level, then leave to stand for 24 hours to firm up.
Cut out paper templates of the bottom and middle cake sizes. Mark the position of the dowels on the templates by folding the circles in half, then half again. While folded, measure the centre point on both straight sides and mark firmly with a pencil so that, when unfolded, four equally spaced dots are marked. Place the template on the cake. Prick through each template to mark the dowel positions with a cocktail stick.
Remove the templates and insert the dowels into the cakes at these points. Mark the dowels where they meet the surface of the cake, then pull them out and cut them off at this mark . Re-insert the dowels, then place the cakes on t op of each other. There is no need to secure these together as the chocolate coating will hold them in place perfectly.
Warm the chocolate sauce to about 35°C. Stand the cake on a turntable, placing it on a baking sheet to catch the drips. Pour the sauce over the top tier in a circular motion, so that the sauce cascades evenly down over the cake.
Gently lift and tap the whole cake to help the sauce form an even coating over both the ca ke and the base board. Leave the cake to stand for about 30 minutes, to enable the sauce to firm a little.
Carefully place the chocolate curls into position aroun d the sides of the cakes. Leave to stand overnight to firm up completely. Trim excess sauce from the board edge using the back of a knife.. Trim the excess sauce from the board using the back of a knife. Apply the gold ribbon around the board edge, fixing into place with glue.
Store the cake at room temperature, 15C, until ready to serve. Arrange the fruit on the cake just before serving.

   
     
   

Strawberry Bowl Centrepiece

   
   


Ingredients:
160g milk chocolate
10 strawberries
15g white chocolate
Half-sphere mould
Greaseproof paper piping bags



Strawberry Bowl Centrepiece    
   


Preparation
Temper the milk chocolate and use a half-sphere mould to make a bowl shape using 140g of the chocolate. You may need to use two coats of chocolate for maximum strength. Refrigerate for about 20 minutes, then remove the half­sphere shapes, handling carefully so as not to put finger prints on them.
Use some milk chocolate to pipe 4cm discs of chocolate onto greaseproof paper. Sit the half-spheres on to these discs to create bowls with bases and hold in position until the chocolate thickens and can support the dishes. You can decorate these if you like, a small bulb of chocolate a round the top rim will look great. You could even use a contrasting coloured chocolate piped onto the side of the bowl as a border. Store at 15C.
Do not hull the strawberries, but wash them in cold water and dry each thoroughly. Temper the white chocolate and put in a bowl. Pour the remaining tempered milk chocolate into a greaseproof paper piping bag and pipe three lines across the white chocolate.
Place a strawberry onto the end of a small fork and dip it into the bowl of chocolate, under the milk stripes. Bring up the strawberry, so that it is two thirds covered in white chocolate, with thin milk chocolate stripes across. Keep applying the milk chocolate piped lines across the white chocolate as often as necessary, as you continue to dip the strawberries.
Place each single strawberry onto a piece of greaseproof paper until the chocolate is set completely. Arrange the strawberries into each chocolate bowl and place the finished centrepiece on the table.

   
     
   

Rose Drape

   
   


Ingredients:
30cm, 23cm and 15cm round chocolate cakes
1.4kg ganache
30cm, 23cm 15cm cake boards
48cm round cake board for the base
2.4kg white marzipan
55g clear alcohol
2.5kg white chocolate paste
225g white chocolate
340g dark chocolate
285g dark chocolate paste
400g milk chocolate paste
Greasproof paper piping bags
Ribbon for board edge
9 large roses
9 smaller roses
9 assorted buds
25 leaves
8 cake dowels
Number 1 and 2 plain tubes

 

 

Rose Drape    
   


Preparation
Cut each cake into three slices and layer. Place the cakes on their boards. Roll out 1.25kg of the marzipan, this will be sufficient to cover the 30cm cake in one piece. Repeat the process for the remaining 2 cakes using 680g and 450g of maezipan. Level and allow the cakes to stand overnight.
Brush the three cakes with alcohol in order to create a sticky surface for the chocolate sauce to adhere to. Roll out 1.25kg of the white chocolate paste and apply to the cake in the same way as for the marzipan, using a cake smoother in order to create a flat, even surface. Repeat for the remaining two cakes, using 680g and 450g of chocolate paste, respectively. Allow the cakes to dry overnight.
Insert dowl rods into the base and middle tiers. Stack the three cakes together, ensuring that they are centrally placed on top of each other.
Melt half the quantity of white chocolate and turn it into piping chocolate by adding a couple of drops of water and stirring well. Be careful not to add too much water as it would over thicken the chocolate and render it totally useless. Place a number 2 plain tube into a greaseproof paper piping bag. Fill half the bag with piping chocolate and proceed to pipe small bulbs around the base of each cake. Mix the next quantity of piping chocolate as required, it is best to mix the piping chocolate in small batches as it has quite a short working life before it becomes too stiff to pipe with.
Melt the dark chocolate and thicken it slightly to a piping chocolate consistency by adding a couple of drops of water. Place the melted dark chocolate into a greaseproof paper bag equipped this time with a number 1 plain tube. Pipe a delicate decorative design around the base of each tier.
To create the drape, roll together 225g each of the dark, milk and white chocolate pastes. Knead until all three pastes are slightly mingled, then cut through the roll and stand the halves closely side by side, With the cut ends uppermost. Flatten both halves with the heel of your hand . Using a little icing (confectioner's) sugar to dust with, roll out the two pieces of paste into one oblong shape that is 40cm x I5cm in length and approximately 5mm in thickness.
Arrange the chocolate drape into position starting at the top of the cake. Fold and tuck the paste, working downwards to recreate the look of a fabric that has been softly folded in place . Secure the drape in position with a little water.
Arrange all of the flowers and the leaves carefully onto the cake, securing them into place with either a little melted chocolate sauce or some tempered chocolate. Start with the larger flowers and intersperse the smaller ones around them for the most natural look.
To complete the cake, apply a matching ribbon to the base board.

   
     
   

White Carnation

   
   


Ingredients:
30cm, 23cm, and 15cm round chocolate cakes
40cm, 32cm, and 25cm round cake boards
1.8kg ganache
2.4kg white marzipan
4 kg white chocolate
80g icing sugar
Gold ribbon for board edge
Three tier off set cake stand
marble Slab


White Carnation    
   


Preparation
Layer the cakes, fill and coat with ganache , then cover with marzipan, placing the cakes on their boards. Leave for 24 hours and freeze the marble slab overnight.
Melt the white chocolate place one of the cakes on a turntable and use a palette knife to coat the cake with a thin layer of chocolate.
When using a frozen marble slab, speed is of the essence, as there is a limited amount of working time before the slab needs to be returned to the freezer. Load the scrapper
scraper with melted white chocolate and spread thinly onto the slab. The frozen slab takes the heat out of the chocolate, causing it to start to set immediately. While the chocolate is on the slab, cut out a long strip of chocolate, using a knife. Release the strip from the slab by sliding the metal scraper under the piece of chocolate and picking it up with your fingers. The chocolate will still be maleable.
Using the above method, produce enough chocolate strips to position around the sides of the largest cake . Starting close to the top edge of the cake, place the strips in position as you make them, over lapping each other to create a 'peeling' effect.
Produce more chocolate strips, of dimensions approximating 7cm x 30cm for the carnation top. Remove them from the slab and using both hands, concertina the chocolate, creating fan-like folds, pinching one edge together to produce a fan shape. Place these on top of the cake around the edge until you have completed a full circle.
Repeat this process to create the carnation effect by building inwards and upwards, stacking the folds. As you build, it is necessary to add 'packing' to the centre of the cake (in the form of folded chocolate) in order to create the raised dome shape. Repeat the process for the remaining two cakes.
Leave the finished cakes to set for about three hours, then dust lightly with icing (confectioner's) sugar, just catching the edges of the folds to create a frosted effect. . Attach the ribbon to the board edges using a glue stick.
Display the cakes on an off-set stand, where each cake can be seen to its best advantage.

   
     
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