February 15, 2012

Tried and Tested Recipes for Wilton Cake Heart filled Pans

These are a couple of recipes I tried out when making the heart filled cake.  I found that the chocolate sponge worked best (just make sure it doesn't dry out on you as the crumbs could ruin your final heart shape.)

Whatever you choose I suggest doubling the recipe of both cake and filling (and using any left overs for cake pops!)
Both recipes below (cake & fillings) have already been doubled as quantities appear.

  • Chocolate Sponge Cake
  • Buttercream Filling
  • Double Cream/Whipped Cream Filling

I can't wait to make more combinations and see how they work- - chocolate with orange filling, rainbows, victoria sponge looking, Carrot & cream cheese, chocolate mint, oooo do you think lemon meringue would work?! A summer time trial I think! Oh my the sky is the limits!

Chocolate sponge (with chocolate not cocoa)
This is Eric Lanlard's way for a classic sponge cake - he likes the richer flavour - as do I! 
300g  unsalted butter (at room temp)
300g caster sugar (fine sugar/not icing sugar)
300g self-raising flour sifted
300g dark chocolate (65-70% chocolate solids)
10 medium sized eggs (at room temp, lightly beaten)
2 tsp baking powder

Melt chocolate in bain marie (bowl over pan of simmering water - making sure no water gets onto chocolate. Once melted set aside and let cool slightly.

Cream the butter & sugar until light and fluffy - when you think it is lovely and fluffy - beat some more

Gradually add the eggs to the butter/sugar and continue to beat until well mixed. (don't worry too much if it looks like curdled egg - ideally it should be light and fluffy - curdled egg appearance is due to eggs and butter not being at same temperature) It still works though! :)

Sift in flour and baking powder and fold in ensuring it is all mixed then add chocolate and fold in  - if you see non chocolate spots fold some more but try not to over mix and let all of the air out.

You can bake both cakes on same rack in middle of a fan oven at 160deg C for 30-35min (if you cook too long it dries out, if you cook too little it sink in the middle.) Test with skewer until comes out clean.

Leave to cool in pans for at least 20min. Then turn out. If cakes don't come out easily use a knife around the edges and a little gentle tapping when upside down. Slowly does it.

Brush sponge tops (after you turn them right side up) with your favourite alcohol (amaretto,baileys,rum..) or sugar water to keep them from drying out too much.

Then let cakes completely cool on wire racks. COMPLETELY. Don't rush filling it or your filling will melt.

Buttercream Filling for filling and outside covering
280g unsalted butter
560g icing sugar (confectioners sugar)
1-2 Tbsp milk
1 vanilla pod or 1 tsp vanilla essence (taste until you like) OR any flavouring you choose
optional - add some food colouring  to make your heart POP out (colour paste/gel is best as is doesn't ruin the consistency)

Cream butter and icing sugar until light and fluffy. Add milk slowly until you get a nice consistency - you may need a bit more or a bit less depending on how much you beat it up (5min should be good)
Add the flavouring

*Now if you want the filling and the outside the same colour, add your food colouring to the mixture or split filling in half and colour one and/or the other.


Whipped Cream / Double Cream Filling and outside covering
400ml double cream (or whipping cream)
250ml icing sugar (confectioners sugar)
1tsp or 1 sheet of gelatine (use agar agar flakes if veggie) dissolved in 1tbsp hot water

1 vanilla pod or 1 tsp vanilla essence (taste until you like) OR any flavouring you choose
optional - add some food colouring  to make your heart POP out (colour paste/gel is best as is doesn't ruin the consistency)

Dissolve gelatine in hot water and set aside to cool
Whisk cream with icing sugar until combined (don't over whisk) gradually add in cooled dissolved gelatine/water mix.

Add the flavouring

*Now if you want the filling and the outside the same colour, add your food colouring to the mixture or split filling in half and colour one and/or the other.

* as the cream is quite light and fluffy you really want to ensure it thickens up with the gelatine added so that it doesn't squish together and ruin your heart shape when cutting. Also make sure you  really fill in the cake space with this don't be gentle!)
Buttercream (doesn't look like a heart
as I didn't butter the tins well enough
Texture was great though
Whipped Cream / Double Cream
Heart did turn out as I buttered the tins
better than last time


5 comments:

  1. Sorry is that 250grams of icing sugar for the whipped cream mix? Amazing blog! thanks!

    ReplyDelete
  2. Hello! Yep it's a lot of sugar and it gets Everywhere!! Best bit about that recipe is you don't have to be exact. If too runny add more sugar, if too thick add more cream! Happy baking

    ReplyDelete
  3. What is the American measurement on that

    ReplyDelete
    Replies
    1. http://www.epicurious.com/tools/conversions/convertingfrommetric

      http://joshmadison.com/convert-for-windows/

      Delete
  4. Has anyone ever tried cherry pie filling? Would it work if I mixed it with whipped topping? We're looking to make our wedding cake for our party even though we got married last year. (my husband is the baker)

    ReplyDelete