Pretty Special Create Mich Turner’S Stunning Cake for a Wedding Or Make One Tier for Any Party Or Celebration PHOTOGRAPHS Malou Burger

Pretty special Create Mich Turner’s stunning cake for a wedding or make one tier for any party or celebration PHOTOGRAPHS Malou Burger

64 Sainsbury’s magazine Wedding cake

Lemon wedding cake with roses page 67 Lemon wedding cake glaze in a pan and heat gently until with roses the sugar dissolves, stirring all the Serves 85 or up to 120 for finger- time (don’t let it boil). Remove from sized portions. The 15cm cake serves the heat. Once each cake is baked, 15; 20cm cake, 30; 25.5cm cake, 40 remove from the oven – immediately pierce with a skewer several times. FOR THE 15CM CAKE Carefully spoon over half the syrup. Mich Turner has 150g soft unsalted butter Reserve the extra syrup and keep made cakes for 150g golden caster sugar it at room temperature. Cool the international 3 large eggs, lightly beaten cakes in their tins and leave them royalty and 200g self-raising flour Three days ahead overnight, covered with clingfilm. celebrities, 3 tbsp (45ml) milk Bake the lemon cakes up to three days 3 To make the royal icing, place the including David seeds from ½ vanilla pod ahead or freeze them. Before you start, egg whites in a medium bowl and Beckham, zest of 2 unwaxed lemons ensure all the ingredients are at room whisk with an electric hand whisk Madonna and For the syrup glaze temperature. Make the royal icing and until they form soft peaks. Sift in the Gordon Ramsay, juice of 2 lemons prepare the base cake drums icing sugar and whisk slowly at first, who describes 55g golden caster sugar then on high speed until glossy and her as ‘the 1 Preheat the oven to 160°C, fan 140°C, mallowy. Add the lemon juice through Bentley of cake FOR THE 20CM CAKE gas 3. Grease and line the base and a tea strainer and whisk for a further makers’. Her 300g soft unsalted butter sides of all the cake tins with nonstick minute. The icing should have the award-winning 300g golden caster sugar baking paper (see equipment list consistency of freshly whipped double Little Venice Cake 6 large eggs, lightly beaten below). Make the cakes in batches. cream – it should be glossy, not dry Company is one 425g self-raising flour For each cake, beat together the or stiff. Transfer the royal icing to of London’s 6 tbsp (90ml) milk butter and sugar with an electric hand a container with a lid and store at leading makers seeds from 1 vanilla pod whisk or in a food mixer until light room temperature. It should be of couture zest of 4 unwaxed lemons and fluffy. Beat in the eggs a little at re-whisked every day before using. wedding and For the syrup glaze a time, beating well between each 4 Prepare the 14-inch cake drums to celebration cakes juice of 4 lemons addition. Add a few tablespoons of make a base for the largest cake. Rub 115g golden caster sugar flour in between the eggs to stop the a glue stick over one of the drums mixture curdling. Sieve the remaining and press the other directly on top. FOR THE 25.5CM CAKE flour into the creamed mixture, then Knead 750g of the ready to roll 450g soft unsalted butter carefully fold it in. Stir in the milk, white icing until smooth and pliable. 450g golden caster sugar vanilla seeds and lemon zest. Spoon Liberally dust a work surface with 9 large eggs, lightly beaten the mixtures into the tins and bake icing sugar and roll out the icing to 650g self-raising flour the 15cm cake for 1 hour 15 minutes, a thickness of 3mm and large enough 9 tbsp (135ml) milk the 20cm cake for 1 hour 30 minutes to cover the double-thickness drum. seeds from 1½ vanilla pods and the 25.5cm cake for 1 hour 45 Brush the drum with cooled boiled zest of 6 unwaxed lemons minutes. When cooked, the cakes water. Run an icing smoother over For the syrup glaze should be risen and light golden, and the surface of the icing, then juice of 6 lemons a skewer inserted in to the centre of carefully lift it on to the cake drum. 225g golden caster sugar the cake should come out clean. Smooth the top and trim the excess 2 While each cake is baking, put the with a sharp knife. Leave at room TO FILL AND ICE THE THREE CAKES lemon juice and sugar for the syrup temperature overnight to set. For the royal icing 3 medium egg whites 500g icing sugar Equipment you’ll need 1 tbsp lemon juice ■ 3 x 9cm-deep round ■ 35 open roses – ■ 4m x 25mm For the lemon buttercream cake tins: 1 x 15cm; ‘Sweet Avalanche’ or white bridal double 450g soft unsalted butter 1 x 20cm; 1 x 25.5cm Sainsbury’s Fairtrade satin ribbon 900g icing sugar ■ Glue stick ■ No 2 plain nozzle seeds from 1 vanilla pod ■ Pastry brush SPECIALIST KIT ■ 2 x 5cm-deep 2 tsp vanilla extract ■ Small sharp knife ■ 8 round silver cake polystyrene blocks: 525g lemon curd ■ Large serrated knife drums: 1 x 6 inch; 2 x 1 x 13cm diameter; For the marzipan and white icing ■ Palette knives 8 inch; 2 x 10 inch; 1 x 1 x 7.5cm diameter 4kg ready to roll white icing ■ Scissors 12 inch; 2 x 14 inch ■ 12 dowelling rods about 150g icing sugar, to dust ■ 1 pack Sainsbury’s ■ 50cm acrylic ■ 35 x 10cm

POSTAGE 6 x 454g packs marzipan plastic piping bags rolling pin lengths of 20-gauge 1 x 275g jar apricot baking glaze ■ Pencil and ruler ■ Icing smoother floristry wire £5.95 S

U 2 tbsp brandy (or use cooled PL

* boiled water) READER OFFER To buy all the specialist kit for just £44*, see page 70.

Sainsbury’s magazine 67 2 3

1 4 5

Two days ahead with icing sugar and roll out the (using 1kg for the 20cm cake and Fill the cakes and cover with marzipan to 4mm thick. Lift it over the 750g for the 15cm cake) and return marzipan and icing cake and gently press it down until to their larger cake drums. Leave the the top and sides (including the cake cakes, uncovered, overnight to set. 1 To make the buttercream, beat the drum) are covered; trim all but 2.5cm butter in a large bowl with an electric excess away. Lift up the cake and run The day before hand whisk until creamy. Sift in the the smoother over its sides. Trim off Fix the ribbons, pipe icing pearls and icing sugar and beat, slowly at first, the excess by running a small knife dowel the tiers ready for stacking until fluffy. Stir in the vanilla seeds, around the cake drum base, neaten extract and 200g of the lemon curd. with the smoother and set on a larger 4 Wrap a length of ribbon around the Remove the cakes from the tins, trim cake drum to use as a ‘working board’. base of each cake and attach at the off the tops to level them and upturn Repeat with the other two cakes. back with dabs of royal icing. Run on to cake drums (15cm cake on the 3 Ice the largest cake first. Knead 1.5kg the glue stick around the edge of the 6-inch drum; 20cm, 8 inch; 25.5cm, of the white icing until smooth and 14-inch base drum and fix a length 10 inch). Split each cake horizontally pliable. Brush the marzipan with of ribbon flush with the base. with a serrated knife. Drizzle both cut brandy (or cooled boiled water). 5 To decorate the cakes with icing sides with the reserved syrup glaze; On a work surface dusted with icing pearls, fill a piping bag and a No 2 spread one side with the buttercream. sugar, roll the icing out to 4mm thick nozzle with some of the royal icing. 2 Spread with a layer of the remaining and large enough to cover the top and Pipe a row of evenly spaced ‘pearls’ lemon curd and sandwich the halves sides of the cake. Lift the icing on to just above the ribbon on each cake. together. Use three packs of marzipan the cake and smooth down over the Position the nozzle just away from the to cover the 25.5cm cake, two for the sides. Trim the excess away as before cake and apply pressure to the piping 20cm cake, one for the 15cm cake. and neaten the edges with the bag. When the pearl is the desired Knead the marzipan until smooth smoother. Place a dab of royal icing shape and size, release the pressure and pliable but not sticky. Warm the on the centre of the prepared 14-inch on the piping bag and snatch the apricot glaze and brush over the top base and lift the cake centrally into nozzle away at the same time. This and sides of the 25.5cm cake and cake position. Cover the remaining two takes practice to build up a steady drum edges. Dust the work surface cakes with icing in the same way rhythm. Repeat on all the cakes.

Sainsbury’s magazine 69 6 7

8 9 10

6 Place the 13cm polystyrene block on 10cm lengths of floristry wire into READER OFFER the centre of the largest cake. Space the stems of the remaining roses. Sainsbury’s magazine readers can 6 dowelling rods evenly around the 9 Starting with the base tier, insert save 20% on the specialist kit block, pushing them down to the base. a wired rose into the polystyrene needed to make the wedding cake Use a pencil to mark the level of the block until the bloom sits flush with (listed on page 67). To buy it for top of the block on each dowelling the edge of the cake. Position the the special price of £44, plus £5.95 rod. Carefully remove the dowels, next rose up to the first and work for postage, call 020 7584 6177 or work out the average height of your your way around the polystyrene visit janeasher.com (click on the pencil marks and cut each dowel to block until the tier is fully blocked ‘As Seen In’ section for ‘Sainsbury’s this length with heavy-duty scissors. with roses. Repeat with the middle magazine wedding cake’) by 7 Check all the dowels are level, then tier. Transport the cakes unstacked. 31 October 2011. gently reinsert them into the cake. 10 Once at the venue, place the base We recommend that you try Repeat the process with the smaller tier on a cake stand, if using, with to hire the tins from a local cake polystyrene block on the middle the ribbon joins at the back. Using decorating shop. cake. Stack the middle and top cakes, a sharp knife inserted at the base of still on their ‘working boards’ at this the back of the cake and a palette stage, to ensure the tiers are level knife, gently ease the middle cake and stable. Leave to set overnight. from its working board and use two BOOK OFFER hands to carefully place this tier on Save £5 when you On the day the base tier, ensuring the ribbon join buy Mich Turner’s

Prepare the roses and assemble is at the back. Check the cake from Cake Masterclass ILLIAMS the cake at the venue the front and sides to ensure it is (Jacqui Small, £30). W level, even and straight. Repeat to To order for the 8 Prepare the roses as close to the place the top tier on the middle special price of £25 EBECCA : R assembly time as feasible (no more tier. Finish by dressing the top tier (postage included), LING than 4 hours in advance). Trim the with the reserved roses. call 01903 828503 Y ST roses to leave 3cm of stem. Reserve ■ 635cals; 19g fat (10g sat fat); 117g and quote ref JS43 ROP

3-5 roses for the top tier and insert carbs; 99g total sugars; 0.3g salt by 31 May 2011. P

70 Sainsbury’s magazine