為bridal shower 做的蛋糕

忙了一周為bridal shower 做了個蛋糕,很有春天的氣息。都打包了才想起來應留下倩影存念，又匆匆打開拍照，手機拍的效果不那麽好看個大概吧。







翻糖做的裝飾，糕體是結婚蛋糕常用的白蛋糕

在做這個蛋糕前考慮了很久，用什麽樣的糕體，怎樣裝飾沒有主意。我的烘焙本事就烤點戚風，卷點瑞士卷還可以啦，要正正規規地做那就有很多具體問題了。眼看混不過去了，才下決心，花工夫了。現將過程一一錄下以供切磋。
一 先說蛋糕，我們東方人喜歡的戚風，海棉是不行啦，太鬆軟，太輕柔，承收不了層層疊加，和裝飾品的相壓（翻糖很重地說）。不甘心，到處搜尋希望能找到一例戚風配翻糖的組合，沒找到。看來戚風還是配鮮奶油，或奶油最好了。隻好另找配方了，當然首先想到的是請教我的糕點偶像愛廚MM啦，找到她做結婚蛋糕的篇章仔細讀，很是喜歡用水果幹做的蛋糕。後來考慮到組裝蛋糕要刷一道朗姆酒，而有的老美不讓孩子沾那怕是半滴酒，即便是糕點裏用的也很介意。我很是想不通，他們烹菜的很多SAUCE裏都會用到酒，如意大利菜，難道不吃菜了？小時吃飯時坐父親旁，每次他喝酒就用筷子沾一滴讓我嚐，現在我是有點量但從不多喝。回國時見有的家長要孩子嚐嚐這酒那酒的，那孩子們也沒見就成酒鬼的。當然這都是牢騷話，還是少給自己找事，另打主意好啦。
美國人民喜歡的蛋糕據稱巧克力蛋糕排第一，紅籮卜蛋糕第二。巧克利蛋糕太甜，至於多少糖才既不甜又不苦，不知道了；還有顏色太深，不知會不會影響裝飾效果；再有就是喜慶蛋糕切出來是黑黑的有沒有覺得怪怪的。從來沒有想試過紅籮卜蛋糕，紅籮卜在我心中一直是尊父母命為了健康吃的東西。排第一第二的被否了，那就是排第三的白蛋糕了。白蛋糕是傳統的婚禮蛋糕，白色是婚禮的顏色，易裝飾，蛋糕味道也還不錯。既是傳統，那就是多數人都能接受的，於是糕體就確定為白蛋糕。

這是從網上來的方子，為了便於記憶，又叫做1234蛋糕，沒作任何改動，我用一個方子的量做一個10寸圓形蛋糕，共做了兩個，削平整後夾上夾餡作糕體。烤時為了均勻受熱，我用了涼水浸泡過的烤帶環裹烤盤，為了保持糕體的白色加了一個底盤，密切觀察頂上，在快要上色時加蓋一張錫紙。我的爐火大，我的烤溫是325度，時間用了50-55分鍾。我會在下個蛋糕篇裏（喜上眉梢蛋糕）附上中文版。
(http://www.wedding-cakes-for-you.com/whiteweddingcakerecipe.html)

Makes two layers each 8 or 9 inch round cakes

Preheat oven to 350 degrees

Ingredients

• 1 cup unsalted butter (2 sticks at room temperature)
• 2 cups granulated sugar
• 3 cups sifted all-purpose flour
• 4 eggs (separated)
• 1 cup milk (orange juice if making the orange cake)
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• For lemon cake add-zest of 2 lemons
• For the orange version add zest of 2 oranges

Sift together flour, baking powder, and salt. Set aside

In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.
With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla. At this point you may add flavoring touches if desired. (orange zest, lemon zest, almond extract))
In another bowl, with a clean beater, beat the egg whites until stiff but not dry. (pictured) Stir about 1/2 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.
Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.
Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Cool the cakes in their pans on a rack for 10 minutes. Invert the cakes onto racks.

二 夾餡， 也是為了討好大眾口味選用了經典的 pastry cream
http://www.wedding-cakes-for-you.com/pastry-cream-recipe.html

A Luscious Pastry Cream Recipe

you will need a 2 1/2 quart heavy bottomed pan, a whisk, sieve and a small mixing bowl and plastic wrap.

Pastry cream can be made ahead and refrigerated, covered for a week.

Ingredients

• 2/3 cup granulated sugar
• 2 Tablespoons cornstarch
• 2 tablespoons all purpose flour
• pinch of salt
• 4 large egg yolks or 2 whole eggs
• 2 cups milk
• 1 vanilla bean or 2 teaspoons of vanilla extract
• 2 Tablespoons unsalted butter
  

Method

On a piece of plastic wrap , or in a small bowl, combine the sugar, cornstarch, flour and salt. In a saucepan combine and whisk together the egg yolks and milk, or whole eggs if you are using them.

Gather the corners of the plastic wrap, or the bowl and pick up the starch mixture, pour it on top of the eggs and milk and whisk well to be sure that all of the cornstarch and flour are dissolved.
Add the vanilla bean. (if using the extract add it at the end of the recipe.

Set the pan over moderate heat and cook the custard for about 12 minutes, until thickened and brought to a boil. To do this stir on and off for the first 5 minutes, then stir constantly for 7 minutes longer until the cream really thickens and reaches a boil.

Remove pan from the heat. The cream is done when smooth and thick enough to leave a clearly defined line when you draw your finger through the cream coating the back of the spoon.

Remove the vanilla bean, rinse it, and set it aside to re-use. If you are using extract instead of the bean add it now. Add the butter and whisk until melted and blended in.

Pour the cream through a sieve into a bowl. Stir in any additional flavoring if using it. To prevent a film from forming on top of the cream, press a piece of plastic wrap onto the surface. Cool cover and refrigerate until ready to use.

三 ICING 就是在裝飾前通體摸一道,打底的一層我用的是FRANCH BUTTER CREAM ICING

Ingredients
1)  Unsalted Butter:250g   (at room temperature)        
2)  Granulated Sugar: 100g
3)  Milk：30g
4)  Whipping Cream：70g
5)  Egg Yolk：3個
6)  Food Flavoring: Vanilla Extract 1 tsp

Method
1) beat the butter until soft and smooth.
2) combine and whisk 2,3,4,5 in a pan 
3) Set the pan over low heat and cook and stir constantly   until the really thickens or reaches  80 degree
3) Remove the pan from the heat ,and put the pan over another pan of cold water waitting for cooling
4) pour 3 into 1 and whisk
5) add food flavor and whisk

四 裝飾 這到是我自行設計，自行施工來的結果還算滿意

1）將蛋糕攔腰橫切，兩個蛋糕共切得四片
2）紙盤做的底盤中央抹一點點夾餡後放上一片蛋糕。摸這點點夾餡是為了粘住蛋糕，不讓它在底盤滑動
3）在蛋糕片上均勻地抹上三份之一的夾餡，再放上一片蛋糕片
4）再在蛋糕片上均勻地抹上三份之一的夾餡，再放上一片蛋糕片
5）再在蛋糕片上均勻地抹上三份之一的夾餡，再放上一片蛋糕片，這樣一個四片蛋糕三層夾餡的蛋糕體就堆砌而成
6）待蛋糕沉降穩定後（約一小時）將糕通體抹上ICING，均勻，平滑（這要一點點技術）
7）等蛋糕表麵的ICING稍幹後（用手輕摸不粘手，約一小時後）就可以蓋翻糖皮了
8）將等量的FONDANT，和GUM PAST揉勻，再加適量顏色揉勻成可用的翻糖
9）將揉好的翻糖趕成厚度適當，大小適當的圓形糖皮，
10）將糖皮蓋在蛋糕上，仔細調整腳邊，切除多餘糖皮，仔細平整頂麵，側麵
11）側麵貼上翻糖蕾絲，腳邊線粘上翻糖珍珠，頂上放翻糖牡丹枝，粘上小碎花撒

這樣就成了！