Just the one Jamaican Black Cake – with extra booze!

Almost ready for eating Jamaican Black Cake

Almost ready for eating Jamaican Black Cake

Not satisfied with creating a Jamaican Black Cake containing 3 bottles of rum AND a bottle of Brandy, I have returned to my original recipe to see if I can improve it even further. It was such a success when I made it 2 years ago I wanted to make an extra special Christmas Cake and as the festive season is almost upon us now is the perfect time to start soaking the fruit in lots and lots of booze!

Soaking in the rum

Soaking in the rum

When I first tried this recipe I in dove head first without preparing myself fully, or realising that it was in fact enough to create 3 Jamaican Black cakes. This recipe is a slightly more restrained version, for just the one cake, if perhaps you don’t want to bankrupt yourself buying booze and fruit for 3 cakes. However if you have an army of Rum cake lovers or perhaps might be thinking creating a tiered (wedding?) cake the original Jamaican Black Cake recipe may be the one for you! The cakes contain so much rum they will keep very well for at least a month (and perhaps up to a year, if you can hang on to it that long!)

Soak the fruit in rum and brandy for up to 2 weeks

Soak the fruit in rum and brandy for up to 2 weeks

This cake does take a little bit of planning and preparation. I wanted to use spiced rum in the cake as a slightly different alternative to my last cake, but stumbled at the first hurdle. The shop keeper wouldn’t sell me the massive bottle of booze without my ID which was sat at home. The shop keeper wasn’t budging despite my protestations that I’m 30 and have my marriage certificate with me and that I wasn’t even going to drink the rum it was for my cake! Determined to secure my spicy rum I came back with my license and all was well! The dried prunes, sultanas, cherries and mixed peel fruit needs a good long soak to absorb as much liquid as possible. I soaked mine in the rum, brandy and angostura bitters for 2 weeks, but if you’re in a hurry you could soak it for 3 days.

Macerate the fruit - blitz it in a food processor

Macerate the fruit – blitz it in a food processor

Now with this much more sensible amount of fruit and booze I could easily fit it into my food processor bowl without it overspilling. The fruit is much softer after the addition of the booze but there will still be a little rum left that isn’t absorbed, pour the whole lot in and whizz it up into a smooth – ish boozy fruity pulp. There will still be some texture to the fruit which will give a wonderfully moist and keep the cake texture interesting in your mouth.

Beat together the butter and sugar. Whack in the spices

Beat together the butter and sugar. Whack in the spices

Beating the butter and sugar together vigorously until it’s light and fluffy adds extra rise to the cake. I like to beat mine until it’s softer and increases in volume. As there’s spice in  the rum, adding more spice here gives an even richer flavour to the cake which matures with the cake the longer it is kept after baking. I added cinnamon, nutmeg, ginger, vanilla paste, almond extract and lime juice. Yum! Once the eggs are beaten into the mixture, one at a time, until the mixture increases in volume and is light and fluffy, the dry ingredients can then be folded in.

Beat the eggs in one at a time until very fluffy

Beat the eggs in one at a time until very fluffy

I didn’t have any limes in my house so I grabbed the only orange that I had left, any citrus fruit would work well, but limes are the traditional fruit to use. Fold in the flour, baking powder and zest.

Brown the sugar

Brown the sugar

I’m lucky that I have a Kitchenaid mixer, so I can leave it running whilst I busy myself with the next steps. If you’re using a hand held mixer or beating things by hand, I’d recommend keeping an eye on the sugar as it browns to stop it from burning. I almost burnt mine! Heat the brown sugar in a heavy pan until it melts. Don’t stir as it will crystallise! Swish the sugar around in the pan as best you can by tilting the pan to combine the sugar and the liquid together. As it melts, gradually add a tablespoon of boiling water and allow the sugar to dissolve into a dark caramel. It might erupt like a volcano in your pan if it’s too hot, so be careful. Once it’s browned (and almost burnt) take it off the heat and allow to cool slightly before beating it into your butter and egg batter.

Beat in the browned sugar

Beat in the browned sugar

With the browned sugar fully incorporate the batter becomes wonderfully brown and shiny. It smells amazing too!

Fold in the fruit puree

Fold in the fruit puree

Long gone are the days where I’m trying to mix enormous vats of cake mixture! I could actually fit all of the batter and fruit into my mixing bowl! Hurrah! It takes a little bit of manoeuvring and scraping down of the sides of the bowl to ensure all of the fruit purée is folded in evenly.

Fully incorporated batter

Fully incorporated batter

Once fully incorporated, the batter is wonderfully golden brown with flecks of fruit peeking through. It tastes delicious too! (I couldn’t resist licking the spoon!) The kitchen had a glorious glow from the rum and my cheeks were rather rosy by this point too. This is perhaps not a cake to eat and then drive home afterwards.

Fully greased and lined tins

Fully greased and lined tins

Despite having reduced this recipe down I still ended up producing 2 cakes! I wanted to bake a rectangular Jamaican Black Cake, so I can cut it into chunks to give as Christmas presents.This is a brownie pan about 8 x 4 inches. I also had enough batter to bake a 6 inch round cake too. My guestimate would be this recipe would work well as one 9 or 10 inch round cake too.

Double lined Jamaican Black Cakes oven ready

Double lined Jamaican Black Cakes oven ready

The tins need to be doubled lined to help protect the cake from the heat and bake it gently over a few hours. This is easier said than done with a low sided rectangular tray. I gave up trying to double line the bottom of the tray and sides, instead opting for a tin foil lid, which worked really well. No burnt bits in sight!

Baked Jamaican Black Cake

Hot Jamaican Black Cake soaking up it’s rum

I can safely say that having sampled a slice last night this cake lives up to it’s previous promise of rosy cheeked deliciousness. It’s very moist (I may add pour less rum over the hot cakes next time) but I’m sue this will help to keep it moist ready to be dished out on Christmas Day. It has everything a spicy , boozy, celebration cake should offer. It’s warming and rich. Perfect with a glass of fizz (or I ate my piece last night with a cup of tea and glass of red wine.) Delicious!

Almost ready for eating Jamaican Black Cake

Almost ready for eating Jamaican Black Cake

As I poured the rum on top of the hot cakes the top did sink slightly but this hasn’t effected the taste at all. In fact when I serve my Jamaican Black Cake I’m going to be sneaky and turn it over so the flat bottom will give a smooth top. Shhh. Don’t tell anyone. So here’s the recipe for Just the one Jamaican Black Cake (or 2 small cakes if you prefer!)

Things that I used to make Just the one Jamaican Black Cake

Step 1: Soak fruit and make fruit puree

Fruit Puree Base Ingredients

  • 170ml brandy (Cherry brandy could be used to make it extra special)
  • 340ml dark rum (I used Spiced dark rum for extra flavour
  • 2 tbsp Angostura bitters
  • 170g prunes
  • 170g dark raisins
  • 250g currants 
  • 170g dried cherries
  • 85g mixed candied citrus peel

Total dried fruit required = 845g

Soak dried fruit in the booze for at least 48 hours or up to 2 weeks. Blitz into a puree with a food processor.

Step 2: Make Cake Batter

Cake Ingredients

  • 170g salted butter (For a change I used salted and it worked well, but feel free to use unsalted)
  • 170g sugar
  • 3 medium sized eggs
  • 1 tsp lemon essence or lime juice
  • The zest of 1 orange (or 2 whole limes)
  • 1 tsp almond essence
  • 1 tsp vanilla
  • 170g plain flour (you could also use 1/2 cassava flour + 1/2 lb rice flour for gluten-free baking)
  • 1 and a half tsp baking powder
  • 1 tsp mixed spice
  • 1/2 tsp grated nutmeg

Beat together butter and sugar. Beat in eggs one at a time. Fold in dry ingredients. Fold in fruit puree and browned sugar

Step 3: Brown Sugar

Browning Ingredients:

  • 170g brown sugar
  • 1 tbsp boiling hot water

Heat the sugar in a heavy based pan until it melts and then add a little bit of the water at a time until it becomes a dark caramel. Careful not to burn it, but it will come very close to being burnt to achieve ‘browned’ perfection.

Step 4: Bake! 

Pour the cake batter into a greased and lined tin. You could use a 9 inch round tin or a bundt tin. For this recipe I used a 4 inch round tin and a 9 x 4 inch rectangular pan.  Cover with greaseproof paper lid.

Bake at 120 degrees C for 3 hours until skewer comes out clean from the cake

The Final Touch

ADD MORE RUM!

Pour 100-170ml bottle of dark rum for pouring on the hot cakes whilst still in their tins. Leave to cool in the tin. Gradually add the rum until you have fed your cake 170ml in total. It should absorb rather a lot of rum at this point. The cake will get darker with the more rum that you feed it. It may take up to a day for the cake to absorb the rum but it will get there.

Storing the Jamaican Black Cake

Wait until the cake has cooled completely before removing it from the tin. Wrap your cake in a layer of greaseproof paper and a layer of tin foil to prevent air getting in. Store the wrapped cake in an airtight container.

The cake should keep for (at least) a month or even up to a year with this amount of booze going on in an air tight container. this cake also freezes really well. It will keep for at least a month in the freezer and the freezing helps to speed up the ‘maturing’ process to deepen the flavours.

Eating the Jamaican Black Cake

The cake will serve 8-12 people. Or possibly more as it is quite a rich cake so you may only want a small slice. The volume of rum and brandy will bring a healthy rose to your cheeks! You may not want to drive after eating a big slice of it…

My original blog post for this cake can be found here

Jamaican Black Rum Cake – The most alcoholic cake I’ve ever baked

Also I wrote a post about the Jamaican Black Cake that I iced along with many more decorated cake pics 

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The Final Frontier – Decorating and Assembling my 5 Tier Wedding Cake

The decorated wedding cake in my kitchen

The decorated wedding cake in my kitchen

When I engaged in creating hundreds of Hydrangea blossoms to adorn the wedding cake with I didn’t really stop to think too hard about how I was going to get them on the cake… It can’t be that hard right? I purchased a pot of edible glue (amongst many other things from the lovely cake shop) and trotted off to carry on baking, pushing all thoughts to the back of mind about how edible glue works.

Some of the cakes resting nicely in my kitchen cupboards

Some of the cakes resting nicely in my kitchen cupboards

Fast forward 3 months to December 2012 and I have now 5 iced wedding cakes resting nicely in their cardboard cake boxes, up on some book shelves in our spare  room/wedding dumping ground. I have 1 extra iced cake just in case of any disasters and 2 naked fruit cakes leftover from the epic baking stage of this cake.

We were going to celebrate Christmas early this year, what with the wedding being on 30th December. So I started wrapping all of my presents very early. I was wrapping until 11 one night and popped everything under the tree only to look up and discover yellow stuff running down the walls, behind the tree. I showed Chris and he discovered that I had also placed all of my freshly wrapped presents into a quickly mounting pool of water gathering under the tree.

The wall was quickly turning into a water feature in our house. It also joins onto the spare room. A spot of investigating further revealed that the flood had started in the spare room, saturated the wall and then seeped into the living room and across the floor! Thank god my dress was at my parents house and thank god for Kate’s cake boxes! They were the perfect protection against any damp that was lingering in the air (there was a lot!). Luckily the shelves weren’t up against the soaked wall too and lucky that I had been wrapping presents to discover the leak as I wouldn’t have noticed it until we were swimming in our sitting room.

We're all having a dehumifier party

We’re all having a dehumidifier party

One emergency cake evacuation later and removal of everything out of my kitchen cupboards, the 8 cakes had a new dry home!  Our landlord delivered a dehumidifier to get rid of the damp and the stink and we were good to go. Although further calamities were awaiting me whilst Chris was away for his stag do and I had friends round for festive fizz, mulled cider and spare wedding cake tasters. The dehumidifier started to leak! I then flooded the toilet trying to mop it up and broke a handle off the door just before everyone arrived. I think it was best to get all the bad luck out of the way before the wedding.

Sticking a milliong sugar flowers in place

Sticking  millions of sugar flowers in place

To give myself plenty of time to glue the flowers on to the cakes I set aside a Saturday the week before Christmas to give them a chance to dry fully and me to repair any breakages/falling offs. This happened to coincide with the painter coming to repair our flooded flat. It made for an interesting 5 hours of glueing flowers whilst directing decorators to dust pans, brushes and keeping the cat at bay.

Edible glue takes a ridiculously long time to dry! In hindsight I think royal icing would have been a MUCH better idea… I used a cocktail stick to smear a little spot of glue onto the back of each flower (which had become really rigid and quite fragile so had to be handled extremely carefully). The moulded reverse of each flower results in grooves and ridges that the glue disappears into. It needs a bit more glue so that the it can actually touch the cake.

The glue should be tacky before attempting to apply it to the cake… If you try to stick it on while the glue is still runny you will have a happy game of chase the flowers as they fall off the cake leaving a trail of glue which has now taken on some of the blue food colouring all down the cake. Many of the flowers fell on the floor and smashed this way but I also realised that I have quick reflexes, almost a cake decorating ninja.

The painters were highly amused by my antics in the kitchen where I didn’t even stop for a cup of tea for 5 hours whilst contorting myself into all shapes to catch the falling flowers and hold 4 flowers in place with each hand until the glue dried enough to support their weight. Patience and flexibility were useful qualities to have a this stage in the cake decorating process. It’s a good job I do yoga.

Almost there but not quite yet...

Almost there but not quite yet… have a look at the varied blue hues in the hydrangea

Zoe Clark’s original design for this cake uses buttercream icing to cover all of the cakes. The sugar flowers can then simply just sit on the buttercream and be held in place. No glue required. The fondant icing that I used, had now hardened and had no give to it to help hold on to the flowers, so it really was the glue doing all of the hard work.

I realised after about an hour of catching and reapplying flowers that I needed to paint the flowers with glue, leave them for about 5 minutes and then the glue would be just about right to stick it onto the cake. Some flowers also had to be rejected as when they dried they hardened into such a curly shape that they lacked a flat area on the back where I could paint the glue on.

I wanted the flowers to appear as natural as possible cascading down the cake.  I chose a combination of hues of the blue hydrangea blooms and applied them randomly at different angles to the cake to give a more varied finish. Tapering off towards the bottom of the cake.

The decorated wedding cake in my kitchen

The decorated wedding cake in my kitchen

With most of the flowers stuck into place, reserving a gap down the back of the cake, so I had some space to pick each cake up and stack it back together later on. I retired for an essential lie down.

A couple of hours later the glue was really dry and the flowers were stable enough so the cakes could be returned to their boxes and shelf for safe keeping.

One Tier - complete with a full round of dowls - how to ice a wedding cake

Back in it’s box. One Boxed Tier – note the gap down the back – no flowers here yet so it can be handled without damaging the decoration.

I arranged to deposit and arrange the cake at Jesmond Dene House the day before the wedding. It was an exciting and cautious trip in the car trying to keep all the flowers on the cake and intact.

I hired a cake stand to add extra height to the cake and whipped up a batch of royal icing to glue the cakes together and popped it in a icing bag so pipe it easily into place in situ.

All together now in Jesmond Dene House. The day before the big day! (please excuse the lack of make up and scraped back hair it was a busy day! BUt the cake is almost as tall as me!)

All together now in Jesmond Dene House. The day before the big day! (please excuse the lack of make up and scraped back hair it was a busy day! But the cake is almost as tall as me!)

Each tier of the cake required a generous dose of royal icing to hold it in place but not too much so it oozes out the sides. When royal icing dries it’s rock solid. That cakes wasn’t going to be moving anywhere!

With all 5 tiers stacked and arranged with the floral cascade running down the front and the joins in the ribbons running down the back I could then add more flowers to fill in the gap that I left to pick the cake up down the back. Amazingly only 2 flowers fell off in the process! Royal icing was a perfect glue and each flower didn’t need to be held in place for hours!

The final result was everything that I had hoped for. The 5 tiers of fruit cake ontop of the cake stand made it almost as tall as me! Please excuse the lack of make up and scraped back hair.

Birds eye view of the cake in place in the great hall at Jesmond Dene House

Birds eye view of the cake in place in the great hall at Jesmond Dene House

I have no idea how the wonderful staff at Jesmond Dene House managed to manoeuvre the gargantuian cake upstairs. The 12 inch tier by itself was just about all I could carry!

The Final Result! The Wedding Cake

The Final Result! The Wedding Cake

When we arrived at JDH after the ceremony it was amazing to see everything all together. I loved it. The flowers, the cake, the vintage glass, the real fire, and the sweets and treats I’d made. It was a dream come true with all of my most favourite people in the world together in one room! It was the most perfect day.

Cutting the cake!

Cutting the cake!

And then we got to cut the cake and the dancing began. I didn’t sit down all night but I managed to squeeze in a sneaky slice of wedding cake and it was truly my best ever cake. Rich, extremely fruity and moist, with not too much of an alcoholic burn. The 3 months of maturing were a really good idea! I love the amaretto and cherries. I will definitely be using this recipe again in the future.

What an adventure. This is without doubt my most epic bake yet. Exciting and exhausting in equal measures. I daresn’t even think how much time and energy I spent on the whole cake process, in fact I’m not even going to consider it (or how much I spent on eveything along the way) as it would detract from the very happy memories. I’m so proud that I could make my own wedding cake. Who would have thought a year ago when I hadn’t even made pastry before that I’d be baking and icing a 5 tier wedding cake?  I’m very grateful for the help I’ve had along the way too. It was all the more special that I made it myself and that I could share with all of our family and friends. I even posted some to my Aunty Carol in Canada. Cutting the wedding cake is supposed to bring good luck to the marriage. I wonder if making it yourself gives you extra kudos in the luck stakes?

I’ve saved one naked cake for a special occasion and I still have enough cake left for one last slice. I’m saving that one for a rainy day. I’ll even get the wedding photos back out and relive it all just one more time…

 

This is part 4 of the 4 stages of wedding cake baking! You can read more about my epic wedding cake adventures here…

Part 1 – My 5 tiers of fruit wedding cake – My biggest booziest cake yet 

Part 2 – How many sugar flowers does it take to make a wedding cake?

Part 3 – Where to start icing a 5 tier wedding cake?

Part 4 -The Final Frontier – Decorating & assembling my 5 Tier wedding cake

Where to start when icing a 5 Tier Wedding Cake?

Me and my pride an joy - The 5 Tier iced wedding cake with ribbon in Kate's wonderful kitchen

Me and my pride and joy – The 5 Tier iced wedding cake with ribbon in Kate’s wonderful kitchen

If you’ve ever visited my tiny flat you will quickly realise that there is very little room to turn around never mind ice, stack and store 5 tiers of fruit cake. Thankfully I have a wonderful friend called Cake Poppins who kindly offered to spend the day with me in her amazing kitchen complete with all of her expertise and wonderful non stick cake decorating equipment. I cannot thank Kate enough for her help and guidance. If you haven’t checked out Kate’s blog I thoroughly recommend it !

Cath Kidston Jamaican Black Cake

Cath Kidston Jamaican Black Cake –  one of my previous attempts at cake icing

Never before have I attempted any sort of technical cake assemblage that requires dowling. I have attempted rather slap dash icing of cakes with layers of marzipan and fondant icing. My results have been passable, but on my wedding cake passable would not suffice. It needed to be perfect. No pressure there then.

One of the 5 Tiers of Fruit Cake

One of the 5 Tiers of Fruit Cake

Before the cakes could even go near any icing a great deal of planning and shopping was required. I packed up a car full of cake and sugar based goods and headed round to Kate’s. The fumes eminating from the cakes made for a very happy journey.

To start with you need to purchase drum style cake boards (the ones that are half an inch thick to add extra height to the cakes). Each board needs to be exactly the same size as the cake. I purchased a 4, 6, 8 10, and 12 inch round boards. The 4 inch was pretty difficult to find but you can definitely buy them online.

I have absolutely no idea how much marzipan and fondant icing we went through and so engrossed was I in mastering the kneading, rolling and enveloping the cakes in icing I forgot to take any photos along the way. (sorry!) My guess is that about 6 packets of marzipan disappeared in the process, which would be around 6 x 500g = 3 kg of marzipan. As a rough guess the same amount of fondant ivory icing was used to cover the 5 cakes.

A slosh of vodka was required (not for me) but to sterilise the cake boards.

3 jars of apricot jam were used to coat the cakes and the boards prior to the application of the marzipan. This helps to stick the marzipan to the cake and the cake to the board.

There was a lot of tea, cake and rolling going on that Sunday afternoon. Gaps in the cake need to be filled with marzipan, a bit like smoothing putty into cracks in a wall before you paint it. You can even add a sausage of marzipan around the edge of the cake to fit it neatly to the board, if there’s a gap. I learnt so many brillliant tips.

Kate introduced me to cake spacers. A truly wonderful invention. They consist of 2 equally thick pieces of wood (rather ruler shaped) which you place on either side of your marzipan or fondant. You then place the rolling pin onto the rulers and roll away from you (preferably on a non stick board). Turning the fondant at regular intervals so it doesn’t stick. This means you get evenly flattened fondant, giving a smooth and much less holey finish than I often achieve. You have to press with all your weight rolling from your hands all the way up to your elbows evenly. If like me your a rolling novice you then get equally spaced bruises up your arms too. Kate’s an absolute pro!

Once the marzipan layer is on the cake, it’s best to get the layer of fondant on whilst it’s still tacky so it all sticks together. The less you touch the final fondant layer the better finish you get. Only touch the fondant covered cake with the backs of your hands to avoid leaving any fingers prints please. Smoothing the edges down with a plastic cake smoother, pushing the excess fondant down and squeezing it out in to the bottom of the skirt of the cake. Which can then be trimmed away with a lovely sharp palette knife, being careful not to cut into the cake (!)

Once all 5 cakes have a double coat of icing you carefully wrap a thin ribbon around the bottom of each cake. Double sided sticky tape is useful to stick the ribbon together. This gives a really professional looking image. I chose ivory ribbon to blend into the fondant and give a really sleek finish.

The Iced Wedding Cake

The Iced Wedding Cake – you can see the ribbon edging neating up each cake tier

Icing the 5 cakes took around about 5 hours. Then Kate showed me how to make sure the cakes are level, how to cut the dowels to size, where to insert dowels (plastic rods) to hold the weight of the cake above and how to stack the 5 tiers together.

Using a spirit level, a hack saw, a dowling guide template and a marker pen we forced the plastic dowels strategically into all 4 iced cakes, all in the right places so you can’t see any plastic dowels on the finished cake! The top tier didn’t need any dowels to as there was no other cake to support above it.

One Tier - complete with a full round of dowls - how to ice a wedding cake

One Boxed Tier – complete with a full round of dowls – ignore the flowers these were added later on…

The final result was very impressive! Seeing all 5 tiers stacked up in their smooth white finish was worth all of the effort! Then all we had to do was carefully take it apart again, box the cake and manouvere it all back into my car. Then the task of finding a suitable storaged place in my tiny flat to rest the cakes whilst the fondant set.

Almost there but not quite yet...

Almost there but not quite yet…

There was still a month to spare before the wedding and I still had to glue all of the hydrangea flowers to the cake, box it back up again, transport it to Jesmond Dene House AND stack the entire cake, glueing each tier together. And then to eat it! So close and yet still so far to go…

This is part 3 of the 4 stages of wedding cake baking! You can read more about my epic wedding cake adventures here…

Part 1 – My 5 tiers of fruit wedding cake – My biggest booziest cake yet 

Part 2 – How many sugar flowers does it take to make a wedding cake?

Part 3 – Where to start icing a 5 tier wedding cake?

Part 4 -The Final Frontier – Decorating & assembling my 5 Tier wedding cake

How many Hydrangea Sugar Flowers does it take to make a Wedding Cake?

SEAN_ELLIOTT_PHOTOGRAPHY-703

After you’ve spent an inordinate amount of time baking 8 enormous boozy fruit cakes, how do you decide which wedding cake design to go for? Do you opt for a classic look, a fashionable design or something to match your colour scheme?? For those that know me, you will know that there has never been a colour scheme in my life. I don’t manage to match things very well. In fact if things clash that’s probably for the better. (

I couldn’t bring myself to decide on just one colour for my bouquet, as I love so many colours so I went for a bit of everything. It was only a last minute decision to leave out the bright pink roses from the bouquet. I decided it may be a little bit too much.  You can even see the blue hydragena flowers peeking out between the hyacinths. It was touch and go as to whether these flowers would bloom with it being a December wedding. It was clearly meant to be!

My wedding flowers

My wedding flowers – a little bit of everything

Part of me longed for a classic cake that I would love forever and part of me me wished for an entire room of different types of cake from around the world. Unfortunately there is not enough space in my freezer to create such an awesome display unless I baked them all the day before the wedding which in reality, was never going to happen.

Petite Italian Lavender Meringues

Petite Italian Lavender Meringues

As a compromise I baked as many extras as I could possibly manage. Opting for petite Lavender Meringues

Mini Brownie Bundts and Madeleines

Table Treats – Mini Brownie Bundts and Madeleines

and mini bundt brownies and madeleines to adorn the tables with.

I found so many gorgeous cake designs flicking through endless pages of Pintrest and magazines but many were way out of my skills set. One favourite was an impossibly beautiful white damask lace design on a pale green fondant  I made many many trips to my local cake decorating shop and experimented with different technniques,  I was never going to be able to use a stencil. (I practiced with a little one I had in the house and I always managed to smudge it or it oozed out of the sides.)  I was then going to make millions of sugar roses, but I made about 4. It took me ALL night and I felt angry. It was way too fiddly and my roses always turn out ridiculously enormous and ‘rustic’ looking.

Green Damask Lace Cake – The Cake Parlour

Another of my favourite designs was a tiered cake with a cascade of hydragena blossoms. Little did I know that both of these cakes were designed by the same woman the amazing Zoe Clark. (I have since purchased her books as I love her designs!)

I continued in an experimental vein ordering lots of plastic sugar tools online and waited a month for them to arrive. I attempted to make fondant pearls by hand but didn’t think about how they needed to dry so ended up with one lump of sugar pearl. That would never do.

One lump of pearl for me please

Just the one lump of pearl for me please

Back to the drawing board and my two favourite designs. My Mam invested in a hydrangea cutter and mould for me (thank you Mam) rather than watch me struggle with trying to do everything for myself.

Zoe Clark’s design used pink blossoms which is lovely but I’m not much of a pink girl. Instead I experimented with a few different colours including, lilac, baby blue, teal and finally decided upon ‘hydrangena blue’. I coloured some florists paste with food colouring and added a little more to get the right colour. I also left some to dry for a couple of weeks to see how the colour developed as it can fade as it dries out fully. I had found my winner. I made 3 slightly different shades of hydrangea blue paste to give the flowers more of a natural look and variety in the final cascade.

Using a tooth pick add a dot of your chosen food colour gel to the florists sugar paste and knead it until it's the colour you need.I chose hydrangea blue. Beware adding too much colour in one go, once it's in you can't take it out! You may need to colour your paste in advance to allow it to dry a little so it's not too sticky!

Using a tooth pick add a dot of your chosen food colour gel to the florists sugar paste and knead it until it’s the colour you need. I chose hydrangea blue. Beware adding too much colour in one go, once it’s in you can’t take it out! You may need to colour your paste in advance to allow it to dry a little so it’s not too sticky!

When adding food colouring gel to sugar paste it always makes the paste sticky. I find it much easier to handle if I colour it a few days before I need to use it.

Roll out the colourful florist's paste on a lightly dusted surface - making sugar flowers hydrangea

Roll out the colourful florist’s paste on a lightly dusted surface

You can add a little icing powder to the worksurface when you’re rolling it out but not too much as it will dry the paste out and it will crack. Florists paste isn’t cheap but it has a special ingredient (albumen) which allows you to work it into much thinner and more delicate shapes than normal sugar paste. It also dries really hard quite quickly so it keeps it’s shape. I tried to make my own (I know this was not my best idea!) I thought it would be cheaper to buy powdered albumen and knead it into sugar paste. In reality this was an extra faff on that I didn’t have the time for. It was much easier to just buy pre made florists paste and mix my own colour. If you’re feeling extravagant you could even buy yours in the shade you really want.

strategically press your cutter into the paste and carefully lift it away from the paste - sugar flowers hydrangea

Strategically press your cutter into the paste and carefully lift it away from the paste

My hydrangea cutter and mould instructions informed me that I needed vegetable fat to smear on the silicon mould to prevent the paste from sticking to the mould. It was late, I was all ready to cut out some flowers so I wasn’t going to make it to any shops. Improvising I took some pearl lustre powder and popped it in a shallow bowl.

Pearl Lustre Powder makes a great alternative to vegetable fat and icing sugar

Pearl Lustre Powder makes a great alternative to vegetable fat and icing sugar

Using a brand new clean blusher brush I coated the mould liberally with a combination of edible pearl and baby blue lustre powders.

Dust like your life depends on it

Dust like your life depends on it

Et voila. I have satisfactorily released flowers with a touch a sparkle and glamour that I was going to have to paint on afterwards. Success and time saved!

Using a clean blusher brush first the mould with lustre powder to stop it sticking. You can use trex but I discovered this saved me a job later on!

Using a clean blusher brush first the mould with lustre powder to stop it sticking. You can use trex but I discovered this saved me a job later on!

The little mould that I loved to hate. The first 50 flowers were a breeze but your fingers do start to ache after so much cutting, folding and pressing! The trick is to fold the mould over carefully so you don’t dislodge the flower inside. Or if the paste is too thick it oozes out of the sides of the mould when pressed…

image

There is a lot of patience and gentleness required in this process…

The pressed Hydrangea Blossom

The pressed Hydrangea Blossom – look at that beautiful detail

If you’ve lustred up the mould enough it should pop out quite easily but you might need to coax it out if it’s a bit stubborn. (Spot the cocktail sticks in the background). Flipping over the mould allows gravity to do the work for you and release the lovely detailed blossom into your palm.

Gently coax the flower out of the mould by peeling the mould away from the flower or let gravity do it's job

Gently coax the flower out of the mould by peeling the mould away from the flower or let gravity do it’s job

The final result! I also added a little baby blue edible lustre powder to the mix to ad depth and variation to the blossoms. I was glittering for a week after this!

Hey presto! You have a sugar flower all sparkly and full of lustre which helps bring it to life

Hey presto! You have a sugar flower all sparkly and full of lustre which helps bring it to life

I found a good way to make the flowers look more realistic was to gently roll themeach one in my cupped hand before leaving them to dry. This gives more shape to the petals, so they don’t appear too flat and fake. Then repeat times a million… This is probably an extreme exaggeration but I lost count of how many flowers I actually pressed. I used about 2 and half 500g packs of florists paste to create maybe around 150 hydrangea blossoms. Not all of them ended up on the cake however as I dropped some on the floor… Some snapped after they dried. They are quite delicate little flowers! And some flowers just weren’t that pretty (sorry flowers but some had to be prised apart and suffered the consequences) so they didn’t make the cut.

Gently roll the flower in your hand to encourage the edges to bend in slightly and create a bit of variety

Gently roll the flower in your hand to encourage the edges to bend in slightly and create a bit of variety

The flowers need to be held in shape whilst they dry. You can splash out on a special sugar paste foam mat if you like, or you can wrap an egg box in cling film and pile them all up like me. Crinkled up tin foil works really well too. It may also be a good idea to add layers of cling film to stop the flowers sticking together. I know I’m biased but don’t they look pretty all sparkly and delicate??

Line an egg box with cling film and pop all your pretty flowers in to hold their shape whilst they dry. Repeat repeat repeat...

Line an egg box with cling film and pop all your pretty flowers in to hold their shape whilst they dry. Repeat repeat repeat…

It takes about a day for the flowers to dry out. I made mine in stages so I could spend an hour or two at a time pressing hydragenas until I thought I had enough. Then  all that’s left to do is ice the 5 tiers of fruit cake and assemble it all.

The Final Result! The Wedding Cake

The Final Result! The Wedding Cake

This is part 2 of the 4 stages of wedding cake baking! You can read more about my epic wedding cake adventures here…

Part 1 – My 5 tiers of fruit wedding cake – My biggest booziest cake yet 

Part 2 – How many sugar flowers does it take to make a wedding cake?

Part 3 – Where to start icing a 5 tier wedding cake?

Part 4 -The Final Frontier – Decorating & assembling my 5 Tier wedding cake

5 Tiers of Fruit Wedding Cake – My biggest booziest cake ever

Five Tiers of Fruit Cake on our wedding day

Five Tiers of Fruit Cake on our wedding day

After Chris and I got engaged my first thoughts turned not to the arranging the wedding, or buying my dress, but to the wedding cake. I got my priorities right. My theory is sort out the cake first and everything else will fall in to place.  I actually bought the first wedding dress I tried on and my nephew who wasn’t quite 1 years old helped me choose it but that’s a completely different story. Let’s concentrate on the cake. We knew we wanted to get married as soon as possible, so the vast majority of the 6 months of our planning and preparation time I spent creating our wedding cake.

Fruit cake is very popular in my family as you can tell by my previous Caribbean Christmas Cakes and Jamaican Black Cake so I knew I needed to make something extra special, something a bit more challenging and flavour packed to feed about 120 of our family and friends. A few sleepless nights later of conjuring up flavour combinations in my head I had it planned. 5 tiers of fruit cake, each with it’s own booze and fruit combination.

12 inches worth of dried fruit soaking in their temporary storage box home

12 inches worth of dried fruit soaking in their temporary storage box home

I quickly realised that I needed much BIGGER kitchen equipment than I owned to create the largest 12″ tier. No bowl was big enough to house the enormous quantity of dried fruit to soak it in the flavoursome booze. A quick hunt round the house and I discovered a hard plastic storage box which I disinfected and decanted all the ingredients into. I like to soak my fruit for as long as possible, in a bit more booze than is recommended so then I don’t really need to feed the cooked cake on a regular basis. It matures nicely wrapped up in greaseproof paper and stays moist. I pour enough booze onto the fruit to give it a pungent glistening alcoholic coat, but not so much that it’s swimming in a pool of booze. If you stir it regularly you can make sure the fruit is absorbing the booze. There should be no liquid left after 2 weeks.

Soaking 3 tiers of boozy fruit - wedding cake fruit

Soaking 3 tiers of boozy fruit

Weighing out the fruit and measuring in the booze can be quite complicated as I found out, especially if you don’t mark on your pot which size cake the fruit is eventually intended for.  Note to self: You really won’t remember which fruit is which after 2 weeks of soaking in booze so don’t even pretend that you will. Your memory is good but it’s really not that good. Squashing an 8″ cake’s worth of fruit into a 6″ cake will not work and you won’t realise that this is the problem, even when you can’t fit it all into the cake tin and have to make extra cupcakes with the rest of the mixture. The cake will be extra moist and you will think it’s not cooked so you have to bake it for an extra 3 hours to convince yourself it’s definitely cooked. To compensate for the extra oven time you will then pour way too much booze on the hot cake when it comes out of the oven and drown it. You will never be happy with this cake so you will then have to start again. From scratch. (You will also have to make another 8″ cake as you decided to bake the two cakes simultaneously and made a right pigs ear of the whole thing. That was a really good Saturday well spent.)

one incinerated wedding cake - let's eat the middle with a spoon

One incinerated wedding cake – let’s eat the middle with a spoon

For my 5 tier wedding cake I ended up baking 8 actual cakes! Mainly due to my own stupidity and also because the oven broke. The 2 cakes which required an extra 3 hours of baking (when added onto their original 4 hours of baking is a lot of time in an oven!) made me realise that the oven wasn’t playing nicely. I invested in an oven thermometer to check the temperature throughout the wedding cake baking process and followed this precisely. Only to then incinerate one cake completely. It was a charcoal cake. Although once I chipped away the outer charcoal casing the centre of the cake was really rather nice. I was determined not to let the amaretto soaked cherries to go to waste. So I chopped up the inside of the cake and served it with ice cream. It was delicious!

The quick ice day late spare cake

The quick ice day late spare cake

The other ‘ruined’ cakes did not go to waste either. I decided to donate one of my reject cakes to the church bake sale and quickly iced it. However upon arrival we discovered we were a day late for the bake sale… Ah the brain fog of wedding preparations! So I shared it with friends instead when they came round for festive drinks. I must admit the extra booze and fruit in the cake made it tricky to cut but it was so tasty!! The final uniced extra boozy tier is still maturing nicely in the cupboard. I’m going to save that one for a special occasion. I’m sure it’s good to keep for at least a year or two.

I despaired slightly as I still had 3 cakes left to bake with a broken oven. Then I did a bit of googling and decided instead to dismantle the oven, clean it and put it back together.  Thankfully this seemed to do the trick! I also watched the other cakes like a hawk and turned them every hour to avoid any charring from the hot spots in the oven. The result? The final 3 tiers were the best cakes I’ve ever baked in my life. I’m sure that extra care and attention was the secret to their success. They were so level they didn’t need to be propped up when icing them to get an even top.

Creaming the butter and the eggs - wedding fruit cake

Creaming the butter, sugar and orange and lemon zests

The method for each sized cake is exactly the same and after baking 8 of them I was starting to know it off by heart. I think this Christmas I may make chocolate cakes! After soaking the fruit in booze for at least 24 hours (if not 2 weeks) you cream the butter, sugar and fruit zests together until light and fluffy.

Whisk in the eggs to the butter and sugar

Whisk in the eggs to the butter and sugar

Then to add the eggs, whisking them into the butter and sugar mix one at a time. I had to use the biggest bowl I own for this job as the eggs inflate like mad when whisked. The mixture can start to curdle or separate at this point, but it’s not the end of the world. You can whisk in a little flour to stop it separating but it’s still going to taste pretty amazing.

The whisked eggs are dangerously close to overflowing the bowl

The whisked eggs are dangerously close to overflowing the bowl

Then to prepare the dry ingredients. A separate bowl was definitely required to sift the mountain of flour and spices together. I love a spicy cake, so I’m always quite liberal with the cinnamon and nutmeg.

Mountains of flour and spices

Mountains of flour and spices

For the 12″ cake I didn’t have a bowl big enough to fit everything in so had to resort to stirring it all together in the plastic storage box! Who knew it was so difficult to stir things in a square box… I ended up with cake mix right up to my elbows and consequently my face and hair. But I did it!

Time to stir it all together! Wooden spoon at the ready

Time to stir it all together! Wooden spoon at the ready

You have to fold the wet and dry ingredients in a third at a time until it’s all incorporated. Then finally fold in the ground almonds, chopped nuts and treacle.

Almost fully combined just the treacle and almonds left to fold in

Almost fully combined just the treacle and almonds left to fold in

I hired the largest cake tins from my local cake shop. At 50p a day it was much cheaper than buying massive cake tins and I don’t have to worry about storing them in our already full to capacity flat. It’s really important to double line and grease the cake tins to help prevent the cake from burning as it needs to bake for a really long time at a low (ish) temperature (150 degrees Celsius).

I always tie an extra collar of greaseproof paper around the outside of the tin and use that to prop up a greaseproof paper lid to protect the top of the cake from burning too. As it doesn’t have any raising agent in it the fruit cake won’t really rise any higher than it sits in the tin uncooked. I wanted to try to get the most even finish that I could so I carefully layered the mixture into the tin, spreading and flattening it down with a spatula. No air pockets for me thanks and the smoothest top I’ve ever achieved.

An even spread - all of the 12" cake mixture in it's very large tin

An even spread – all of the 12″ cake mixture in it’s very large tin

The largest cake obviously takes the longest time to bake. In hindsight starting a massive cake at 6pm is probably not the best plan. It takes at least an hour to combine all of the ingredients together and prepare the tins. Then it needs 6 hours in the oven. This meant I was babysitting the cake until 3am. I accidentally fell asleep and awoke with a fright with the oven timer going off, in my own personal inferno with the oven and the heating on, whilst wearing fleecy pyjamas, a dressing gown and a furry blanket with the cat sat on top of me. I forgot to turn this cake whilst it was baking, due to me being asleep and all , so the cake had a nice diagonal shadow across it, but once it had an extra feeding of booze and it was iced no one noticed. And with a cake this big, using so many ingredients there was no way I was going to start again!

The biggest 12" fruit cake with a slight shadow... shhh no one will notice

The biggest 12″ fruit cake with a slight shadow… shhh no one will notice

The cake fruit and booze combinations I created were…

  • 4″ Cake – Amaretto Tier – Almond, Amaretto and cherry
  • 6″ Cake – Vanilla Tier – Vanilla Brandy, dates, peel and sultanas
  • 8″ Cake – Tropical Tier – Malibu, dried pineapple, coconut, papaya and mango
  • 10″ Cake – Traditional Tier – Brandy and mixed fruit
  • 12″ Cake – Orange Tier – Orange Brandy sultanas, cherries, peel
Putting things into slightly frazzled perspective. This cake was bigger than my head.

Putting things into slightly frazzled perspective. This cake was bigger than my head.

Each cake had a different baking time too although all were baked at 150 degrees

  • 4″ Cake – 2 and a half hours
  • 6″ Cake – 3 hours
  • 8″ Cake – 4 hours
  • 10″ Cake – 4 and 3 quarter hours
  • 12″ Cake – 6 hours
The 6 inch wedding cake. Quite the smooth level finish even if I do say so myself

The 6 inch wedding cake. Quite the smooth level finish even if I do say so myself

What I used to bake my wedding cake – Ingredients

4″ Cake – Almond, Amaretto and Cherries

  • 150g dried cherries
  • 100g sultanas
  • 40g candied peel
  • soaked in (at least) 2 tablespoons of amaretto
  • 100g butter
  • 100g brown sugar
  • zest of 1/4 of lemon
  • zest of 1/4 of orange
  • juice of 1/4 orange (add to the soaked fruit just before you combine the rest of the ingredients)
  • 2 eggs
  • 100g plain flour
  • 1 tsp cinnamon (or more…)
  • 1/2 tsp nutmeg
  • 1/2 tsp mixed spice
  • 1 tsp almond extract
  • 10g ground almonds
  • 10g flaked almonds
  • 1/2 tablespoon treacle

6″ Cake – Vanilla Brandy, dates, peel and sultanas

  • 70g glace cherries
  • 375g sultanas
  • 200g dried chopped dates
  • 45g candied mixed peel
  • soaked in (at least) 4 tablespoons of vanilla infused brandy (pop a vanilla pod in your bottle of brandy and leave a vanilla pod in with the fruit whilst soaking in brandy)
  • 175g butter
  • 175g brown sugar
  • zest of 3/4 of lemon
  • zest of 3/4 of orange
  • juice of 1/2 orange (add to the soaked fruit just before you combine the rest of the ingredients)
  • 3 eggs
  • 175g plain flour
  • 1 tsp cinnamon (or more…)
  • 1 tsp nutmeg
  • 1/2 tsp mixed spice
  • 1 tsp vanilla extract
  • 20g ground almonds
  • 20g flaked almonds
  • 1 tablespoon treacle

8″ Cake – Tropical Tier – Malibu, dried pineapple, coconut, papaya and mango

  • 125g glace cherries
  • 650g sultanas
  • 320g dried tropical fruits (pineapple, papaya and mango)
  • 100g candied mixed peel
  • soaked in (at least) 5 tablespoons of malibu (coconut flavour white rum)
  • 350g butter
  • 350g brown sugar
  • zest of 1 and half of lemons
  • zest of 1 and a half  oranges
  • juice of 3/4 orange (add to the soaked fruit just before you combine the rest of the ingredients)
  • 6 eggs
  • 350g plain flour
  • 2 tsp cinnamon (or more…)
  • 1 tsp nutmeg
  • 1/2 tsp mixed spice
  • 35g ground almonds
  • 35g desicated coconut
  • 1 and 1/2 tablespoons treacle

10″ Cake – Traditional Tier – Brandy and Mixed fruit

  • 180g glace cherries
  • 800g sultanas
  • 210g dried apricots
  • 250g dried chopped dates
  • 250g dried cherries
  • 110g candied mixed peel
  • soaked in (at least) 8 tablespoons of brandy
  • 450g butter
  • 450g brown sugar
  • zest of 2 of lemons
  • zest of 2 of oranges
  • juice of 1 orange (add to the soaked fruit just before you combine the rest of the ingredients)
  • 8 and half eggs
  • 450g plain flour
  • 3 tsp cinnamon (or more…)
  • 2 tsp nutmeg
  • 1/2 tsp mixed spice
  • 55g ground almonds
  • 55g flaked almonds
  • 2 tablespoons treacle

12″ Cake – Orange Brandy sultanas, cherries, peel

  • 250g glace cherries
  • 1460g sultanas
  • 400g dried apricots
  • 350g dried chopped dates
  • 250g dried cherries
  • 200g candied mixed peel
  • soaked in (at least) 10 tablespoons of orange brandy liqueur
  • 660g butter
  • 660g brown sugar
  • zest of 3 of lemons
  • zest of 3 of oranges
  • juice of 1 and 1/2 oranges (add to the soaked fruit just before you combine the rest of the ingredients)
  • 12 eggs
  • 660g plain flour
  • 4 tsp cinnamon (or more…)
  • 2 tsp nutmeg
  • 1/2 tsp mixed spice
  • 75g ground almonds
  • 75g flaked almonds
  • 3 tablespoons treacle
5 teetering tiers of fruit cake. Stacked and ready to mature

5 teetering tiers of fruit cake. Stacked and ready to mature

Once all 8 cakes were baked I had a job trying to find places to store them. A bit of strategic thinking and double wrapping in greaseproof paper and tin foil later 8 cakes were ready to mature for a month before being iced. I’ll tell you all about that adventure later on along with our house flooding 2 weeks before the wedding and making over 100 sugar flowers…

My bakers impression of the final 5 tier wedding cake

My bakers impression of the final 5 tier wedding cake

Love from the new Mrs Lauren Hoy x

Me

Me – more bridey than cakey

This is part 1 of the 4 stages of wedding cake baking! You can read more about my epic wedding cake adventures here…

Part 1 – My 5 tiers of fruit wedding cake – My biggest booziest cake yet 

Part 2 – How many sugar flowers does it take to make a wedding cake?

Part 3 – Where to start icing a 5 tier wedding cake?

Part 4 -The Final Frontier – Decorating & assembling my 5 Tier wedding cake

42. Swedish Tea Ring – the cake for busy bakers

Planning to bake something in advance of an event or special occasion can be difficult. Sponge cake will dry out if baked too far in advance and if you freeze it you can’t ice it beforehand. I seem to be in a real baking frenzy at the moment. Partly because I’m in the process of baking my 5 tier wedding cake…

The teetering tower of fruit cake… shame 2 tiers need to be re-baked.

I’ve chosen fruit cake for my 5 tier wedding cake is because I love fruit cake and it will be Christmas(!) but also because I can plan it in and bake it in advance. Then take my time with icing it, hopefully resulting in a well organised and non stressful experience. Also fruit cake improves with age! The longer I soak the fruit and feed it BOOZE the better it will taste.

Swedish Tea Ring

So what else keeps well? A rich yeast dough, that’s what! Bring on another new discovery and favourite of mine, The Swedish Tea Ring!!

Marguerite Patten has been tempting me with this recipe for years and I finally found a reason to bake it! To give as a present to my friends Josh and Mark for looking after me in Manchester at the Blog North Awards last week.

It’s like a robust Chelsea Bun/Cinnamon Roll/Belgian Bun hybrid. Perfect for cinnamon junkies like me and for preparing in stages for the busy baker. I can also confirm it’s portability! It survived a 3 hour drive through lightening and torrential rain! That’s one sturdy bake.

Whisking the dry ingredients together…

One thing I dislike about making yeast doughs is the kneading time required. I no longer own a hand whisk with dough hooks attached and my food processor can only handle dough for 2-3 minutes before it starts rocking around the counter top precariously. So, in my mad baking frenzy, I improvised as best as I could do. I used my electric hand whisk and beat the dough together… Who knows if this is an acceptable baking practice?

Whisking in the egg

But despite my poor little electric whisk’s protests (it’s been through a lot this year) It managed to combine the wet dough together with minimal effort required from me. I call that a result (although the blown out birthday candle smell emanating from the little whisk’s motor might suggest otherwise…)

Whisking in the milk – making a wonderfully sticky dough

Now as Marguerite arranged each bit of this recipe in a different section of the book, I managed to confuse my recipe somewhat. I used the full rich yeast dough recipe and didn’t adjust it for the Swedish Tea Ring, which means you either make one massive tea ring or one modest sized ring (according to the recipe) and a smaller mini one for later with the off cuts. (I made 2!)

Poor little burnt out whisk – thoroughly kneading/whisking the dough

Whisk all of the dry ingredients together. Then whisk into the mix the butter, followed by the egg and then the milk until you get an elastic, wet sticky dough.

One thoroughly kneaded lump of richer yeast dough

Leave it in an oiled bowl and cover with greased cling film to prove. I popped mine in the fridge over night to prove slowly (although it should only take an hour or two in a warm spot).

Or if you’re in a hurry you could pop your bowl over a pot of soup on the hob to prove…

Remove the proven dough from the fridge and allow to come to room temperature (if you have proven it in the fridge).

Fully proven dough straight from the fridge

Kneaded the full proven dough thoroughly to re distribute the heat throughout the dough.

Kneaded and shaped into a rectangle ready for rolling out

Roll the dough out to a rectangle 10 inches by 8 inches about 0.5mm thick. I was feeling very precise so I even measured and trimmed the rectangle so it had straight edges, to avoid the misshapen ends I found when making Chelsea buns

Rolled and trimmed to perfection. (Note the ball off extra dough leftover…)

My favourite bit was smearing the entire rectangle of dough with melted butter. I don’t think you need to be precise here. I found a pastry brush too delicate for this job and slapped the lot on with my hand instead straight from the microwave. (It only needs about 30 seconds to melt the butter through). The more generous with the butter the more gooey your filling.

Smeared with butter

For those who adore cinnamon, don’t feel restricted by the recipe. Feel free to pour as much cinnamon into your sugar as you can handle. Give it a quick stir to combine and then throw it onto your butter dough until you have an even blanket of cinnamony wonderment. I like to use enough cinnamon to give the sugar a dark brown colour. I ran out of brown sugar so improvised with normal caster sugar. Perhaps brown sugar would produce more of a caramelised effect?

Generously coat the butter in cinnamon and sugar (I was clearly in a hurry when I took this photo – apologies for it’s blurriness!)

After watching the Great British Bake Off, I realised my rolling skills may bye somewhat lacking. I have a tendency to misunderstand which side is the long side of the dough so I took photos to make sure I can bake this again in the future. Roll the dough towards you from the longest edge to the longest edge creating a ‘swiss roll’ of cinnamon dough.

Cinnamon swiss roll

Don’t worry if some of your sugar falls out of the roll. There’s plenty in there to make it taste wonderful. Keep the roll as tight as possible and if you have some melted butter leftover, it’s a good idea to spread a bit along the longest exposed edge to help ‘glue’ the dough to itself. I would also add a bit to one end to help later on…

Keeping the roll tight with one hand and glueing with butter the dough together

Press your fingers along the join in the dough to encourage the dough to combine and stick together. Turn the roll over so the join is firmly disguised under the roll of dough. Gravity should help to force the roll to stick together and stop the sugary goodness running out whilst it bakes.

Firmly joined together – then hide this join underneath the roll of dough

This also means you have the smooth (and prettier) side of the dough roll to play with. The most difficult bit of this bake is definitely joining the two short edges of dough together as they are very sugary and don’t want to stick.

This is my Chelsea Bun attempt but it’s very similar! The swirl of cinnamon at each end makes it difficult to join but making sure you have straight edges when you roll out the dough (unlike here – look at the overlap!) makes it much easier to join

I coaxed them together with butter and nipped the edges together with my fingers until they begrudgingly worked with me.

The troublesome join

I breathed a huge sigh of relief when it finally stayed in place! It could almost be one MASSIVE cinnamon doughnut at this point. But it had to have another little rest to prove again (about 20 minutes) before the next step…

a MASSIVE cinnamon doughnut

Now here my recipe reading skills escape me again. What I failed to understand was Marguerite meant for me to cut completely through the ring to create a fan of cinnamon buns in the shape of a ring, like this…

Marguerite’s Swedish Tea Ring – How it should look in real life – fully exposed cinnamon

Unfortunately the photo was on a completely different page and I interpreted the instructions like this…

Partially exposed cinnamon – my interpretation

Brandishing my sharpest kitchen scissors I snipped delicately and diagonally into the ring to partially expose the cinnamon swirls. I must admit I was nervous that this slicing would compromise the integrity of my dough join so was possibly overly hesitant at this stage.

Snippity snip

All it needed was to be placed into a moderately hot oven for 30 minutes or so, until it turned golden brown.

Swedish Tea Ring ready for the oven

As the Swedish Tea Ring is essentially a bread dough I also made sure it was baked through by knocking the bottom of the ring to listen for the resounding hollow tap.

Fully baked (and a bit more irregular in shape than Marguerite’s)

The baked Swedish Tea ring is a tempting sight with glitterring cinnamon peeking out from the dough (although not the most organised of rings it still looks inviting to me!)

Lemon Glace Icing

Once the ring cooled fully I whipped up a batch of lemon glace icing. It hides an enormous amount of irregularities and flaws, especially if you layer up your icing! Again I can;t say I followed Marguerite’s recipe exactly. I like a tart lemon flavour so I sloshed in a bit of lemon extract to give an extra punch to the icing. I also free poured the icing sugar and mixed it with enough lemon juice to create a runny yet thick icing. (This does take quite a bit of icing sugar!).

free pouring icing – balanced over a big mug

When the icing is just about right in consistency it should taste good (obviously!) not be gritty, the sugar should totally melt into the liquid and it should part when stirred in the bowl. (see the picture above) This means it’s starting to hold it’s shape a bit whilst still being runny to cascade over your tea ring and coat the cake in thick white goo.

iced and decorated Swedish Tea Ring

It’s best to pop your Swedish Tea Ring on some greaseproof paper (or a plate) before you pour the icing over it to catch the icing waterfall. It needs some time to dry and set. I iced mine just before bed so it had time to set over night before being deposited into it’s travel box. Please note you may need more than 2 hands and a palette knife to prise your cake from the paper after it’s iced!

The final Swedish Tea Ring

Mary Berry recommends decorating cakes in groups of threes. I didn’t have the traditional galce cherries in my cupboard but I always have a store of sultanas, hence the trio of sultanas dotted on each section of ring. It’s also best to add these decorations while your icing is still wet.

The Swedish Tea Ring in it’s rustic glory

I loved this bake. It was a pleasure to make, especially as I could spend an hour at a time doing each step making it a more manageable bake to do after work over 2 evenings. The contrast of the sharp and sweet icing against the warming cinnamon is so comforting, just what you need after a long drive in the winter night. Each slice reveals a beautiful cinnamon swirl…

A cinnamon swirl in every slice

I can recommend it with a celebratory gin or a cup of tea. Whatever your preference, I think you’ll enjoy this one. I enjoyed seconds, and could have even squeezed in thirds if I wasn’t being polite!

A chunk of Swedish Tea Ring

It was a good job I had baked my mini Swedish Tea Ring and froze it for later on that week for my friend’s house warming, as it then made a special appearance in a photo shoot for the Sunderland Echo who published an article on my Blog North Award. You can see the mini Swedish Tea Ring being balanced on a cake stand by me here

Double Swedish Tea Ring – Little and Large


Things I used to make my Swedish Tea Ring

1 quantity of Richer Yeast Dough

  • 7g of dried instant yeast
  • 3 oz sugar
  • 1 lb plain flour
  • pinch of salt
  • 3 0z butter/margarine (you choose)
  • 1 egg
  • just under 1/2 pint milk (room temperature)

Swedish Tea Ring

Use 8 oz of richer yeast dough to make one tea ring or the full quantity of richer yeast dough to make a larger ring (and a mini ring like me)

Filling

  • 1 oz melted butter
  • 2 oz brown sugar
  • 2 teaspoons of cinnamon (although I added enough to ensure the sugar was a dark brown colour…)
  • Sultanas to decorate (although it should really be glace cherries)
  • 30-35 minutes 350F, Gas mark 3-4 or 170 degrees C

Lemon Water (Glace) Icing

  • about 200g-300g icing sugar (you may need more to get the right consistency)
  • about 3-4 tablespoons of lemon juice
  • a good slosh of lemon extract (not essence)