I don’t know what has happened to the last few weeks. They seem to have whirled by in a blur of grey skies, tremendously monotonous rain and an intensively all-consuming course that finished with a two-hour oral exam where I had to get 80% to pass. It was stressful. And in between all this we’re trying to buy a flat – which no matter how romanticised my idea of it is, it is just plain painful. A welcome reprieve to all this – was having a houseguest move in ten days ago. She is also buying a flat and due to ‘unforseen’ delays (namely that the seller’s solicitor will only communicate via post) she’s been left with couple of weeks between flats.
It was her birthday this last weekend – and so this cake is for her. Although rather gaudy, it’s a fun cake of decadently rich chocolate sponge, smothered in a white chocolate, vanilla and sour cream ganache – and finished with a light marshmallow meringue frosting (in various shades of pink).
It has been two weeks since the wedding – a crazy, unusual, exciting two weeks of house hunting filled with things I’ve never had to think about before, like standard variable mortgage rates, and freehold vs leasehold, and why combi boilers are better than condensing ones. But that’s a whole other story – for another day’s rationalisation of why we’ve settled on a flat with a kitchen that has no oven and hasn’t been updated since the 1960s.
I’ve only just about managed to get the stickiness off my revolting rented linoleum kitchen floor. In the franticness that led up to the completion of the cake all manner of meringue, cake mixture, sugar, eggs and frosting ended up splattered and trampled into the floor.
Was the wedding cake a success? I grimace at the question – I was not entirely happy with it. Or should I rephrase and say that it just didn’t look exactly how I imagined it would. Some of it was out of my control – the avalanche roses and blooming blue irises that were meant to wedge the two tiers together in a statement of floral opulence were left out of water overnight by the florist. And so when I got them, the few I could use were so wilted they couldn’t hold their shape, let alone fill the gap between the two tiers. This also meant that the tiny imperfections at the bottom of the top tier were very visible. I had hoped they would be hidden behind big curling petals, but alas.
225g caster sugar
4 large egg whites
350g unsalted butter, softened
1tsp vanilla extract
These quantities will make enough icing for a 9 inch cake, plus some extra.
In a large metal bowl over a saucepan of simmering water whisk the egg whites and sugar occasionally until the sugar has completely melted. You will know it is completely melted when you can feel any sugar granules when you rub a bit between your fingers.
Take the mixture off the heat, wipe the bottom of the bowl to prevent any water condensation getting into the mixture as this will prevent it from whipping. Whisk with an electric mixer until the mixture is white and glassy and doubles in size. Whisk in the vanilla.
Add the butter, a third at a time and continue to whisk until the mixture thickens and comes together. This can take quite a few minutes – don’t panic, just carry on whisking.
100g egg whites (about 2 large egg whites)
100g caster sugar
1tsp vanilla extract
Preheat the oven to 150°C (130°C for fan oven). Whisk the egg whites until they start to go frothy white. As soft peaks start to form add one tablespoon of sugar at a time until it is all incorporated. The mixture will go stiff and glossy. Add the vanilla extra and continue whisking until the sugar is completely dissolved and the mixture holds stiff peaks. You will know the sugar is dissolved when you rub a little bit of the mixture between your fingers and it does not feel gritty.