Autumn Fruit Basket Cake Serves up to 100 Twelve batches of Moist Yellow Cake batter are needed to yield two 6-inch round layers, two 10- inch layers, and two 14-inch layers. Fill each 6-inch pan with 1 3/4 cups of batter. Fill each 10- inch pan with 5 cups of batter. Fill each 14-inch pan with 11 cups of batter. 1 sixteen-inch circle of 3/4-inch-thick Masonite, foam board, or plywood, sides covered with ribbon 1 recipe Royal Icing (recipe follows) 3 foam boards, 3/16 inch thick, cut into 14-, 10-, and 6-inch circles 6 two-inch-high Moist Yellow Cake (recipe follows) tiers, 14, 10, and 6 inches in diameter 1 recipe Armagnac Simple Syrup (recipe follows) 7 recipes Swiss Meringue Buttercream (recipe follows) 15 cups (120 ounces) fig jam 7 eight-inch wooden dowels Fun-Tak 5 seven-and-three-quarter-inch wooden dowels Seasonal fruit; we used: 2 dozen purple figs, 2 dozen green figs, 2 dozen Seckel pears, 2 dozen Italian prune plums, 1 dozen crab apples, 1 dozen lady apples, 6 bunches Concord grapes, 6 bunches champagne grapes 1. Cover 16-inch board with royal icing, and set aside to dry. 2. Each tier needs a sturdy base. Trace a 14-inch cake pan onto 3/16-inch foam board. Repeat with 10- and 6-inch cakes. This will be the base for each tier. Carefully cut out the rounds. Once cakes have cooled slightly, remove from pans. Do not remove parchment. When completely cooled, place each cake right side up on foam board round, wrap in plastic, and refrigerate for at least 6 hours. This makes the layers firm and easy to handle. They can also be frozen at this point. 3. Remove the 14-inch cakes from the refrigerator. If they did not bake level, place them on a turntable and use a serrated knife to even the tops. Repeat with the other four cakes. Split each cake in half horizontally. Each tier will now consist of four layers. 4. On a level work surface, place one 14-inch, one 10-inch, and one 6-inch tier with a foam-board base next to each other. Brush the cut surface of each base cake layer with the Armagnac simple syrup. The syrup will moisten the cake and add a subtle flavor. 5. With an Ateco #6 plain tip, pipe buttercream around the perimeter of each cake that has been moistened with syrup. This "dam" will prevent the jam from seeping out. Fill the 14-inch cake layer with 2 1/3 cups fig jam, the 10-inch cake layer with 1 2/3 cups fig jam, and the 6-inch cake layer with 1 cup fig jam. Repeat this process with 2 more cake layers for each tier, stacking the layers on top of each other, and laying the final, fourth layer on top (with no jam).
Autumn Fruit Basket Cake 6. Using an offset spatula to give each tier a "crumb coat," ice top and sides of cake with a thin coat of buttercream. This thin layer of icing will seal the cake. Start from the center, and work toward and over the edge, making sure to spread the buttercream over the sides of the tier. Refrigerate for 1 hour to set the cake and buttercream. 7. Give the tiers a final coat of buttercream. Be sure to cover all exposed cake. The icing should be smooth and uniform. Refrigerate the tiers again to chill the final coat of buttercream. 8. Place 14-inch tier on 16-inch board covered with royal icing. Using a 12-inch pastry bag fitted with a large leaf tip (Ateco #115), ice cake in a basket-weave pattern. Insert 8-inch dowels evenly spaced in the center of cake. Add pieces of Fun-Tak to level off each dowel and prevent the tiers from sliding. Place the 10-inch tier on top, and center. Repeat the basket weave on the 10-inch tier. Insert the 7 3/4-inch dowels evenly spaced in the center of the 10-inch tier. Add more Fun- Tak to level dowels. Top with 6-inch tier, and center. Frost the 6-inch cake with a basket-weave pattern. Decorate between each tier with assorted fruits. Sources: Large coupler Cake pan 12-inch pastry bag Ateco #115 leaf tip Bridge Kitchenware 711 Third Ave. New York, NY 10017 800-274-3435 www.bridgekitchenware.com Note: To order back issues of Martha Stewart Weddings, please call 1-800-274-6800
Royal Icing Makes about 2 1/2 cups 2 large egg whites, or more to thin icing 4 cups sifted confectioners' sugar, or more to thicken icing Juice of 1 lemon 1. Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days. Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.
Moist Yellow Cake Makes 3 cups batter for 1 eight-inch cake This makes an excellent base for a wedding cake, as it keeps well, wrapped in two layers of plastic, for several days in the refrigerator or freezer. 8 tablespoons (1 stick) unsalted butter, softened, plus more for parchment 1 1/3 cups cake flour (not self-rising), sifted, plus more for parchment 1 cup sugar 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon baking powder Pinch of salt 1/2 cup milk 1. Preheat the oven to 325. Butter an 8-inch cake pan, line the bottom with a round of parchment paper, and butter and flour the parchment. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color and fluffy, about 5 minutes. Add vanilla extract, and beat until combined. Add eggs, one at a time, beating until incorporated. 2. In a medium bowl, sift together flour, baking powder, and salt three times. Add to egg mixture in three additions, alternating with milk, starting and ending with flour. 3. Pour the batter into the pan, and bake until the top is golden brown and a tester inserted into the center of the cake comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes. Turn out onto a wire rack, remove paper, and cool completely.
Armagnac Simple Syrup Makes 7 cups 4 cups sugar 3 ounces Armagnac 1. In a heavy 4-quart saucepan, bring 4 cups of water and the sugar to a rolling boil. Remove from heat and add Armagnac. Let stand at room temperature to cool. Set aside. Can be made several days in advance.
Meringue Buttercream Makes 3 cups, enough for one 2- to 3-layer cake or about 2 dozen cupcakes This buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over an ice-water bath until it stiffens. 1 1/4 cups sugar 1/3 cup water 5 large egg whites Pinch cream of tartar 1 pound (4 sticks) unsalted butter, cut into small pieces 1 teaspoon pure vanilla extract 1. In a small saucepan over medium heat, bring sugar and water to a boil. Clip a candy thermometer onto the saucepan. Boil the syrup, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization, until the syrup registers 240, soft-ball stage. 2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry peaks form. 3. With the mixer running, pour the sugar syrup down the side of the bowl (to prevent splattering) into the egg whites in a steady stream, and beat on high speed until the steam is no longer visible, about 3 minutes. Beat in butter, piece by piece. Add vanilla; beat until smooth and spreadable, 3 to 5 minutes. If it looks curdled at any point during the beating process, continue beating until smooth.