Saturday, July 21, 2007

Golden Boy Shower Cake

A cake for Minhee Kang and Sehoon Ahn's baby shower, Friday, July 20, 2007. Their first child, known prenatally as Golden Boy, in recognition that he will be born in the Year of the Golden Pig, is due at the end of September.

The presented cake

How did it all come together? The sequence of cake assembly follows.

Cake components

Materials at the ready. Clockwise, from lower left, lemon-scented buttercream, cake (both layers still in foil), white cardboard cake round with brown waxed paper to keep the serving platter clean, lemon imbibing syrup (small jar), cake knife (long), icing spatula, fresh raspberries. In the center are fresh lemons, lemon curd, and raspberry conserve.

Filling first layer with buttercream

Each layer of cake is imbibed with lemon-scented syrup, then covered with the buttercream. A layer of lemon curd tops the buttercream. There are four layers.

Imbibing the top layer

"Imbibing" involves drizzling syrup into the cake, permitting the cake to absorb additional flavor and moisture. Not only does it taste more strongly, it feels better in the mouth. Toothpicks and ruler (on the dishtowel) at lower right are used to ensure the 3/4-inch layers are cut evenly and are level.

Sealing the assembled cake with raspberry conserve

Heating the raspberry conserve thins it and allows application by brush. Here, the exterior is coated. This keeps the three layers of soft filling from leaking out and adds color and flavor to each slice on the plate. The top receives a coat of raspberry, too.

Adding buttercream

Room temperature buttercream is easiest to spread. Disregarding rules followed by painters, a light-colored coat is applied to a darker one. There is a reason for this rule.

Using buttercream to adhere lemon slices

The waxed paper is removed after chilling the assembled cake overnight. The wall of the cake shows bits of red raspberry, the reason for the painter's rule. This impure white coat is camouflaged with slices of fresh lemon, de-seeded and dried. A circle of buttercream is applied to the lemon allowing it to stick to the cake better. The revolving cake stand is partially visible.

The finished cake

The finished cake is topped with a pool of raspberry sauce made by reducing the juice of raspberries into a syrup, taking the seeds out of the pulp and blending the syrup with the uncooked, fresh pulp. Fresh, whole raspberries give a clearer clue about the flavor of the sauce. The lemons do the same for the cake itself. The dark frame for the the more light-colored whole are leaves of climbing hydrangea.

2 comments:

Bouba said...

Oh my god. i am glad i was sitting on that lawn that day wen you came and asked if i could join you. que rico. i have not eaten this kind of cake for a long time... a cake made with love...
this is a great blog Marshal. real Marshal Arts. great job with the blog and greater with the food.
best.
mokhtar

squindia said...

Marshall,

that cake is a work of art! I can only imagine how wonderful it tasted, but the images and description of creation are enough for me from so far away.