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GRAND MARNIER LADYCAKE WITH ALMOND MASCARPONE CREAM CAKE ASSEMBLY AND COVERING 1 cup Grand Marnier Carefully level off the tops of all four of the cake layers by cutting off the "dome" with a long bread knife. Sprinkle Grand Marnier over all layers and allow it to soak in for a few minutes. Then place one 12" layer in the center of the 14" board (use the bottom of a tart pan or cookie sheet to help move the cake layers). Spread a thick layer of almond mascarpone cream (about 1 1/2 cups) on the cake and sprinkle 3/4 cup sliced almonds over the cream. Lower the other 12" layer onto the first and settle them evenly. Brush away any crumbs off the cake and spread a very thin layer of almond cream over the top and sides to smooth it. Put out two CLEAN, CLEAN sheets of parchment paper overlapping sides and dust the center with confectioner's sugar. Break off a chunk (about 1 1/2 lb) of the fondant and knead briefly. If you're going to tint the cake icing, now is the time to tint a small piece of fondant and work it into the main chunk of icing. Flatten the icing into a rounded disk and then roll it out on the parchment trying to handle it as little as possible. When it is about 18-19 inches in diameter gently roll the fondant around the rolling pin by picking up one side onto the pin and rolling. Lay the end at the base of the 12" cake and unroll the fondant onto the cake. Using your hands (dusted with more confectioner's sugar), ease the fondant against the cake and press gently so that it will adhere to the sides and top, and smooth it down the sides to the base. Trim away the excess fondant on the bottom. Buff the cake with the palm of your hands to get a shinier finish. Repeat the above procedure with the 8" cake, laying it on the 8" inch cardboard round, spreading the cream, layering with sliced almonds, placing on the next layer, and spreading cream across the top and sides. Roll out the remaining fondant and lay it over the 8" cake and smooth it down and trim off excess. Take one cake dowel and insert it into the center of the 12" cake. With a pencil, mark the height of the cake remove the dowel and cut all the cake dowels to this length. Insert the dowels around the center of the 12" cake in a circle about 2" from the center. Do not place a dowel at the center: this is where the skewer will go. Cut the skewer to be about 1" less than double the length of the cake dowels. Insert the skewer (point side up) into the center of the 12" cake and stake the cake by sliding the 8" cake over the skewer and letting it sit on the dowels. Pipe icing around the base of both cakes to seal them, and decorate as you wish with ribbons or flowers. Return to the Wedding Menu |
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