February 5, 2014
My daughter, who is a baker, promised to make the wedding cake for a friend’s wedding. She baked industrial quantities of cake at work and brought the slabs around to our place to decorate. The theme was a lamington cake (vanilla sponge, dipped in chocolate and rolled in coconut). Deciding that a huge lamington was rather unadventurous she decided to make a 4 layer deconstructed lamington.
She started the baking on the Thursday for a Sunday wedding. On Friday night she and her brother bought the cake and ingredients for decoration to our place. The top layer was a 6″ square lamington with ganache replacing the chocolate dip and raspberry jam filling. The second layer was chocolate sponge and ganache with coconut. When we awoke on Saturday morning we found a note to say that she didn’t want to create a racket so left the dishes for the morning and would be around as soon as she was showered. So first job of the day was to de-ganache the kitchen.
When she was ready for decoration day two at least she could start with a clean slate. I had the day out and when I returned about 5 0’clock I found that decoration was still in full flight. The bottom layer was red velvet sponge with cream cheese filling, ganache and coconut and the 3rd layer was plain sponge with coconut and soft meringue filling, ganache and coconut. Besides making a coconut filling by taking a real coconut and removing the flesh (20 min on you tube but 3 hours in reality) and a meringue melt down by about 8 we were ready to transport the layers to the reception centre.
It had been in the high 30s that day so we were concerned that the cake would start to melt on the way so major logistical organisation was required. I ran the aircon in the car for 10 minutes in the carport, 4 of us including an Aunt roped in for the trip, each holding or supporting a layer of carefully packed cake drove very carefully for the 30 minute trip. After some inspection and negotiation with reception centre staff and the layers carefully stowed we drove home very relived.
During this saga my daughter mentioned that the cake boxes they used at work were hard to make up and the sides don’t stay located in the slots. Part of the problem here is the double crease that forms the top of the roll over. If these creases are not engaged then the slots will not sit deep enough to hold. So when making the sides ensure you “Roll” the side over the flaps that sit within the wall to ensure that both creases bend. This should enable the wall tabs to locate properly.
The cake was a great success!!