Anniversary Cake Decorating Ideas
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As we are constructing this cake without a mould it is necessary to balance the texture of the cake that can be shaved to shape and hold its new shape.
Butterscotch Pumpkin Cake
Yields 24 servings
1 (11 ounce) package butterscotch flavored chips, divided
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
good pinch of salt
1 teaspoon ground nutmeg
1 cup cooked pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons confectioners’ sugar (optional)
Preheat oven to 350 degrees F. Grease 12-cup Bundt pan.Microwave 1 cup butterscotch chips in small, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.
Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with confectioners’ sugar. Serve with Butterscotch Sauce.
3 tablespoons unsalted butter
2 cups confectioners’ sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup ground pecans
Heat butter just until it begins to brown. Stir in sugar; remove from heat. Add milk and vanilla extract; mix until smooth. Stir in nuts.
To the best of my knowledge there are no cake tins made in the shape of a champagne bottle, which is certainly a niche in the market that is not filled. To create that shape I would use a solid cake as I do not want bits falling off. This is where imagination has to come into play I personally have used a large empty catering can as a mould to make this sort of shape. I make two cake the bottom one is the cake up to the neck of the bottle. I would then cut the second cake in half height wise.
This smaller cake I would attach to the bottom cake with my favorite frosting. I would then get some cheese wire, which I use a lot when cutting cakes as it gives a nice edge to the cakes. I would shave the cake down starting at the point just underneath where the green ribbon starts. So I would pull the wire down for an inch to get the neck of the bottle and then pull it out as if shaving the top quarter of a ball. This does not have to be that exact as the mistake can be hidden by the icing.
To assemble the cake I would make a Crusting Butter cream Icing and roll it out for the bottom of the bottle. The neck of the bottle I would roll out separately and smooth out the join. The labels on the bottle have to be made of the same icing but a darker color, use these labels to write any message on the cake such as Happy anniversary. The other labels would be cut out of the butter cream icing and affixed to the cake with royal icing.
The top of the bottle I would use a real champagne cork covered with metallic gold paper. Alternatively it can be fashioned out of icing and then painted gold to match the gold metallic on the labels.
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