Carrot Cake with Raspberry Icing (and Pastillage)

Roopa

This was a particularly exciting cake because I got to try some completely new techniques! I’d never airbrushed a cake before, and I’d never used pastillage before. We also used the fondant that we made on day one, which is vastly better than commercial fondant.

Day 4:
Cake: Carrot cake (sabayon)
Icing: Raspberry custard buttercream
Technique: Pastillage; airbrushing; rock sugar

CD day 4 (2 of 8)

CARROT CAKE (2 x 6″ cakes)

This carrot cake recipe is a little different than most. It uses some rye flour to give it a nutty, earthy taste and a slightly gummier texture. It also results in a cake that’s quite easy to carve.

INGREDIENTS

  • 6 eggs
  • 300 g sugar
  • orange zest
  • 240 mL canola oil
  • 210 g cake flour
  • 210 g rye flour
  • 15 g baking powder
  • 360 g fresh carrots

DIRECTIONS

  1. Preheat oven to 380 F. Line two 6″ cake rings
  2. In a stand mixer, whisk the eggs, sugar, and zest together.
  3. Once a good volume has been established, lower the speed, stream in the oil, and whisk for another minute.
  4. Sift in the flours and baking powder, and fold them into the batter.
  5. Add the grated carrots.
  6. Bake until the cake is golden brown and a toothpick comes out cleanly.

IMG_20190809_121723


RASPBERRY CUSTARD BUTTERCREAM

INGREDIENTS

  • 375 mL raspberry puree
  • 75 g sugar
  • 30 g cornstarch
  • 1 g salt
  • 2 egg yolks
  • 240 g butter

DIRECTIONS

  1. Heat up 3/4 of the fruit puree.
  2. Mix the remaining puree with the sugar, cornstarch, and salt. Once mixed well, whisk in the egg yolks.
  3. Once the raspberry puree comes to a boil, add a little bit of the hot mixture to the egg mixture while whisking constantly to temper the eggs.
  4. Add the tempered egg mixture to the sauce pan and whisk constantly until the mixture comes back to a boil.
  5. Remove the mixture from heat and set aside to cool.
  6. Once it is cool, add the butter into the raspberry custard.

IMG_20190809_121725


PASTILLAGE

Also known as gelatin sugar, this is a medium for building things that’s a lot stronger than fondant. Fondant has glycerin which retains moisture, while pastillage will dry very hard, and can be a lot better for building structures.

INGREDIENTS

  • 500 g icing sugar
  • 20 g glucose syrup
  • 4 g gelatin sheets
  • 62 g water

DIRECTIONS

  1. Soak the gelatin in cold water.
  2. Warm the gelatin up with water and glucose.
  3. Knead everything together with the icing sugar. Add more or less icing sugar as needed to get the right texture.
  4. Roll out the pastillage, cut out shapes, and let them dry overnight.

Notes:

  • This can keep indefinitely once it has hardened
  • You need to use this recipe immediately, and keep anything you aren’t working with wrapped up.
  • Roll it out with icing sugar.
  • For bigger pieces, replace 10 – 15% of the icing sugar with cornstarch.
  • Glue things together with royal icing.

cake 1.PNG


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s