Rich Walnut Cake with tart Morello cherries pair well in the layer cake for a special occasion.
With a natural design esthetic that falls along the line of Egon Schiele and Edvard Munch, it’s challenging to content myself with royal icing roses and buttercream doll cakes. I realize, however, as an utter decorating novice, I’m obliged to acquire the basic skills first. I’ll discover my particular decorating style once I’ve mastered gum paste pigs and delicate string work. Today, I’m struggling to learn a technique called “brush embroidery,” although the final product reminds me of porcelain rather than embroidery. I’ve learned much on my initial flawed attempt.
With my first cakes, I’ve been practicing rolled fondant. While I appreciate the smooth finish fondant delivers, I’m not an admirer of the lackluster, tooth-achingly sweet flavor. When served a slice of fondant-covered cake, I typically peel off the fondant before eating the naked cake. As a counterbalance to fondant’s sweetness, I came up with this minimally sweet walnut cake and tart Morello cherry filling; no fondant peeling needed.
Use your favorite vanilla buttercream recipe with this cake
2 ½ cups all-purpose flour
1 ½ cups sugar
⅓ cup light brown sugar
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon salt
1 cup vegetable oil
¾ cup buttermilk
½ cup water
1 teaspoon vanilla extract
4 large eggs beaten, room temp
1 cup chopped walnuts
1 jar Morello cherries in light syrup (available at Trader Joe’s), drained and dried on paper towel.
Preheat oven to 350 degrees F. Butter and flour two 9” round cake pans. Whisk together flour, sugars, baking soda, baking powder and salt. Stir in the oil, buttermilk, water, vanilla and beaten eggs until no lumps remain (don’t overmix). Stir in walnuts.
Pour batter evenly into pans. Bake for 20-22 minutes or until a few moist crumbs cling to a toothpick inserted into the center of the cake. Cool in pans on wire rack for 15 minutes. Turn cakes onto racks and cool completely.
Fill cake with buttercream and a layer of Morello cherries. Frost top and sides of cake with remaining buttercream. Cover in fondant, if desired.
I’m no longer a fondant virgin – I believe Mary Berry would say in her polite British way, “it’s a bit informal”
If she had requested 100 mini-tartlets, my answer would have been yes. But she didn’t. She wanted cupcakes, 100 of them – and a small personal cake for the birthday girl – all covered with piped ombré rosettes. Piped? Ombré? Rosettes? Another lucrative catering gig missed – my lacking skill-set convincing me to pass it up. This isn’t a case of false modesty – I bake tasty shit. I’m confident I could give her a mouthwatering dessert to remember, but…cake decorating? That’s its own animal – and one that I’m not familiar with. I’ve probably piped buttercream on 10 cakes my entire life and never-have-I-ever worked with fondant. Sure, I’d attempt it for a friend, but not for a paying customer – no way, José. I image being one of those horror stories on Cake Wrecks – “This first photo is the cute cake we found on Pinterest…and this scary mess is what the so-called professional caterer gave us!”
Ugh! So, after declining the catering job, I decided to school myself on how to prettify my tasty cakes and cupcake. It’s gonna take many hours of practice, practice, practice. The cake above is my first crack at fondant – not catering pro worthy, but a valiant first try.
My first lesson learned: Fondant does NOT cover a multitude of sins. Make sure your cake and buttercream are thoroughly smoothed and leveled – it will make a decided difference.
I’ve heard store-bought fondant is almost flavorless. With a bag of marshmallows and box of powdered sugar, it’s so simple (and better tasting) to make your own, although a bit sweet.
8 ounces marshmallows (4 cups not packed, or half of a 16-ounce bag)
2 Tablespoons water
1 pound powdered sugar (4 cups), sifted, plus extra for dusting
Food coloring or flavored extracts, optional
Place marshmallows and water in a microwave-safe bowl. Microwave on high for 1 minute until the marshmallows are puffy. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some un-melted marshmallow pieces remain, return to the microwave for 30 seconds, continuing to heat and stir until the marshmallows are entirely smooth and free of lumps.
Transfer melted marshmallows to the bowl of an electric mixer. With the mixer on low, add the powdered sugar, a little at a time adding more as the powdered sugar is incorporated. Continue on medium until sugar is fully incorporated and the fondant is smooth.
Scrape the fondant onto a work surface dusted with additional powdered sugar. Dust your hands with powdered sugar and knead the fondant until it loses its stickiness. Once the fondant is a smooth ball, wrap it in cling wrap and set it aside at room temperature until you are ready to use it.
If you want to add coloring or flavoring to your fondant, flatten it into a round disc, add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball. Knead the ball until the fondant is a uniform color. To use, roll fondant into a large enough disk to cover the entire cake and transfer to cake, cutting away any overlap and gently smoothing fondant over top and sides of cake.