June, being the wedding month, My Tummy is Full is featuring a wedding cake that we most find interesting. Truth be told, aside from the blushing bride and the dashing groom and the rest of their entourage, it is the wedding cake that the couple usually take time to decide on, when preparing for their big day.
While wedding cakes usually come in fondant these days, usually two or three-tiered. Coming in all white or in the color theme of the wedding, I am personally partial towards Maya Kitchen’s non-conventional Caramel Butterscotch Cake with Honey Tuile Crisps wedding cake. Here is sharing with you the recipe.
Caramel Butterscotch Cake with Honey Tuile Crisps
Honey Tuile:
1 cup
unsalted butter
1 cup
honey
2 cups
powdered sugar
1/2 teaspoon salt
¾ cup
MAYA All-Purpose Flour
Cake
1 cup
8 pieces
1 cup
2 packages
Caramel Icing:
butter
eggs
water
MAYA Butterscotch Mix 500g
1 cup
¼ cup
1 ½ cups
¼ cup
1 teaspoon
I. Preheat oven to 350°F/177°C. Grease and line one 13 x 9 inch rectangular pan. Set aside.
II. Prepare Tuile: In a saucepan melt butter and honey in medium heat then add sugar, salt and flour. Whisk mixture until smooth. Turn off heat then transfer to a bowl and cool for 5 minutes. Pour a teaspoon of mixture into a prepared cookie sheet at least 3 -4 inches apart. Bake until golden brown for about 10-12 minutes or until small holes appear in tuiles and turn golden brown.
Shape or roll the tuiles while warm. Cooled tuiles become brittle and will break if you try to shape it. Do the same procedure with the remaining mixture. Set aside.
III. Prepare cake: In a bowl, cream butter then add eggs, water and cake mix. Mix until well blended. Pour evenly in a prepared pan and bake for 30 to 35 minutes or until cake is done. Cool. Divide the cake as follows:
A. Divide cake into 2 (1/2) portions
B. Divide one half portion into two (1/4)
C. Divide one ¼ portion into two 1/8 portion
D. Make 3 tiers from the cake cut-outs: 1st layer- ½ size, 2nd layer – ¼ size and 3rd layer 2 (1/8 sizes) placed one on top of another to create height.
IV. Prepare Caramel Icing: In a saucepan, caramelize sugar until golden brown. Dissolve flour in milk. Strain and add to caramelized sugar.
Cook over low fire until thick and coats the back of the spoon. Add butter and vanilla extract. Pour over the tiered cake evenly. Refrigerate to cool and set. Once set, arrange the tuiles around each cake layers.
Sugar:
MAYA All-Purpose Flour
evaporated milk
butter
vanilla extract
Now that’s one non-conventional but exceptionally tasting cake. Perfect for one’s June wedding. My first attempt to doing a fondant cake was almost a year ago. I’m actually eyeing on attempting to make this particular cake for my next cake. That is, after the hello kitty designed cake for a friend’s daughter’s birthday. For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.
