Well I have been busy baking over the last few months to perfect one thing, maybe the most important cake I have ever made, my wedding cake!
Many different recipes were tried, many test bakes and test icings, even an attempt at nutfree marzipan! In the end since I knew that the cakes all had to be transported over 200miles in the back of our car to get to the wedding venue, I decide to make a variation on my mums amazingly tasty and (importantly!) robust carrot cake!
I choose to make all the layers the same, due mainly to the fact I had a very limited baking window in the run up to the wedding, plus I never really mastered a nutfree marzipan that I felt really worthy of a heavy fruit wedding cake. (It had to be nutfree since one of our closest friends has a sever nut allergy and thought of a trip to A&E on our wedding day wasn’t something I wanted to consider!!)
So cake flavor decided on I had to choose tin size, since I already own’d a round 7in and 9in tin all I had to do was get an 11in tin… far more difficult that one would at first think, but finally tins brought I was ready to re-work the recipe for 3 different tin sizes.
My personal preference when baking cakes is to use two tins, with the mixture split between each equally, then sandwich together. Wither this is due to only cooking vegan cakes or preference/oven type I am not sure, I know my mum normally puts all the mixture into one tin then cuts in half to add any filling; however I find particularly on larger cakes the center never cooks quite as well. The upshot of this is that in order to make a 3 tier cake, I had to bake 6 individual cakes! (Baked two at a time)
It took all day and the house smelt amazing, so it was definitely worth it! Once cooked all the cakes had to be decorated, this is the first cake I have ever tried to decorate, so did several test runs, and watched several youtube videos to make sure I got the icing right! I decided to keep things simple, and just go for a plain ready to roll fondant icing, with a ribbon, topped with lavender and sugar paste “meples” (modeled on our favorite game Carcassonne!)
It was an amazing day and the cake was perfect, below I have detailed the recipe, it really is one of the most reliable and tasty cakes, and could be cooked for any occasion; although it is worth noting that the cake itself is not that sweet, so if you are not planning to cover it in icing then you might want to add more sugar to the cake, you could also add walnuts so long as none of your guests have allergy’s!
What you will need: (9in cake)
- 2 cups White Flour
- 2 cups Brown Flour
- 2 cups Brown Sugar
- 2 tsp Baking Powder
- 2 tsp Bicarbonate Soda
- 1 tsp Cinnamon
- 3 cups Grated Carrot
- 1 cup Raisins
- 1 cup Sunflower oil
- 2 cups Soya Milk
- Icing sugar
- 1 orange
- Margarine (Choose a very plain brand like Pure or Sainsburys Freefrom)
- 500g Renshaw ready to roll icing
How to bake it:
- Pre-heat your oven to around 180c and prep two 9in tins
- In a large mixing bowl add all your dry ingredients and mix together.
- Add your grated carrot and raisins and again mix together.
- Finally add your wet ingredients.
- You will have a fairly moist batter, split this evenly between the two tins and bake for approx 40mins.
- Once baked leave to cool completely before decorating.
- Level the cakes, I used a £3.50 cake leveler, and it was the best £3.50 I spent! (Though with the raisins it can be difficult to get the leveler though)
- Make a buttercream by creaming together the margarine and icing, adding orange juice and orange rind.
- Sandwich the cakes together with the buttercream and cover the top and sides.
- Roll out the icing then carefully cover the cakes completely, I am not the best person to advice on this, but honestly youtube, you can learn anything here!!
- Finish with a ribbon, stand by and enjoy!
I must also complement my Dad, on the wonderful cake stand that he make for me, the cake appeared to float like magic.