Italian Cake Ideas.....????fast!!
Decorating By icingonthecupcake Updated 3 Sep 2006 , 1:27am by icingonthecupcake
A customer ordered a cake from me last minute. The problem is he wants it to be for his mother in law who is Italian and very proud of her heritage. He is not sure of what he wants it to look like but does know that she loves designer handbags. He also said that he wanted the cake to be cute and funny to all of the guests who will be there. This leaves a lot more to be desired though. Does anyone have any ideas for this cake design and also if even knows and good Italian cake recipes or fillings. I was thinking maybe a canolli cream. Oh, by the way this cake has to be made by Sun afternoon!!! Thanks Everyone.
Is there a particular place in Italy that she's particularly fond of? Maybe an FBCT of that? Or the flag would be nice too especially because of the time constraint.
some ideas were generated a couple weeks ago in another forum - maybe those would start you off too - might even be more threads about taly (I wouldnt type Italian into the search though unless you specify not buttercream or you'll get all the posts about italian buttercream lol.
Anyway here's the other forum thread on Italian theme http://www.cakecentral.com/cake-decorating-ftopict-37495.html
K i did the search for you and there was only one other thread on Italy themed cakes besides the one I just posted LOL
http://www.cakecentral.com/cake-decorating-ftopict-3322-italy.html+italian+buttercream+cream
hope that helps
I just made this cake as a trial for my nephew's baptism. It's an italian classic. I did find the pastry cream needed thickening. You can add a little less milk or add cornstarch to the cream afterwards. I also separated the pastry cream in half and added melted chocolate. I did one layer yellow, and one layer chocolate pastry cream. I also added rum flavoring to the pastry cream.
I didn't include the frosting recipe. It's whipped cream. I would use a stabilized whipped cream if that's what you wanted to do. My cake was fondant covered, so I didn't have to worry about the frosting. I got this recipe from Martha Stewart's website. Hope this helps.
Zuppa Inglese Cake
Serves 10 to 12
This classic Italian cake, similar to the British trifle, was made by Martha
Stewart Living prep kitchen manager John Barricelli for Marthas mothers
birthday.
Unsalted butter, room temperature, for pans
9 large eggs, separated
1 1/2 cups sugar
1 teaspoon pure vanilla extract
Pinch of salt
1 1/2 cups cake flour, sifted
4 tablespoons unsalted butter, melted
1. Preheat oven to 350°. Butter two 9-by-2-inch cake pans; set aside. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
2. In the heatproof bowl of an electric mixer, combine egg yolks and 1 cup sugar. Place over saucepan of simmering water. Whisk constantly until sugar is dissolved and egg yolks are warm to the touch, 3 to 4 minutes. Test by rubbing between your fingers; egg yolks should feel smooth.
3. Transfer bowl to the electric mixer fitted with the whisk attachment. Add vanilla and salt. Beat on medium speed until pale and thick, 3 to 5 minutes. Transfer to a large clean bowl. Wash mixer bowl and whisk attachment, and dry well.
4. In the clean bowl of the electric mixer fitted with the whisk attachment, combine the egg whites and the remaining 1/2 cup sugar. Beat on high, until stiff glossy peaks form, about 3 minutes.
5. Using a rubber spatula, fold one-third of the beaten egg whites into the egg-yolk mixture. Gently, but thoroughly, fold in remaining egg whites. Gently fold in flour, then butter, mixing until just combined.
6. Divide batter evenly between prepared cake pans. Bake, rotating cakes halfway through, until a cake tester inserted in the center comes out clean, about 30 minutes. Invert onto wire racks, and let stand until completely cool.
7. Trim cakes tops. Cut each cake in half horizontally, creating 4 layers. Place one layer on a 9-inch cake round. Brush with simple syrup. Spread with half of the pastry cream. Top with second layer. Brush with simple syrup. Top with a 1/4-inch-thick layer of whipped cream, about 1 cup. Top with third cake layer. Brush with simple syrup. Spread with remaining pastry cream. Top with final cake layer. Brush with simple syrup. Coat entire cake with an even layer of whipped cream. Use remaining whipped cream to decorate, as desired.
Rum Simple Syrup
Makes about 1 1/2 cups
This syrup is used to flavor each layer of our classic zuppa inglese cake.
1 cup sugar
1 cup water
2 tablespoon light rum
1. In a medium saucepan, combine sugar and water over medium-high heat. Cook, stirring, until sugar is dissolved. Stop stirring, and bring to a boil. Reduce to a simmer, and cook for 5 minutes. Remove from heat, and add rum. Cool to room temperature. Will keep, refrigerated in an airtight container, for up to 1 month.
Pastry Cream
Makes about 2 1/2 cups
This rich custard graces each layer of our classic zuppa inglese cake.
2 cups whole milk
1/2 cup sugar
1/2 vanilla bean, split lengthwise and scraped
Pinch of salt
4 large egg yolks
4 tablespoons cornstarch
2 tablespoons unsalted butter, cut into pieces
1. In a medium saucepan, combine milk, 1/4 cup sugar, vanilla-bean scrapings and pod, and salt. Place over medium heat, and bring to a simmer.
2. In a medium bowl, whisk together egg yolks, cornstarch, and the remaining 1/4 cup sugar. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Continue adding milk mixture, about 1/2 cup at a time, until it has all been added. Pour mixture back into saucepan, and cook, whisking constantly, until mixture returns to a simmer and thickens, about 2 minutes. Remove and discard the vanilla-bean pod.
3. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter, and beat on medium until the butter melts and mixture cools, about 5 minutes. Remove bowl from mixer, and place a piece of plastic wrap directly on the surface of the pastry cream, this will prevent a skin from forming. Transfer to refrigerator until cold, at least 2 hours, and up to 2 days. Just before using, remove from refrigerator and return to mixer fitted with a paddle attachment, and beat until smooth, or whisk by hand until smooth.
Oh my gosh u guys thank you so much for the help, but after all that the customer decided not to get the cake after all. He was a co-worker who has seen my work and really wanted one of my cakes but his wife who had already orderd a cake didn't want another one. Oh well sometimes that happens. Thanks to everyone for all their help and I will keep these great ideas for the future. Thanks
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