Hawaiian Lei Wedding Cake
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
60
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
4 cups
Milk (at room temperature)4 tsps
Vanilla24 large
Egg White (at room temperature)9 cups
Cake Flour7 cups
Granulated Sugar5 tbsp
Baking Powder340 g
Cream Of Coconut1 cup
White Rum6 cups
Powdered Sugar1 cup
Cream Cheese (softened)1 cup
Heavy CreamDirections:
1
Special equipment: three 12-inch round cake pans, three 8-inch round cake pans, three 6-inch round cake pans, flower cutters, straws or dowels, a pastry bag fitted with a round number 10 tip and a 14-inch cake drum For the butter cake: Preheat the oven to 350 degrees F
2
Grease three 12-inch round cake pans, three 8-inch round cake pans and three 6-inch round cake pans with butter and line with parchment
3
Set aside
4
In 2 batches, using half of the ingredients for each batch (see Cook's Note), whisk together the milk, vanilla and egg whites in a bowl and set aside
5
Mix the cake flour, granulated sugar, baking powder and salt in the bowl of stand mixer
6
Add the butter cubes and continue beating on low for 1 to 2 minutes
7
Add about half of the milk mixture and beat at medium speed for 1 1/2 minutes
8
Add the remaining milk mixture and beat for about 1 minute
9
Pour the batter into the prepared pans and bake until the cakes are light golden brown and bounce back when lightly pressed in the center, 12 to 15 minutes for the 6-inch pans, 15 to 20 minutes for the 8-inch pans and 25 to 30 minutes for the 12-inch pans
10
Let the cakes cool for about 5 minutes in the pans, then remove to a wire rack to cool completely before assembling, 25 to 30 minutes
11
For the coconut-rum syrup: Combine the cream of coconut and rum in a small saucepan and bring to a simmer
12
Remove from the heat and let cool to room temperature
13
For the passionfruit buttercream: Cream together the powdered sugar, butter, passionfruit puree and salt in the bowl of a stand mixer
14
Continue beating until thick and creamy
15
For the American buttercream: Cream together the powdered sugar, butter, cream cheese, heavy cream and salt in the bowl of a stand mixer
16
Continue beating until thick and creamy
17
For the gum paste flowers: Lightly sprinkle cornstarch on a wood board and roll the gum paste out very thinly
18
Using a flower cutter, cut out flower shapes
19
Place the flowers in the cups of a mini muffin tin that has been lightly dusted with cornstarch
20
Let dry for at least 2 hours or overnight
21
Mix each gel food color with about 1 tablespoon of vodka until the desired color is achieved
22
Paint the dry flowers with the food-coloring paint, then let dry completely
23
Cake Assembly: For the 12-inch tier: Using a pastry brush, lightly brush the top of one 12-inch layer with the coconut-rum syrup
24
Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch
25
Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream
26
Top with the third layer and brush with the syrup
27
Stabilize the tier with straws or dowels
28
Refrigerate for at least 1 hour or longer if possible
29
For the 8-inch tier: Using a pastry brush, lightly brush the top of one 8-inch layer with the coconut-rum syrup
30
Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch
31
Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream
32
Top with the third layer and brush with the syrup
33
Stabilize the tier with straws or dowels
34
Refrigerate for at least 1 hour or longer if possible
35
For the 6-inch tier: Using a pastry brush, lightly brush the top of one 6-inch layer with the coconut-rum syrup
36
Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch
37
Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream
38
Top with the third layer and brush with the syrup
39
Stabilize the tier with straws or dowels
40
Refrigerate for at least 1 hour or longer if possible
41
Once the cakes are chilled, crumb-coat each tier with the American buttercream frosting
42
Chill each tier for at least 1 hour
43
After chilling, apply a final coating of the American buttercream frosting using a decorative technique or by completely smoothing the top and sides of the cakes
44
Chill the completely frosted tiers again
45
Place the 12-inch tier on a 14-inch cake drum
46
Gently place and center the 8-inch tier on top of the 12-inch tier
47
Repeat with the 6-inch tier
48
Using more buttercream placed in a pastry bag with a round number 10 tip, pipe a decorative bead border along the bottom of each tier
49
Once the cake is assembled, use buttercream frosting to affix the gum paste flowers to the cake in a cascading arrangement (or as desired)