Maxine's Wedding Cake
Recipe by: Maxine Schuiling
Lime and Coconut White Chocolate Cake
Ingredients
(Makes 4 23cm tins)
8 eggs
300ml oil
400g melted white chocolate
420g castor sugar
10ml coconut essence
420g all purpose flour
30ml baking powder
1/2 tsp baking soda
6ml salt
300ml milk
Juice of 3 limes
Method
- Whisk eggs and sugar until light and fluffy.
- Add oil and melted chocolate slowly.
- Sift dry ingredients together and add alternatively to the egg mixture with milk.
- Whisk for one minute on high.
- Bake at 170 degrees for 35 minutes or until a knife comes out clean.
- Let cool. Brush with lime simple syrup.
- Stack and fill with lime curd, coconut mousse and ice with white chocolate buttercream.
Lime Curd
Ingredients
1/3 cup castor sugar
1/3 cup fresh lime juice
2 tsp lime zest
2 eggs
1/4 cup butter
Method
- Combine sugar, lime juice, zest and eggs in a saucepan.
- Add butter and cook over low heat while stirring continuously for 6-8 minutes. Mixture will start to thicken. Once it can coat the back of a spoon, remove from heat and strain.
Lime Simple Syrup
Ingredients
1 cup sugar
1/2 cup water
1/2 cup lime juice
1 tsp coconut essence
Method
- Combine over low heat on the stove and simmer for 4-5 minutes.
Coconut Mousse
Ingredients
500ml whipping cream
1 tbsp coconut essence
1/4 cup lime juice
1/2 cup white chocolate ganache
4 tbsp icing sugar
Method
- Whip cream with icing sugar. Fold in remaining ingredients.
Berry and Rose White Chocolate Cake
Ingredients
(Makes 4 23cm tins)
8 eggs
300ml oil
400g melted white chocolate
420g castor sugar
10ml vanilla essence
450g all purpose flour
30ml baking powder
1/2 tsp baking soda
6ml salt
300ml milk
1 cup mixed berry compote
Juice of 3 limes
Method
- Whisk eggs and sugar until light and fluffy.
- Add oil and melted chocolate slowly.
- Sift dry ingredients together and add alternatively to the egg mixture with milk and berry compote.
- Whisk for one minute on high.
- Bake at 170 degrees for 35 minutes or until a knife comes out clean.
- Let cool. Brush with rosé simple syrup.
Rosé Simple Syrup
Ingredients
1 cup sugar
1 cup rosé
Method
- Combine over low heat on the stove and simmer for 4-5 minutes.
White Chocolate Buttercream
Ingredients
500g room temp butter
1/2 cup warm milk
2 cups icing sugar
200g white chocolate ganache
1 tsp vanilla extract
1/2 tsp salt
1 tbsp lemon juice
Method
- Beat your butter until light and fluffy. Dissolve 1 cup icing sugar into warm milk and slowly pour into butter while beating at a low speed. Add the remaining cup of icing sugar in 1 tbsp at a time. Add remaining ingredients and adjust taste as desired.
