Rose's Heavenly Cakes (71 page)

After the bride has cut the traditional feed-the-groom first piece from the bottom tier, it is easiest to start cutting slices from the top tier by removing each tier to a countertop before cutting. If you prefer, however, you can also cut the tiers while they are still in place, thanks to the built-in supporting structure. A deeply serrated bread knife works far better than the fancier-looking cake servers generally available.

Plan Ahead

Bake the cake layers at least 1 day before composing the cake. This allows the cake to become firm enough to make moving the layers easier. Make the buttercream at least 6 hours before using.

Special Equipment

A 6-quart stand mixer*    |    Gum paste daisies (see Country Kitchen Sweetart in
Equipment Sources
) or miniature daisies and florist's flower sinkers or vials (optional; see
Flower Sinkers
)    |    Cake pans and cake strips    |    Wire racks for cooling    |    One 8-inch cardboard round and one 12-inch cardboard round    |    Cake presentation base, at least 15 inches    |    Plastic drinking straws for support

*If using a 5-quart stand mixer, the batter for the two 8-inch pans can be made as one batch, but the batter for the two 12-inch pans will need to be divided in half and made in two batches.

Special Equipment

Two 8 by 2-inch round cake pans, encircled with cake strips (for silicone strips, see
Cake Strips
), bottoms coated with shortening, topped with parchment rounds, then coated with baking spray with flour

Special Equipment

Two 12 by 2-inch cake pans, encircled with cake strips, bottoms coated with shortening, topped with parchment rounds, then coated with baking spray with flour

Preheat the Oven

Twenty minutes or more before baking, set the oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F/175°C.

Mix the Bananas and Liquid Ingredients

In a food processor, process the bananas and sour cream until smooth, stopping the processor and scraping down the sides as needed. Add the eggs, lemon zest, and vanilla and process until combined.

Make the Batters

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and half the banana mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the remaining banana mixture in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pans and smooth the surfaces evenly with a small metal spatula. Each pan should be about half full: 25 ounces/710 grams for the 8-inch pans; 58.5 ounces/1,661 grams for the 12-inch pans.

Bake the Cakes

Bake for 35 to 45 minutes for the 8-inch layers, 45 to 55 minutes for the 12-inch layers, or until a wire cake tester inserted in the centers comes out clean and the cakes spring back when pressed lightly in the centers. The cakes should start to shrink from the sides of the pans only after removal from the oven.

Cool and Unmold the Cakes

Let the cakes cool in the pans on a wire rack for 10 minutes for the 8-inch layers, 20 minutes for the 12-inch layers. Run a small metal spatula between the sides of the pans and the cakes and invert the cakes onto wire racks that have been coated lightly with nonstick cooking spray. To prevent splitting, reinvert them so that the tops are up. Cool completely. The cakes will keep, wrapped airtight or in an airtight container, for 3 days at room temperature, for 5 days refrigerated, and for 3 months frozen.

Make the Classic Passion Curd

Have ready a fine-mesh strainer suspended over a medium bowl.

In a heavy saucepan, whisk the yolks, sugar, and butter until well blended. Whisk in 5 tablespoons of the passion puree and the salt. Cook over medium-low heat, stirring constantly with a silicone spatula (be sure to scrape the sides of the pan), until thickened and resembling hollandaise sauce, which thickly coats the spatula but is still liquid enough to pour. The mixture will change from translucent to opaque and begin to have a rich golden color on the spatula. Don't allow the mixture to come to a boil or it will curdle. Whenever steam appears, briefly remove the pan from the heat, stirring constantly to keep the mixture from boiling. When the curd has thickened and will pool thickly when a little is dropped on its surface, pour it at once into the strainer and press it through with the spatula. Gently stir in the remaining 3 tablespoons of the passion puree and allow the curd to cool for 30 minutes. Cover tightly and refrigerate until no longer warm, about 3 hours. The passion curd keeps, in an airtight jar or container, for 3 weeks refrigerated. (Longer storage dulls the fresh citrus flavor.)

Complete the Mousseline

In the bowl of a stand mixer fitted with the flat beater, beat the butter on medium-high speed until creamy, about 1 minute. Set aside in a cool place (no warmer than 70°F/21°C).

Prepare the Egg Whites

Pour the egg whites into the bowl of a stand mixer if you have a second bowl, or in a large bowl and have ready a handheld mixer.

Heat the Sugar Syrup

Have ready a 2-cup or larger heatproof glass measure.

In a small heavy saucepan, preferably nonstick, stir together 1½ cups of the sugar and the water until all the sugar is moistened. Heat on medium, stirring constantly, until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce the heat to low. (If using an electric range, remove the pan from the heat.)

Beat the Egg Whites

Attach the whisk beater. Beat the egg whites on medium speed until foamy. With the mixer off, add the cream of tartar. Raise the speed to medium-high and beat until soft peaks form when the beater is raised. Gradually beat in the remaining sugar until stiff peaks form when the beater is raised slowly.

Bring the Sugar Syrup to the Proper Temperature

Increase the heat under the sugar syrup and boil the syrup for a few minutes until an instant-read thermometer registers 248° to 250°F/120°C (the firm-ball stage). Immediately transfer the syrup to the glass measure to stop the cooking.