Oh, I’m so honoured and excited to be able to share this cake that I made for a wedding a couple of weeks ago. It was for a very beautiful and oh so lovely bride that I met through one of my baking classes last year, so it was very special to be able to make this for her. I’m a little in love with having a tiered petal cake, it’s just so lovely plus the little dots of raspberry through the icing look so so pretty! x
Click read more for the recipe.
Tiered Petal Cake | White Chocolate and Raspberry Curd Swiss Meringue Buttercream
white chocolate mud cake
You will need to make two batches of this cakes so that you have four cakes, using a 6” cake pan and 20cm cake pan - you will need to wash and reprep each pan after each cake has been made. If you have any mixture left over make some delicious cupcakes or raspberry and white chocolate slice.
180g white eating chocolate, chopped
350g unsalted butter, chopped
3 teaspoons vanilla essence
2 cups sugar
1½ cups milk
2 cups plain flour
2/3 cup self-raising flour
Preheat oven to 160°C (140°C fan-forced). Butter and flour your 6” and 20cm cake pans and set aside. In a large sauce pan, combine the chocolate, butter, sugar, vanilla extract and milk and gently stir over low heat until smooth - allow to cool before adding to the flour mixture. In a large mixing bowl, whisk together both flours then pour in the chocolate and mix until combined - add each egg one at time and mix to combine.
Divide your mixture between four bowls, 770g in two and 330 in two - this will ensure that each layer of cake is even. Pour the cake batter into the prepared cake pans and bake for around 45min for the 20cm cake and 25min for the 6” cake or until a skewer inserted comes out clean. Cool the cake in the pan before transferring to a wire cooling rack then bake the rest of the mixture, so you’ve got four cakes.
raspberry curd swiss meringue buttercream
You’ll need to double this mixture - if you’ve any left over use it to ice your cupcakes, or simply pop into the freezer for another time.
5 large egg whites (30g each–total 150g)
1 cup plus 2 tablespoons superfine granulated sugar
500g butter, cut into cubes to soften
1 tablespoon vanilla essence
Raspberry Curd to taste
Wipe the bowl and beater of an electric mixer with paper towel and vinegar, to remove any trace of grease - this helps the egg whites get nice and fluffy. Add thee egg whites and sugar, place the bowl over a pot of simmer water (not boiling). Whisking the egg and sugar mixture constantly, until temperature reaches 140 degrees F, if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot to touch.
With a whisk attachment on a electric mixer mixer, begin to whip on a medium speed until the mixture is thick, glossy, and the bowl is cool to touch. Switch over to paddle attachment and, while mixing on continuous medium speed, gradually add softened butter until combined, mix until it is silky smooth – this icing can curdle, if it does, keep mixing and it will come back to smooth. Add the vanilla essence and mix well – now add the raspberry curd, you can add a tablespoon at a time so you can control how sweet it will taste, continue beating the icing while adding the curd.
assembling your cake
Once all of your cakes have cooled completely, you will need to level them using a bread knife so that the tops are all flat.
Starting with the 20cm cake, spread a small amount of icing onto the cut side of the cake and then stick to either the cake board or cake stand. If you have any raspberry curd left, you can spread a layer of it onto the cut side of the other cakes to add a little more raspberry flavour. Add 1 cup of icing to the top of your cake, using a pallet knife spread on top of the cake until you have a nice smooth finish, you will need to crumb coat the side of the cake – you only want a thin veil of icing on the side of the cake, this is so the petals can stick to the cake and you won’t drag any crumbs through the icing. Place the first layer into the fridge and allow to cool before adding the 20cm cake – repeat the above steps.
Once both of the 20cm cakes have been assembled, very gently place the first 6” cake into the middle of the 20cm cake. Spread 1 cup of icing onto the cake and crumb coat the sides, carefully place the cake into the fridge for 10min to cool. Repeat the above steps until you have two 6” layers and four layers of cake.
for the petal icing
Using a wilton 12 tip or any size circle tip. Fill three icing bags half full with the each of the different coloured swiss meringue butter cream – make sure you push all the icing to the bottom of the bag and squeeze a little icing out to remove any air bubbles.
Starting at the bottom of the cake, pipe a line of vertical dots until you reach the top of the cake and you have a vertical line of dots. Using either a pallet knife or spoon, drag the icing from the middle of the dot to either the right or left until it blends into the crumb icing. Then repeat the line of vertical dots about 2cm over from the last dot, drag the icing from the middle and repeat around the whole cake until complete - then do the petals around the sides top tier before icing the tops of each cake. To ice the top, do the same thing, except you can only do one dot at a time – go around the whole cake, then work your way into the middle until you have a beautiful petal cake.
Congratulations, you’ve just made the most beautiful tiered petal cake to enjoy with the people you love! x