weddings are for cakes

At the end of August, our friends and fellow German Canadian couple got hitched. Because of one of globalizations many obstacles, – large families, different continents, and high air fairs – they got hitched old fashioned style. It was the kind of wedding Vegas would approve of, city hall, sneakers, and an official with an undercut and a ponytail. It was both practical and whimsical, a wedding to make modern romance proud.
There was to be no wedding fuss, no white dress, nothing too traditional, minimal fuss, just sushi and friends. It made sense, well almost. The myth of white dresses was killed long ago with Frederick Engels “The Man, the State, and Private Property”. He took apart the romance of family be revealing that the origin of the word family referred to how many slaves one man owned, thus reminding us that marriage started out concerning property and not love. However, Engels never mentioned anything negative about the cake. I mean, really, isn’t the whole point of getting married is justifying buying/baking/eating a multiple layer cake that is more intricately sculpted than any piece by Rodin? Well, as a foodie my answer is yes. I may not believe in marriage, but I do believe in cake.
My friend Alice and I quickly decided that a cake was absolutely necessary and that we would be the ones to bake up the surprise. It was a two day task, one that was made enjoyable by the licking of spoons, eating of the extra blackberries, and the excitement knowing that nobody was expecting a cake.
We decided on a blackberry-raspberry spice cake with orange-ginger cream cheese frosting. Despite our fear that the cake would be too dry, or that the berries would drown the cake into a purple pile of icing, it was an edible masterpiece.
The masterpiece was inspired by a recipe from Epicurious. With a few little changes, we baked this baby with love and topped it off with our hand-made wedding topper of two birds. Our card was a strip of photobooth pictures (I really meant it when I said that it is an addiction) saying “Eat this”.
The cake was not only a big surprise, but also a big hit. When something tastes good and makes people smile (the bride said it was the most beautiful wedding cake she had ever seen), you know it was worth it.
So, if you have any future weddings or celebrations or you simply feel like spending the weekend baking and eating a wedding cake (which I might very well do now that the weather has turned bad), here is the recipe.
Spice Cake with Blackberry-Raspberry Filling and Orange-Ginger Cream Cheese Frosting
(Insert breath after such a long title)
For Cake:
2 cups cake flour
3 teaspoons ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground allspice
1 tsp. fresh grated ginger
½ tsp. salt
1 tsp. baking soda
½ cup/1 stick butter
1 ½ cups (packed) brown sugar
3 large eggs, separated
1 cup
Crème fraîche
For Filling:
¼ cup sugar
2 pint baskets of blackberries
2 pint baskets of raspberries
For Frosting:
1 ½ 8 ounce packages of cream cheese
¾ cup/1 ½ sticks butter
5 cups powdered sugar
2 tblsp. Crème fraîche
1 tsp. vanilla extract
1-2 tblsp. Fresh grated ginger
3-5 tblsp., or to taste, Fresh orange juice
Leftover/more blackberries and raspberries to decorate the cake
Preheat oven to 200°C/350°F. Butter cake pans. Mix together dry ingredients (except for sugar). With an electric beater, beat butter. Once fluffy, add brown sugar and continue to beat until well blended. Beat in egg yolks and then, alternatively, beat in dry ingredients and Crème fraîche (in about 2-3 additions). In a separate bowl with clean beaters, beat egg whites until stiff. Fold egg whites into batter and then transfer cake batter into the buttered pans.
Bake cake for about 45 minutes or until a knife comes out of the center clean. The colour should be a golden brown. Put on a rack to cool. Window sills come in handy for this part.
While cake is baking, mix berries and sugar and mash with a fork. For best results, the mixture should then be put in the fridge to set. This will prevent it from leaving purple traces on the white icing. We left the mixture in the fridge over night.
For the frosting, beat together cream cheese and butter. Once fluffy beat in sugar, crème fraîche, vanilla, fresh ginger, and orange juice.
Once the cake has cooled, cut cake horizontally into layers. We doubled the recipe, baked two cakes and then cut each cake in half. If you have a sturdy hand when it comes to knives, then you can try cutting the cake horizontally into three. Place bottom piece of cake on a plate and then cover with frosting. Place berry filling on top of frosting. Stick to the middle and do not venture too close to the edge in order to prevent leaking berries. Top with second piece of cake and repeat. Once cake is assembled with frosting and berries, cover this baby up with the cream cheese frosting that is left over from creating the layers and from the licking of spoons.
Refrigerate until frosting sets. For the finale, garnish with berries, mint leaves, cardboard drawings, photographs, et cetera.
Proceed with caution. This is a dangerously delicious cake.

Dominica  – (October 17, 2008 at 11:25 PM)  

my god ! this looks like something to lick your fingers ...

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