1 In a very large bowl, beat butter, salt and vanilla extract until smooth and well incorporated. 2 Add 1 cup (250 ml) icing sugar at a time and mix well after each addition. 3 If needed, add 1 tbsp (15 ml) milk at a time and continue beating to desired consistency. Can be made ahead and stored in an airtight container in refrigerator for up to 3 days. Bring to room temperature before using as needed. Makes about 16 cups (4 L) STABILIZED CHANTILLY CREAM 1 tbsp (15 ml) vanilla extract ¼ tsp (1 ml) cream of tartar 1 In a large bowl, whisk all ingredients until soft peaks form. Use immediately or store in an airtight container in refrigerator for up to 1 day. Makes about 4 cups (1 L) PAIRS WITH CL DE LA CHAPELLE ÉCRIN BRUT RÉSERVE CHAMPAGNE France $59.99 446818 2 cups (500 ml) whipping cream ¼ cup (60 ml) granulated sugar
BUMBU CRÈME LIQUEUR Barbados $52.99 446135
9 Cut off any domed tops of cakes for even, flat cake discs. 10 To assemble, smear about 1 tbsp (15 ml) American Buttercream in centre of a serving platter and reserve 1 cup (250 ml) for later use. Centre purple cake layer on platter. Transfer remaining buttercream to a large piping bag with no nozzle. Pipe circles of icing around top of cake, starting from outer edge and working to the centre. Use a metal spatula to evenly spread icing on surface of cake about ¼-in (0.6 cm) thick. Repeat layering cake and frosting in this manner with blue, green, yellow and orange cakes. Finally, place red cake on top, but do not frost it. 11 Cut a 7½-in (19 cm) circle out of parchment. Lay the parchment on top of cake and use it as a guide to trim off browned edges with a sharp knife. Using a metal spatula, cover sides and top of cake with a thin layer of remaining American Buttercream and chill cake for about 2 hours. 12 Remove cake from refrigerator. Using a metal spatula, cover sides and top with Stabilized Chantilly Cream. 13 Place cake on a large baking sheet. Swiftly throw small handfuls of flaked coconut onto sides and top of cake. Reuse any excess that falls onto baking sheet to completely and evenly cover cake. Use reserved buttercream to pipe rosettes or other shapes, and decorate as desired
VODKA-JELLIED PANNA COTTA 6 tbsp (90 ml) water, divided 4½ tsp (22.5 ml) gelatin, divided 3 cups (750 ml) whipping cream, divided 1½ cups (375 ml) half-and-half cream, divided 6 tbsp (90 ml) granulated sugar, divided ¾ tsp (4 ml) salt, divided 1 tbsp (15 ml) vanilla extract, divided ½ × 3 oz (85 g) package grape-flavoured jelly crystals/powder
3 cups (750 ml) boiling water, divided 2 cups (500 ml) ice-cold water, divided 18 tbsp (270 ml) vodka 1 , divided
½ × 3 oz (85 g) package blueberry-flavoured jelly crystals/powder ½ × 3 oz (85 g) package lime-flavoured jelly crystals/powder ½ × 3 oz (85 g) package lemon-flavoured jelly crystals/powder ½ × 3 oz (85 g) package orange-flavoured jelly crystals/powder ½ × 3 oz (85 g) package strawberry-flavoured jelly crystals/powder whipped cream, for garnish (optional) 1 Line a large baking sheet with a tea towel. Place eight 3-in (7.5 cm) wide dessert glasses, or smaller glasses as desired, on the sheet. (Note: Glasses need to be at least 3½-in/9 cm deep.) Set aside.
with bonbons. Serves 12 to 16 AMERICAN BUTTERCREAM 4 cups (1 L) unsalted butter, room temperature 1 tsp (5 ml) salt 2 tbsp (30 ml) vanilla extract 12 cups (3 L) icing sugar ½ cup (125 ml) milk
1 These are adult-only treats. To make family-friendly, omit vodka, add more ice-cold water instead.
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