You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Friend who runs a cake shop in GA asks: anyone made/seen a traditional South African wedding cake?
- Thread starter erininny
- Start date
G
Guest
Guest
Interesting:- but no recipe, sorry..I did....
Traditional as I knew it was a fruit cake in tiers with royal icing, as my parents had and also my nieces and nephews. Today I guess anything goes (I secretly wished I had another cake as I don't eat fruit cake..
However I love the icing over the almond paste an when looking back I am pleased I stayed traditional.
The top tier is often kept for first anniversary OR baby shower!!
....so I looked it up and here are a few things I found:
From a traditional fruit cake with the bride and groom figurines perched on the top tier, to plain chocolate sponge with a decadent icing decorated with cream roses ... the wedding cake symbolises the sweet life the newly married couple are about to embark on.
Have fun with your chosen wedding cake - it doesn’t necessarily have to be fruit cake; how about individual, beautifully decorated cupcakes or in true South African fashion, a mountain of sticky koeksusters! It’s your day, so have whichever cake you desire! For something different why not serve the cake along with tea and coffee after the ceremony? Sometimes the cake is wasted served at the end of the evening and this way it will be appreciated and admired.
Wedding cakes in South Africa have become more creative and inventive than ever before. While some couples choose traditional wedding cakes, tiered fruit cakes iced in white, others are going for original wedding cakes in chocolate or any other flavour, iced in colourful designs to match their wedding theme. It has also become popular to "accessorise" the wedding cake with such decorations as jewellery and toppers.
Traditional as I knew it was a fruit cake in tiers with royal icing, as my parents had and also my nieces and nephews. Today I guess anything goes (I secretly wished I had another cake as I don't eat fruit cake..
However I love the icing over the almond paste an when looking back I am pleased I stayed traditional.
The top tier is often kept for first anniversary OR baby shower!!
....so I looked it up and here are a few things I found:
From a traditional fruit cake with the bride and groom figurines perched on the top tier, to plain chocolate sponge with a decadent icing decorated with cream roses ... the wedding cake symbolises the sweet life the newly married couple are about to embark on.
Have fun with your chosen wedding cake - it doesn’t necessarily have to be fruit cake; how about individual, beautifully decorated cupcakes or in true South African fashion, a mountain of sticky koeksusters! It’s your day, so have whichever cake you desire! For something different why not serve the cake along with tea and coffee after the ceremony? Sometimes the cake is wasted served at the end of the evening and this way it will be appreciated and admired.
Wedding cakes in South Africa have become more creative and inventive than ever before. While some couples choose traditional wedding cakes, tiered fruit cakes iced in white, others are going for original wedding cakes in chocolate or any other flavour, iced in colourful designs to match their wedding theme. It has also become popular to "accessorise" the wedding cake with such decorations as jewellery and toppers.
G
Guest
Guest
Three recipes for Wedding cake Traditional South African...English Fruit Cake
Below are three recipes. The first is an English fruit cake recipe without brandy and the next two are for the traditional English wedding cake with brandy.
English Fruit Cake
1 lb. butter
2 tablespoons milk
1 lb. light brown sugar
3 lbs. currants
9 eggs
2 lbs. raisins, seeded and finely chopped
1 lb. flour
2 teaspoons mace
1/2 lb. almonds, blanched and shredded
2 teaspoons cinnamon
1 teaspoon soda
1 lb. citron, thinly sliced and cut in strips
Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs; beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture. Then add milk, fruit, nuts, and flour mixed and sifted with mace, cinnamon, and soda. Put in buttered deep pans, cover with buttered paper, steam three hours, and bake one and one half hours in a slow oven, or bake four hours in a
very slow oven. Rich fruit cake is always more satisfactory when done if the cooking is accomplished by steaming.
…
Wedding Cake I
1 lb. butter
1/2 teaspoon clove
1 lb. sugar
3 lbs. raisins, seeded and cut in pieces
12 eggs
1 lb. flour
1 lb. currants
2 teaspoons cinnamon
1 lb. citron, thinly sliced and cut in strips
Nutmeg, Allspice, Mace, 3/4 teaspoon each
1 lb. figs, finely chopped
1/4 cup brandy
2 tablespoons lemon juice
Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs, beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture. Add flour (excepting one-third cup, which should be reserved to dredge fruit) mixed and sifted with spices, brandy, and lemon juice. Then add fruit, except citron,
dredged with reserved flour. Dredge citron with flour and put in layers between cake mixture when putting in the pan.
Bake same as English Fruit Cake.…
Wedding Cake II
1 lb. butter
3 lbs. raisins, seeded and cut in pieces
1 lb. brown sugar
12 eggs
2 lbs. Sultana raisins
1 cup molasses
1 1/2 lbs. citron, thinly sliced and cut in strips
1 lb. flour
4 teaspoons cinnamon
1 lb. currants
4 teaspoons allspice
1/2 preserved lemon rind
1 1/2 teaspoons mace
1/2 preserved orange rind
1 nutmeg, grated
1 cup brandy
1/4 teaspoon soda
4 squares chocolate, melted
1 tablespoon hot water
Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs, and beat yolks until thick and lemon-colored. Add to first mixture, then add flour (excepting one third cup, which should be reserved to dredge fruit), mixed and sifted with spices, fruit dredged with flour, lemon rind and orange rind finely chopped, brandy, chocolate, and whites of eggs beaten until stiff and dry. Just before putting into pans, add soda dissolved in hot water. Cover pans with buttered paper, and steam four hours. Finish cooking by leaving in a warm oven over night.
*************************************
Royal icing gets its name from having been the traditional icing for fruitcake -- which was the wedding cake of choice among English royalty, and then among the general English population. Along with marzipan, fondant, and other rolled or formed icings, it has the advantage of sealing in freshness so that the cake in question could be made days in advance and still be tasty and moist upon serving. If a wedding cake needs to be made more than a few days in advance, royal icing is frequently used in tandem with fondant, which is cut and formed to fit exactly the particular dimensions of the cake.
We don't get a lot of call for wedding cakes around our house, so I use royal icing mainly to decorate cookies at Christmastime. You can thin this with a little water or milk, or add more powdered sugar to thicken it up. Make it just before you need it, then use it all up in one fell swoop -- if you wait, you will be left with royal icing cement in the mixing bowl. The addition of glycerin is optional; it simply serves to give the icing an attractive glossiness, and has no bearing whatever on the flavor. If the eggs in your area are questionable as far as the risk of salmonella, feel free to substitute an equivalent amount of meringue powder, available at many baking supply stores. Do not double or halve this recipe.
1 lb. confectioner's sugar
1/2 teaspoon cream of tartar
2 1/2 teaspoons pure vanilla, orange, peppermint or whatever extract you prefer
3 large egg whites
3 to 6 drops edible glycerin (optional)
-- Sift together the confectioner's sugar and cream of tartar 2 or 3 times. Do not skip this step, or you will have unattractive tiny white lumps throughout the icing.
-- In a large bowl, mix all ingredients until combined. You will despair at first, because the extract will make the icing look muddy or grey; never fear, as a good beating will incorporate enough air into the icing to turn it snowy white again. Set mixer speed on highest level and mix for at least 3 minutes. Use immediately.
Below are three recipes. The first is an English fruit cake recipe without brandy and the next two are for the traditional English wedding cake with brandy.
English Fruit Cake
1 lb. butter
2 tablespoons milk
1 lb. light brown sugar
3 lbs. currants
9 eggs
2 lbs. raisins, seeded and finely chopped
1 lb. flour
2 teaspoons mace
1/2 lb. almonds, blanched and shredded
2 teaspoons cinnamon
1 teaspoon soda
1 lb. citron, thinly sliced and cut in strips
Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs; beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture. Then add milk, fruit, nuts, and flour mixed and sifted with mace, cinnamon, and soda. Put in buttered deep pans, cover with buttered paper, steam three hours, and bake one and one half hours in a slow oven, or bake four hours in a
very slow oven. Rich fruit cake is always more satisfactory when done if the cooking is accomplished by steaming.
…
Wedding Cake I
1 lb. butter
1/2 teaspoon clove
1 lb. sugar
3 lbs. raisins, seeded and cut in pieces
12 eggs
1 lb. flour
1 lb. currants
2 teaspoons cinnamon
1 lb. citron, thinly sliced and cut in strips
Nutmeg, Allspice, Mace, 3/4 teaspoon each
1 lb. figs, finely chopped
1/4 cup brandy
2 tablespoons lemon juice
Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs, beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture. Add flour (excepting one-third cup, which should be reserved to dredge fruit) mixed and sifted with spices, brandy, and lemon juice. Then add fruit, except citron,
dredged with reserved flour. Dredge citron with flour and put in layers between cake mixture when putting in the pan.
Bake same as English Fruit Cake.…
Wedding Cake II
1 lb. butter
3 lbs. raisins, seeded and cut in pieces
1 lb. brown sugar
12 eggs
2 lbs. Sultana raisins
1 cup molasses
1 1/2 lbs. citron, thinly sliced and cut in strips
1 lb. flour
4 teaspoons cinnamon
1 lb. currants
4 teaspoons allspice
1/2 preserved lemon rind
1 1/2 teaspoons mace
1/2 preserved orange rind
1 nutmeg, grated
1 cup brandy
1/4 teaspoon soda
4 squares chocolate, melted
1 tablespoon hot water
Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs, and beat yolks until thick and lemon-colored. Add to first mixture, then add flour (excepting one third cup, which should be reserved to dredge fruit), mixed and sifted with spices, fruit dredged with flour, lemon rind and orange rind finely chopped, brandy, chocolate, and whites of eggs beaten until stiff and dry. Just before putting into pans, add soda dissolved in hot water. Cover pans with buttered paper, and steam four hours. Finish cooking by leaving in a warm oven over night.
*************************************
Royal icing gets its name from having been the traditional icing for fruitcake -- which was the wedding cake of choice among English royalty, and then among the general English population. Along with marzipan, fondant, and other rolled or formed icings, it has the advantage of sealing in freshness so that the cake in question could be made days in advance and still be tasty and moist upon serving. If a wedding cake needs to be made more than a few days in advance, royal icing is frequently used in tandem with fondant, which is cut and formed to fit exactly the particular dimensions of the cake.
We don't get a lot of call for wedding cakes around our house, so I use royal icing mainly to decorate cookies at Christmastime. You can thin this with a little water or milk, or add more powdered sugar to thicken it up. Make it just before you need it, then use it all up in one fell swoop -- if you wait, you will be left with royal icing cement in the mixing bowl. The addition of glycerin is optional; it simply serves to give the icing an attractive glossiness, and has no bearing whatever on the flavor. If the eggs in your area are questionable as far as the risk of salmonella, feel free to substitute an equivalent amount of meringue powder, available at many baking supply stores. Do not double or halve this recipe.
1 lb. confectioner's sugar
1/2 teaspoon cream of tartar
2 1/2 teaspoons pure vanilla, orange, peppermint or whatever extract you prefer
3 large egg whites
3 to 6 drops edible glycerin (optional)
-- Sift together the confectioner's sugar and cream of tartar 2 or 3 times. Do not skip this step, or you will have unattractive tiny white lumps throughout the icing.
-- In a large bowl, mix all ingredients until combined. You will despair at first, because the extract will make the icing look muddy or grey; never fear, as a good beating will incorporate enough air into the icing to turn it snowy white again. Set mixer speed on highest level and mix for at least 3 minutes. Use immediately.
G
Guest
Guest
Recipe: There are two extremely delicious cakes that I love and could buy at the cake sales....
one was a chocolate peppermint tart/pie...and the other a sponge caramel cake with caramel icing. They may have been used for weddings...but not amongst those that I attended.
A Peppermint Crisp Tart is an incredibly rich, flavoursome, and refreshing tart, bad for strict diets, but well-loved by generations of South Africans. It use typical South African ingredients that may be hard to find outside South Africa, but this recipe has been adapted with alternative ingredients.
Ingredients
These are the South African ingredients. For ingredients that are available in New Zealand supermarkets, please refer to the notes about ingredients below.
2 x 200 gram packets of Tennis biscuits
2 x Orley Whip non-dairy whip
2 x 397gram tins caramelised condensed milk
4 x 49 gram bars of Nestle Peppermint Crisp Chocolate, grated but not too finely.
Method
Whip the Orley Whip or cream until firm.
Add caramel condensed milk and half the grated chocolate and stir in gently. Do not beat it again, as this will cause the cream to become runny and prevent it from setting properly.
Layer biscuits in large rectangular dish (300 mm x 200 mm x 800 mm deep) and spread half of the mixture over the biscuit layer.
Sprinkle with grated chocolate, reserve enough chocolate for the final topping. The chocolate should not be grated too finely: chunky bits of Peppermint Crisp will make it look even more appetizing.
Repeat with a second layer of biscuit and caramel mixture, and top with the remaining grated chocolate.
Refrigerate for at least 6 hours to allow the ingredients to chill and set.
Notes about the ingredients
Orley Whip: substitute with two 284 gram tins of chilled "Reduced Cream", or simply 500 ml to 600 ml whipped full cream. Note that if you use fresh cream, the tart will not last as long in the fridge.
Try Elmlea half-dairy cream if you live in the UK, or Cool Whip if you live in the USA.
Peppermint Crisp: this is a South African chocolate, manufactured by Nestle South-Africa. It's crisp mint cracknel coated in milk chocolate makes it a unique ingredient, and omitting it will not do the Peppermint Crisp Tart justice.
Peppermint Crisp chocolates are usually available on the South African shelf in the International section of larger supermarkets. Shops that sell South African products should also have them in stock. They are fairly pricey, so you may want to halve the recipe and use less Peppermint Crisp chocolate.
Tennis biscuits: These are thin square coconut biscuits, made by by Bakers South-Africa. If Tennis biscuits are unavailable, substitute it with Krispies Coconut
biscuits made by Griffin's or Malt O Milk biscuits made by Arnotts. If you use Krispies biscuits, you'll have to break some of them to fill the gaps between the rounded biscuits when you layer them.
Caramelised condensed milk: To make the caramelised condensed milk, place the unopened cans in a saucepan filled with boiling water and simmer for three hours. Warning: Allow to cool completely before opening the tin.
one was a chocolate peppermint tart/pie...and the other a sponge caramel cake with caramel icing. They may have been used for weddings...but not amongst those that I attended.
A Peppermint Crisp Tart is an incredibly rich, flavoursome, and refreshing tart, bad for strict diets, but well-loved by generations of South Africans. It use typical South African ingredients that may be hard to find outside South Africa, but this recipe has been adapted with alternative ingredients.
Ingredients
These are the South African ingredients. For ingredients that are available in New Zealand supermarkets, please refer to the notes about ingredients below.
2 x 200 gram packets of Tennis biscuits
2 x Orley Whip non-dairy whip
2 x 397gram tins caramelised condensed milk
4 x 49 gram bars of Nestle Peppermint Crisp Chocolate, grated but not too finely.
Method
Whip the Orley Whip or cream until firm.
Add caramel condensed milk and half the grated chocolate and stir in gently. Do not beat it again, as this will cause the cream to become runny and prevent it from setting properly.
Layer biscuits in large rectangular dish (300 mm x 200 mm x 800 mm deep) and spread half of the mixture over the biscuit layer.
Sprinkle with grated chocolate, reserve enough chocolate for the final topping. The chocolate should not be grated too finely: chunky bits of Peppermint Crisp will make it look even more appetizing.
Repeat with a second layer of biscuit and caramel mixture, and top with the remaining grated chocolate.
Refrigerate for at least 6 hours to allow the ingredients to chill and set.
Notes about the ingredients
Orley Whip: substitute with two 284 gram tins of chilled "Reduced Cream", or simply 500 ml to 600 ml whipped full cream. Note that if you use fresh cream, the tart will not last as long in the fridge.
Try Elmlea half-dairy cream if you live in the UK, or Cool Whip if you live in the USA.
Peppermint Crisp: this is a South African chocolate, manufactured by Nestle South-Africa. It's crisp mint cracknel coated in milk chocolate makes it a unique ingredient, and omitting it will not do the Peppermint Crisp Tart justice.
Peppermint Crisp chocolates are usually available on the South African shelf in the International section of larger supermarkets. Shops that sell South African products should also have them in stock. They are fairly pricey, so you may want to halve the recipe and use less Peppermint Crisp chocolate.
Tennis biscuits: These are thin square coconut biscuits, made by by Bakers South-Africa. If Tennis biscuits are unavailable, substitute it with Krispies Coconut
biscuits made by Griffin's or Malt O Milk biscuits made by Arnotts. If you use Krispies biscuits, you'll have to break some of them to fill the gaps between the rounded biscuits when you layer them.
Caramelised condensed milk: To make the caramelised condensed milk, place the unopened cans in a saucepan filled with boiling water and simmer for three hours. Warning: Allow to cool completely before opening the tin.
G
Guest
Guest
And here is the website...I have not used the above recipe
http://www.rainbowcooking.co.nz/recipes/peppermint-crisp-tart
http://www.rainbowcooking.co.nz/recipes/peppermint-crisp-tart
G
Guest
Guest
Herre is a recipe for the caramel cake similar to one I use...yum ...homesick again..
Sponge Caramel Layer Cake Recipe
Metric
Caramel Layer Cake Recipe
Imperial
3 eggs
75g caster sugar
75g plain flour
30ml cocoa powder
410g tinned caramel or 410g condensed milk
Best Cake Recipes - Caramel Layer Cake
3 eggs
2.5 ounces caster sugar
2.5 ounces plain flour
1 ounce cocoa powder
14.5 ounce tinned caramel or 14.5 condensed milk
Instructions
If using condensed milk, place sealed tin in a pot of rapidly boiling water for two hours to make your own caramel.
Place the eggs and sugar in a fairly large bowl, over a pan of hot, not boiling water. An electric mixer is ideal to use here. Whisk until the mixture is really stiff and will leave a good trail; it will take between 10 – 20 minutes by hand. Sieve the flour and cocoa together then sieve it again into the bowl. Fold in carefully so that there are no pockets of flour left.
Divide the mixture between the tins and level off the surface by tilting the tins.. Do not touch the tops with a knife or spatula as this could knock out some of the air that has been beaten in so carefully. Put the cakes into the center of a fairly hot oven (200˚C, 400˚F) for about 15 minutes until they are cooked and spring back when touched.
Turn the cakes out on to a wire tray, remove the paper linings and immediately turn them over so that there are no marks on the top/ Leave the cakes to cool.
Spread one cake liberally with the caramel. Sandwich the two cakes together and dust with caster sugar or sieved icing sugar (optional). Lift on to a plate.
http://www.creativecakes.co.za/freecakerecipes_caramellayercake.html
Sponge Caramel Layer Cake Recipe
Metric
Caramel Layer Cake Recipe
Imperial
3 eggs
75g caster sugar
75g plain flour
30ml cocoa powder
410g tinned caramel or 410g condensed milk
Best Cake Recipes - Caramel Layer Cake
3 eggs
2.5 ounces caster sugar
2.5 ounces plain flour
1 ounce cocoa powder
14.5 ounce tinned caramel or 14.5 condensed milk
Instructions
If using condensed milk, place sealed tin in a pot of rapidly boiling water for two hours to make your own caramel.
Place the eggs and sugar in a fairly large bowl, over a pan of hot, not boiling water. An electric mixer is ideal to use here. Whisk until the mixture is really stiff and will leave a good trail; it will take between 10 – 20 minutes by hand. Sieve the flour and cocoa together then sieve it again into the bowl. Fold in carefully so that there are no pockets of flour left.
Divide the mixture between the tins and level off the surface by tilting the tins.. Do not touch the tops with a knife or spatula as this could knock out some of the air that has been beaten in so carefully. Put the cakes into the center of a fairly hot oven (200˚C, 400˚F) for about 15 minutes until they are cooked and spring back when touched.
Turn the cakes out on to a wire tray, remove the paper linings and immediately turn them over so that there are no marks on the top/ Leave the cakes to cool.
Spread one cake liberally with the caramel. Sandwich the two cakes together and dust with caster sugar or sieved icing sugar (optional). Lift on to a plate.
http://www.creativecakes.co.za/freecakerecipes_caramellayercake.html
G
Guest
Guest
and finally..in the caramel cake recipe I usually use 1 TBL coffe granuels instead of coco powder.
lana-in-fl
Well-known member
Erin, I'm with Joanie! Wedding cake was always a rich fruit cake....
and the only thing I can think of with peppermint, chocolate and caramel is the Peppermint Crisp tart. I'll ask my friend in Cape Town whose son recently married if there is a new wedding cake trend.
and the only thing I can think of with peppermint, chocolate and caramel is the Peppermint Crisp tart. I'll ask my friend in Cape Town whose son recently married if there is a new wedding cake trend.
G
Guest
Guest
OK DONT ! DONT think the caramel cake recipe works...I tried..
it and I really do wish I had the recipe I used to use.
I beat the eggs and sugar till whispy streaks formed and then sieved in the flour/coco (I do admit I put in more cocoa than called for by about a TBL spoon...oops, I am a useless baker) anyway the whole thing seized but it tasted so good so I am trying to save it by: adding a 1/2 cup warm water and a knob of melted butter, then I beat that to a batter and added two beaten egg whites...my idea is to make a rich choc fudge cake...the kind we get in the French restaurants...let's see if I made it work...tastes good anyways smileys/smile.gif
it and I really do wish I had the recipe I used to use.
I beat the eggs and sugar till whispy streaks formed and then sieved in the flour/coco (I do admit I put in more cocoa than called for by about a TBL spoon...oops, I am a useless baker) anyway the whole thing seized but it tasted so good so I am trying to save it by: adding a 1/2 cup warm water and a knob of melted butter, then I beat that to a batter and added two beaten egg whites...my idea is to make a rich choc fudge cake...the kind we get in the French restaurants...let's see if I made it work...tastes good anyways smileys/smile.gif
G
Guest
Guest
I ADD one TBL coffee WITH the cocoa powder.....in the recipe I used to use...
G
Guest
Guest
Hi Lana, above is the recipe for the Peppermint crisp tart...wow it brings back such memories.
We do get the peppermint crisps here but they are usually sort of soggy..still the flavour is right for making the tart...I am embarrassed by the recipe I used/posted for the caramel cake...You don't happen to know any one who has that recipe. We always bought this cake from the Constantia shopping center from the bake shop there. Yum.
We do get the peppermint crisps here but they are usually sort of soggy..still the flavour is right for making the tart...I am embarrassed by the recipe I used/posted for the caramel cake...You don't happen to know any one who has that recipe. We always bought this cake from the Constantia shopping center from the bake shop there. Yum.
lana-in-fl
Well-known member
WE can't get the PC here at all.
I must tell DD to bring some home with her (she can get them in California) so we can make the tart.
I don't have the caramel cake recipe, but I will check my SA cookbooks as I go through and clean out my shelves. It doesn't ring a bell, though.
I must tell DD to bring some home with her (she can get them in California) so we can make the tart.
I don't have the caramel cake recipe, but I will check my SA cookbooks as I go through and clean out my shelves. It doesn't ring a bell, though.