Petal Power Cake
Wednesday, April 6, 2011 7:48:07 PM
This charming flower-covered cake is perfect for your mother, sister, or best girl friends, instead of a bunch of flowers. The base is Coconut Lime Gateau, a new type of cake that I've tried. The fresh lime and coconut give this gateau a fabulous flavour.
Ingredients for the Coconut Lime Gateau
Makes one 9"-round cake
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, soften at room temperature
1 cup caster (superfine) sugar
Grated rind of 2 limes
6 tablespoons fresh lime juice
1 to 2 tablespoon(s) milk (optional, I added this to moisten the cake more)
2/3 cup dry unsweetened shredded coconut
1/2 cup chilled heavy cream
2 tablespoons caster sugar
Apricot jam (or any jam you like)
1) Preheat oven 350F. Grease and line 2 9"-round cake tins. Sift together the flour, baking powder and salt.
2) Beat the butter until soft. Add the sugar and lime rind, and beat until pale and fluffy. Beat in the eggs, one at a time.
3) Gradually fold in the dry ingredients, alternating with the lime juice, then stir in the coconut.
4) Divide the mixture between the cake tins, level the top and bake for 30 minutes. Cool in the tins on a wire rack for 10 minutes, then turn out and peel of the lining paper.
5) Beat the heavy cream with sugar until stiff peaks form.
Make a petal template on paper and cut the cake layers, according to the template, into petal shape. Spread half of the whipped cream on one cake layer, then lay the other cake layer on top. Brush the whole with a very thin layer of apricot jam. Spread the rest of the whipped cream all over the cake surface. Cover with fondant and decorate with more fondant rose, petals, and leaves.