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Iced vovo tribute cake

Posted on Jul 6, 2017 by in Recipes | 10 comments

This is the story of how I was almost a reality tv star (probably).

A few months ago, I was contacted by a producer for a cooking-related reality tv show. They had seen my work on a social media site and wanted me to audition for their upcoming series. While my Mum was absolutely thrilled, I did have some reservations about this, for instance:

  • what if I was eliminated in the first round?
  • what if I cried over unset blancmange on tv?
  • what if I was never taken seriously as a lawyer again??

Ultimately, I decided to give it a go. To impress at the audition, I opted to bake the most outrageous cake I could think of. It was a two-tier behemoth inspired by the humble iced vovo – layers of coconut and brown sugar buttermilk cake filled with raspberry ganache and freeze-dried raspberry buttercream, finished with coconut macarons, homemade vanilla bean marshmallows, coconut chips, edible blooms and gold leaf. In short, it was the most ambitious, time consuming and technically demanding thing I had ever made.

The day before the audition was a bit of a fiasco. I had been baking for 48 hours and hadn’t had time to properly set the buttercream on the cake. Ten minutes into my three-and-a-half-hour drive to the audition, the top tier slid unceremoniously off the bottom tier, taking a large chunk of cake with it. I pulled over, had a small cry on the side of the road and did my best to salvage the cake. The cake and I made it to the audition, though both a little worse for wear.

In the end, I was short-listed but didn’t make the show. However, I firmly believe that things turned out for the best. If I had made the show, I would never have started my blog and wouldn’t be sharing this delicious cake with you fine people πŸ˜‰

So, without further ado, here is my tribute to the humble Iced Vovo.

 

Makes 4 x 6 inch layer cakes. Serves 10 to 12 people.

Coconut cake

170 grams of plain flour

2 teaspoon of baking powder

Β½ teaspoon of salt

40 grams of unsalted butter (softened)

40 grams of coconut oil (softened but not melted)

200 grams of caster sugar

1 teaspoon of vanilla bean paste

2 large eggs

1 teaspoon of coconut extract

170 millilitres of coconut milk

Brown sugar biscuit cake

170 grams of plain flour

2 teaspoon of baking powder

Β½ teaspoon of salt

80 grams of unsalted butter (softened)

200 grams of brown sugar

1 teaspoon of vanilla bean paste

2 large eggs

Β½ teaspoon of lemon zest

170 millilitres of buttermilk

Raspberry ganache

40 grams of raspberry puree

80 grams of good quality white chocolate (I use couveture)

Pink gel food colouring

Swiss meringue buttercream

525 grams of caster sugar

300 grams of egg whites

750 grams of unsalted butter (softened)

2 teaspoons of vanilla bean paste

Freeze-dried raspberry powder

Pink gel food colouring

Green gel food colouring (optional)

 

Make the coconut cake

  1. Preheat your oven to 180
  2. Grease and line two six inch cake pans with baking paper.
  3. In a medium bowl, sift the flour, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer, beat the butter and coconut oil until smooth.
  5. Add the caster sugar to the butter mixture and cream for 3 to 5 minutes or until light and fluffy.
  6. Slowly add the vanilla bean paste and eggs to the butter and sugar mixture. Mix until combined. Add the coconut extract.
  7. Add the flour mixture in three batches, alternating with the coconut milk.
  8. Evenly divide the batter between the cake tins.
  9. Bake for 35 to 40 minutes or until an inserted skewer comes out of the centre of the cakes clean. Set aside to cool.

Make the brown sugar biscuit cake

  1. Grease and line two six inch cake pans with baking paper.
  2. In a medium bowl, sift the flour, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer, beat the butter until smooth.
  4. Add the brown sugar to the butter and cream for 3 to 5 minutes or until light and fluffy.
  5. Slowly add the vanilla bean paste, eggs and lemon zest to the butter and sugar mixture. Mix until combined.
  6. Add the flour mixture in three batches, alternating with the buttermilk.
  7. Evenly divide the batter between the cake tins.
  8. Bake for 35 to 40 minutes or until an inserted skewer comes out of the centre of the cupcakes clean. Set aside to cool.

Make raspberry ganache

  1. Place white chocolate in a medium sized heat proof bowl.
  2. Heat raspberry puree in a small saucepan until almost boiling.
  3. Pour hot puree over the white chocolate and allow to sit for 30 seconds. Stir until smooth.
  4. If the ganache becomes discoloured because of the heating process, add a few drops of pink food colouring.

Make the swiss meringue buttercream

  1. Combine the sugar and egg whites in the bowl of a stand mixer.
  2. Place the stand mixer bowl over a saucepan of water to create a double boiler. Ensure that the water does not touch the bottom of the stand mixer bowl.
  3. Heat the sugar and egg whites to 70C, stirring occasionally with a whisk.
  4. Once at temperature, transfer the stand mixture bowl to the stand mixer. With a whisk attachments, beat the eggs and sugar on a high speed until stiff peaks are formed.
  5. Change the whisk attachment to a paddle attachment. Add the butter slowly on a low speed.
  6. Add the vanilla bean paste and combine.
  7. Take a quarter of the buttercream. Add the freeze-dried raspberry powder and a few drops of pink food colouring. This will be for filling the cake.
  8. Take three quarters of the remaining butter cream and add pink food colouring to create light pink buttercream. This will be for covering the cake.
  9. With the remaining buttercream, divide into three to four bowls. Add pink or green food colouring in varying amounts to create different shades. This will be for piping detail on the cake.

Assemble the iced vovo tribute cake

  1. Once the cakes are completely cooled, level them to ensure that the tops of the cakes are flat.
  2. Using a small amount of buttercream, affix one coconut cake to a cake board or plate.
  3. Spread one half of the freeze-dried raspberry powder buttercream on the first cake.
  4. Place one brown sugar biscuit cake on top of the coconut cake and spread the raspberry ganache on the second cake.
  5. Place the second coconut cake on top of the brown sugar biscuit cake and spread most of the remaining freeze-dried raspberry powder buttercream. Reserve a few tablespoons of the freeze-dried raspberry buttercream for decorating.
  6. Place the second brown sugar biscuit cake on top of the second coconut cake.
  7. Using the light pink buttercream, frost the top and sides of the cake, smoothing with a scraper.
  8. Place the remaining coloured buttercreams in a series of piping bags with different tips (I used a Wilton 1B, Wilton 2D and a series of small star tips). Unleash your creativity and pipe any decorations you like!

10 Comments

  1. It’s so beautiful! What a gorgeous cake, and what a rollercoaster of emotions during your almost-TV experience.

    • Thanks Elissa!

  2. Oh my Amy, this cake looks amazing. I love Iced Vovos, I’d devour this cake. Getting shortlisted is really cool. I hope you get asked back next year and we see you on TV πŸ‘πŸ»

    • Thanks Gary!

  3. Loving the soft photography, which is perfect for such a pretty and intricate cake. Like Gary, I too would devour this cake , such great flavours. Congrats too on making it as far as you did for TV, being short-listed is a fab achievement! I’d go to jelly in front of a camera. Literally… jelly. πŸ™‚

    • Thanks Kirsty!

  4. Delicious. Absolutely amazing job! What talent!

    • Thanks Bindi!

  5. Was it Great Australian Bake Off?? If so I was contacted the same way!!

    I think I need to make this cake! Plus a few others on your blog ☺️

    • Thanks Tessa! Let me know how you go!

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