MAY 2017 125
Golden Gaytime cake
SERVES 10 PREP AND COOK TIME1 HOUR
30 MINUTES (+ STANDING, COOLING AND
REFRIGERATION TIME)
Decorate the top of this playful and
decadent cake with your favourite
chocolates, such as dark and milk
Maltesers or Lindt balls.180g white chocolate, chopped coarsely
150g unsalted butter, chopped
1¼ cups (275g) caster sugar
1 cup (250ml) milk
1½ teaspoons vanilla extract
2 eggs
1 cup (150g) self-raising flour
1 cup (150g) plain flour
30g sweet malt biscuits, crushed lightly
30g unsalted roasted peanuts, chopped
assorted chocolates, to decorate
gold and silver lustre powder, optional
MALTED BUTTER CREAM
1⁄3 cup (80ml) milk, approximately
1½cups (180g) malted milk powder
400g unsalted butter, softened
2½ cups (400g) icing sugar
GANACHE
80g dark chocolate, chopped coarsely
1⁄3 cup (80ml) cream1 Preheat oven to 160°C (140°C fan-forced).
Grease two deep 15cm round cake pans;
line bases and sides with two layers of
baking paper.Recipes fromTheAustralian Women’s
Weekly Cake & Co., Bauer Books, RRP
$52.99, available where all good books
are sold and at bookreps.co.nz.2 Stir white chocolate, butter, sugar, milk
and extract in a medium saucepan over
medium heat until smooth. Transfer to
a large heatproof bowl; cool slightly. Stir
in eggs, then stir in sifted flours. Pour
mixture evenly into pans.
3 Bake cakes for 50 minutes or until
a skewer inserted into the centre
comes out clean. Leave cakes in
pans for 5 minutes before turning,
top-side up, onto a wire rack to cool.
4 MALTED BUTTER CREAMMeanwhile,
heat milk in a small saucepan until warm;
stir in malted milk powder to form
a smooth paste. Chill in refrigerator for
10 minutes. Beat butter and icing sugar in
a small bowl with an electric mixer until
light and fluffy. Add malted milk powder
mixture; beat well until light and fluffy.
5 Trim tops from cakes to level; split
cakes in half. Place one cake layer on
a plate or stand. Reserve half the Malted
Butter Cream for final coating on top and
side of cake. Spread cake layer with a little
of the remaining butter cream to create a
thin layer. Top with another layer of cake.
Repeat layering using remaining portion
of butter cream and remaining cake
layers, leaving enough butter cream to
spread a very thin layer or ‘undercoat’
over top and side of cake. Refrigerate
for 30 minutes.
6 Spread reserved butter cream smoothly
over top and side of cake for final coating.Press combined biscuits and peanuts
around bottom third of cake. Refrigerate
for 30 minutes or until firm.
7 GANACHEMeanwhile, stir ingredients
ina small saucepan over low heat until
smooth. Cool for 10 minutes or until it
resembles thickened cream.
8 Pour cooled Ganache over top of
cake, allowing mixture to run down
side. Stand until set.
9 Using a clean small, soft brush, dust
chocolates lightly all over with gold and
silver lustre powder. Arrange chocolates
on cake, securing with a little extra
Ganache, if needed. Dust with a little more
gold and silver lustre powder, if desired.
Undecorated cakessuitable to freeze.
Not suitable to microwave.Test Kitchen tips
●Cakes will dome and crack on top
because they are baked in small
pans with a confined surface area.
●To test if cakes are cooked, insert a
skewer as close to the centre of the
cake as possible, avoiding the cracks.
●Lustre powders are available from
specialty cake decorating shops.
●Ganache needs to be cooled before
use or it will melt the butter cream.Golden
Gaytime cakeFOOD PREPARATION BY NADIA FONOFF AND LAURA JENKINS.