At the wedding, the bridal couple tries to break off the top layer — the number
of cake rings that stick to it represent the number of children the couple will have!
Use a 6
inch cake ring to cut three rounds of cake from the single layer we baked in the sheet pan.
Lightly brush the inside of a 9 - by -2-inch bottomless
cake ring with canola oil and place it on a parchment lined jelly roll pan.
**** The lattice will be very fragile so be careful when removing
from cake ring and transferring to cake.
Firmly press the mixture into the
prepared cake ring then set aside while preparing the other components.
Cut a piece of acetate to fit flush against the sides of a 6
inch cake ring.
Gently slide a full round of cake down the acetate tube and tuck it into the bottom of
the cake ring.
Let it defrost a little at room temperature before removing the acetate and
cake ring the next day.
Tape a cake board onto a sheet pan and place
the cake ring around it.
If needed, add another strip of acetate (tucked between
the cake ring and the very top of the first strip to increase the height to 5 or 6 inches).
About 3 hours before you want to serve the cake, remove from
the cake ring and peel off the acetate.
Line the inside edge of
the cake ring with a strip of acetate.
Using a six - inch
cake ring, stamp out two circles from the cake.
I contemplated baking a couple of long lattice pieces along the outside of
a cake ring placed onto a sheet pan, but I worried that the lattice would lose its shape as it baked and not look so pretty.
If you're using two strips of acetate, gently tuck the second strip of acetate between
the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate that is about 5 to 6 inches tall — high enough to support the height of the finished cake.
So I decided to place
the cake ring on its side and bake sections that way.
At this point you can refer to the photos above and use
a cake ring and acetate to help decorate your cake, or you can just pour the ganache right over the cake.
Line a baking sheet with parchment paper and top with a 6 ″
cake ring.
If you don't have
a cake ring (or acetate strips), use a spring form pan lined with parchment paper.
Divide the filling between the two
cake rings and take back to the fridge for at least 2 - 3 hours.
Let it cool completely and use a 8 inch (20 cm)
cake ring to cut the edges of the cake.
Pack the crust mixture down in a 6 inch
cake ring or springform pan lined with plastic wrap.
However she tells me, I should still make the crumbs and put it in
the cake rings to make it pretty.
Now tuck the second strip of acetate between
the cake ring and the top 1/4» of the first strip of acetate, so you now have a clear ring about 5 - 6 inches tall.
Use one strip of acetate to line the inside of
the cake ring.
Stamp out the top right corner with
your cake ring and the lower bottom left.
Clean
the cake ring and place it in the center of a sheet pan lined with clean parchment or a silpat pad.
Line a baking sheet with parchment paper and place
the cake ring in the center of it.