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Pretty-as-a-peony cake
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Prep Time:
120 minutes
Cook Time:
85 minutes
Total Time:
205 minutes
Rich brown butter cake with tangy sour cream ganache, elegantly presented.
Ingredients:
  • 300g unsalted butter, chopped
  • 265g (1 3/4 cups) plain flour
  • 50g (1/3 cup) self-raising flour
  • 355g (1 3/4 cups, firmly packed) brown sugar
  • 5 eggs
  • 360g (1 1/2 cups) sour cream
  • 300g white chocolate, finely chopped
  • 2 x 500g pkts White Icing
  • Pure icing sugar, to dust
  • Pink food colouring
Instructions:
  • Cook the butter in a saucepan over medium heat for 10 minutes until it turns a dark golden color. Then, strain the butter through a fine sieve into a bowl and allow it to cool and solidify.
  • Preheat the oven to 160C. Grease and line two 15cm round cake pans with baking paper, making sure the paper extends 2cm above the sides of the pans.
  • Sift the flour into a bowl. Use an electric beater to cream the butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Alternate folding in the flour mixture and 3/4 cup of sour cream. Divide the batter among prepared pans. Bake for 1 hour 10 minutes or until a skewer comes out clean. Cool in pans for 5 minutes before turning onto a wire rack to cool completely.
  • Create a double boiler by placing the chocolate and leftover sour cream in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir continuously until the chocolate is melted and silky. Let cool until the ganache thickens and can be easily spread.
  • Prepare cakes by trimming their tops and cutting each horizontally into 3 layers. Assemble the cake by placing one layer on a cake stand or plate and spreading a thin layer of ganache. Continue layering the cake with ganache and the remaining layers. Finish by spreading the rest of the ganache over the top and sides.
  • Knead the icing on a work surface lightly dusted with icing sugar. Roll out the icing until it is 5mm thick, dusting the surface with a little more icing sugar as needed. Carefully lift the icing using a rolling pin also dusted with icing sugar, then unroll it over the cake. Dust your hands with icing sugar, gently press the top of the cake, and smooth the surfaces using the palms of your hands. Trim the base of the icing, and save any excess for later use.
  • Take reserved icing and create light, pale pink, and dark pink icing. Roll out dark pink icing on a surface dusted with icing sugar until 2mm thick. Use an 8cm fluted cutter to make 3 discs. Use a 4cm round cutter to cut out centers. Halve each fluted disc. Roll a small paintbrush along the fluted edge to frill and then carefully open each strip. Brush side of the cake with water about 2cm up from the base and press the frilled-edge strips onto the cake. Repeat with pale pink and light pink icing, slightly overlapping the frilled edges. Wrap ribbon around the cake covering the light pink strips, using double-sided tape to secure. Tuck a flower stem under the ribbon for a finishing touch.

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