This is a way overdue post! I didn't get around to posting it because it has so many components to this bake! I made this cake for my friend's son who was turning 21... a year ago 🙈. She wanted a theme that showcased his love for Chelsea and his stage in life as a young man about to enter business school. I made a lychee raspberry rose cake with marzipan and cookie cake topper.
I used Cooking Tree's recipe for marzipan, which contains more almond than sugar and doesn't use raw egg whites. The books, laptop, scarf, outer layer of soccer ball, the limbs and outer layer of the figurine were all made of marzipan. The Graham cookie base was covered with a thin layer of marzipan too.
Marzipan
240g almond flour
200g icing sugar
50g light corn syrup (or honey but honey imparts colour)
30g water
Steps:
1. Sift together almond flour and icing sugar.
2. Add light corn syrup and water and knead until a dough forms. Dust with extra icing sugar if it gets too sticky.
3. Add gel colouring and form into shapes desired. Keep any unused portions cling wrapped to prevent drying out. Like fondant, marzipan can be left out to dry to harden.
As I didn't want the decorative parts to contain too much sugar, I used edible cookie dough for the head, body and center of soccer ball.
Edible cookie dough with toasted walnut
(Adapted from chefsweets.com/veganedible-cookie-dough)
38g butter (I use Golden churn)
44g light brown sugar
Pinches of salt
1/2 tsp vanilla extract
40g heat treated plain flour (microwave to reach 71.1C)
20g chopped toasted walnut
1. Briefly cream together butter, brown and salt.
2. Add vanilla extract and mix well.
3. Add sifted heat treated plain flour and mix until a dough ball forms. Add chopped toasted walnuts (optional) and mix well. Store in airtight condition at cool room temperature until ready to use, preferably within a few days.
Here's the weight of marzipan and edible cookie dough I used for the various parts. I am recording this more for myself but it's great if you find it helpful too!
Soccer ball
The core is 8g cookie dough, followed by a layer of 8g marzipan wrapping around it. The outer surface is made up of 20 small white balls and 12 small black balls. The small balls are 1-1.5g each. The white ball in middle made up of the core and marzipan wrapping it should be about 8x bigger than smaller balls.
Marzipan soccer ball that tastes way better than any fondant 😆
Figurine
Legs 56g
Shoes 7g each
Body 52g (marzipan + cookie)
Hands 10g each
Head 50g (marzipan + cookie)
The head and body are marzipan wrapped edible cookie dough.
I mounted the scene on a large Graham cracker base. But instead of whole wheat flour, I used plain flour for a softer texture. This firm but yummy base is necessary for anchoring the marzipan figurine to the base so it doesn't fall apart accidentally during transport. I ran a skewer from the head through the body into the cookie base.
Graham cracker
142g whole wheat flour or plain flour
85g light brown sugar
½ tsp cinnamon powder
½ tsp baking soda
3/8 tsp salt
50g unsalted butter (slightly softened but still firm)
23g milk
42g honey
1tsp vanilla extract
Chopped toasted walnuts (optional)
1. Line 7" round baking tin with parchment at the base and sides. Preheat oven to 150-160C.
2. Whisk together flour, sugar, salt, cinnamon and baking soda in a mixing bowl.
3. Add butter in and use fingertips to rub in until fine breadcrumbs form. Alternatively, you may use a blender, a pastry cutter, or a pair of butter knives to do this.
4. In a measuring jug, mix together honey, milk and vanilla. Pour into dry ingredient mixture and form a dough. The dough will be sticky.
5. Press dough into baking tin, making sure the top is flat. Press in some toasted chopped walnuts if you wish. Bake for 30 min. Cool completely.
Freshly baked large cookie base
I used desiccated coconut that is coloured green with vodka and vanilla extract added as the "grass". The desiccated coconut was glued onto the marzipan covered base using a little water.
Ta-dah! My first hand molded figurine cake topper!
The cake on which the cake topper sits is made of three layers of lychee rose chiffon cake filled with chopped canned lychees, lychee jelly, lychee rose diplomat cream and raspberry lychee reduction. The whole cake was then coated with lychee rose Italian meringue buttercream (IMBC).
Lychee rose chiffon cake
(makes three 9.5" cakes)
9 yolks
112g oil
113g canned lychee puree, strained
1.5-2 tsp rose syrup
1.5 tsp vanilla extract
1/8 tsp salt
190g cake flour
meringue*
9 whites
135g caster sugar
1/2 tsp cream of tartar
* Split the meringue ingredients into separate batches if you don't have multiple ovens. Bake in preheated oven at 150C for 30 min. Cool in oven for 5min with door ajar. Cool in open for 5 min before removing from pan. Line base of pan with parchment.
I didn't want to make this long post even longer than necessary so you may refer to this post on method of making the chiffon cake batter.
Lychee Rose IMBC
( Reference recipe from Catherine Zhang over here)
300g canned lychee syrup
15g caster sugar (added to syrup that is not too sweet)
2 egg whites (76g) + 5g caster sugar
1/2-1 tsp rose syrup
300g unsalted butter, softened but cool
20g icing sugar (optional)
1. Place egg whites and 5g sugar in standmixer and mix of low speed. The little bit of sugar is to help stabilize the meringue.
2. In the meantime, heat 300g canned lychee syrup with 15g caster sugar. I added a little sugar as the syrup wasn't too sweet to begin with so I wasn't sure there was enough sugar in the lychee syrup. Heat syrup until 115C without stirring.
3. When syrup reaches about 110C, turn mixer speed up to medium and whip until soft peaks. Turn mixer speed down if syrup is not yet 115C.
4. When syrup is ready, turn mixer speed up to medium high and slowly pour syrup down the sides of the mixing bowl. Continue beating until totally cooled to room temperature.
5. At medium speed, add butter 1 tbs at a time. Continue beating 10minutes more until light and silky.
6. Add rose syrup and beat until well combined.
7. If your IMBC is rather soft due to low sugar content of lychee syrup, you may add a little icing sugar and beat for a couple of minutes at this point.
Refrigerate up to a week or a month in freezer
Filling in cake
10 chopped canned lychees
Lychee jelly
Lychee rose diplomat cream
Raspberry lychee reduction
Lychee jelly
Bloom 6 sheets of gelatin (12g) in 50g cold lychee syrup. Melt in microwave. Stir in 100g lychee syrup. Set in fridge until firm before cutting into small pieces.
Raspberry reduction
110g raspberry puree (strained to remove seeds)
15g lychee syrup
Cook over low heat and reduced to 70g.
Lychee Rose diplomat cream
2 yolks
20g cornflour
50g milk
150g lychee puree, strained
6g rose syrup
Pinches of salt
15g unsalted butter
100g whipping cream*
(I use non-dairy whipping cream which is pre sweetened and stabilized. If using dairy cream, stabilize with gelatin and add sugar)
Please refer to this post for the method for diplomat cream.
Here's a peek at assembling the layers. I spread some raspberry reduction before layering on diplomat cream and topping with lychee jelly and chopped lychees.
Thank God it was very well received!
with love,
Phay Shing
