I don’t usually wear jewelry besides my wedding ring that I wear all the time, and my engagement ring that I take off every time I make pastry. But that does not stop me to take a look on Gemmyo‘s website, I love their world of kittens and diamonds. Last time, I couldn’t help but fall in love with the Miami ring. I like its simplicity and its art deco feel (and the soft price for gold). No need to get married to get this beautiful ring… It inspired me to make a chevron cake (it’s a valid excuse, right?). It’s a design I wanted to try for some time.
I had never made a chevron pattern before because I was unsure about the method I should use. After studying all the options, I decided to buy in a gumpaste mould that seemed the best option to get a beautiful result that would fit the Miami cake.
3 Youtube videos later, I thought I understood how to use. I got started, but somehow was unable to get the gumpaste thin enough. I read somewhere that I could use a pasta machine, so I went to find my pasta machine and finally got the perfect thickness! After that, the rest was easy as pie: once the gumpaste spread, put it over the mould, flatten with a rolling pin, remove the excess, take the obtained chevron strip out of the mould and stick them on the cake. Voila! The use of the mould is great to have regular chevrons!
However, you have to use gumpaste that is more elastic and less sticky than regular fondant!
In any case, a beautiful inspiration which I am very proud (hence the profusion of pictures, I could not choose …). And in the end, I never stop wearing my Miami ring…
Cook time: 40mn
- 500g butter
- 500g sugar
- the zest of one lemon
- the juice of half a lemon
- 10 eggs
- 170g flour + 500g self rising flour(655g flour + 15g baking powder)
- 200g Greek yogurt
- 75g sugar
- 50cl water
- the juice of one lemon
- 125g cream cheese
- 100g butter at room temperature
- 1 tsp vanilla extract
- 325g icing sugar
- 1 pinch of salt (optional)
- 750g white fondant
- Preheat oven to 160°C.
- In the bowl of a stand mixerl, beat the butter, sugar and salt together until light and fluffly. Then add the eggs one by one, mixing until fully incorporated between each egg. Add 1 or 2 tablespoons of flour if the mix becomes less homogenous. Then add the Greek yogurt and beat. Mix the flours and then sift them before folding them in the dough. Finally add the milk, lemon zest and lemon juice. Scrape sides of bowl well with a spatula and mix one last time.
- Lightly grease and line with baking parchment 4 20cm tins (or one tin with high edges). Divide the dough between the tins, smooth the top with a spatula and bake for about 30-40 minutes at 160°C (bake for 1h20 for a single cake, cover with baking paper to prevent the top from burning). The cakes are done when a skewer inserted in the middle comes out clean.
- Let the cakes cool for 10 minutes before removing from their tin on a rack. Allow to cool completely.
- Once the cakes are cool, heat the water and sugar in a saucepan over low heat until the sugar dissolves. Cut the heat and add the lemon juice. Soak the cake with the syrup using a brush.
- Beat the cream cheese and butter at high speed until creamy. Add the vanilla and icing sugar in several times. Add a pinch of sea salt. Scrape the sides of the bowl well between each addition of sugar. Whisk for 5-6mn at high speed until firm and fluffly
- Pile the cakes, inserting a layer of icing between each cake. Then cover the whole cake with a very thin layer of icing. Place the cake in the refrigerator for at least 30 minutes.
- Cover the cake with the white fondant and cut the excess with a sharp knife.
- one 20cm cake covered with white sugar paste (or another color of your choice)
- 250g white gumpaste
- turquoise food colouring gel (Wilton aqua colour)
- 75g gold fondant
- chevron silicone mould
- edible glue
- mix icing sugar / cornstarch
- Colour the gumpaste in turquoise with a bit of colouring gel, knead. Sprinkle the silicone chevron mould with a little icing sugar/cornstarch mix. Spread the gumpaste finely (the ideal is to use a pasta machine, thickness 3). Pressing the dough in the mould well. Flatten with a rolling pin.
- Using a thin knife, remove a chevron every two. Spread a little edible gum on the chevrons remaining in the mould. Then press the mould directly on the cake with your hand. Then gently peel off the mould, the chevrons remain on the cake. Repeat 2 or 3 times to go around the cake.
- Finally add the gold chevron using the same technique. For this one, you can remove the chevron from the mould first than apply it on the cake.
- Finish by cutting flowers in turquoise gumpaste with cookies cutters of different sizes and layer them with a llttle edible glue in between. Add a gold ball in the center and let dry in a curved shape. Make a ring in foil of the diameter of the largest flower and put over a sheet of absorbent paper. Put the flower of the paper and leave to dry for 12h. Once the flower is dry, stick on the cake with a little edible glue and a small ball of white fondant.