icing a (chequer) cake with mascarpone/cream/sugar advice

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icing a (chequer) cake with mascarpone/cream/sugar advice

Postby Herbidacious » September 18th, 2017, 1:07 pm

I am probably very foolishly thinking of making, or attempting to make, a chequer board round cake for a friend at work's birthday tomorrow.

It's a K&C recipe and is filled and coated with a mixture of mascarpone, caster sugar, raspberries and double cream.

Now I am not sure if I am asking for reassurance, here, or a get out clause, or just plain advice, but if I fill and 'ice' this tonight, will it be ok tomorrow? I don;t really fancy getting up at the crack of dawn to do it, although that is an option.

It will be interesting getting it into work on the train (assuming it all works out) but I have one of those clip lock cake boxes.

One of my colleagues already let the cat out of the bag by ccing the recipient in, so the element of surprise has been taken away :(

p.s. I have already made myself a get out clause. Not feeling that well, and seriously tired from the last few trying days (wedding, birthday, funeral , wedding!) so I may not even attempt it.
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Re: icing a (chequer) cake with mascarpone/cream/sugar advic

Postby miss mouse » September 18th, 2017, 2:15 pm

Goodness, no wonder you are a bit exhausted.

Herbidacious wrote:One of my colleagues already let the cat out of the bag by ccing the recipient in, so the element of surprise has been taken away


What a shame, or perhaps the build-up will be bigger. It sounds wonderful. I cannot help with icing advice but wish you luck.
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Re: icing a (chequer) cake with mascarpone/cream/sugar advic

Postby smitch » September 18th, 2017, 2:30 pm

I think as long as you leave it somewhere cool it will be fine. Sounds lovely!
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Re: icing a (chequer) cake with mascarpone/cream/sugar advic

Postby earthmaiden » September 18th, 2017, 3:53 pm

It does sound lovely. I think the marscapone mashed with raspberries, sugar and cream will produce quite a wet (but delicious) mixture. Do you use food colouring to make a chequered effect on top or is it the actual cake which has a chequerboard appearance? I would be inclined to fill the cake with the wetter mixture (because it will taste nice even if it soaks in) and mix marscapone with sugar and vanilla only for the top part with a dash of cream if it was too thick to spread, it would be a dryer mixture to chill overnight and you could save a few raspberries to add for decoration when you got to work.
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Re: icing a (chequer) cake with mascarpone/cream/sugar advic

Postby Herbidacious » September 18th, 2017, 7:30 pm

Thanks. I have actually decided I am too ill and unhygienic to make it. Disappointed. I shall do it as some point. I now have a lot of raspberries to eat up!
The checks are in the cake and you use the cream/cheese filling in the cake and on the outside.
The recipe involves doing the following:
make two cakes, and yes use food colouring. My instinct was to put raspberries in the pink bit and lemon in the non pink bit, but that really would have been foolhardy without a trial run. It's an almondy sponge.
You then, well you do this:
http://www.bbc.co.uk/food/techniques/ho ... board_cake

nb. she doesn't show or explain how to move the outer cake ring!

yes a few raspberries go on the top with shavings of white chocolate and flaked almonds (or chocolate bay leaves if you are feeling very fancy pants.)

Just realized I spelt it wrong. My cold has gone onto my brain.
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Re: icing a (chequer) cake with mascarpone/cream/sugar advic

Postby Herbidacious » September 18th, 2017, 8:21 pm

N.B by unhygienic, I don't mean I am habitually so! I have a cold :)
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Re: icing a (chequer) cake with mascarpone/cream/sugar advic

Postby suffolk » September 18th, 2017, 10:06 pm

Get well soon Herbi :hug:
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Re: icing a (chequer) cake with mascarpone/cream/sugar advic

Postby earthmaiden » September 19th, 2017, 7:43 am

It will taste even better when you feel well enough to make it! :hug: :hug:
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Re: icing a (chequer) cake with mascarpone/cream/sugar advic

Postby Herbidacious » September 19th, 2017, 9:52 am

This is true, EM :)

Thank you, and thanks Suffs. I am not too bad. Yet :D Shattered though.
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Re: icing a (chequer) cake with mascarpone/cream/sugar advic

Postby suffolk » September 19th, 2017, 11:31 am

Then you need to rest :whip2: ;) :plink: :mug:
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