Mate With a Cake - Lisa Crowe from SKYCITY's amazing cakes

Long Lunch 16/04/2018
Photo: Lisa Crowe

Our Mate With a Plate today is actually a Mate With a Cake. 

Lisa Crowe, the Michelin-star winning Executive Pastry Chef from SKYCITY shares her buttercream cake recipe and some decorating tips with Wendyl Nissen on The Long Lunch.

Buttercream Cake:
What you’ll need for 1 tall 6 inch cake  for 16-25 People

Sponge 2.5 kg:
8 fresh eggs
2 ½ cups sugar
1.5 cups canola oil
2 1/3 cups sour cream
2.25 tbsp Baking powder
1 tbsp salt
2/3 tbsp Baking Soda
3 cups plain flour

Equipment you need:
Food mixer, mixing bowl, whisk, paddle, baking tray, baking paper, spatula

How to make Sponge Sheet:
Weigh up all ingredients
Add the eggs and sugar in the mixer and whisk until fluffy on high speed
Pour the canola oil in slowly
Change to the paddle
Add the sour cream and mix on slow speed
Add the dry ingredients and use slow speed until everything is combined
Line two baking trays with silicon paper
Spread the sponge mix onto the baking trays
Bake at 160 degrees for approx 15-20 minutes
Remove from Oven and leave to cool
Cut into same size circles of 6 inch (you will need 5-6 circles)

White chocolate Cream for one cake (1 kg):  prepared one day in advance
4 tbsp water
0.75 tbsp gelatine powder
240 gm white chocolate
3 ¼ cup cream
Vanilla (pod or essence)

Equipment you need:
Pot, whisk, spatula, hand blender

How to make white chocolate cream:
Chop the white chocolate in small pieces
Mix cold water and the gelatine powder together
Boil half of the cream and dissolve the gelatine
Pour over the white chocolate and blitz with the hand blender
Add in the other half of the cream
Leave to set overnight

Listen to the interview with Lisa Crowe above for tips on how to create these cakes.

Scroll down to see come of her amazing creations.

The Long Lunch with Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.


Photo: Lisa Crowe
Photo: Lisa Crowe
Photo: Lisa Crowe