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Cakes

Fish & Chips Picnic at the Beach Cake

Name: Fish & Chips Picnic at the Beach Cake
Prep time: 2 h
Cook time: 30 min
Yield: 14
Ingredients: Boysenberry Ripple Cake; 345g butter; 2 ½ cups Chelsea White Sugar; 3 tsp vanilla extract; 6 eggs; 2 ½ cups milk; 3 ¾ cups flour; 1 tbsp + 1 tsp baking powder; 1 ½ tsp salt; ½ cup crushed pistachios; 400g frozen boysenberries; Boysenberry Jam; 700g frozen boysenberries; 300g Chelsea Caster Sugar; 1 cup lemon juice; Raspberry Jam; 175g frozen raspberries; 75g Chelsea Caster Sugar; 1 cup lemon juice; Italian Meringue Buttercream; 5 egg whites; 2 ⅔ cups Chelsea White Sugar; 650g butter; 2 tsp vanilla extract; Biscuit Chips; 230g butter; 1 cup Chelsea White Sugar; ⅛ tsp ivory food colour gel; 1 egg; 2 ½ cups flour

Preparation

2 hours

Bake

30 mins

Difficulty

Hard

Servings

Recipe by Annabel. Episode 10.

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Ingredients
Method

Ingredients

Boysenberry Ripple Cake

345g butter
2 ½ cups Chelsea White Sugar
3 tsp vanilla extract
6 eggs
2 ½ cups milk
3 ¾ cups flour
1 tbsp + 1 tsp baking powder
1 ½ tsp salt
½ cup crushed pistachios
400g frozen boysenberries

Boysenberry Jam

700g frozen boysenberries
300g Chelsea Caster Sugar
1 cup lemon juice

Raspberry Jam

175g frozen raspberries
75g Chelsea Caster Sugar
1 cup lemon juice

Italian Meringue Buttercream

5 egg whites
2 ⅔ cups Chelsea White Sugar
650g butter
2 tsp vanilla extract

Biscuit Chips

230g butter
1 cup Chelsea White Sugar
⅛ tsp ivory food colour gel
1 egg
2 ½ cups flour
¼ tsp baking powder

Rice Krispies Fish

2 tbsp butter
200g mini marshmallows
1 tsp vanilla extract
3 cups rice puffs

Decoration

Red fondant
White fondant
Ivory fondant
Cocoa for dusting
Red food colouring
Ivory food colouring
Rose water
½ cup Chelsea Soft Brown Sugar

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

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Caster Sugar

The fine crystal of Chelsea...

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White Sugar

The uniform size of the...

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Method

Preheat oven to 180°C. Line and grease a cake tin.

Boysenberry Ripple Cake : Cream the butter, Chelsea White Sugar and vanilla together until very pale and fluffy. While this is happening beat the eggs together lightly and set aside. Put the pistachios into a food processor and blitz until it is well chopped but a little chunky. Mix together all the dry ingredients and also set aside. Now slowly incorporate the eggs. Next alternate adding the flour and milk until everything is combined. Then lastly add in the pistachios and frozen boysenberries. Pour into the tin and bake for 15 to 20 minutes, or until a toothpick comes out clean when inserted.

Set aside to cool. Boysenberry Jam

4
Boil Chelsea Caster Sugar and lemon juice together until the sugar has dissolved. Then add in the frozen boysenberries and cook until reduced.

Raspberry Jam : Boil Chelsea Caster Sugar and lemon juice together until the sugar has dissolved. Then add in the frozen raspberries and cook until reduced. Cool and strain to remove seeds.

Italian Meringue Buttercream : Whip the egg whites until stiff and heat Chelsea White Sugar until it reaches 121°C. Slowly add the sugar syrup in and beat until the meringue is cold. Then slowly add your butter and set aside.

Biscuit Chips : Cream together the butter, Chelsea White Sugar, vanilla and ivory colouring. Then add the egg and the flour and baking powder. Bring together with your hands and roll it out to 1cm thick. Chill. Cut into chip shapes and bake for 10 to 12 minutes. Also cook any off cuts of dough. Once cooled, dust the outside with cocoa to look like they've been fried.

Rice Krispies Fish : Melt the butter and vanilla first then add the mini marshmallows. Melt completely. Then stir in the rice puffs. Turn out on to the bench and shape it into the shape of the fish.

How to assemble: : Once the 'fish' is set, coat with a thin layer of the buttercream and chill some more before covering in ivory fondant. Add a little rose water to some ivory food colouring gel and paint your 'fish' to darken. Allow this to dry completely. Add some cocoa in some patches to darken more (take care to use very little as little goes a long way) to finish.

Once the cakes are cold, level them and fill them with buttercream on serving board (also put a small layer of buttercream over the entire board for sugar to stick later on). Crumb coat and chill.

Roll out some white fondant very thinly to replicate the paper. Also make the gingham blanket by rolling out both red and white fondant then cut squares and create the checker board pattern on top of a thin layer of white fondant and lightly roll all the pieces together.

Spread Chelsea Soft Brown Sugar and biscuit mixture all over the board and slightly up the sides of the cake. Drape the gingham blanket over the cake. Now place the thin white fondant on top and place fish and some chips on top and lightly wrap. Spoon on some raspberry jam 'tomato sauce' and transfer some to a piping bag to drizzle over the chips. As a finishing touch sprinkle the cake with a little granulated sugar to resemble salt.