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Cakes

Picnic Hamper with Flowers and Fruit

Name: Picnic Hamper with Flowers and Fruit
Prep time: 2 h
Cook time: 20 min
Yield: 15
Ingredients: Lemon Cake; 3 ½ cups Chelsea White Sugar; Rind of 6 lemons; 4 eggs; 2 cups oil; 1 tsp salt; 1 cups plain green yogurt; 6 tsp squeezed lemon; 4 cups flour; 4 tsp baking powder; Apple Cream Cheese Mousse; 75g apple & elderflower juice; 50g lemon juice; Zest of 1 lemon; 100g Chelsea White Sugar; 26g cornflour; 10g gelatin (sprinkled over 40g cold water); 300g whipped cream; 500g cream cheese; Buttercream; 500g unsalted butter (softened, room temp); 8 cups Chelsea Icing Sugar; 2 tsp vanilla essence; 4 tbsp cream; Green Apple; 200g white chocolate (tempered & green food colouring added); Mousse for Apple Shell; 1 cup cream; 1 egg white; ¼ tsp peppermint extract (can be replaced with 1 tsp apple syrup)

Preparation

2 hours

Bake

20 mins

Difficulty

Hard

Servings

Recipe by Hannah. Episode 10.

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Ingredients
Method

Ingredients

Lemon Cake

3 ½ cups Chelsea White Sugar
Rind of 6 lemons
4 eggs
2 cups oil
1 tsp salt
1 cups plain green yogurt
6 tsp squeezed lemon
4 cups flour
4 tsp baking powder

Apple Cream Cheese Mousse

75g apple & elderflower juice
50g lemon juice
Zest of 1 lemon
100g Chelsea White Sugar
26g cornflour
10g gelatin (sprinkled over 40g cold water)
300g whipped cream
500g cream cheese

Buttercream

500g unsalted butter (softened, room temp)
8 cups Chelsea Icing Sugar
2 tsp vanilla essence
4 tbsp cream

Green Apple

200g white chocolate (tempered & green food colouring added)

Mousse for Apple Shell

1 cup cream
1 egg white
¼ tsp peppermint extract (can be replaced with 1 tsp apple syrup)
Fresh mint leaves

Decoration & Structure

Fondant
Royal Icing (Egg Whites & Chelsea Pure Decorating Icing Sugar)
Various food colouring
White modelling chocolate
200g white chocolate
Gum paste for flowers
1 fresh pineapple
1 cup frozen raspberries
1 cup frozen boysenberries
1 cup frozen blueberries
Florist wire
200g 72% dark chocolate

Chelsea Products in Recipe

Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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Method

Preheat oven to 180°C. Line and grease cake tins.

Lemon Cake : Place Chelsea White Sugar and lemon rind in a food processor; run until finely chopped.

Add eggs, oil and salt and process till smooth and thick. Add yogurt and lemon juice and blend enough to mix. Add flour and combine. Pour in lined cake tins (3cm deep).

Bake for 20 to 30 minutes or until the skewer comes out clean and cake is cool to the touch.

Apple Cream Cheese Mousse : Mix lemon juice and cornflour together.

Cook the juice, lemon rind and Chelsea White Sugar together. When this has just come to the boil, add in the cornflour mixture and cook until thick.

Add in the bloomed gelatin and mix well. Cut the cream cheese and blend with the hot juice mix until smooth. Wait for the mixture to cool to 30°C and gently fold in the whipped cream.

Place in chiller to set.

Buttercream : Whip butter until light and fluffy. Gradually add Chelsea Icing Sugar until combined and smooth.

Add vanilla essence and cream until the right consistency is achieved.

Green Apple : Coat inside of a silicon mould. Leaving half with something heavy on top to act as the top of the apple.

Mousse for Apple Shell : Put white chocolate in a bowl, over double boiler. While this is melting, keep stirring gently.

Once melted, stand over a bowl of ice water. Using a hand-held beater, mix the cream, egg white and peppermint extract/apple syrup together until soft and shaving foam peaks.

Gently fold the cream into the chocolate mix. Chill mixture in the fridge.

How to assemble: : Place fondant over the layered lemon cake with the mousse and buttercream.

Colour the fondant to resemble a basket and decorate with berries.