We Couldn’t Make One of The Weddings, So We Baked You A Cake…
And we ate it too! THE END.
No not really the end, but we did eat it, mostly Addie as usual. We couldn’t make the Hawaiian wedding but it goes without saying we’re in Lebanon, this summer, for the big one. Could you be more wedding-centric? Who the hell has two weddings without a divorce in between?
We love you little sister & Aquamatt- we wish you all the happiness, love, harmony, butterflies, marshmallows and fluffy clouds, with a few dolphins thrown in between.
Here’s a Hawaiian-inspired banana rum cake (heavy on the rum) with a generous dose of Nutella and coconut buttercream to hold you up till Lebanon.
Addie, Bethany, Chris, Dad, Eli, & Mela xoxoxo
For the cake (Makes 1 cake- you will need three)
- 175g all purpose flour
- 150g sugar
- 150g unsalted butter
- 3 small ripe bananas- mashed
- 2 medium eggs or 3 small ones
- 1/2 cup Malibu Rum
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 15in cake pan
For the layers
For the buttercream
- 225g of unsalted butter at room temperature
- 50ml coconut milk
- 500g of confectioner’s sugar
- 100g of desiccated coconut
- pinch of salt
- 400g of white chocolate
- Sugar paste
- Butterfly cookie cutters
- Food coloring (pick your color)
To make the cake
- Preheat oven to 338F/170C/4G.
- Mix melted butter with sugar and beat until incorporated.
- Beat in the eggs one at a time, then the mashed bananas and finally the Malibu Rum.
- Add the flour mixture (flour, baking powder, baking soda, salt) in little by little, stirring well.
- Scrape into a buttered tin and bake in the middle of the oven for 1 hour 40 minutes. Insert toothpick to test readiness and if it comes out dry then the cake is ready. Allow the cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely.
To make the buttercream
- Mix the butter with the confectioner’s sugar, coconut milk, desiccated coconut and salt.
To temper the chocolate
- Bring water to a boil in a pot. break up your chocolate into a measuring cup or bowl and place over the water (bain-marie).
- Continually whisk the chocolate until it is melted and registers 115 F/46C.
- Once the chocolate reaches 115 F/46C, remove it from heat and allow it to reach 90F/32C.
- Mix in your food coloring and stir well until it is all incorporated. Pour the colored chocolate into a bag (as soon as it reaches 95F/35C or anything below makes for sloppy piping ) and begin pipping it.
To make the decorations
- Using several cookie sheets and a ball point pen or pencil, stencil out your preferred design. Be sure to tape all four corners of the sheet to ensure no movement during piping.
- For easy, smooth and better detailed design be sure to pipe as much of the tempered chocolate before it reaches 70F/21C. Pipe the chocolate thick so when it’s placed on the cake it does not break or melt as quickly.
- Place the piped chocolate (still on the stencil) in the freezer for 15 minutes or until ready to decorate. Once ready to decorate allow the chocolate decoration to cool slightly which will better allow it to take certain shapes easily.
- For the sugar paste: dye your ready made sugar paste with color of choice and roll it out thinly. Cut out desired shapes using mini cookie cutters.
(It’s okay to improvise)
Assemble the cake
- Once the cakes have cooled, place one cake onto a cake stand. Shave off any uneven bits and then spread generously with Nutella. Add another layer of the cake and repeat with another generous layer of Nutella. Finish by stacking the last cake, creating a three-layered cake.
- Frost the cake by spreading the coconut buttercream on the top of the cake and then covering the cake entirely.
- Finish by decorating accordingly.