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The Icing on the cake
For this Summer’s party season, the Luisa Via Roma School for Domestic Goddesses went to Fedora, the bakery founded by the Apicius International School of Hospitality, to learn how to make the perfect cake. - Located in Palazzi via Guelfa, the pasticceria is open to the public and allows the local community to sample the mouth watering offerings of its talented students. For this class, our elegant pupils accessorized this season’s lady like silhouettes with sugary sweet pastel tones and glittering details from Lanvin, Marc Jacobs and Dolce & Gabbana to make sure it wasn’t just the cakes that looked delicious!
- Head chef Simone de Castro was on hand to help with the beautiful icing whilst our domestic goddesses added the perfect finishing touches with statement pieces from Erickson Beamon, Blumarine and A-Morir. Contrasting eye catching accessories with soft tones, these honors students gave an elegant, modern touch to one of Summer’s sweetest trends.
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Olive Oil Cake
Ingredients
375g Eggs
325g Refined Sugar
250g Milk
325g Flour
150g Almond flavored flour
300g Extra Virgin Olive Oil
40g Baking Powder
Preparation
Whisk the egg and sugar together, slowly adding the milk. Sieve the flour, almond flour and baking powder and gradually add it to the mixture slowly pouring in the olive oil. Pour the mixture into two baking tins, one large the other a little smaller. Bake in the oven on 180°C for 25/30 minutes -
White Chocolate &
Lemon Ganache
500g Cream
100g Lemon Juice
100g Caster sugar
2n° Finely grated lemon zest
1000g White chocolate
300g Butter
Preparation
Bring the cream, lemon juice and sugar to the boil. Gradually add the finely chopped, white chocolate and the butter. Put the mixture in a blender and mix until it forms a cream. Leave in the fridge overnight. Use the next day as the filling between the two sponge bases. -
Icing
60ml Cold water (A colouring of your choice may be added to the water)
20ml Gelatin powder
125ml Liquid glucose
15ml Glycerin
1kg Icing sugar
Preparation
Mix the gelatin powder with the water and leave for 5 minutes without stirring. Melt the gelatin in a pan over boiling water, as soon as it has melted immediately add the glucose and glycerin. Mix well. Slowly add the icing sugar to the liquid. Spread evenly over the cake, adding sugar when necessary.
- Presentation
Fill the two olive oil cakes with ganache and leave in the fridge for two hours. After the 2 hours has passed, take the cake out of the fridge and cover evenly with a good layer of icing. Add small icing flowers or decorations to taste.
VIDEO