Groomsman Cake

  • Total Time

    1h 20m
    • Prep Time

      45m
    • Bake Time

      35m
  • Serves

    16
  • Skill Level

    Easy
  • Dietary Needs

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Whilst a Groomsman Cake seems to be a big American trend right now, this tradition actually originated from Britain during the Victorian age. It is typically a gift from a Bride to her Groom and personally we couldn't think of a better gift than a yummy cake. Three layers of chocolate cake, filled with a Nutella buttercream and decorated in a suave tuxedo design = one happy Groom. 

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and base line 3 x 18cm sandwich tins with baking parchment.

  2. Sift together the flours, bicarbonate of soda and the cocoa powder into a large bowl. Stir in the sugar, breaking down any sugar clumps until evenly combined.

    • 125g Self Raising White Flour
    • 125g Plain White Flour
    • ½ tsp Bicarbonate of Soda
    • 40g Cocoa Powder
    • 425g Unrefined Dark Muscovado Sugar (we like Billington's)
  3. In a medium pan set over a very low heat, gently combine together the chocolate and butter with 145ml of water. Stir continuously and heat just until the mixture is smooth and glossy. Remove from the heat and leave to cool slightly.

    • 240g Dark Chocolate (Broken Into Pieces )
    • 240g Butter (Unsalted, Softened)
    • 145ml Water
  4. Add the melted chocolate mixture, eggs and buttermilk to the dry ingredients and mix well until a combined and smooth batter is formed.

    • 4 Eggs (Free Range, Medium)
    • 95ml Buttermilk
  5. Divide the batter evenly between the 3 prepared tins and place into the oven. Bake for approximately 30 minutes or until a skewer comes out clean when inserted into the centre. Remove from the oven and leave to cool in the tins before turning out onto a wire rack.

  6. To make the buttercream; beat together the softened butter and icing sugar. Once combined add the Nutella and 1-2 tablespoons of milk if needed to loosen the mixture. Beat until light in texture, the longer that you beat the buttercream the fluffier it will be.

    • 160g Butter (Unsalted, Softened)
    • 300g Icing Sugar
    • 200g Nutella
    • 1-2 tbsp Milk
  7. Once the cake is fully cooled, put a small amount of buttercream in the centre of your cake board and place one of the sponges on top in the centre. This buttercream should help your cake stay in place. 

  8. Spread a layer of buttercream on top of the sponge, then place another layer of sponge on top. Repeat this process with the remaining sponge, then cover the top and sides of the cake in the remaining buttercream. Don't worry if the buttercream isn't completely smooth as this will be covered by the sugar paste icing. 

  9. Lightly dust your work surface with icing sugar, then roll out your black sugar paste icing so that it is large enough to cover the whole cake. Roll up the icing over your rolling pin then carefully place over your cake, using the palms of your hands or a cake smoother to smooth down the top and sides of the cake. If you have lots of icing sugar on the sugar paste, use a clean dry food paintbrush to brush off any excess. 

    • 1kg Black Sugar Paste Icing
  10. For the tuxedo, roll out the white sugar paste icing and cut out a large triangular shaped piece for the shirt part of the cake. Trim off the pointy part of the triangle to give you the flat edge for the bottom of the shirt. Lightly brush the back of the white icing with cooled boiled water and stick to the cake. Use your hand or cake smoother to gently secure into place.

    • 500g White Sugar Paste Icing
  11. Use the remaining black sugar paste icing to cut out the lapels of the jacket and secure into place with boiled water again. 

  12. To make the pocket and pocket squares; cut out a small rectangle of black icing and stick horizontally about 1" away from the right side lapel.  Cut out black, white or grey (you can make this by kneading together some of the black and white sugar paste icing) triangles and trim off the bottom half, positioning them above the black rectangle to make it look as though they are tucked into the pocket. 

  13. For the button decorations, roll out 4 small circles of black sugar paste and using water secure vertically down the white sugar paste, spaced equally apart. 

  14. For the bow, roll out black sugar paste icing and cut into a rectangle approx 7"x1.5". Fold over the two ends of the rectangle towards the centre of the rectangle, but not touching. To give the bow more of a 3D effect, you could insert two large nozzles in between the folds to give them a more circular shape when the icing hardens. 

  15. To make the centre of the bow, wrap another small rectangle of black icing vertically around the bow covering the folds. Allow the bow to set in the fridge, ideally overnight before attaching to the cake using multiple cocktail sticks. 

  16. For a finishing touch, either cut a long thin rectangle of black sugar paste, large enough to wrap around the base of the cake and secure with water, or use some black ribbon to wrap around the bottom. 

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  • Total

    1h 45m
  • Serves

    8
  • Skill

    Intermediate
  • Diet

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