Floral Mango Dome Cake
Ingredients
- 3 ½ cup of all purpose flour
- 3 tbsp of cornstarch
- 1 tsp of fine sea salt
- 2 tsp of baking powder
- 1 tsp of baking soda
- 1 ½ cups of unsalted butter (room temperature)
- 2 cups of granulated sugar
- 1 tsp of vanilla bean paste
- 1 ½ cups of buttermilk (room temperature)
- 7 large egg whites (room temperature)
- 2 cups of granulated sugar
- 1 ½ cups of unsalted butter, room temperature (but not overly soft or warm)
- 2 tsp of vanilla extract
- Seeds from 1 vanilla bean (optional)
- ¼ tsp of fine sea salt
- Yellow gel food colouring or colour of your choice
- 1 ½ cup of heavy whipping cream (cold)
- ½ cup of powdered sugar
- 1 tsp of vanilla extract
- 2 fresh ripe mangoes
- 1 8” hemisphere cake pan
- 1 8” cake pan
- 1 4” cake rod
- 1 3” metal round cookie cutter
- 1 baking sheet
- Stand mixer with whisk and paddle attachment
- Piping tips (#789 double sided nozzle, #880 St. Honore tip)
- Piping bags
- Offset spatula
- Large scraper
- 1-3 wooden skewers
Dome Cake
Swiss Meringue Buttercream
Whipped Cream & Filling
Required Tools
PRODUCTS
Instructions
- 2 Days before, make your cake layers.
- Preheat the oven to 325°F.
- Lightly grease both cake pans and dust with flour, ensuring the surface and sides are completely covered. Set aside.
- In a medium sized bowl, combine flour, cornstarch, salt, baking powder and baking soda. Whisk to mix all ingredients and set aside.
- In the bowl of a stand mixer, beat the butter until smooth. Add sugar and vanilla bean paste and beat on medium high speed for 3-5 minutes or until light and fluffy. Scrape down the sides and add eggs and buttermilk. Beat on medium/low for 2 minutes. Mixture may look curdled which is fine. Turn mixture to low and spoon in dry ingredients. Mix until just combined.
- Lightly grease your cake rod and place it flat side down in the middle of your hemisphere pan. Place your cookie cutter on your baking pan and place your hemisphere pan dome side down on top of the cookie cutter to hold it upright. Place your other 8” cake pan on the baking sheet. Spoon some cake batter around the rod so that it doesn't move from the center. Then pour approx. ⅔ of the batter into the pan. Pour the remaining ⅓ of batter into the other cake pan. Ensure the hemisphere pan is sitting level on your supportive cookie cutter. Cover the hemisphere pan with a metal pot lid or seal with tin foil.
- Carefully place in the oven and bake for 30-35 minutes.
- Remove the 8” cake pan. If a toothpick inserted in the middle comes up dry the cake is done.
- Continue to cook the hemisphere cake for an additional 10-20 minutes or until the center is cooked through.
- Let the cake cool for 15 minutes in the pan before releasing and cool on a wire rack for 1 hour or until completely cooled through. Cover in plastic wrap and refrigerate overnight.
- 1 Day before, make buttercream and whipped cream icings and assemble cake.
Dome Cake Layers:
- Fill the bottom of a double boiler or medium size pot with 1”-2” of water. Bring to a simmer. To the top pot of the double boiler or steel mixing bowl, add your egg whites and sugar. Place over your simmering water ensuring the bottom of the top pot doesn’t touch the water. Whisk the mixture constantly until the sugar has fully dissolved or reaches a temperature of 160°F. You should not feel any sugar granules when you rub the mixture between two fingertips.
- Remove from heat, wipe the bottom of the pot and transfer to your stand mixer. Using the whisk attachment, beat on medium high for approx 15 minutes or until stiff glossy peaks form. The bottom of the bowl should feel room temperature and not too warm. Note if the meringue is too warm it will melt the butter and not set properly.
- Once the bowl is at room temperature, switch to the paddle attachment. Reduce speed to medium and add the butter 1 tbsp at a time. Let each pat of butter get completely incorporated before adding the next. Scrape down the bowl as needed and beat on medium high for approx. 3-5 minutes or until the mixture is a smooth thick whipped consistency. If the mixture looks lumpy or too liquidy, keep beating until it is smooth and thick.
- Add the vanilla extract, vanilla seeds and salt and mix on medium high for another minute. Add your gel food colouring of choice and mix until fully incorporated.
- Cover and set aside.
Swiss Meringue Buttercream:
- Using a stand mixer with the whisk attachment, add cold whipped cream, powdered sugar and vanilla extract. Begin to whip on medium and increase speed to high. Whip for 3-5 minutes or until it thickens and develops soft peaks. Set aside.
- Peel and slice mangos into thin strips and set aside.
Whipped Cream & Filling:
- Unwrap cake layers and set the first 8” layer on a cake turntable or plate. Cut hemisphere cake into 3 layers, approx. 1” high and set aside.
- Using an offset spatula, spread a thin layer of whipped cream on the first layer of cake. Top with some sliced mango and spread another thin layer of whip cream to cover. Add the bottom layer of the hemisphere cake centered on top. The sides should be almost the same circumference as the first layer. Repeat whip cream and mango spread. Top with the middle layer of the hemisphere cake, repeat spread. Top with the final domed top layer.
- Use 1 - 3 bamboo skewers to help keep the cake layers in place. Inserting from the top to the bottom and cutting off the excess.
- Crumb coat the cake. Spread swiss meringue buttercream on the sides and dome of the cake and use a large scraper to evenly scrape the excess off, leaving you a relatively thin layer. It’s fine if some of the cake shows through in places. Refrigerate for a minimum of 1 hour or until set.
- Once your crumb coat has hardened, repeat the process of spreading buttercream to the sides and dome of the cake. Use your large scraper to evenly scrape off the excess but do not remove as much icing as you did with the crumb coat. You can use your off set spatula to even out and address any holes by adding more icing and scraping off until smooth. Refrigerate overnight. Cover and refrigerate remaining buttercream.
- Final Day, bring your swiss meringue buttercream to room temperature. Fill 1 large piping bag with your #789 tip and set aside. Fill 1 medium piping bag with your #880 tip and set aside.
- Practice your piping pattern on a piece of parchment paper. You can curve and create wave-like ribbon patterns. Once you are satisfied with the look, scrape up the buttercream and place it back into your piping bag.
- Plate your cake on the desired dish or cake stand. Pipe your large #789 decoration first and follow with your #880 tip. Be creative and have fun!
- You can finish decorating your cake with real edible flowers and flower petals.
Assembly:
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