FAIRY BREAD CAKE
ANNA POLYVIOU shares her fun new twist on the freckled favourite
Australia’s queen of fd desserts, Anna Polyviou, is famed for her colourful and jaw-dropping creations. Chatting to Woman’s Day, the Family Food Fight judge and award-winning pastry chef reveals her baking secrets and essentials. Who inspired your love of cooking?
I’m from a European background so I’ve always been in the kitchen with Mum. My godmother makes the most amazing haloumi. My grandmother used to make her own bread and my uncle is a fisherman. We never went to the supermarket. We’d get our fresh vegies from the garden. Any tips for baking birthday cakes?
Take your time. It’s also important to have that ideal machine. I really like Kenwood because of all the attachments that you can use. Make sure your equipment is right. Make sure you have a clean surface and use quality ingredients. What’s your dessert if time is tight?
Desserts in glasses like a mousse or trifle. Trifle for me is about utilising what you’ve got laying around. If you have strawberries you can throw them in. If you have cream you can whip that up. If you have fresh mint in the garden you can throw that on top. And because glasses are small they can quickly set in the freezer or fridge. What are your pantry essentials?
Vanilla, always vanilla – pods, not essence. I also have chocolate and my bliss bombs because they give you a bit of a crunch. What’s your favourite dessert?
I love custard! I love my galaktoboureko [Greek dessert]. It’s simple with the custard. It’s got the filo pastry for the crunch and obviously the honey syrup for the sweetness. But it’s simple, a childhood memory – and I just love custard! 450g unsalted butter, at room temperature 450g white chocolate, chopped or buttons 450g plain flour 225g self-raising flour 600g caster sugar 5 eggs, lightly beaten 2 tsp vanilla bean paste 500g 100s & 1000s 16 assorted macarons WHITE CHOCOLATE GANACHE 600g white chocolate, chopped or buttons 300ml pouring cream (35% fat) 50g unsalted butter, at room temperature
1 Preheat oven to 180°C. Spray three 18cm (7-inch) round cake tins with baking spray. Line with baking paper. The baking paper needs to be 2cm above the tin.
2 Melt butter and 400ml of water over medium heat while stirring. Take off heat and stir in white chocolate until smooth. Set aside to cool.
3 In electric mixer with paddle attachment, combine both flours, sugar and pinch of salt. Mix on low speed until combined. Pour in cooled chocolate mixture. Mix while adding eggs and vanilla paste. Beat well.
4 Divide mixture between the 3 cake tins, then smooth the top. Bake 1 hour or until cakes are golden brown and a skewer inserted in the centre of the cake comes out clean.
5 Cool completely in tin on a wire rack. Remove cakes from tins. Wrap each cake in plastic wrap. Refrigerate overnight. 6 WHITE CHOCOLATE GANACHE
Put chocolate in a heatproof bowl. Bring cream to boil over medium heat. Pour hot cream over chocolate. Use a handheld blender to combine until smooth. Cover surface with plastic food wrap and allow to cool to 40°C. When ganache has cooled, add butter and use blender to mix. Cover the surface with plastic wrap.
7 Use knife and ruler to trim the top of the 3 cakes to 4.5cm high. Place each cake on a serving plate, using a little of ganache to secure it in place.
8 Pipe a thick layer of the ganache onto the top of the cake and then place second cake on top. Press cake down gently to make sure it is level.
9 Pipe another layer of ganache onto the cake and place final cake on top. Press down gently to make sure top is level and flat.
10 Using a palette knife, apply the remaining white ganache to the outside of the cake. Completely cover the outside of the cake with 100s & 1000s.
11 Decorate finished cake with colourful macarons.