Franz Ferdinand Always Ascending Galaxy Disco Cake

Franz Ferdinand Galaxy Cake
Don’t feel no fear, it’s just the way that cake design works round here. Galaxy glaze caress you, Meringue will kiss you, Raindrops of glitter, Whisper we’ll wiss you but go… Let go”- The Gourgandines
They say that third time’s a charm. Well, the old saying proved itself right in our case, as we’re about to present you our loveliest, most colourful creation to date, the third devoted to Franz Ferdinand and the first devoted to their gorgeous Disco-Rock new album : Always Ascending. Remember our black whisky waffles ? (Our liver definitely does). It was the very first recipe we ever shared to the world. Oh boy, how time flies… If you’ve followed us from the beginning, you know these Scottish boys hold a very special place in our hearts.
Last time we saw them, Audrey went totally nuts. Dancing frantically in front of the stage, she sang so bad that she made it nearly impossible for the rest of the audience to hear the show. Mia, however, behaved like a perfect gentle-woman… until later that night when she took her clothes off right in the middle of the festival, glued the setlist to her chest, shaved her head and called her husband to announce she was eloping with Alex Kapranos in Madrid. No one ever heard from her again.
Anyway. Hungry ?

Franz Ferdinand Always Ascending Galaxy Disco Cake

Franz Ferdinand Galaxy Cake
Franz Ferdinand Galaxy Cake
Franz Ferdinand Galaxy Cake

Rider for the cake

Always entertaining shortbread

200g softened butter 200g flour 100g brown sugar 2 tbsp cocoa powder 1 tbsp vanilla extract 50g melted dark chocolate
  • Mix butter and sugar, then add the rest of the ingredients.
  • Roll the dough into a ball, then place it in the fridge for 1 hour.
  • Preheat your oven to 180°C, roll out the dough on a floured surface.
  • Place in a 20 cm entremet ring with high edges (10cm). Don’t forget to put a baking sheet under it, you moron, and cook for 12 minutes.
  • Allow to cool down.

Always Shimmering Raspberry jelly layer

500g raspberries 2 tbsp sugar 3 gelatin leaves Edible glitter
  • Hydrate the gelatin leaves by placing them in a bowl of water. (Prepare yourselves, you’ll be doing this a LOT. After all, it’s the Always Gelatin cake.)
  • Blend your raspberries with a bit of sugar until smooth.
  • Place in a saucepan and cook on medium heat, stirring constantly. Strain through a sieve, add the gelatin leaves, the glitter and stir a bit more. Stir, stir, stir.
  • Place into a 16 cm entremet ring and put in the fridge for at least 1h.

Always Glittering Mango Cremeux

200g mango puree 30g sugar 2 tbsp lemon juice 2 eggs + 1 yolk 50g butter 1 gelatin leave
  • Hydrate some more gelatin.
  • Place the mango puree in a saucepan and cook on medium heat for a few minutes.
  • Mix the eggs and sugar, add puree, then heat until boiling. Keep stirring.
  • When it’s done, add the gelatin, then allow to cool down.
  • Pour it on top of your head raspberry insert, then place in the fridge.

Always Sparkling White Chocolate Bavarois

6 gelatin leaves 360g white chocolate 40cl milk Scraped seeds from 1 split vanilla bean 8 eggs yolks 80g sugar 40cl heavy cream
  • Put the cream in a medium bowl and place it in the fridge. In a saucepan, bring the milk to simmer.
  • Time to make some delicious old fashioned custard. While the milk is heating, take a medium bowl and whisk the egg yolks and sugar together.
  • Gradually whisk hot milk into the yolks and sugar mixture.
  • Return custard to saucepan. Whisk constantly over medium heat until it is thick enough to coat the back of a spoon and leaves a path when you swipe a finger accross it. Do not, I repeat, DO NOT let it boil. NEVER. And try not to eat the chocolate, I saw the way you’re looking at it. Add the bloody chocolate to your custard along with the gelatin. Allow to cool down.
  • Take the bowl containing the cream out of the fridge, whisk it with an electric mixer until your cream reaches stiff peaks (Kinda sounds dirty, right ?).
  • Once the custard is at room temperature, carefully add whipped cream making sure you don’t ruin your efforts by overmixing it.

Assembling the cake.

  • Hold your breath. Pour half your bavarois in the entremet ring, onto the chocolate shortbread.
  • Place in the freezer for 30 minutes, then carefully add the raspberry mango insert and pour the rest of the bavarois. Freeze again.
  • You can breathe now. Wait. You’re dead.

For the brave : Rider for the cake decoration

Always Scintillating Meringues Kisses

Franz Ferdinand Meringues
200g egg whites 400g sugar Orange, Pink and Purple food coloring
  • Preheat your oven to 90°C.
  • Combine the sugar and egg whites in a bowl. Set it over a pan of simmering water.
  • Whisk until it reaches 42°C (No wonder the meaning of life is 42).
  • Then place in a food processor and whisk at high speed for about 10 minutes. The meringue needs to be firm and glossy (and yummy, so yummy…).
  • Open your piping bag and paint colored lines in it. You need at least 3 layers. Spoon your meringue, then, on a baking sheet, pipe spiky shapes. Bake for one hour.
  • Dance your pretty little ass off to “Feel the Love Go”. Don’t forget the air saxophone part.
  • Eat half of your gorgeous meringue kisses, keep the rest for the cake.

Always Glistening Galaxy Mirror Glaze

300g glucose syrup 300g sugar 150g water 200g sweetened condensed milk 300g white chocolate 10 gelatin leaves edible holographic glitter Black and Purple food coloring
  • Hydrate some more gelatin. Yup. Again.
  • Take the cake out of the freezer and gently remove the entremet ring.
  • Place the chocolate in a large bowl.
  • Pour glucose syrup, sugar and water in a saucepan then bring it to the boil (103°C exactly or you’re doomed. Doomed !).
  • Remove from heat then add the gelatin and condensed milk. Stir gently (You wanna avoid air bubbles. Air bubbles are baaad. 😈)  then pour it on the chocolate and mix with a hand blender until every air bubble has gone for good (Die Air bubble ! Die !).
  • Split in two parts, add food coloring.
  • When the icing is 35°C, pour it on the cold cake : first the black one, then the purple one. Sprinkle some glitter on it. Tada, your galaxy cake is done !

Always Fattening Buttercream

150g butter 300g icing sugar 1 tsp lemon Orange, Pink and Purple food coloring (Nope, no way to get this colors naturally. Sorry for that.)
  • With an electric mixer, beat the butter in a large bowl for 5 minutes.
  • Add the icing sugar and lemon, then mix for another 5 minutes.
  • Split in three identic parts then add food coloring.
  • It’s ready, it’s pretty ! Spoon it in a piping bag with a star tip then make a gorgeous 3 colors crescent moon on your cake.
  • Put your masterpiece in the fridge and get ready to make it even prettier.
Place your marvelous meringue kisses on the butter cream. If it’s not midnight yet, take some sugar paste, and carve letters to write Always Ascending. Color it. Place them on the cake. Admire your work. Then place your head on it and sleep. Or eat. As you wish.
Nice work everyone !
Ps : In 2235, some archaeologists found Mia’s remains somewhere in XenoMadrid. She still had the setlist on her chest. Bless that silly bitch. 0

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