I am thinking of making this cake, but wondering if you found the star anise flavor to be very present or not. I’m not particularly fond of the flavor (esp. if it dominates), so I am wondering what you think about leaving it out?
The cake was a big hit. the anise flavor was not overwhelming at all, so I’m glad I included it. The icing was insanely good, btw did you mix some of the coulis in to make it pink? Unfortunately, I screwed something up with the cake portion, they were flat and dense. I think I didn’t whip the egg whites enough (should they be whipped until peaks?)
Despite my errors, the end result was a big hit at the baby shower!
I started off thinking I could do it with the coulis but ended up adding some red food coloring. I would just go with the food coloring because the coulis makes the frosting a little lumpy. Happy baking!
The cake looks gorgeous, there’s something about tall cakes looking more special.
I would love to make this for my sister’s birthday lunch. I was wondering how much of this can I do in advance without requiring me to refrigerate the cake? My fridge is small
I’ve only one round cake tin, and one large rectangular tin. Any advice?
You can definitely make the coulis and the icing a day or so in advance (let the icing come to room temp to make it spreadable again)– but they would need to be refrigerated. I don’t know how to solve the cake tin issue. If the rectangular tin is quite large, you could cut it in thirds and stack them. ?? Good luck!
I made this yesterday – awesome! But you’re right — frosting over the coulis was definitely a challenge. So much so that I took a different approach with the second layer. I piped a cream cheese frosting border/dam along the perimeter of the cake then spread the coulis inside. Then I just placed the top layer over it. Much easier, neater, and less cursing!