Raspberry and Vanilla Ripple Cake

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Yield: 2 6-inch cakes

Made this cake for a friends birthday. She’s a girl. This cake is pink and sparkly. But don’t go thinking this cake is pink and sparkly because its for a girl. This is the 21st century don’t be so backwards. I just think it looks kick ass.

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The recipe for the sponge is a butter cake came from the Miette recipe book. Its a really useful book and goes into great detail with out overwhelming the reader. Skipping back to the book every 5 seconds is not a problem with this book.

The only downside with Miette is the fact that recipes for the cakes usually make 2 smaller 6 inch cakes as opposed to an 8 inch one. This probably isn’t the book to use if you’re baking for a crowd, or a gaggle, or a colony.

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The inspiration for the icing came from this website, I feel that I am baker is a lot better at explaining the method, so I will leave it with her! In fact all of her tutorials are awesome, so check them out!

Butter Cake Sponge:

Ingredients:

8 oz Plain flour

2 tsp baking powder

3/4 tsp salt

7 oz unsalted butter, at room temperature

7 oz sugar

10 large egg yolks, at room temperature

2/3 cup buttermilk

1 tsp vanilla extract

Directions:

1. Grease and line the bottom of two 6 inch cake pans. Preheat the oven to 180C/ 350F

2. Sift the flour, baking powder and salt into a bowl.

3. Place the butter and sugar in a bowl (you can use a stand or hand mixer) and beat until its pale and fluffy. (About 10 minutes)

4. Add the egg yolks bit by bit, making sure the mixture has fully emulsified after each addition.

5. Combine the buttermilk and vanilla.

6. Add the flour mix to the creamed mixture in additions, alternating with the buttermilk.

7. Make sure the batter is completely combined (be careful not to over mix)

8. Divide between the two pans and bake in the middle of the oven until a skewer inserted comes out clean. (About 30- 40 mins)

9. Remove from oven and allow the cakes to cool in tins slightly before removing them from the pans.

10. Allow to cool completely before layering them.

Frosting:

Ingredients:

17oz Icing sugar

5.5 oz butter, room temperature

50ml whole milk

few drops of vanilla

Directions:

1. Beat the softened butter

2. Add the icing sugar in stages

3. Ad the milk and vanilla bit by bit

4. Add any desired colour.

Finish the Cake however you like, to get a design similar to mine divide the cake in to layers, placing frosting between the layers and once you have given the cake a crumb coat and iced the top follow the I am Baker Link above.

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2 thoughts on “Raspberry and Vanilla Ripple Cake

  1. That looks amazing! Did it take long to make?

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