Tag Archives: cake

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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Halloween Cupcakes.

HAPPY HALLOWEEN FOLKS. For about the sixth time I’ve decided blogging is a good idea, so here goes nothing

Love or hate Halloween, who cares. Everyone loves chocolate… and cake so shut up.

Chocolate Buttermilk Cupcakes with Vanilla Buttercream:

Yield: 24 cupcakes

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Eat them like a greedy witch!

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Ingredients:

Cupcakes:

4oz butter

10.5 oz caster sugar

2 eggs

1 tsp vanilla extract/ 1/2 a vanilla pod

6.75 oz plain flour

1.5 oz cocoa powder

1 tsp bicarbonate of soda

1/4 tsp salt

1/2 cup buttermilk

1/2 cup water

Directions:

1.Preheat the oven to 190C/ 375F and line 2 muffin tins with cupcake liners.

2. Beat the butter until it is pale and then add the sugar and continue to beat for 2 minutes. (Hand or stand mixer, both work well)

3. Beat the vanilla into the eggs and slowly add them about 1 teaspoon at a time.

4. Sieve the flour, salt, cocoa powder and bicarbonate of soda into a bowl

5. Combine buttermilk and water in a jug.

6. Add dry ingredients a little at a time, alternating with the buttermilk mixture.

7. Once everything has been combined, fill each liner until they are 2/3s full. (You may get less than 24 cupcakes)

8. Place in the oven and bake for 15-20 minutes.

9. Remove from the oven and let the pan cool for ten minutes before transferring to a wire rack.

Buttercream:

Ingredients:

12oz icing sugar

8oz softened butter

1-2 tbs whipping cream

vanilla extract

Directions:

1. Beat the butter until light and fluffy

2. Slowly add the icing sugar

3. Add vanilla and whipping cream. (you may not need all of it, add it until your desired consistency.

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Notes:

1. I used sugarflair colours in my icing and petal paste decorations. But sprinkles would also work well.

2. To ice your cakes like mine follow this tutorial: http://iambaker.net/rose-cake-tutorial/

Halloween

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