Yes, you got it right , it’s another dessert recipe . ha-ha . I’m kinda getting bored of the process of making cakes, especially the parts where you have to mix the cake batter and frosting . It takes forever . Oh, how I wish I accepted my mum’s offer to buy a stand mixer 😦
A.N . I think the next post would be a cooking recipe instead of a baking recipe , it has been awhile since I stayed in the kitchen for the purpose of cooking . I’ve been baking too much recently , my family’s been complaining . ha-ha
After all the good comments I’ve gooten from the Chocolate Marquise with Chocolate Espresso Ganache the other day, I thought I would finally be able to rest but seems like it ain’t gonna happen for awhile .. My mom suggested me to bake a cake for my neighbour’s Deewali celebration and being the obedient daughter , I gladly accepted the challenge .
First, I found this Caramel Cake recipe from cannelle vanille , but I wasn’t quite sure whether it would suit the occasion since Deevali is known to be bright and colorful so I searched longer and picked this recipe instead.
P.S Pardon the cake’s decoration, It was my first time making and decorating a round cake without the presence of my Creative Director so it looks pretty horrid .
P.S x2 I made a chocolate butterfly with red wings and a few chocolate webs ? But I accidently dropped the container which had all my decorations on the floor , so I had to throw it away . I also made sugar poured caramel, ( yes there’s a ‘ but ‘ somewhere ) but somehow it keeps melting , it became a lump on my cake .. so I threw that away too ..
Raspberry and Lemon Ombre Cake with White Chocolate Buttercream
Recipe from the sweet spot
250 grams of unsalted butter ( room temperature )
200 grams of castor sugar
300 grams of cake flour
1 lemon, zested and juiced .
1 1/2 teaspoon of double action baking powder
1/2 teaspoon of sodium bicarbonate
180 grams of milk ( room temperature )
120 grams of raspberry puree
1 teaspoon of vanilla paste ( or extract )
a pinch of salt
recipe from Joy of Baking
Yield 240 grams of raspberry puree
12 ounces of frozen raspberries ( 340 grams ) * I used 300 grams
1/4 cup ( 50 grams ) of castor sugar
1/2 teaspoon freshly squeezed lemon juice ( optional )
Thaw the unsweetened raspberries or defrost the berries in the microwave .
Once the berries are completely thawed , force the juice from the berries over a fine meshed strainer by gently pressing the berries using the back of the spoon.
Once completed, discard the seeds of the raspberries then stir in the lemon juice and sugar into the raspberry puree .
Heat up the puree over a stove until sugar has completely dissolved .
Once cool, store in an airtight container for a week or freeze for as long as a year .
250 grams of unsalted butter ( room temperature )
250 grams of icing sugar * Used slightly less
100 grams of white chocolate , melted * Use good quality chocolate, I bought an unknown brand and it tasted like milk powder
1 teaspoon of salt * I used a pinch
1 teaspoon of vanilla extract
1 to 2 tablespoons of milk ( depending on the consistency of your buttercream )
1. Sift cake flour, sodium bicarbonate , baking powder in a bowl .
2. Squeeze lemon juice and add in vanila extract into the milk.
1. Cream unsalted butter, castor sugar and lemon zest in a separate large bowl until creamy and fluffy .
2. Add in eggs one at a time at a 30 second interval .
3. Slowly fold in 1/3 of the dry ingredients followed by 1/2 of the milk mixture. Repeat by alternating flour and milk ( starting with flour ending with flour ) .
4. Separate equal portions of batter into 5 bowls , making sure each pan has the same amount of batter .
5. Leave one bowl untouched as it acts as the first layer which is cream colored .
6. For the 2nd bowl , ( 2nd layer ), add 15 grams of raspberry puree. For the 3rd bowl, ( 3rd layer ) , add 25 grams of raspberry puree. For the 4th bowl , ( 4th layer ) , add 35 grams of raspberry puree. For the 5th bowl , ( 5th layer ) , add 45 grams of raspberry puree .
7. Add food coloring to each of your batter , ( the batter with less raspberry puree should have a lighter color compared to the batter which has the most raspberry puree ) .
8. Bake each layer at 175 C in a 6 inch cake pan for 10-15 minutes ( Once cake is set, check the cake with a toothpick , if it comes out clean , it’s done ) .
9. Remove pan from oven , let it cool and invert it out onto a wire rack .
1. Melt white chocolate using a bain-marie and let it cool to room temperature by leaving it aside .
1. Meanwhile, cream butter till fluffy . Add in icing sugar, salt and vanilla and stir well .
3. Stir in your cooled white chocolate .
Assembling the cake
1. Lay the darkest layer ( which has the most raspberry puree ) on the cake board and spread a thin layer of buttercream .
2. Continue with all the layers . ( If you’re using a 6 inch baking tin and your cake moves or slides during assembly , insert a skewer in the middle of the cake )
3. Spread and cover the cake with buttercream .
If you’re new to cake decorations like me , you could refer to this video to learn how to make decorations using chocolate .
* If you’re planning on using a 8 inch cake tin to bake this cake , try to use 1 1/2 or double the original recipe as the cake would appear flat because the batter doesn’t rise much .
* Swee San from thesweetspot used Wilton’s Rose Petal Pink and Americolour’s Mauve and Fuschia for her cake layers but I used ordinary food coloring which turned out fine .
3. ” Use double action baking powder if you have 1 or 2 baking tins. Usually for omber layer cakes that are more than 5 layers, the last few layers would have to be put out while waiting for the first few layers to bake. Normal BP activates when comes in contact with liquid, but if it’s not baked immediately, it tends to lose its effectiveness. So Double action BP, activates like normal, when in contact with liquid, then again when there’s heat. But it does not mean 1 tsp normal baking powder = 1/2 tsp double action bp. I use the same amount.” – thesweetspot ( Swee San )