Put lemon, raspberry and white chocolate together, youre 50% on the way to a delicious cake!
In my previous post of the dessert table for my friends bridal shower, I did a Ombre cake. Ya I know I know everyone is doing ombre and all, but have u found one that uses real fruit instead? Ok la Im not lying, u know its impossible to achieve perfect pink just by using raspberry alone. I still had to use some colouring. But hey at least, Im not using as much ??
In Crave Malay Mails 1st issue a couple of months back, I was asked to tryout the Raspberry Velvet Ombre cake recipe. The original recipe is there, if you would like to do it. I borrowed the idea of adding raspberry into the layers, and used it on my own butter cake recipe that I always use. Then tweaked a little here and there to fit the description of the cake. You can check out CRAVE Malay Mails FB page here. Its a great change to the usual baking / pastry stuffs on adding a little more creativity to classical or traditional stuffs
The cake was actually for another friend whos birthday was just the following day. So, what a better timing! Knowing that the theme of the dessert table was green / earthy tone, I decided to use this cake, as a focal point (or whatever u may call it) by making it pink. Initially I wanted to do pandan gula melaka ombre, but green on green on more green just doesnt seem too appealing to me. Having a little pink would make the cake pop! So a raspberry ombre cake would be great!
My tips on making a high ombre cake.
1. Weigh all the batter for each layer making sure its the same so all the cake layers are the same height.
2. Start with the lightest colour and gradually add on so you dont have to wash so many bowls. What I do is, I usually add up the batter amount from the recipe and divide. Then from the mixing bowl, I use 2 bowls for pouring batter and mixing colour (instead of 5 or 7, depending on how many layers u have) I use 2 cause I have 2 baking tins, 1 for each.
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 its not baked immediately, it tends to lose! its eff ectiveness. So Double action BP, activates like normal, when in contact with liquid, then again when theres heat. But it does not mean 1 tsp normal baking powder = 1/2 tsp double action bp. I use the same amount.
4. For pink colouring, use paste if possible. I use Wiltons Rose Petal Pink and Americolours Mauve and Fuschia for the darker layers. Get 2 colours that are similar shade but different tone, so you can achieve the darker hues without adding too much colour.
5. Usually when the cake is low, it doesnt rise that high. But if it does, trim off the top so its flat.
6. When frosting, spread a thin layer in between cakes. If diameter of cake is 6 or smaller, its advisable to use a bamboo / satay stick and secure all the layers while frosting so the cake doesnt run off. Once youre done frosting, you can remove the stick.
- 250g unsalted butter
- 200g caster sugar
- 1 lemon, zested
- 4 eggs
- 300g cake flour (or all purpose flour)
- 1 tsp double action baking powder* (see tips above)
- tsp sodium bicarb
- 180ml milk
- 120g raspberry puree
- 1 tsp vanilla paste (or vanilla extract)
- pinch of salt
- 250g unsalted butter
- 250g icing sugar
- 100g white chocolate, melted
- 1 tsp salt
- 1 tsp vanilla extract
- *may need 1-2 tbsp of milk, depending on the consistency of the BC.
I guess thats about it! The addition of raspberry and lemon to the cake makes it more flavourful. Dont forget, you have 5 layers of cake to eat. If its all just vanilla, it can get a little boring. (To me, at least) Next I shall make a pandan ombre.
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