Rosewater cake (Ombre)

 

This is definitely one of the best cakes on the blog, light sponge, soaked with a mixture of rose water and Cointreau, fragrant rose water cream and sharp rose marmalade. Beautifully decorated and sprinkled with dried rose petals.

I made this cake for Mother's Day and everyone loved it, definitely a must-bake!

Ingredients:

For the sponge:

• 6 eggs
• 1 cup caster sugar
• 1 cup plain flour 
• 1/4 cup corn flour

To soak the sponge:

• 2tbsp rose water
• 1/4 cup Countreau
• 1/4 cup water
• 1tbsp lemon juice

 For the cream:

• 600ml double cream 
• 1/4 cup caster sugar
• 4-5tbsp rose water

Additionally:

• 1 cup rose marmalade 
• Small handful of dried rose petals

To make the sponge whisk egg whites until medium peaks form, then gradually add sugar and whisk until stiff.  Whisk in egg yolks, then add sifted flours and fold in gently. 

Divide the mixture between two lined 20cm tins.  

Bake in a pre- heated oven at 160C for about 30 minutes until the skewer inserted in the middle comes out clean.

Take out the oven and drop the tins from about 30cm hight onto a flat surface, twice.  Leave to cool completely.  Cut each sponge into two, horizontally, when cooled.

To make the cream place all ingredients in a large bowl and whisk until the cream is holding its shape.

In a cup mix water, Cointreau and rose water, to make soaking mixture.

To assemble the cake place the first sponge on a stand, brush with a quarter of the soaking mixture, spread a third of a marmalade on top, then top with cream.

Repeat until the cake is assembled. Pipe roses on top of the cake, using remaining cream, then sprinkle with rose petals.


Enjoy!

Chocolate berry cake

Guys, I just wanted to say thank you to all visiting my blog, I have not had much time to post new recipes lately, but as most of you already know I have just opened my own little cafe :) recipe for this new chocolate and berry cake, last red velvet and also salted caramel cake coming soon!

Raspberry dome cake

When I first looked through Peggy's Porschen Boutique Baking book the dome cake recipe grabbed my attention.. this cake looks so beautiful! After reading the recipe I wasn't entirely happy with it so I changed it around slightly and made this- perfect raspberry dome cake.  I need to tell you, it doesn't only look pretty- it is delicious too! Light almond sponge, filled with raspberries, creme patissiere and mascarpone and covered with marzipan- yum!


Ingredients:

For the Jaconde sponge:

• 3 eggs
• 125g icing sugar
• 125g ground almonds
• 40g plain flour
• 15g caster sugar
• 3 egg whites

For the cream patissiere:

• 2 egg yolks
• 60g caster sugar
• 25g corn flour
• 250ml milk
• 1 vanilla pod or 1tsp vanilla paste

Additionally:

• 125g mascarpone cheese

To decorate:

• 125g raspberries
• 50g plain chocolate
• sugar pearls
• 400g marzipan
• 50g pink sugar paste
• 2tbsp apricot jam

To make the sponge whisk the eggs with icing sugar until pale and fluffy.  Add sifted flour and almonds and gently fold in.

Beat the egg whites with caster sugar until medium peaks form and fold into the mixture.

Spread the mixture on two lined baking sheets (about 30cm x 15cm each).  Bake in a pre-heated oven at 200C for about 8 minutes until golden brown.

Take out the oven and leave to cool on the trays.

To make the crème pâtissière, pour the milk into a pan, add the vanilla pod. Bring the milk up to the boil, then take it off the heat.

In a separate bowl whisk together the egg yolks, sugar and cornflour. Pour the hot milk over the mixture and whisk.

Pour the custard back into the saucepan and set over a medium heat.

Stir the custard constantly until the mixture thickens. The custard should be very thick as it needs to be a firm set when the cake is assembled. 

Pour into a dish, cover the top with cling-film and chill in the fridge for about an hour until cold and set firm. 

When the cream patissiere is cooled, gently whisk in the mascarpone cheese.

Using a large round pastry cutter (about 28cm) cut out a circle from the first sponge. Line a 16cm dome cake mould with cling film and place the sponge in the mould, press firmly to the sides and cut off any access.

Spread a small amount of the cream around the sides and place layer of raspberries on top (about 1/3 of all raspberries).  Pipe more cream and cover with remaining raspberries.  Spread more cream on top, almost right to the edges (leave only as much space as thick your sponge is (about 1,5cm).

Using a round 15cm pastry cutter cut out a circle from the second sponge to cover the base of the cake.

Lightly press the base and cover with cling film.

Place the cake in the fridge to set for about 2 hours.

Take the cake out the mould and brush with apricot jam.

Roll out the marzipan and cover the cake.  Roll out pink sugar paste, cut into desired shape and wrap around the bottom of the cake.  Decorate with chocolate, sugar flowers and pearls.

Enjoy!

Lemon and limoncello cake

Light and refreshing cake with fluffy, lemony cream, soaked with limoncello liqueur.  It must be my new favourite cake!


Ingredients:

For the cake

• 175g self-rising flour
• 1tsp baking powder
• 175g caster sugar
• 175g soft, unsalted butter
• 3 eggs
• zest of 1 lemon
• 1 tbsp limoncello

For the syrup:

• 1/4 cup limoncello
• 1/4 cup water

For the cream:

• 160g lemon curd
• 160g mascarpone cheese
• 250ml double cream

To make the cake combine all of the ingredients in a large bowl and mix until smooth.  Divide the mixture into three lined 20cm tins and bake in a pre-heated oven at 170C for 10-15 minutes until bake through (skewer inserted in the middle should come out clean).

Leave the cakes in the tins to cool a little, then take out and leave to cool completely.

To make the cream quickly mix mascarpone with lemon curd, then whisk the cream in a separate bowl and gently mix into the mixture.

To make the syrup mix limoncello with water.  Place first layer of the cake on a serving plate and spoon over a third of the limoncello mixture, then top with a third of the lemon cream.  

Place another layer of the cake and do the same.  Cover with the final cake layer, spoon over all remaining limoncello mixture and spread a little cream, saving some for the sides.  

Decorate the sides with remaining cream, and top with sugar flowers.

Enjoy!

Summer fruit cake

Light and fluffy vanilla cake with the best summer fruit cream! The cake needs to be made a day ahead and you can use any berries you like for the cream.. Easy and soooo yummy!


Ingredients:

For the cake:

• 1 cup + 4tbsp caster sugar
• 140g soft, unsalted butter
• 2 eggs
• 1 3/4 cup plain flour 
• 2 rounded tsp baking powder
• 150ml milk
• 2tsp vanilla paste or vanilla pod

For the cream:

• 500g summer fruits (I used raspberries and blackberries)
• 3 1/2 tsp gelatine 
• 2 tsp corn flour
• 1tbsp lemon juice
• 3/4 cup caster sugar
• 1 tsp vanilla paste or pod
• 500g mascarpone cheese

Additionally:

• cocoa powder 
• cake stencil

To make the cake beat the butter with sugar until pale and fluffy, then add eggs, one at a time and vanilla and whisk.  

Add flour and baking powder and mix until well combined.

Mix in the milk.

Divide the mixture into three lined 20cm cake tins.

Bake at 175C for about 15 mins or until a skewer inserted in the middle comes out clean.

Leave the cakes on a cooling rack until cooled completely.

To make the cream place the fruit, sugar, lemon juice and vanilla in a pot and cook until the fruit has softened.  Dissolve the corn flour in a little bit of water (use about 1-2tbsp of boiling water) and add to the pot.

When the fruit has broken down, take off the heat and pass through a sieve to get rid of the seeds.

Dissolve the gelatine in 1/4 cup of boiling water and add to the fruit puree.  Set aside to cool, then place in the fridge for about two hours.

Beat mascarpone cheese with the fruit mixture, set aside 1/4 of the cream (place in a small bowl or a container and leave in the fridge), you will need this to decorate the sides before serving.

Place the first layer of the cake back in the tin (the same you baked it in) and spread half of the remaining cream on top, the cover with another layer of the sponge and cover with cream (leave about 4 tbsp aside).  Top with the final layer of the cake, then spread the rest of the cream on top (the 4tbsp you have set aside).

Place the whole cake in the fridge for few hours to set or best over night.

Before swerving take the cake out the tin and use the remaining cream to decorate the sides.

You can use a cake stencil and a little bit of cocoa powder to decorate the cake.


Enjoy!

Valentine's raspberry and vanilla cake

Well… I was supposed to make a chocolate cake. And I had no cocoa powder.  And this is how I have made the best vanilla sponge cake ever. It is light and fluffy and has the perfect texture. You can make it plain or add any fruit you like, I used frozen raspberries and it was delicious!


Ingredients:

For the cake:

• 1 cup + 4tbsp caster sugar
• 140g soft, unsalted butter
• 2 eggs
• 1 3/4 cup plain flour 
• 2 rounded tsp baking powder
• 150ml milk
• 2tsp vanilla paste or vanilla pod
• handful of raspberries

For the cream:

• 300ml double cream
• 2tbsp icing sugar
• 1tsp vanilla paste or pod
• 1 tbsp Baileys (additional)

For the chocolate drizzle:

• 40g dark chocolate

To decorate:

• sugar hearts (see here)

To make the cake beat the butter with sugar until pale and fluffy, then add eggs, one at a time and vanilla and whisk.  

Add flour and baking powder and mix until well combined.

Mix in the milk.

Divide the mixture into two greased heart-shaped tins and sprinkle over a small handful of raspberries.

Bake at 175C for about 20mins or until a skewer inserted in the middle comes out clean.

Leave the cakes on a cooling rack until cooled completely.

To make the cream whisk double cream, then add icing sugar and vanilla and beat.  Stir in Baileys.

Spread 2/3 of the cream on the first cake, then cover and spread remaining cream on top and around the sides of the cake.

Decorate with sugar hearts, then drizzle over melted dark chocolate.

Enjoy!

Chocolate and coffee gateau with irish cream and raspberries

I made this gateau for my mum's birthday and it was devoured so quickly I barely had enough time to take pictures! The cake is very chocolatey, layered with coffee cream, Baileys cream and covered with chocolate.  It goes very well with sharp raspberries, but you can use any fruit you like.


Ingredients:

For the sponge:

• 1 1/4 cup plain flour
• 3/4 tsp bicarb. of soda
• 1 tsp baking powder
• 180g unsalted butter
• 80g dark chocolate
• 2/3 cup cocoa powder
• 3 eggs
• 1 cup light brown sugar
• 1/4 cup caster sugar
• 3/4 cup soured cream
• pinch of salt

For the cream:

• 300ml double cream
• 450g mascarpone cheese
• 2-3 tsp coffee dissolved in a tablespoon of boiling water
• 3-4 tbsp icing sugar
• 1/4 cup Baileys (or other irish cream)

To decorate:

• 4 tbsp caster sugar
• 2 tbsp soured cream
• 3 tbsp cocoa powder
• 60g unsalted butter
• 1 tsp gelatine

Additionally:

• grated chocolate
• sugar flowers (find 'how to make sugar paste daisies here)
• raspberries and blueberries

Melt the butter in a small saucepan, then add chopped dark chocolate and leave to melt.  Stir to combine. Add cocoa powder and mix, set aside to cool a little. 

Beat the eggs with sugar, until pale and fluff, add a pinch of salt and the chocolate-butter mixture and stir until smooth. 

Add soured cream, plain flour, bicarb. of soda and baking powder and mix until just combined. 

Divide the mixture into three, lined 20cm tins and bake in a pre-heated oven at 170C for about 15 minutes.

Take the cakes out the oven and leave to cool a little, then take out the tins and leave until cooled completely.  

To make the cream beat mascarpone with double cream, then add icing sugar.  Divide the mixture into two: 1/3 of the mixture mix with coffee dissolved in boiling water, remaining 2/3 mix with Baileys.

Place the first layer of the cake on a serving plate and spread the coffee cream on top. Cover with the second cake layer and spread over the 2/3 of the Baileys cream, cover with the final cake layer.

Spread remaining cream around the sides of the cake.

To make the chocolate coating dissolve gelatine in a little bit of boiling water (2-3tbsp).  Place sugar, soured cream, cocoa powder and butter in a small saucepan and warm until the mixture is well combined and hot, add dissolved gelatine and stir.  

Set aside until the mixture has thickened a little, then pour over the cake.  

Sprinkle grated chocolate around the sides of the cake, decorate with raspberries and sugar flowers.

Enjoy!

Chocolate cake with amaretto cream

Very chocolatey, a little brownie- like, but not too heavy cake with vanilla and amaretto cream.  Decorated with chocolate macaroons and raspberries makes a perfect birthday gateaux or cake for any occasion.

If you are going to make the chocolate decoration around the edges, it is best to leave it in the fridge over night to set before serving.


Ingredients:

For the cake:

• 200g plain flour
• 1 tsp bicarb. of soda
• 1/4 tsp salt
• 1/2 cup buttermilk (mixed with 1/2 cup water)
• 50g cocoa powder (dissolved in 1/2 cup lukewarm water)
• 2 eggs
• 115g soft, unsalted butter
• 160g caster sugar
• 150g dark muscovado sugar

For the cream:

• about 350ml double cream 
• 2-3 tbsp icing sugar
• 3 tbsp Amaretto 
• 1 tsp vanilla paste or vanilla pod

To decorate:

• raspberries (about 150g)
• macaroons (made from THIS recipe, you can make from half the ingredients, it will be more than enough) you can sprinkle those with edible glitter if you like- I used silver
• handful of toasted, flaked almonds
• 130g dark chocolate (to make the chocolate 'wall' around the cake) + 7cm x 26cm acetate foil (roughly, you will then need to measure your cake to know how much exactly to use)

Combine the buttermilk with water and set aside.  

Dissolve the cocoa powder in warm water and leave to cool.

Beat the butter until pale and fluffy, then add both sugars and mix well. 

Add the eggs and whisk, then add cocoa powder (dissolved in water) and keep whisking until smooth.

In a bowl combine flour, salt and bicarb. of soda, then mix a third of it into the cake mixture.  

Add a third of buttermilk (and water), then a third of flour, then buttermilk etc. until all ingredients are combined together, do not over mix the batter.

Divide the mixture into two lined 22-23cm sandwich tins and bake in a pre-heated oven for about 20 minutes at 180C.  The cake is ready when skewer inserted in the middle comes out clean.  

Take out the oven ale leave to cool for 10-15 minutes, then take out the tins and place on a cooling rack.

To make the icing whisk double cream and when it starts holding peaks add the sugar, vanilla and amaretto.  

When the cake is cooled completely, spread 3/4 of the cream on the base of the cake (it should go right to the edges as it will help the chocolate stick to the cake later on) and cover.  Spread remaining cream over the top.  

Measure your cake to make sure how much acetate foil you need to use for the chocolate decoration. If the foil it too long and one end covers the other, you won't be able to take the plastic off, so it should be just about long enough to go all the way around the cake.  Melt the chocolate and spread a thick layer onto the acetate stripe, then stick to the edges of the cake, it should go right from the bottom and be about 2-3cm higher than the cake.  Place in the fridge  over night to set.

Before serving remove the acetate from around the cake,  you need to do it carefully, not to break the chocolate.  Decorate with raspberries, almond flakes and macaroons.

Enjoy!

White chocolate and summer fruit birthday cake

Great proposition for ones who need to make a birthday cake during the summer.  Light and airy sponge, fruity filling and refreshing fruit topping, finished off with sweet white chocolate, which gives the cake professional finish and makes it look so lovely. Delicious!

Ingredients:

For the sponge:

• 5 eggs
• 3/4 cup caster sugar
• 3/4 cup plain flour
• 1/4 cup corn flour

For the syrup:

• 3/4 cup boiling water
• 1/4 cup caster sugar
• 1 tbsp lemon curd
• 1 tsp vanilla paste or 1 vanilla pod

For the vanilla cream:

• 1 tub of double cream
• 1 tsp vanilla paste, or 1 vanilla pod
• 2 tbsp icing sugar

For the summer fruit cream:

• 1 tin of summer fruit pie filling
• 250g mascarpone

To decorate:

• 200g white chocolate
• 6cm x35 cm acetate stripe
• summer fruit of your choice

Beat the egg whites until medium peaks form,then gradually add the sugar and  keep whisking until stiff.  Add the egg yolks, one at a time.  

In a separate bowl mix the plain and the corn flour, sift and fold gently into the egg mixture.

Line the bottom (not the sides) of a 23cm spring form with baking paper and pour in the cake batter. 

Bake in a pre-heated oven at 160C for about 35 minutes, until skewer inserted in the middle of the cake comes out clean.

Take the cake out of the oven and drop form 60 cm hight on the floor.  Place back in an open oven (turned off) until cooled. 

When cooled completely, run a knife around the edges and take out the tin. Cut horizontally into three layers.

To make the syrup bring the water and sugar to the simmer, and when sugar has dissolved take off the heat and add lemon curd and vanilla.  Stir and leave to cool completely.

To make the vanilla cream beat the double cream with icing sugar and vanilla until medium peaks form, place in the fridge until needed.

To make the summer fruit cream mix the mascarpone with the pie filling until well combined. Place in the fridge until needed.

Place the first layer of the cake on a cake drum on a plate and brush generously with the syrup. Spread the summer fruit cream and cover with the second layer of the sponge.  Brush with syrup and spread 3/4 of the vanilla cream on the cake, cover with the third layer of the sponge. Brush with syrup and spread all remaining cream on the top and sides of the cake.

Melt the white chocolate and brush on the acetate stripe, then wrap around the cake, pressing gently to make sure the chocolate sticks to the cake. Place in the fridge for couple of hours to set.

Just before the serving remove the cake from the fridge and peel off the plastic stripe.  Arrange the fruit on top of the cake.

Enjoy!

Three tier birthday cake

I made this cake for my sister's birthday- I knew it had to be something special, and not only taste good but look pretty too.   When making this cake you need to plan ahead, as cake is made over two days, so please read the whole recipe carefully before you start.

Ingredients:

For the first (the biggest) tier:

• 100g cocoa powder
• 12 tbsp boiling water
• 6 eggs
• 100ml milk
• 350g self-rising flour
• 2 tsp baking powder
• 200g soft, unsalted butter
• 550g caster sugar

For the cream:

• 400g cherries
• 800ml of double cream
• 3 tsp vanilla paste
• 6-8 tbsp icing sugar

For the second (middle) tier:

• 225g self-rising flour
• 1 1/2 tsp baking powder
• 225g caster sugar
• 2 eggs
• 1tsp vanilla paste
• 150g melted, unsalted butter

For the cream:

• 400g white chocolate
• 400ml double cream
• 400g fresh raspberries

For the third (the smallest) tier:

• 50g cocoa powder
• 6tbsp boiling water
• 3 large eggs
• 50ml milk
• 175g self-rising flour
• 1tsp baking powder
• 100g soft, unsalted butter
• 275g caster sugar

For the cream:

• 450ml double cream
• 2tsp instant coffee, dissolved in a tablespoon of water
• 1-2tbsp icing sugar

To decorate:

• 2kg of white icing
• small packet of red icing
• edible glue
• cake smoother

To assemble:

• 3 cake drums: 27cm, 23cm and 18cm, you can also cut out circles of cardboard instead
• 10 plastic straws
• about 2m of red ribbon

Day one:

To make the first, biggest tier, mix cocoa powder with boiling water until smooth. Add all remaining cake ingredients and beat until combined- do not over beat!  Divide the mixture into two 27cm lined tins and bake at 180C for about 20-25 minutes.  Take out the oven and leave to cool.

To make the second tier, mix the flour, baking powder and sugar in a bowl.  In a separate dish whisk eggs with vanilla and add to the flour mixture, along with melted butter.  Mix until combined and pour into lined 23cm tin.  Bake at 160C for about 35-45minutes, the cake is ready if the skewer inserted in the middle comes out clean.  Take out the oven and leave to cool.

To make the third tier make the cake the same way as the first, biggest tier, using proportions from the 'third tier ingredients'. Pour all of the mixture in a lined 18cm tin and bake at 180C for about 30 minutes- check with a skewer if the cake is ready.

To make the cream for the middle tier warm up 400ml of double cream and pour over 400g chopped white chocolate, stir until melted and place in the fridge to set overnight.

When the cakes are cooled, cut the top off the cakes for the biggest tier, to make it as straight as you can.

Cut the vanilla (middle) cake in half (horizontally) to make two evenly thick bases. 

Cut the top off the small chocolate cake to make the top straight, then cut the same way as the middle cake.

Place the base of each cake on a cake drum (or a cardboard circle- it must be the same size as the cake).  You will need three cake drums in total.

When you are covering cake in cream make sure you cannot see a space between cake and cardboard.

To make the cream for the biggest tier, whisk double cream with vanilla and icing sugar.   When cake is completely cool, spread half of the cream on top, place the cherries on the cream and cover with the the base.  Spread the remaining cream on the sides and top of the cake, make sure whole cake is covered evenly.  Place in the fridge over night. 

To make the cream for the smallest tier, whisk double cream with coffee and icing sugar and spread the cream on the same way as you did the largest cake.  Place in the fridge over night.

The middle cake will be covered in cream the next day, when white chocolate is set.

Day two:

Spread half of the white chocolate cream on one half of the vanilla cake and place raspberries on top.  Spread remaining cream on top and sides of the cake.  Place in the fridge, while you decorate two other cakes.

Roll out a generous piece of the icing, it should be about 5mm thick- if it is too thin, you will be able to see the cake.  To stop the icing from sticking to the surface, just sprinkle a generous amount of icing sugar on before rolling out.  Put the icing over the cake, carefully with your hands, then press down to the bottom of the cake, the icing should be covering the cake drum as well.  Smooth the top and sides of the cake with a cake smoother, covered in icing sugar.

Repeat with each tier.  

Roll out the red icing and cut out circles,  brush a small amount of edible glue or melted chocolate where you want to place the dots.

Place cakes in the fridge to set and take them out shortly before you need the cake.

To assemble the cake cut plastic straws about 3mm  longer then thickness of the cake, then place 5 straws in the biggest tier (one in the middle of the cake, and remaining four about 5cm away from the centre to form a square).  

Repeat with the middle cake, then place the cakes on top of each other.

It is best not to move the cake once it has been put together.  

Wrap a ribbon around the bottom of each cake.

Before you decorate your cake, watch THIS helpful video of Lorraine Pascale, decorating and assembling a three- tier cake:

Enjoy!


Recipe for the sponge comes from Mary Berry's Baking Bible.

Chocolate and vanilla cake with raspberries and macaroons

My favourite chocolate cake.  Easy to make, quick and delicious.   Tastes great with chocolate or vanilla icing, or used as a base for something more special.  The recipe for chocolate cake comes from Mary Berry's Baking Bible.  I decorated it with delicate and sweet vanilla cream, macaroons (see 'vanilla macaroons' recipe) and raspberries.

Ingredients:

For the cake:

• 50g  sifted cocoa powder
• 6 tbsp boiling water
• 3 large eggs
• 50ml milk
• 175g self-rising flour
• 1 rounded teaspoon baking powder
• 100g softened butter
• 275g caster sugar

For the cream:

• 300ml double cream
• vanilla pod
• icing sugar (couple of table spoons- to your taste)

Also:

• 200g raspberries
• macaroons form the 'vanilla macaroons' recipe (with pink food colouring)

Make the macaroons ('vanilla macaroons' recipe with additional pink food colouring) and set them aside to cool.

Pre- heat the oven to 180 C and line two 20cm sandwich tins.

Blend the cocoa powder and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish butter.  Divide the cake mix equally between the prepared tins and level the surface.

Bake in the pre-heated oven for about 25-30 minutes, until well risen and the tops of the cakes spring back when lightly pressed with a finger.  Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
If you are making whole cake in one tin it will take about 40 minutes in the oven.  Cut the cake when cooled.
To make the vanilla cream whisk double cream with icing sugar and vanilla pod.
Decorate the cake with macaroons and raspberries, when cooled completely.
Enjoy!