St. Patrick’s Day Rainbow Cupcakes

Happy (belated) St. Patrick’s Day to you all, and top of the morning to ya! 😉 I have seen these super cute cupcakes many times on Pinterest, so I thought it was time to give them a go. They’re so adorable 🙂

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I used my trusted vanilla cupcake recipe for these, and once again, they worked a treat as always. To get the rainbow effect throughout your cake, you just need to divide your batter into separate bowls, colour them, and spoon them separately into the cupcake cases before baking.

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I also loved the sour strap rainbow. As cute as it looked, it also gave the cupcake a nice sour tang and cut through the buttercream. Deeeeeeelicious.

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These little gems are really easy to make, too, and would be fun for kids to have a go at. You obviously don’t have to colour the batter, either. And you don’t have to pipe grass on the cupcakes, which I discovered is quite time consuming to get right!

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Happy Baking, Guinness drinking and potato eating! Hope you all have a great weekend 🙂

White Chocolate and Maple Macadamia Baked Cheesecake with Candied Bacon

Happy Birthday to me! I decided to make myself a cake resembling a pizza/cheese and bacon roll this year. Although, it was not my first intention, I’m quite happy with how it looks, it’s a little rustic, not the prettiest, but it tastes good 😉 I was very excited about this cake, as it was something I had in my mind for a while, and I thought, what better occasion to make it than my own birthday! I am a very big fan of baked cheesecakes, and I have made a few in my time, but the only thing that puts me off baking them more often is that they are time consuming, and soooo expensive. Especially when you put a big packet of macadamias in it, and real maple syrup, which costs a small fortune on its own. Nonetheless, it was very delicious.

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I have used this recipe before to make a raspberry and white chocolate cheesecake, and it’s really great. You can play around with flavours, too, which is always good. Aside from the cheesecake itself, I kind of made the other bits up in my head, which is a sure fire sign of a great recipe!

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Baked Cheesecake: (adapted from Taste.com.au)

  • Melted butter, to grease tin
  • 250g plain, sweet biscuits (I used Arnott’s plain Teddy Bears)
  • 100g hazelnut meal
  • 150g butter, melted
  • 3 x 250g cream cheese, at room temperature
  • 2/3 cup caster (white) sugar
  • 1 tsp vanilla bean paste/vanilla extract
  • 3 eggs
  • 250g block good quality white chocolate, chopped
  • 250g macadamias, quartered
  • 1/4 cup real maple syrup
  • 1/3 cup real maple syrup
  • 1 cup streaky bacon, chopped into rough 1cm pieces

Grease 22cm springform baking tin with butter. Use a food processor to crush biscuits until they resemble fine crumbs. Add the hazelnut meal and melted butter and process until all well combined. Place mixture into prepared tin, and spread evenly. You can use a straight sided glass to evenly spread the base mixture evenly around tin. Cover with cling wrap and place in refrigerator for 30 minutes. If you are not using base straight away, just make sure you take it out 30-40 minutes prior to baking.

Preheat oven to 160c. Beat cream cheese, sugar and vanilla together until well combined and smooth. Add the eggs, one at a time, and mix until each is well incorporated. Using a wooden spoon, gently stir in the white chocolate, macadamias and 1/4 cup maple syrup. Pour mixture into prepared tin, and bake for 1 hour, or until just set in the centre. For me, 1 hour was perfect, but you can wobble the tin a little to test if the cake is cooked throughout. For 2 hours, leave the cheesecake in the oven, with the door ajar. I just a wooden spoon to keep the door open. This will prevent the top of the cheesecake from cracking.

Place bacon and 1/3 cup maple syrup in a bowl together and mix until well coated. Spread evenly on an oven tray lined with non-stick baking paper, and bake for approximately 20 minutes on 180c, or until bacon is crispy and sticky. Let bacon cool on tray, then spread across the top of the cheesecake. If not serving the cheesecake straight away, ensure it is stored in the rerigerator, and brought down to room temperature to eat. If the cake is still cold, it is a nightmare to cut – I made this mistake!

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One of my favourite parts of this cake was the candied bacon. People often balk at the idea, but it really works well and the maple/bacon combination is becoming quite popular. You can see the recipe for my Maple Bacon Macarons here, which I posted a couple of years ago. They are just as yummy! Happy Baking 🙂

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Ferrero Rocher Mini Cupcakes

In the last few weeks, it has been so hot and sticky here in Melbourne. The type of weather that sucks the energy right out of you, it’s not fun. And in this weather, baking is the last thing anyone would want to be doing! With a slight cool change earlier in the week, I jumped at the chance to make these little babies, and boy, I am glad I did. They are very yummy. I guess they are kind of my (belated) Valentine’s Day post. I have always loved Ferrero Rocher chocolates, but they have always been something I have had on a special occasion. Plus, my boyfriend loved them. So, there we have it.

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The chocolate cupcake recipe I used, is the one I have used many, many times before. It is fantastic, and works really well every time. I cut the Ferrero Rocher chocolates in half, which is not easy to do! You will probably get a really messy half and a neater half. Place the messier half inside the uncooked cupcake, and leave the other half for decorating. You can find the cupcake recipe  here. I halved the recipe for this batch, and it still made close to 30 mini cupcakes.

Cupcakes

Nutella Ganache:

  • 1 cup Nutella
  • 250g good quality white chocolate, chopped
  • 75g salted butter, softened, not melted

Melt the white chocolate in a glass bowl, in the microwave in spurts of 20 seconds. At the end of each stint in the microwave, stir chocolate with a metal spoon. When completely melted, stir in Nutella until well combined. Leave at room temperature to cool. When mixture is at room temperature, it may have become a little solid. If so, just run some lukewarm water around the outside of the bowl to soften up a bit. In a separate bowl, beat butter until pale and creamy. Spoon the butter into the Nutella mixture and beat altogether for a couple of minutes until whipped and smooth.

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To decorate: Spoon Nutella ganache into a piping bag fitted with a round wide nozzle. Pipe one single round onto each cupcake, and place halved Ferrero Rocher on top. Store in an airtight container, in a cool, dark place. If it’s really hot, you can place the cupcakes in the fridge, but bring them down to room temperature to eat. I am very reluctant to put cake in the fridge, and people always think this is weird. When you put cake in the fridge, the fat component of the cake (butter) becomes harder, so the cake becomes drier and often crumbly. By the way, you can freeze these cupcakes, too. Just do it as soon as they are decorated, and obviously, bring them down to room temperature to serve, preferably overnight.

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Here are some I made with Malteasers. Equally as delicious!

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Lamington Cake with Balsamic Strawberry Jam

Happy Australia Day to all you Aussies! I hope everyone is having a relaxing long weekend 🙂 As a country, Australia does not really have a defined cuisine of its own. I guess it has something to do with being derived from Britain, and not really having a whole lot of history of our own. However, there is one sweet that we do claim do be our own (aside from the humble Pav, of course!). It is the delicious Lamington. If you do not know what a Lamington is, you are missing out, big time! They are slices of sponge-y cake, filled with jam, and covered in chocolate icing and coconut. Yum! I had actually never made a Lamington before, so I wasn’t sure how it would go, but I decided on a cake version for my Mum’s birthday, and I must say, it was delicious, and a big hit.

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I was going to use the recipe from the ‘BAKE’ book, from the Australian’s Women’s Weekly (AWW are the go-to’s for great recipes for many Aussies), for normal Lamington’s. However, I just had to look on my favourite site, Taste, of course, to see if they may have had a recipe for a cake. Luckily, I found the perfect one with great reviews, so I went with that, with a few of my own additions. I guess I could be more sure of the measurements this way, instead of having to adapt a slice into a cake. Anyhoo, the recipe was great – easy to follow and not ridiculously time consuming, either. Winner 🙂

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Lamington Cake: (recipe from Taste.com)

  • Cooking oil spray, to grease
  • 1/2 cup self-raising flour
  • 1/4 cup plain (all-purpose) flour
  • 1/4 cup cornflour
  • 4 eggs, at room temperature
  • 3/4 cup caster (white) sugar
  • 2 cups coconut
  • 250ml thickened cream
  • 1/3 cup icing (confectioner’s) sugar
  • 1 tsp vanilla bean paste/natural extract

Preheat your oven to 180c/356f. Grease two 20cm round springform baking tins with cooking oil spray, and line with non-stick baking paper. Set aside.

Sift all three flours into one bowl. In a separate bowl, beat all of the eggs, and the sugar, for approximately ten minutes, or until the mixture is thick, pale and creamy. Then, sift half of the flour mixture into egg mixture, and  gently fold it in with a metal spoon until well combined. Repeat with the remaining flour. Make sure the flour is all combined as it can be difficult to see in a large bowl – the flour will just sink to the bottom. And remember to be gentle as you don’t want to knock too much air out of the sponge.

Divide the mixture evenly into the 2 prepared tins. Smooth the surfaces with a metal spoon to ensure the mixture is even. Bake for 12-15 minutes (mine took 14, but ensure you check at 12). Insert a skewer to ensure cake is cooked – the skewer will come out clean. Leave in tins to cool, then place on a wire rack.

Chocolate Icing:

  • 2 cups icing (confectioner’s) sugar
  • 1/3 cup good quality cocoa powder
  • 1/2 cup water

Sift the icing sugar and cocoa into a bowl together, and add the water. Mix well until combined and smooth. Pour the icing into a large, shallow dish. Pour the coconut out onto a large baking tray.

Place one side of the sponge cake into the icing, cover the sides, then dip the other side of the sponge in the icing. Cover in coconut and place on a large cake stand. Repeat with remaining sponge cake, except place this one on a plate or another baking tray. I found this process super messy and it took me a while, but I got there in the end!

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Balsamic Strawberry Jam:

  • 1 medium punnet of strawberries, hulled and quartered
  • 1 tsp vanilla bean paste/natural extract
  • 1 cup caster (white) sugar
  • 1/3 cup balsamic vinegar
  • Splash of water

Place strawberries and water (I literally used a splash, just to moisten the strawberries) in a medium sized saucepan. Cook on a medium heat until the berries begin to soften (about 2 minutes). Add the vanilla and sugar, and cook over a low heat for about 10 minutes, or until strawberries have broken down. Add balsamic vinegar, and continue cooking on low until mixture becomes a sticky, jam like consistency. Pour into a bowl, and leave to cool. If you are not using the jam on the day of making it, cover with cling wrap and place it in the fridge. I made my jam two days beforehand.

Lamington Cake

Assembly:

Whip up 250ml thickened cream, with 1/3 cup icing (confectioner’s) sugar, and 1 tsp of vanilla bean paste/natural extract. With one sponge cake already on the cake stand, cover with whipped cream, ensuring you spread the cream right to the edges of the cake (if you want to decorate it like my cake, leave a little bit of cream behind to pipe on top). Then, spread over the strawberry jam – although this time don’t spread it right to the edges, leave about 1cm. Place the other sponge on top of the cream and jam. Decorate as desired 🙂 EAT!

Messy goodness

HAPPY AUSTRALIA DAY! (check out my past Australia Day posts here.)

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Coconut and Lime Ombre Cake

Happy slightly belated New Year to you all! I can’t believe it is 2014, and January the 1st marked whiskitforabiscuit’s second birthday. Yay 🙂 The beginning of the year is always a bit of a baking whirlwind for me, because almost every member of my family has their birthday in January. So, here is the first of the birthday cakes:

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I love the combination of coconut and lime. It’s really fresh and summery, which is nice when you’re in the middle of the horrible heatwave Melbourne is experience at the moment! The last thing you feel like doing is forcing down a piece of heavy mud cake down your pie hole, so this cake, I thought, was ideal.

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As you may have seen, I enjoy making layer cakes with different colours and gradients; it just makes it a bit more fun, especially when kids are around. I also decided, instead of covering and filling the cake in buttercream, I used a fresh and tangy lime curd to sandwich the layers, and whipped cream to cover the cake, with some coconut, too. Buttercream does not go down well in heat!

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For the cake, I used my trust vanilla cake recipe I have used many times before (which is originally a cupcake recipe, but it works just as well for larger cakes), and just added a bunch of lime zest, lime juice and coconut. It’s so easy and it works perfectly every time, especially when adding different flavourings. I only had a couple of hours to make this cake, so the layers are not quite as even as I’d like them to be. Oh well, it still tasted pretty awesome!

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I hope you all had an amazing New Year, and that 2014 is everything you wish it to be! Happy Baking 🙂

A Wonderful Wizard of Oz Party!

Last Sunday, it was my little sister’s wonderful Wizard of Oz party. Well, it was more of a production actually, as our house was temporarily taken over by Oz paraphernalia and resembled quite the tornado. It was a lot of fun, and the amount of work my parents put into making the place look like it was straight out of the movie set was astronomical. As was the amount of time I spent in the kitchen! I made so many little bits and pieces I thought I would dedicate a whole blog post to it 🙂

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My ‘Emerald City Macarons’ – Redskin flavoured, with edible gold glitter. This flavour was SO delicious!

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‘Yellow Bricks’ – aka Salted Caramel Rice Bubble Slice

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Unfortunately, I did not make these. I had never tried a cake pop before, I have heard they are very difficult to make. These ones not only look amazing, but tasted it, too. Inside were gooey, chocolatey, fudgey balls of cake. YUM!

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Rainbow lemonade for the kiddies 🙂

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The cake I made – Somewhere Over The Rainbow Layer Cake, with Yellow Brick Buttercream and a Macaron Emerald City.

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This was the same recipe I used to create last year’s Rainbow Cake. It’s not at all difficult, it just takes a lot of time. The end result is well worth it, though. Especially when kids are involved!

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Follow the Yellow Brick Road…

Snickers Peanut Butter Cupcakes

This, for me, is indulgent cupcake heaven. You may have noticed that I am quite an avid peanut butter fan, and combined with chocolate and peanut caramel, well…what can I say? Obviously, these morsels of pure deliciousness are extremely rich and decadent, so I tried to make them a bit smaller than a standard sized cupcake!
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I was thinking of making a salted peanut caramel to fIll the cupcake, but I thought with the peanut butter ganache it would just be a little too difficult to stomach, but delicious nonetheless. So, I opted for a small piece of Snickers in the middle. This surprise went down very well with my colleagues 🙂
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The cupcakes I used are my usual trusted chocolate cupcake recipe which I have used in posts such as the Easter Egg Nest Chocolate Cupcakes, and you can find it here. This time, I halved the recipe, and it made about 15 medium sized cupcakes.
The peanut butter ganache is a Donna Hay recipe which I have used a number of times, and I could go on and on forever and ever about how amazing it is 😉 You can find the recipe in the Peanut Butter Macarons post.
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To make the cupcakes, you will need a 12 piece fun size packet of Snickers. After spooning the cupcake mixture into the cases, place half a small Snickers bar into the mixture and push it down into the batter. To top the cupcakes, fill a piping bag with a wide round nozzle and pipe swirls on top of the cupcakes. Slice the remaining Snickers bars into small pieces, and place a piece on the top of each cupcake. To store, place in an airtight container and leave at room temperature – don’t put them in the fridge! They will last a good 3 days in the container, although I have a sneaking suspicion not many of these babies will be around for 3 days 🙂
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Lemon Meringue Layer Cake with Macarons

This cake was tasty, very tasty indeed. I made this cake for my boyfriend’s birthday, as he loves all things lemon and meringue – you may remember from last year. I was really happy with the flavour of this cake and the lemon curd that filled it, and the macarons turned out quite well, too. I’ve been a bit lucky with macarons of late, lets hope it stays that way!
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I pictured the merinuge on the outside to look a little different. It wasn’t as glossy and high as I would have liked, but I think it was because I didn’t make enough sugar syrup. However, that’s a minor detail. The part I loved most about making this cake was blowtorching it! I love watching the meringue cook and change colour, I could stand there all day and blowtroch…or maybe I just love playing with flames?! I used my usual vanilla cupcake recipe and just added a bunch of lemon juice and zest and it worked a real treat! It was moist, lemony and buttery all at the same time – yum 😉 The lemon curd recipe I used was from the ever wonderful Zumbo, and it was unsurprisingly delicious and unlike many lemon curds, it remained thick and did not leak out the sides of the macarons like lemon curds often do! Winner 🙂
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Macarons:

This recipe is Adriano Zumbo’s, and was published a couple of years ago in the Herald Sun. You will definitely need kitchen scales to make macarons.

  •  135g almond meal
  • 135g icing sugar
  • 125g caster sugar
  • 45g egg whites
  • 50g egg whites
  • 40g water
  • 1/4 tsp colouring gel, yellow

Spray four oven trays with cooking oil spray around the edges, and line with baking paper and set aside. Place almond meal and icing sugar in a large bowl, and sift together 3 times. Set aside, along with the 45g egg whites. Put 50g egg whites in a separate bowl. Heat caster sugar and water in a small saucepan, over a low-medium heat, until the sugar completely dissolves (if it slightly burns my tongue, it’s done!). If you do not want to burn your tongue, Zumbo suggests investing in a candy thermometer and heating the syrup until it reaches 118 degrees C (244 degrees F). If the syrup becomes thick and powdery in appearance, you will need to start again. This is because the sugar has been heated too much, too quickly, and instead of dissolving, it has cooked.

Begin beating the 50g egg whites with one hand, and with the other, stream the hot sugar syrup down the side of the bowl to create an italian meringue. Beat until stiff peaks form, the meringue should be thick and very glossy. If you want to add flavouring/colouring, now’s your moment. So add the colouring now. Just lightly beat them into the meringue. Pour meringue into the almond meal, icing sugar and 45g egg whites mixture and mix roughly to combine. When combined, fold mixture together (one single stroke) until there are no air bubbles left. Make a spread across the top of the mixture, and it should disappear in about 20 seconds. Spoon mixture into a piping bag fitted with a round nozzle. (If you don’t have a piping bag set, most supermarkets sell plastic ones, they are Multix brand, in an orange box and contain 5 piping bags with a few different nozzles, plus they’re only about $3. You should be able to find them in the baking aisle). Lock the bag by spinning the top around 4 times. Pipe 3-4cm rounds on the oven trays prepared earlier. Tap the bottom of the trays on the kitchen bench and let them sit for about half an hour, or until mixture is dry to the touch. Meanwhile, preheat the oven to 145c (135c fan forced).

Place in oven and bake for 16-20 minutes. Check macarons at 16 minutes, and to test if they are cooked, pull a macaron off the baking paper. If it is stuck, keep cooking and checking regularly. Cool on trays for 5 minutes, then peel off and place on a wire rack. The mixture should make about 12 -15 large macarons, and about 25 smaller macarons. Macarons keep really well (about 5 days in the fridge) and some say that the longer they are refrigerated, the more the flavour is likely to develop. Macarons taste best when they are stored in the fridge, then brought down to room temperature to eat.

 Lemon Meringue Cake

Lemon Vanilla Cake: (adapted from Taste’s recipe)
  • 200g butter, chopped and softened
  • 1 3/4 cups caster sugar
  • 2 tsp vanilla bean paste
  • 4 eggs
  • 2 3/4 cups self-raising flour
  • 1/2 cup milk
  • zest and juice of 3 lemons
Preheat the oven to 180c. Grease and line a round baking tin with baking paper (I have two tins, so I baked two cakes then another one), and set aside. Beat the butter, sugar and vanilla until pale and creamy. One at a time, add the eggs and beat until just combined. Add the lemon juice and zest and stir to combine. Add the flour and milk in alternate batches, ensuring you start and finish with the adding the flour. Stir with a wooden spoon until combined. To ensure layers are even, weigh mixture and divide into three. I think, from memory, each layer weighed about 312g. Pour mixture into prepared tins and smooth the top with the back of a spoon. Place in oven for 15 – 20 minutes, or until a skewer comes out clean. It should just be slightly golden. Let cakes cool in tins for approximately 15 minutes before removing and placing on a wire rack. When completely cooled, gently wrap cakes in glad wrap and if not using immediately, place in fridge until they are needed.
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Lemon Curd: (from Zumbarons: A Fantasy Land of Macarons p. 28)
  • 160g lightly beaten egg
  • 240g caster sugar
  •  Finely grated zest of 5 lemons
  • 160g fresh lemon juice (this amounted to be exactly 5 lemons for me)
  • 300g butter, chopped and softened
Put the egg and sugar in a saucepan and mix well. Stir in the lemon zest and juice. Heat over a low-medium heat, stirring constantly until the mixture reaches 85c/185f (You can buy thermometers from homeware or discount stores). Strain the curd into a bowl, discarding the zest and any little bits of cooked egg (I had a few – it’s so easy to do!). Cool the mixture to 50c/133f. When the curd is at the right temperature, beat in the butter gradually until smooth and shiny. If not using straight away, refrigerate. If you are using immediately, allow to curd to cool until it becomes firm enough to pipe.
Lemon Curd
 
 Italian Meringue: (italian meringue is made by making a sugar syrup and adding it to the egg whites to create an extremely thick and glossy mixture)
  • 6 egg whites, at room temperature
  • 1 cup caster sugar
  • 1/3 cup cold water
To make the sugar syrup, slowly heat the sugar and water in a saucepan on a low heat until sugar is dissolved. Turn the heat up to medium until mixture begins to bubble – some people heat their syrup to a certain temperature but I usually do it by touch, usually when the mixture is just too hot for my finger it is done! Begin beating the egg whites, and slowly stream the sugar syrup down the side of the bowl. Beat until mixture is thick and very glossy. NOTE – don’t make the meringue ahead of time otherwise it will become limp. Make it straight before you cover and blowtorch the cake.
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Assembly:
Place one layer of cake on a cake stand, and generously spread lemon curd on top. Place another layer of cake on top of the lemon curd, and once again cover it with lemon curd. Place the final layer of cake on top. and cover will lemon curd. There should be a couple of teaspoons left after the cake and macarons have been filled. With a round-edged knife, generously cover the cake completely with the meringue mixture, making flicks with the knife as you go to create an element of height and visual appeal 🙂 With a chef’s blowtorch, gently go over the meringue from about 10cm, depending on how brown you want the meringue to be. To completely blowtorch the cake took me about 10-15 minutes. If you are not serving the cake immediately, gently cover it with glad wrap and keep it in a cool dry place. Enjoy!
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Easter Egg Nest Chocolate Cupcakes

This week has been a great one for whiskitforabiscuit. With Easter arriving, I have had a lot of new visitors to the blog, which is so nice to see. I have also had a number of people telling me that they have tried my recipes, such as the Chai and White Chocolate Hot Cross Buns, and how they have succeeded and tasted awesome! So, thanks so much guys, I appreciate it more than you could know and I absolutely love hearing everyones stories and feedback 🙂 It’s also really nice to know that people are actually reading this and it’s not just me writing to my sad and lonely self, lol. Now, to the cupcakes.

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I had seen a few different takes on these egg nest cupcakes, on various sites such as Pinterest, and they just all looked so fantastic and fun! I had to give them a go, and use one of my all-time favourite childhood treats, the chocolate spider. No words can ever describe how much I adore the chocolate spider, seriously, they are just that delish. I really could go on forever and ever about these morsels of goodness, and it’s so great that they only have 3 ingredients! Life = complete.

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I have used this amazing chocolate cupcake recipe countless times, including in My First Order, and it’s never let me down! You can find the recipe here.
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Buttercream:
  • 350g butter, chopped and softened
  • 2 1/3 – 3 cups icing sugar mixture
  • 1 tsp vanilla bean paste or extract
  • Wilton’s colourng gel, green
Beat butter until pale and creamy, about 4-5 minutes. Gradually add in the icing sugar mixture until well combined. Beat in vanilla and green colouring until desired colour is achieved. Spoon buttercream into a piping bag with a large round nozzle. Pipe rounds on the cupcakes.
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Chocolate Spider Egg Nests:
  • 1 packet Chang’s noodles (available at most Australian supermarkets. I am sure there would be an equivalent in the US and UK, however I do not know what the brand is)
  • 2 tbs crunchy peanut butter
  • 200g chocolate, milk or dark
  • 1 packet M&M Crunchy speckled eggs, or Cadbury Mini Eggs

Makingspiders

Place chocolate and peanut butter in a microwavable bowl, and microwave for 60 seconds on high. Stir with a metal spoon, even if it does not look melted. If it needs more time, microwave in 10 second increments until completely melted. Don’t do what I did and keep microwaving because you can still see lumps,and then realise it’s just the nuts from the crunchy peanut butter. Idiot. Pour contents of noodles packet into the chocolate and peanut butter mixture until well coated. With two teaspoons, make small ‘nests’, on oven trays with baking paper. Place three speckled eggs on each nests straight away, as you do not want the chocolate to set, otherwise the eggs will not stay on the nests. Place in fridge. You can make these a few days in advance, just pop them in an airtight container when they have set.
Place egg nest onto the green buttercream on the cupcake. Done!
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I hope everybody has a fantastic Easter with their loved ones! I am so lucky I have a little sister who gets so excited about the Easter bunny and the annual hunt we have on Easter Sunday morning, it makes it so much more fun with little kids around!
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Don’t forget to follow me on Instagram – GemmaAsh! Until next time…X

Jaffa Ombre Layer Cake

One thing is fairly obvious: I love cake. I try not to eat tooo much cake, but with this one, it was difficult to stay away. I was convinced this cake would be super-rich, but surprisingly, it was quite light. It was certainly still decadent, and I will definitely be making this one again. I know I say this with a lot of things, but I’ve had the idea of making this cake in my head for quite some time. My Mum’s birthday seemed like the perfect occasion – as she (and my Dad) both love the Jaffa Macarons, and I haven’t done ombre, or any type of layer cake really, for a while.

Follow me on Instragram - GemmaAsh

 The recipe I used for the orange cake is from the always amazing Raspberri Cupcakes. It is a beautfiul cake, not too buttery, and the zest from the oraange was intense, but in a great way. This particular post – Orange Cake with Fruit Tingles Icing, is one of my favourite posts from Raspberri Cupcakes, and was one of the recipes I was inspired by, to begin blogging myself (see Musk Layer Cake + Musky Macarons)!

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Orange Cake: (adapted from Raspberri Cupcakes)
  • 165g butter
  • 3/4 cup caster (white) sugar
  • 3 eggs
  • 2 cups self-raising flour
  • Zest and juice from 1 1/2 large oranges (I had about 1/3 cup of juice)
  • Wilton’s colouring gel, orange
Preheat the oven to 180c (170c) fan forced. Line a 22cm springform cake tin with baking paper and set aside. Beat butter until pale and fluffy. Gradually add sugar. Beat eggs in one at a time until well combined. Stir in the orange zest and juice and flour, until well combined. To divide cake into batches, weigh mixture and divide the number by 3. Pour into three separate, clean bowls. Add small amounts of colouring gel to mixtures, until you have 3 clearly different shades of orange. Pour one batch of mixture into cake tin, and spread with a spoon so it is nice and even. I had a little bit of trouble with this because the cakes were so small, but they were all fine in the end. If you have more than one cake tin, it is okay to put two on the top shelf of your oven, if they fit. Bake cakes for 10-15 mintutes, or until a skewer comes out clean. Begin checking the cakes from 10 minutes.
Let cakes cool in the tin for 10-15 minutes. If you are using the cakes straight away, let them cool completely on a wire rack, and then begin layering and decorating. If not, gently wrap cakes in cling wrap tightly – be very careful as the layers will be quite thin and fragile. Place in fridge overnight. It is best to bake cakes the day before, or on the day of use. You could probably freeze them if you were really time poor, however, sometimes I find that cakes can taste a bit strange when they have been frozen!
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Jaffa Ganache:
This is the same ganache I used for the Jaffa Swirl Macarons, however I just quadrupled it.
  • 400g good quality dark chocolate, chopped
  • 2 cups thickened cream
  • Zest of 2 1/2 oranges
Place all ingredients in a medium saucepan and stir over a low heat until smooth. If using the next day, cover and refrigerate, then take out an hour or two before use. If using on the same day, cover and refrigerate for about 30 mins, or until ganache has slightly set. I probably made my ganache a little too late for when I needed the cake, so you can see in the pictures that it was still quite runny. I tried to make the best of it though, and exposed the colours of the cake by letting the ganache drip around the side. I originally wanted to cover the cake completely in ganache, but I think it still looked nice.
JaffaCake
 
Assembly:
Place the bottom cake on a large cake stand or a cake board. With a round-edged knife, spread a layer of ganache on the top, and layer with the second cake. Repeat the process, and cover the cake completely with the ganache. If the ganache is too hard, dip the knife in warm water – it will make it a lot easier to spread out.
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You can decorate the cake however you like – you don’t even have to decorate it thought, if you don’t want to. You could use cachous, glitter, you could pipe swirls of ganche – anything you like! As you can see here, I went for choc-dipped orange segments with a tiny bit of gold glitter.
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