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.

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 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.
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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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Cupcake Madness!

The vast majority of my time in the past week has been spent making over 100 cupcakes, and a heck of a lot of buttercream! 100 may not seem like much, but when you have never done that many before, it is certainly a challenge. But lots of fun too!

I had to make three different flavours for a 21st order – chocolate, vanilla bean and red velvet. The chocolate ones had the yellow buttercream, the red velvet ones had the bright orange buttercream and the vanilla bean ones had the bright red buttercream, and all cakes were sprinkled with gold glitter.

I was really happy with how all the cakes turned out, and the colours of the buttercream were really effective. The vanilla bean with the red icing was my favourite to look at because it was so bright and the gold  glitter looked great on it.

I’m not going to write out the recipes for this one, but here are the links for the Red Velvet and the Chocolate cupcakes. I used a different recipe for the vanilla bean, and I will post that up when I make them again soon 🙂

TIP –   when you want to make bright red buttercream, you need to use soooooooooo much colouring gel to make it intense. If you are doubling or tripling the recipe, colour it in batches and then mix them because it is a lot easier to control the colour that way. I tripled my recipe, and needed a good 3 1/2 tubs of Wilton’s gel (Rojo red I think it was). I was really unhappy with mine at first, but weirdly enough overnight in the fridge it brightened from a crimson red to an intense red! This is what it was like first:

 

And after:

And these were just some circusy-themed ones I made for my sister and her friends 🙂