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:

CoconutLimeCake

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.

000_0007

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!

Layers

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!

000_0003

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

Advertisements

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)!

000_0001
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!
000_0006
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.
000_0010
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.
000_0003