Hi! been quite some time since my last post.
This is cake I made last week for someone’s 60th birthday. I wasn’t sure what would be the best color for 60th birthday, after mixing red, pink, orange, and blue finally I got this color and love it. These peonies were the biggest buttercream flower I’ve ever made, I was afraid they would not hold their shapes after transporting.. fortunately all come out great and the customer was happy with it.
Hope this inspires you!
I’m definitely in cake decorating mood, as you can see this is my 3rd post in a row… well I just started learn about it and find out that decorating with buttercream is so much fun.
The church community I involve in had a valentine luncheon last sunday, and I brought this cake as part of the celebration. Since the very beginning this cake was all about its decoration, I focused mostly on how it looked like than how it tasted like 🙂 … I wanted to use this cake as my learning canvas for some buttercream flower techniques I saw in pinterest. As you will see, there are variation of flowers and colors.
For the decoration portion alone I spent almost 4hours, major part was in mixing and testing the color. What can I say, I really enjoyed it.. didn’t feel that long when you did something that you like.
I’m pretty happy with the look 🙂
Happy Valentine, hope this inspires you!
As I said before, I don’t have many occasions to make a cake that I can experiment with the cake decoration… so making this cake for my little one 3rd birthday was a big deal to me, not only because I got the chance to decorate it but also because this was the 1st time for me to make her birthday cake. For her 3rd birthday cake, the theme is ladybug… I also made her dress with ladybug theme, I will post it later.
This was my 1st time to make fondant figure, ladybug… got the idea from pinterest. Lesson: wear gloves when mixing the color, it’s hard to clean once it stains our hands especially with red and black color.
The buttercream I used was American buttercream which is mixture of butter, powdered sugar, and vanilla. I’m happy with the final result, more important I’m happy that my daughter loved it.
German Black Forest Cake (Schwarzwälder Kirschtorte = Black Forest cherry torte) is my all time favorite cake. I made this for my birthday last year and this year and also made the cupcake version for my office on valentine day.
A. Cherry filling
1. Drain 1 can pitted black cherry, keep the syrup in a small pan. Take 3 tbsp of the syrup in a small bowl, mix with 2 tbsp of corn starch.
2. Bring to boil the remaining syrup in the small pan + 2 tbsp sugar (optional as preferred sweetness), lower the heat then slowly stir in the corn starch mixture, keep stirring to avoid lump.
3. Put the cherry into the pan, keep stirring until the liquid gets even thickness. Turn off the heat, let it cool.
B. The Cake
1. Sift 1/2 C cake flour + 1/3 C unsweetened cocoa powder, set aside. Melt 3 tbsp unsalted butter, set aside. ( I forgot to take the picture of melted butter 🙂 )
2. The eggs mixture: 1. Whisk 4 eggs + 2/3 C sugar. 2. Using double boiler method, put the egg mixture over the boiling water, keep whisking until you get lukewarm mixture. 3. Stir the mixture using high speed mixer, add 1 tsp of vanilla extract. 4. The batter should be pale and very thick.
3. Gently fold in the flour and melted butter alternately, make sure to use big stroke so that the batter won’t flatten.
4. Pour into 9″ pan (layered with parchment paper + butter), tap to remove excess air bubble, bake in 350F oven, test with toothpick.
5. Let the cake cool completely before divide into half.
1. Brush 3 tbsp Kirschwasser, a clear liquor distilled from tart cherries. Here I used rum since I don’t have kirschwasser. Then put the cream layer followed by cherry filling and finish with cream layer before put the second layer of cake. For the cream: whisk 3 C heavy cream + 1 C powdered sugar (or as preferred sweetness).
2. Brush the top layer of cake with 3 tbsp of Kirschwasser before decorating. As you see I am not good at cake decoration, I wish I could make it look like the cake displayed in high end bakery 🙂
3. Bon Appétit.
1. Prepare :
- 1/2 C vegetable oil
- sift 1 C cake flour + 1/2 tsp baking powder (original version uses 1tsp baking powder and cream of tartar)
- dissolve 1 tsp instant coffee + 1 tsp cocoa powder + 1 tsp water + 1 tsp vanilla
2. Whisk 6 eggs (at room temperature)+ 1 C sugar until pale and creamy.
3. Pour the coffee mixture into egg mixture, followed by oil, beat until well combined.
4. Stir in flour mixture and gently fold until well blended. Divide the batter between 2, 9″round cake pans (line the bottom with parchment paper and put baking spray around the inside). Bake in 375 F oven about 20 minutes, check with toothpick.
5. For the filling cream : whisk 1 1/2 C heavy cream + powdered sugar (as your preferred sweetness) + 2 tbsp kahlua, coffee liqueur + 1 tbsp optional amaretto, almond liqueur.
6. Bon appétit!