Monday, 20 May 2013

The Pink Cake

This months chosen cake from the Cake Slicers, the online baking group that I am part of, is entitled "The Pink Cake". This cake has been described as a rich, moist chocolate cake with a raspberry puree buttercream frosting. I cheated a bit with the buttercream and used pink flavouring to get my pink colour. I will however make the raspberry buttercream in the future as like the idea of this as a topping, unfortunately I did not have the time to do this, hence the food colouring. One thing that I really like about Vintage Cakes by Julie Richardson is that the cakes are always big, full of flavour, and full of delicious full fat ingredients which makes the cake taste so delicious.
Here is how my pink cake turned out:
The Pink Cake


Inside my Pink Cake

Slice of the Pink Cake
I first started by combining the coco, chocolate and hot water together, although I suggest to use a bigger bowl than I did, as it can become tricky when stirring, when trying to add the sour cream.
Chocolate and coco.

Sour cream 
I then creamed the butter and sugar together until light and then drizzled the oil into the mixture.
Butter and sugar mixed.

Oil.
I then sifted the flour and baking powder in a separate bowl and began to add the eggs one at a time.

Flour

Flour, eggs and chocolate.
Once the eggs was in cooperated into the mixture I placed into three baking tins.
Cake Mixture.

Pre baking.
Once the cakes were baked, I left to cool and began to make the buttercream which is my usual method of 125g butter and 425 icing sugar, 2 tablespoons of milk and pink food colouring. I whisked the butter first and gradually added the icing sugar until I had a smooth buttercream.
Butter for buttercream.

Icing sugar added

When making a layer cake I usually place each cake alongside each other and spread a similar amount of buttercream on each cake as previously I would go sparingly on the first two layers and when cut I could hardly see the buttercream.

I then spread buttercream around the cake to create a crumb layer.
Crumb layer
Unfortunately the crumb layer did not quite set, but I added chocolate curls to decorate My Pink Cake. My family really enjoyed this cake, which is the most important thing.


Have a look at my fellow Cake Slicers their blog pages can be found when you click on the picture beneath.

Ingredients
4 ounces unsweetened chocolate, chopped.
1/4 cup, 1 ounce coco
3/4 cup boiling water
3/4 cup 6 3/4 ounces full fat sour cream
1 tablespoon vanilla essence
2 cups (10 ounces) self-raising flour
4 ounces unsalted butter
13 ounces caster sugar
1/2 cup canola oil
5 eggs

For the raspberry buttercream
6 egg whites
8 3/4 ounces sugar
1 pound unsalted butter
2 teaspoons vanilla extract
10 ounces of raspberries fresh or frozen.

Method
Preheat the oven to 350F or gas mark 4
Put the unsweetened chocolate and the cocoa into a small bowl. Pour the boiling water over the chocolate and allow it to steep for 1 minute. Whisk the mixture together. Whisk in the sour cream and vanilla. Set aside.
Sift  the flour in a separate bowl. In a bowl cream the butter and the sugar together on medium-high speed until light, about 3 minutes. On low speed, drizzle the oil into the mixture until blended. Turn the mixture up to a medium-high speed and best until the batter is fluffy, about 3 minutes. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with the chocolate mixture in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been Incorporated and complete the blending by hand with a spatula to ensure you do not over beat the batter.
Divide the thick batter equally among the prepared tins. Smooth the tops and tap the pans on the counter to settle the batter and eliminate any large bubbles. Bake in the middle of the oven until the centres spring back when lightly touched, 22 - 25 minutes. Let the cake rest for 30 minutes on a wire rack.
To assemble the cake, lay one of the cakes top side up on a cake plate. Using a metal spatula, frost the top with 3/4 buttercream, spreading it out to the edge of the cake. Stack the second cake top side up on the frosted cake and spread another 3/4 buttercream. Stack the last layer of cake top side up on top. Apply a thin layer of the frosting all over the cake to create a crumb layer. Place the cake in the fridge for 10 minutes then reapply the remaining buttercream over the cake.

For the raspberry buttercream
Using a hand whisk, whisk together the egg whites, sugar and cream of tartar in the clean bowl of a stand mixer. Place the bowl over (not in) a saucepan of simmering water. The egg white mixture will be gloppy and thick, but as the mixture begins to warm up it will become more fluid. Continue to gently whisk the mixture until it is very hot to the touch.
Move the bowl to the stand mixer and, using the whisk attachment, whip the whites on medium-high speed until they tripled in volume and are thick and glossy and hold stiff peaks (like meringue), 3 to 4 minutes. Turn the mixer down to medium-low speed until the mixing bowl is just cool to the touch, 1 to 2 minutes. Kick the mixer back up to medium-high speed and add the butter one piece at a time, adding the next piece just as the previous one has been in cooperated. Stop the mixer every so often to scape down the escaping buttercream from the sides of the bowl. At some point, the buttercream will take on a curdled appearance; don't worry, this is normal. Just keep on mixing until it comes together. Once all the butter is in cooperated and the frosting is fluff and creamy, blend in the vanilla and salt until fully combined.
Covered with plastic wrap, buttercream will last 2 days at room temperature.
Mash and strain 4 cups (10 ounces) of raspberries fresh or frozen through a fine sieve to catch the seeds. Discard the seeds and set aside the puree while you follow the method for basic buttercream. Add the berry puree at the end of the recipe  with the vanilla and salt.

xxx
Share:

13 comments

  1. Great job! And I love your step by step pictures! I do hope you try the original raspberry buttercream some time because it's a real winner! :) ... Beautiful cake Charlene!

    ReplyDelete
  2. Nice job! I really like how dense and buttery the cakes are too. This book has definitely been a big hit :)

    ReplyDelete
  3. This looks good! Hope you had lots of fun :)

    ReplyDelete
  4. Glad your cake turned out well. Good job!

    ReplyDelete
  5. Oh it looks so inviting with the added chocolate curls. Yay for more chocolate!

    :)
    Holly

    ReplyDelete
  6. Love the little chocolate curls on top - so cute. I am always thrilled too when my family likes our cakes.

    ReplyDelete
  7. Yummy! I love it... I bet it tasted amazing :)

    ReplyDelete
  8. Beautiful, love the chocolate swirls!

    ReplyDelete
  9. I chose chocolate shavings, too--the more the better, if you ask me! :)

    ReplyDelete
  10. That looks like a lovely cake! I would also like to try the raspberry buttercream...perhaps I'll give it a go! :-)

    ReplyDelete
  11. Apologies for my late visit!

    Love your chocolate shavings for the garnish! Lovely cake you baked there!

    ReplyDelete

© Charlene Flash | All rights reserved.
Blogger Template Designed by pipdig