It was my cousin's 16th Birthday and a good friend's birthday last week. One on Wednesday and another on a Saturday.
Initial plan was to a cake for my cousin and cupcakes for my friend but since my cousin, Saras had plans made earlier I only gave three slices for ate the rest! Pretty greedy. And as for the cupcakes plan, my friend wasn't around so I cancelled my plans of making the cupcakes.
This beautiful cake has been on my wishlist to bake since I saw it. The recipe had crushed hazelnut candies on top but when I opened my packet of hazelnut and roasted it, it tasted rather bitter and didn't taste right. So I just followed my instinct and threw the whole batch of nuts away! :( I used Valhorna crunchy chocolate pearls as decoration and it tasted pretty good.
Another mishap I encountered while making my buttercream was I accidentally cut my finger with a very sharp knife and the finger was bleeding profusely. It was 12 midnight when I made the buttercream, no one was awake so I had to clean and dress the bloody wound by myself. Didn't make much difference cause the plaster kept coming off. Anyway, I manage to clean myself up and wear gloves to finish my cake. I couldn't just leave everything out at 12 midnight. But I enjoyed making the cake in the middle of the night. Pretty relaxing, quiet and cooling.
Anyway back to this wonderful cake.
Source : Rima from Bisousatoi who got the recipe from Carrie of The Patterned Plate. Originally from The Birthday Cake Book by Fiona Cairns.
So here goes!
280g unsalted butter, really soft
280g self raising flour
1 1/2 teaspoons baking powder
5 large eggs
160g golden caster sugar
120g light muscovado sugar, I couldn't find my carton of it so I substituted it with regular light brown sugar
1 teaspoon vanilla extract
I was lazy so I used two 8 inch round baking pans and sliced the into half horizontally with a serrated knife giving me a four layer cake.Baked for about 30-40 minutes.
- Preheat oven to 180 C. Butter and line the bottoms of three 8inch round baking pans.
- Sift flour and baking powder in a large bowl/stand mixer bowl and put all the other ingredients in. Beat for a couple of minutes until you have a smooth batter.
- Divide batter equally into the three prepared pans and bake for 15- 20 minutes.
- The cake is ready when it's well risen, golden and a skewer placed in the middle comes out clean. Turn out of the tin after a few minutes then leave on a cooling rack to cool completely
80g unsalted butter
60g light brown sugar
2 tablespoons glucose
1 teaspoon vanilla extract
1 tablespoon cream
- Put butter,sugar and glucose in a saucepan over low heat and cook until it turns a deep amber colour.
- Remove from heat and add cream and extract while stirring continously.
- Leave it aside to cool completely.
Swiss meringue buttercream:
150g egg whites
250g caster sugar
290g unsalted butter, slightly softened
- In heatproof bowl, place egg whites and caster sugar over a pot of water over medium heat.( Double boiler) Whisk occasionally until sugar as completely dissolved.This may take a while.
- Using hand held or stand mixer, whisk the mixture on medium-high speed until mixture becomes marshmallowy and cooled down.
- Touch meringue to feel the temperature.
- Add butter cubes,one at a time,and mixing it well after each addition.
- If mixture looks runny, Place in the fridge for about 15-30minutes, depending on how warm the meringue is.Remove from fridge and continue to beat until you get a nice creamy mixture.
- If mixture looks good, just continue mixing until you get a creamy mixture, it may look curdled in the beginning but it will start looking better as you continue beating.
- Add toffee sauce and give it a good quick whip.
Last but not least, Happy Sweet 16, Saras & Happy 26th, Jegan!!!!! <3