Here is how my pink cake turned out:
|The Pink Cake|
|Inside my Pink Cake|
|Slice of the Pink Cake|
|Chocolate and coco.|
|Butter and sugar mixed.|
|Flour, eggs and chocolate.|
|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.
Have a look at my fellow Cake Slicers their blog pages can be found when you click on the picture beneath.
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
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.
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.