![]() I decorated the cake in an edible rose gold (actually peach coloured) paint, which I use a brush to flick over the cake in a random paint splatter effect. It makes it so much easier than you have a metal scraper because it leaves the smooth finish. I use a small angled spatula to help me apply the ganache (and buttercream) to the cakes, and then use this large metal scraper to help smooth around the edges. It makes it perfect for applying to a cake! Tools I let my ganache thicken (you can speed this up in the fridge) and then whip until it is mousse like. But also, I find whipping it even better. You need to let the ganache sit until it becomes a thick peanut butter consistency. Then, you stir the mixture together until it is smooth! If it isn’t quite smoothly you can heat the mixture gently in 10 second bursts in the microwave until smooth, or in the pan again. I make my ganache by making sure the chocolate is chopped or in chip size, heating the double cream until just before boiling point, and then pouring the cream over and letting it sit. It may make it seem overly complicated, but I ended up loving the end result! It wasn’t too deep a flavour, and wasn’t too sweet! and I love them! I just happen to have the 4″ deep versions, but I bake the sponges, let them cool, and then split them each into two!įor the ganache, I used a mix of dark chocolate and milk chocolate because it’s genuinely what was there. The cakes were crumb coated with their respective buttercreams, and then I decided to use a ganache for the outside! Obviously, the recipe is designed to cover the two cakes so there is a lot of ingredients… but if you only want to make half you can! Tinsįor the cakes, I used two of these 8″ tins, and two of these 6″ tins. The top tier is a 6″ vanilla cake, filled with vanilla buttercream frosting. This cake has a 8″ chocolate cake bottom tier, with four layers of sponge, filled with a chocolate buttercream frosting. I will do more recipes in the future, and hopefully a full video too (which I didn’t have time for this time). ![]() This is just how I happened to do it on the day, so I thought I would write a blog post about it. I recently hit half a million followers on my instagram account so decided to make the cake to celebrate, but I knew you guys would want the recipe for it (and sure enough, you do!) So I have always posted blog posts about cakes, cupcakes, and various other delicious treats that are perfection for celebrations… however, I have never post a two-tier cake before! Please see my disclosure for more details!* A blog post on how to make the best two-tier celebration cake! Vanilla cake, chocolate cake, buttercream, ganache and more! You can also assemble and frost the cake the day before serving let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least one hour before serving).*This post may contain affiliate links. ![]() The cake layers can be made a day ahead wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. Frost the top and sides of the cake with the remaining frosting. To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny). Add 2 tablespoons of the milk, and beat to incorporate. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. ![]() Gradually beat in the confectioners' sugar. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.įor the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Rotate the pans about halfway through if they seem to be browning unevenly. Divide the batter evenly between the prepared pans.īake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. ![]() Beat in the eggs, one at a time, and then the vanilla until combined.Īlternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Whisk together the flour, baking powder and salt in a medium bowl set aside.īeat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Butter the bottoms and sides of two 9-inch round cake pans dust with flour, and tap out the excess. For the cake: Preheat the oven to 350 degrees F. ![]()
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