Mmmmm cake. Who does’t love cake? I actually happen to know one girl who does’t like cake, but like, how is that possible? Cake is so comforting. I love being snuggled up in the couch with a big slice of cake and a cup of tea watching some feel-good movie.
At the café I work at we sell the most amazing looking cakes (they taste good too of course). The café is called Le Bon Choix, that’s french for “the good choice”. I will have to take some pictures and show you guys because they are so cute and impossible to resist!
Cakes are probably one of my favourite things to bake. I love baking things that have many elements and require many hours in the kitchen, and tall layered cakes definitely fall under that category. Today I thought I would share 3 cakes that I’ve made and published on my Instagram feed which have all been very popular. The recipes to these beautiful cakes are made by Linda Lomelino (Call me cupcake) and Olivia (Livforcake), although the photos are taken by me.
I hope you enjoy them, happy baking!
Cardamom Cake with Blueberries
3 large eggs
1 1/4 cups granulated sugar
6 tablespoons milk
1/2 teaspoon vanilla powder or vanilla extract
1 1/4 cups four
2 teaspoons baking powder
1 teaspoon freshly ground cardamom
Blueberry jam with vanilla filling
About 1 quart blueberries (just over 1 pound), very fresh
3/4 cup jam sugar
6 tablespoons granulated sugar
1 vanilla bean
1 3/4 cups whipping cream
3/4 cup Turkish or Greek yogurt (10% milk fat)
2 tablespoons granulated sugar,or to taste
4 1/2 ounces fresh blueberries
1. Preheat the oven to 350°F.
2. Prepare one 6-inch cake pan with a collar made from baking parchment.
3. Beat the eggs and sugar until light and airy, about 5 minutes.
4. Heat the milk with the vanilla, and add it to the egg mixture.
5. Mix the our, baking powder, and cardamom in a separate bowl. Sift the dry ingredients into the batter, and carefully fold them in until the batter is well blended and free of lumps. Pour the batter into the prepared cake pan.
6. Bake for about 50 minutes or until a toothpick inserted into the center comes out with moist crumbs.
Make sure the jars are sterile before lling them with home- made jam. The easiest way to do this is to place the jars in the oven at 212°F for a few minutes. Jam sugar makes the jam the correct thickness, which is important when it will be used for cake filling.
- Pour the blueberries, jam sugar, and granulated sugar into a large saucepan.
- Cut the vanilla bean lengthwise, scrape the seeds out into the pan, and add the bean. Carefully bring the mixture to a boil while stirring constantly, and let it simmer at low heat for 10–15 minutes.
- Skim any foam from the jam, and remove the vanilla bean. Pour the jam into a warm and sterile glass jar; seal. Store the jar in the refrigerator.
- Reserve 1/2–3/4 cup for the cake.
1. Blend the cream, yogurt, and sugar in the bowl of a stand mixer.
2. Beat the mixture to stiff peaks.
Assembling the cake
1. Slice the cake horizontally into three layers. Place the rst layer on a cake plate or board. Cover the layer with an even coat of Blueberry Jam with Vanilla Filling; then spread on a thick layer of Yogurt Frosting. Repeat for a second layer. Place the last layer on the top, cut side down.
2. Cover the cake with a thick layer of Yogurt Frosting. Make a striped pattern in the frosting using an o set spatula or the back of a spoon, beginning at the bottom and working straight up.
3. Decorate the top of the cake with blueberries and perhaps a little pennant made with a skewer and some pretty paper.
To make the chocolate fudge sauce, place the chopped chocolate in a bowl. Heat the cream in a saucepan till boiling point. Pour the cream over the chocolate, let sit for 30 seconds and stir until the chocolate has melted. Let cool slightly before pouring over the cake. Decorate with salted peanuts, mini marshmallows and candied cherries.
Soft Gingerbread Cake with Cream Cheese Frosting and Sugared Cranberries
Recipe by Linda Lomelino, at Call me cupcake
Soft gingerbread cake
270 g all purpose flour
1 tsp baking soda
pinch of salt
4 tsp gingerbread spice mix
1/2 tsp ground bitter orange peel (can be omitted)
2 large eggs
100 g light muscovado sugar (or light brown sugar)
100 ml (6 tbsp + 2 tsp) cane syrup
125 g butter
100 ml heavy cream (about 35-40 % fat content)
150 ml (10 tbsp) milk
Fresh cranberries, a couple of large handfuls
1 egg white (use pasteurized if you’re worried about eating raw eggs)
Granulated sugar, for rolling
Cream cheese frosting
150 g butter, softened
180 – 210 g (1 1/4 – 1 1/2 cups) powdered sugar
200 g cream cheese, cold
1. Heat oven to 175°C (350F). Butter and flour three 15 cm (6 inch) baking pans. Set aside.
2. Mix flour, baking soda, salt, gingerbread spices and ground bitter orange peel in a bowl. Set aside.
3. Beat eggs and sugar until fluffy and lighter in color, about 3-4 minutes. Add cane syrup and beat until smooth.
4. Melt the butter in a saucepan and add cream and milk.
5. Add dry ingredients and butter mixture to the egg mixture in additions.
6. Divide batter between prepared cake pans and bake for about 25-30 minutes or until a cake tester comes out clean. Let cool in pan for 15 minutes, then unmold onto a wire cooling rack.
1. Dip cranberries in egg white and put them on a piece of kitchen paper so they’re not soaking wet when rolling them in sugar (this will make the sugar lumpy).
2. Roll in sugar and leave to dry for 30 minutes or so. Make the frosting while you wait.
Cream cheese frosting
1. Beat butter until pale, about 2 minutes.
2. Add powdered sugar and continue beating until frosting is very pale and fluffy, about 3-5 minutes.
3. If you want the frosting to be as white as possible, add just a tiny bit (start off with a super small amount, like the tip of a toothpick and then add more if needed) of purple/royal blue icing color.
4. Add cream cheese and beat until just smooth.
Assembling the cake
1. If cake layers are domed on top, even them out just slightly using a serrated knife (you can correct this with an even layer of frosting instead).
2. Put the first cake layer on a cake stand or plate and spread a fairly thick layer of frosting on it using an offset spatula.
3. Keep doing this until you’ve used all three cake layers. End with a layer of frosting on top of the last layer.
4. Spread a thin layer of frosting all over the cake and put it in the fridge to set for a 10-20 minutes if needed. Decorate with sugared cranberries, a sprig of spruce, cinnamon sticks or gingerbread cookies.