In April 6th 2014, I started a Facebook page, Just Fresh. Firstly, I cannot believe its been two years. I started the page as a way to showcase my cakes and food and looking back on the posts I have grown so much especially in cake decorating. I am a self-taught baker as I stated on my about page and I have loved every bit of baking and looking forward to many more. This year I am aiming to get into food photography. I can already tell it is going to be an amazing year.
I was to start the page last week on the 6th of April however i was so busy. My original plan had been to use an over the top cake for the two-year birthday but I ended up posting it on my Facebook page. For my 1st post, I have a simple Butter cake with watercolor effect on the buttercream and white chocolate Ganache drip. I love trends and let’s be honest people love trending themes and this watercolor on buttercream is so cool. Let me not even get started on the hype about the drip, at the present worldwide it’s all about the drip and I wasn’t going to be left behind.
This Butter cake is simple (as most butter cakes are), I always sift my flour three times, yes three. I find it fluffier and we all know Butter cakes are all about the fluff. Sometime in 2014, I did a one month cake decorating course provided by Cooks, Bakes and Cakes Bakery. As much as I am self-taught, without the help of Grace who was my teacher, I still would be struggling with cake decorating. I got the buttercream recipe from her and I have been using it since then.
Basic Butter Cake Recipe
|Prep time: 20 mins||Cook time: 30-35 mins||Total time: 50 – 55 mins|
Recipe adapted from the essential baking cookbook
245g (1 1/2 cups) All purpose flour
3 tsp baking powder
185g (3/4 cup) softened butter
185g (3/4 cup) sugar
1 tsp vanilla essence
60ml (1/4 cup) milk
Vanilla Buttercream Frosting
250g (1 cup) unsalted butter, softened at room temperature
500g (4 cups) sifted confectioners’ sugar
2 tablespoon cream
1 tablespoon vanilla essence
pinch of salt
Blue and Yellow food color
100g white chocolate
50g heavy cream
- Preheat your oven to 180°C and grease two 8-inch cake pans
- Sift flour and baking powder in separate bowl
- Cream the softened butter and sugar at medium speed until light and fluffy.
- with the beaters still running add the eggs one at a time making sure to beat thoroughly after each addition. Scrape the side of the bowl several times to make sure all is incorporated.
- Add the vanilla and beat well.
- Using a metal spoon, gently fold in the sifted flour and milk. Stir until just combined and almost smooth. Take care with this final stage, mixing the ingredients lightly and evenly.
- Spoon mixture evenly into prepared pans and bake for 30-35 minutes or until a tester comes our clean.
- Leave the cake to cool for 10 minutes before turning out onto a wire rack to cool completely.
- For the vanilla buttercream, in a stand mixer fitted with the paddle attachment whip butter on high-speed for about 10 minutes until light and creamy.
- Add in the confectioners’ sugar, cream, vanilla and pinch of salt and whip on low-speed first until sugar is mixed. increase the speed to high and whip for another 4 minutes until light, creamy and fluffy.
- In two small bowls put two tablespoons of the buttercream and add the yellow and blue food color and mix well.
- With a serrated knife cut off the top of the cakes for an even layer and place the first cake on your serving plate and spread the buttercream with an offset spatula.
- Place the next cake layer with bottom of the cake facing up. gently place more frosting spreading out evenly moving to the sides applying a thin layer. This is called “crumb coating”. Chill the cake for 15 minutes.
- Apply final “coat” of frosting and smooth the sides. With the back of a tablespoon put dollops of the yellow and blue buttercream on the sides of the cake. Smooth that to get the watercolor effect. Add as much or less as you go to your liking.
- For the ganache. Place the chopped white chocolate in a bowl. Heat cream in a saucepan until just boiling.
- Pour the cream over the chocolate and let stand for a minute and stir until combined and smooth. Leave for 10 minutes before dripping on cake.
- Using a teaspoon pour the drips round the cake then pour the rest on top of cake and spread evenly.