Sunday, 29 July 2012

Pink Strawberry Cake

Oddly enough, today I bring nothing of chocolate. Really. No chocolate. And notice that my first idea was about making a chocolate cake with strawberry buttercream. Or a vanilla cake, strawberry jam filling, covered with chocolate buttercream. But no. It seems that today is strawberry day .And pink. Above all, pink. Well, the pink is my "little" mistake experimenting with a new food colouring, because the idea was to make a pale pink cake. Or at most, bubblegum pink. But hey, looks great next KA ...

The truth is that I wanted to experiment with cakes, toppings and stuff, but in the end, in the rush, I went to play it safe. Yoghurt cake with strawberry jam filling, covered with strawberry buttercream. I know, too unoriginal, but very effective. 
The only experiment was to bake the cake layer by layer (instead of cutting the layers after baked) with this recipe, and it works pretty good. 

Recipes are not new, but here you have them in case you wanna try!


Yoghurt Cake
  • 1 plain yoghurt 
  • 3 eggs 
  • 55 gr olive oil (not extra virgin) 
  • 250 sugar 
  • 225 flour 
  • 15 gr baking powder
Preheat the oven to 180ºC (350ºF)

Mix all ingredients in a blender except the baking powder, that we will add at the end, when the rest of the ingredients are well mixed. Then, bake the cake 35-40 minutes. Let it cold in rack and then cut it into 3 layers.

Strawberry Buttercream
  • 250 gr butter (room temperature)
  • 2 tablespoon strawberry jam
  • 250 gr icing sugar 
  • Pink food colouring (optional)

Beat the butter until cream. Add the jam and icing sugar and beat until blended. If you want, you add a little (or not so little) pink food colouring to colour up a bit (the mixture you'll have will be a very rare -not beautiful- pink ).

To assemble the cake, firsts, with the help of a pastry bag, we outline the base of the first layer with buttercream, which will prevent the jam falling to the borders of the cake. Once we have this, fill the circle with the jam. Put up the second layer and repeat the operation. Then, cover with the third layer.

Now it's time to ice the cake with the buttercream. Make a first coat to level the cake, cover any holes or imperfections and let rest in the fridge for 30 minutes. Past this time  remove from the fridge and cover with the rest of the buttercream. With a palette knife, smooth the surface as more as you can can, and the put the cake again in the fridge about 10-15 minutes. Remove from the fridge. Heat the palette knife with hot water, dry it with a coat and them, smooth all the surface with very low pressure. You'll need to repeat this step (heating the palette knife) every three of four movements. How many time it takes to completely smooth the cake? It depends on how accurate you wanna be ;)

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