I love making cakes, and there's nothing better than make a cake for someone you love. In this case, the occasion as my mom's birthday. Last year I made a cake for her, but as my experience with all of this was only four months the result wasn't as pretty as I pretended.
Last year, the cake started with an idea, then I changed my mind, then something went wrong, and I ended finishing the cake late at night with something not horrible but not as beauty as I wanted. One year later, I can say practice makes perfect. I had no drama, and the cake ended as I had planned at the beginning.
Although the design is no new or original, it's simple but effective, which doesn't mean don't need little work on making it. Four fondant roses aren't so much, but as I don't have too much experience in making roses, it took me a little..., and as you can see, some are slightly wrinkled. I'll keep practising!
I don't have photos of the inside but it was a ombre cake in purple tones, as the roses. The cake was vanilla flavour, filled with white chocolate ganache and raspberry jam. The icing was also white chocolate ganache, and there's no need to cover the cake with fondant, it looks good also with just the ganache icing. For the vanilla cake, I adapted the recipe from the book Cupcakes from the Primrose Bakery.
VANILLA, RASPBERRY & WHITE CHOCOLATE CAKE
For the cake
- 340 gr butter
- 340 gr sugar
- 315 gr self-raising flour
- 40 gr cornstarch
- 1 1/2 teaspoon baking powder
- 6 eggs (large)
- 4 1/2 tablespoon milk
- 200 ml heavy/double cream
- 600 gr white chocolate (chopped)
- Raspberry jam
Preheat the oven to 180º C (360º F)
In a bowl, mix all the dry ingredients, except sugar.
Beat the butter and sugar until it's creamy. Then, add the eggs, one by one, alternating with the dry ingredients mixture, beating about 30-40 seconds each time. Finally add the vanilla extract and the milk.
Grease three round 20 cm (8'') moulds. Divide the dough into three equal parts, put it on the moulds and bake for about 20-25 minutes.
Let it cold, demold, and then let it rest on a rack. It's convenient to bake the cake the day before. Once completely cold, wrap in cling film and put it on the fridge, The cake will preserve the humidity and will be more firm when assembling the cake.
For making the ganache, heat the cream in the microwave 1 and a half minute, add the chocolate and mix until it's completely dissolve. Let cold completely. Before using, beat with the whisk attachment.
For assembling the cake, take the first layer and cover it with the ganache. Put the second layer, "paint" a circle of ganache along the circumferential, and the fill the inside of the circle with the jam. Place the third layer and cover it completely with the rest of the ganache.
My cake it's covered with fondant because I wanted the effect of the roses with the super smooth finish of thye fondant, but will be great just with the ganache.