You may be wondering what does white cake with raspberry lemon filling have to do with First on the First. Sure, I’ve made a cake before. Lots of them. This cake is all about the decorating. Yes, it’s not perfect by any means but I’m pretty darn proud of this bright, happy little cake. This month for First on the First, Carrie and I challenged you all to try your hand at cake decorating which left the field wide open to try any technique that you’d never tried before.
Honestly, cake decorating is something I truly wish I had more time to concentrate on. Each time I decorate a cake I love the experience and most times, I love the results even if they aren’t perfect. I really want to practice piping because I’m not very good at it and quite frankly, I don’t know what half the tips in my kit can even create. Although this week, I found a fantastic picture outlining just that. Now I’ll need to make another cake so I can try to apply some of this newfound knowledge.
Before finding that incredibly helpful little chart, I had it in my head that I’d really like to try my hand at using chocolate transfer sheets to then wrap my cake in chocolate. I’m always blown away by cakes where this technique has been applied. They always look so perfect not to mention chocolate transfer sheets allow you to choose pretty much any pattern or color imaginable to enhance the appearance of the cake. Endless cake decorating possibilities!
So… how’d it go? Well I’d say this cake has a “pretty good side” and definitely has a “bad side.” Lesson #1 while working with chocolate transfer sheets: Timing is everything here. Once I went to wrap my cake in the chocolate, I realized that despite the chocolate not being fully set it on the sheet, was set too much to wrap the cake without the chocolate cracking in places. So I had a small area on the bottom that cracked open and the side had kind of a dent in it, instead of having the nice smooth finish I was going for.
Lesson #2: A thin and very even coat of chocolate over the entire length of the sheet is of the utmost importance. When I went to peel the sheet off the chocolate, all was going well except for one little spot. Apparently while all the other chocolate was set, one spot was slightly thicker and not completely set. When I peeled the sheet off the chocolate, that spot came with it creating a hole.
Lesson #3: Not really a lesson. I’m left with a question and perhaps someone out there can answer this for me. How do I finish it off? Not only did one “end” crack as I tried to manipulate it but even if it hadn’t, despite measuring the cake my measurements must have been slightly off and I had a little overlap soooo… I need to do a little more research on how to properly measure my sheet as well as how to bring this chocolate to a perfect close on the back side.
In the end, I’m actually quite happy with how this cake turned out from a decorating perspective. Now, let’s talk about what’s inside this cake! Inside you’ll find a moist white cake filled with lemon curd and raspberry jam. I frosted this cake with a 7-minute frosting so I can count that as a “first” also since I’d never made this type of frosting before. The frosting was pretty good but it is definitely not, I’ll say it again… definitely not the frosting you want to use if you intend to try to pipe it. But it was light and tasty! The bright, vibrant flavors in this cake made me think of spring. I’m so done with winter and spring can’t come quickly enough. In the meantime, I figured I’d make a cake that feels “spring-y” to me and hope warmer days arrive soon.
Next month, we’re going to give banana pudding a try. When Carrie suggested this I was thinking, “Ok, I can totally make banana flavored pudding. Easy.” But that wasn’t exactly what she was talking about. What Carrie was referring to is a whole dessert that bears the name Banana Pudding but it is actually layers of vanilla cookies, whipped cream, banana pudding, and banana slices kind of like a trifle. I’ve never eaten or made this dessert before so I’m looking forward to giving it a try. Of course, variations are always welcome and encouraged so have fun with this dessert! Can’t wait to see what you come up with!
One Year Ago: Mocha Chocolate Eclairs
A moist white cake filled with homemade lemon curd and raspberry jam.
- 4 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 5 tablespoons fresh lemon juice
- 1/2 cup seedless raspberry jam
- 3 1/2 cups cake flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 large egg whites, room temperature
- 1 1/2 cups whole milk, room temperature
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 1 cup sugar
- 1 cup water
- 1 teaspoon clear vanilla extract
- One recipe 7-minute frosting
- With an electric mixer, beat together the butter and sugar. Add the whole egg and beat to incorporate. Add the yolk, beat again. Add the lemon juice and mix one more time. The mixture may appear curdled. This is normal.
- Transfer the mixture to a saucepan and place over medium heat. Whisk constantly until mixture become smooth. Increase heat slightly and continue to whisk, cooking the mixture until a thermometer reads 170 degrees.
- Strain the mixture through a fine mesh sieve. Cover the surface with plastic wrap and refrigerate until ready to assemble the cake.
- Preheat oven to 350 degrees. Grease two 9-inch cake pans and line the bottoms with parchment paper. Set aside.
- Sift together the cake flour, baking powder and salt. Set aside.
- In a medium bowl, whisk together the egg whites and whole milk. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until creamy. Add the sugar, a little bit at a time and beat until light and fluffy. Add the vanilla and beat again to incorporated.
- Beginning and ending with the flour mixture, add some of the flour mixture and then the egg mixture alternating. Beat until smooth after each addition.
- Evenly divide the batter between the two prepared pans.
- Bake for about 35 minutes or until a tester inserted in the center of the cakes comes out clean. Cool in pans for 5 minutes then turn out onto a wire rack to cool completely.
- In a small saucepan, combing the sugar and water. Bring to a boil and stir until the sugar dissolves. Remove from heat and let cool. Add the vanilla extract and stir.
- Level each cake layer and brush each with 1/4-1/2 cup simple syrup.
- Place one layer on a cake plate or cake board. Pipe a thick line of frosting around the edge of the cake, creating a dam. Vigorously stir the raspberry jam until smooth. Fill the cake with 1 cup lemon curd and top the curd with 1/2 cup raspberry jam.
- Place the second cake layer on top. Apply a thin layer (crumb coat) of frosting to the cake and refrigerate until a bit more firm, about an hour.
- Remove the cake from the refrigerator and frost the cake with the remaining icing.
Cake adapted from Sprinkles Bakes
Now let’s see those other cake creations!