My good friend Elaine asked me to make her daughter’s 30th birthday cake recently. Having previously made a baby shower cake for her, I had a good idea what flavour she would request! And I was right!
Freya loves chocolate cherry cake 🍒
For the cake itself I modified my vanilla cake recipe by substituting Sugar and Crumbs Black Forest icing sugar for the caster sugar. I also drained a can of cherry pie filling and put the cherries in the batter too. (I got the cherry pie filling just from my local supermarket)
I used 2 x 8” round 4” deep PME pans and cut each cake in half to make 4 layers (double recipe) While the cakes were cooling, I took the remaining liquid from the cherry pie filling and thinned it out with a little boiling water. I brushed this over each cake layer to add flavour and keep it lovely and moist.
For the filling I made buttercream with more Black Forest icing sugar, but to crumb coat the cake I used Black Cherry icing sugar as this remains white in colour.
Once the crumb coat had set in the fridge for 20 minutes, I added Coloursplash pink to a small amount of the white buttercream and set it aside.
I then covered the cake with the remaining white (Black Cherry) buttercream and smoothed it out with my tall metal bench scraper. I wasn’t too bothered about it being perfect at this stage!
I then added random ‘blobs’ (technical term 😆) all around the cake, and kept going round it with my smoother to achieve a sort of watercolour blended finish. For the final few swipes I heated the metal smoother by dipping it in hot water. I find this really helps get a nicer finish 😃 Check out the video below for an in depth tutorial on getting smooth buttercream!
I lightly blended the rest of the buttercream (pink and white) and transferred it into a piping bag with a Wilton 1M star tip that I bought in this set of three but you can also buy it separately It’s easily my most used piping tip for cupcakes so I have several!
I’d previously made some meringue kisses and macarons to decorate the cake with. I used Black Cherry flavour ‘Whipping it Up’ for this step.
Whipping it up was developed by Sugar and Crumbs as a sister product to its flavoured icing sugars and has pasteurised dried egg white added. It is a multi use product that you can use to make meringue, Swiss Meringue buttercream, pavlova, marshmallow fluff, roulade, macarons, shortbread, mousse and……. oh there’s so much I’ll just leave you a link to all the yummy recipes!
Back to the cake! I made a white chocolate water ganache drip and applied that before popping on my kisses and macarons whilst it was still wet. This helped everything to stick nicely!
I had covered a 12” round drum board with Renshaw Premium Coverpaste white marbled with pink, and after transferring the cake to this, I took the piping bag and made a border at the bottom. Waste not want not, I used the rest of the buttercream to add more detail to the top and sides still using the 1M tip.
To finish it off I made white chocolate number lollipops with Callebaut Belgian chocolate in a 3 and an 0!
I was very pleased with the result, what do you think? It also gave my baking mojo a boost as I’d been feeling a bit down with all this Covid-19 rubbish! Feeling useful is something I’ve been missing lately, and being cooped up doesn’t do much for anyone’s mental health does it? 😞
I hope you are all keeping well….. and reasonably sane!
Until next time
Stay safe and healthy