I was inspired by this cake by Raspberri Cupcakes, and my friend’s upcoming birthday celebration.
I started off with a classic butter cake, and doubled it. The cake recipe came from my Australian Women’s Weekly recipe card collection, but it is a classic cake so similar details can be found in various recipes. I use raw sugar in my cooking, because it’s less processed. I used 5 cake tins to make this cake, if you don’t have that many tins you can cook the cakes in shifts. I was sparing with the food colouring to start with, but ended up needing to add quite a bit to get the increasing gradients of colour I wanted (I was unable to track down the colouring gel mentioned in Raspberri Cupcakes post, and ended up using liquid natural pink food colouring). Pink was a special request from the birthday girl, but of course you could go with any colour you like (if I was making this for me, it would be purple). To decorate the cake I went with a white chocolate icing, decorated with edible red glitter and served the cake with raspberries.
What I was cooking this time last year: Salmon Pastries with Thyme Lemon Hollandaise Sauce
Vanilla Layer cake with White Chocolate Icing
* The cake recipe ingredients list is taken from a Women’s Weekly Recipe Card recipe.
- 250g softened butter
- 2 teaspoons vanilla extract
- 1 1/2 cups sugar
- 4 eggs
- 4 cups self-raising flour
- Pinch of salt
- 1 cup milk
- food colouring
- 400g white chocolate
- 900mls cream
- 100mls condensed milk
- Turn the oven on to 180°C.
- Beat the butter and vanilla together until pale and white.
- Add the sugar to the butter and beat until light and creamy.
- Add the vanilla and salt and beat until combined.
- Add the eggs, one at a time beating well after each addition.
- Mix in a little of the sifted flour alternately with the milk, until everything is combined.
- Divide the cake batter into 5 portions.
- Leave one portion uncoloured, then add food colouring to the remaining 4 portions so that you have increasing shades of colour across the portions.
- Spread each portion out in its cake tin.
- Cook each cake for approximately 15 minutes or until it springs back when touched in the center.
- Allow your cakes to cool.
- To make the icing, add the white chocolate, condensed milk and cream to a bowl.
- Suspend the bowl over a saucepan of hot water and gently heat until the chocolate is melted and everything is combined.
- Cool the icing mixture in the fridge until firm.
- Whip the icing to make it light and fluffy.
- To assemble the cake, add one layer at a time to your serving plate, add a layer of icing in-between, then add the next layer of cake in decreasing colour gradients as you get to the top of the cake.
- Finish the cake by the top and edges with icing, and refrigerate until ready to serve.
- Add any final decorations (I used edible red glitter) and birthday candles. Your cake is ready to serve. Enjoy.
What is your favourite colour? Has this post inspired any new ideas?