Its another cake project! October is a busy month for me, when most of my close friends are having their birthdays. This is the second birthday cake I baked in the same month and its a rather elaborate one, which means lots of work involved. Tiring.... whew!
Since the cake is meant for my friend's 21st birthday, I wanted to make a layer cake that is really memorable for her. It would have to be both aesthetically appealing and pleasing to the tastebuds. After discussing and exchanging ideas with another friend,
Aud, we had some good ideas coming in. Here's the blueprint:
- Sponge Layers: Using my trusty chiffon cake sponge recipe in most of my layer cakes. Its great as a cake base. Moist, fluffy and tender crumbed.
- Homemade Strawberry jam: Get fresh rosy red strawberries and churn them into a nice sweet-tart jam to be spreaded onto the sponge cake layers. Recipe is adapted from Happy Homebaking's Double Berry Confiture.
- Passionfruit Buttercream Frosting and Filling: Flavour a basic swiss meringue buttercream with passionfruit flavour using fresh passionfruits. The passionfruit buttercream will be filled onto the jam layer and the entire cake will be frosted with the passionfruit buttercream. (I flavoured with passionfruit juice with a little lemon juice to heighten the flavour)
Shape of Cake and Decorations: 9 inch square cake with piped stars around the border. A picture of a pink coloured bee will be drawn in the middle using piping gel/jelly. I derived the insipration from neighbourhood confectionaries as most of the birthday cakes they offer use a lot of piping gel for decoration in the form of cartoon characters like SpongBob etc. Thanks to
Wendy, I confirmed that the material used for all these cake graphics is piping gel/ jelly.
The reason why we thought of the bee picture is because the birthday girl is named
Bee, and
pinkbee is her nickname (reminds me of a blogger friend
Bee Bee who has a similar name). Now, that sounds like an enormous challenge to me. It was my first at attempt making homemade jam and drawing using piping gel. I get the jitters sometimes when I attempt something new. Its the worry of coping with the unfamiliar. Things may or may not turn out as planned. This time, I felt a somewhat adventurous spirit in me. My limited drawing ability would not deter me from completing the bee picture. ( I did thought of chickening out initially due to a lack of confidence, but I carried out the task anyway since I had bought the piping gel and thanks to encouragement given by
Pei-Lin)
I was glad to have
Aud helping me out with part of the caking making, namely the buttercream and baking the sponge cake. If not for her, I would have taken a much longer time to complete the entire cake, with all the measuring of ingredients and washing up of pans and bowls, some of which needed to be reused.
Making the strawberry jam was a breeze. First, wash and slice the strawberries into small chunks. Add sugar and mix well with the strawberry chunks and allow to sit for some time. This will draw out the juice. Bring the mixture to a boil and it will thicken nicely. Tada! There you have, a nice homemade strawberry jam. I followed
Happy Homebaker's advice and added some lemon juice, which is supposed to help the jam gel together. It also adds a nice tartness to the jam. The steps were easy to follow and yielded a promising result; one of the best strawberry jam I had! Would not hestitate to attempt making jam again when the occasion arises.
We had intended the cake to be a 9 inch square. After trimming the sides, it shrank to an 8 inch square. I gathered all the cake trimmings and sampled them with the remaining jam. Yummy~! It has a summery fruity sweet taste with a pleasant tang. Since the fruits used were kind of summer related, I decided to name the cake as Summer Passion Cake. The first name that came to mind was Whispers of Summer, but that was'nt original as it is the name of a fruit juice drink I like from Ceres. I could'nt stop sampling and all the cake trimmings were gone in two days. (there is quite abit of cake trimmings). Oops! I actually ate the cake even before before the cake cutting. (*feels a little guilty, well maybe not, haha)
As you can see, the above are my drawing tools. No palette and paint brushes used. No artist hat and drawing stand either. Just my chef hat and my apron. Haha, just kidding =]. My piping bags are home-improvised using freezer bags. Sometimes, I would use ziplop bags. These work pretty well and can be used for various purposes like storing buttercream and frostings etc. The bottle on the right is the piping gel/jelly used, obtained from Phoon Huat.
You might be wondering why there are toothpicks lying around. These are my 'pencils', used for sketching the bee picture. Firstly, I googled and selected the bee picture I had in mind. I then copied it down on paper as I do not own a printer. With the original bee picture beside me on paper and the cake in front of me, I began to do the initial outlining using a toothpick. If the sketching is out of porportion, simply wipe it away using a spatula. It will smooth the buttercream surface and act as an eraser.
After the initial sketching is done, pipe black coloured piping gel (mix some black colouring into a portion of the gel) onto the outline.The piping gel has the consistency of jam and is rather easy to control. So no worries about it overflowing and messing up the surface. Once the black outlining is done, fill up the necessary places with the desired colouring and you have a nice picture with a glossy stain glass effect. I mixed a little jam into the gel as I did not have any red colouring on hand. Just realised that I used more jam than I should and it turned out red instead of pink only after the picture was done.
The making of the Summer Passion Cake was a great success and I had loads of fun! Imagine me going on a baking adventure likened to a roller-coaster ride. Too bad Aud missed out on all the fun part, especially the drawing of the bee. I'm going to think of more opportunities to work with piping gel in future. I think I found my niche in baking and its going to be cakes and the likes of it; cupcakes, layer cakes, swiss rolls and cheesecakes; since its the area I am more proficient in and enjoy the most. Not into fondant making at the moment yet. I might get too addicted if I start making them.
Erm... looks like I am getting long-winded these days, even more so when I typed my recipe and instructions. Maybe due to influence from a certain friend, haha...
Summer Passion Cake ( Sponge Cake recipe adapted from 超人气香港蛋糕56款)
Serving size: 12 - 14 slices
Taste and texture: Cake base is soft, moist and fluffy. Passionfruit lemon buttercream is smooth,creamy, buttery and fruity.
Equipment and materials:
1) 9 x 9 inch sqaure pan
2) 10 inch square cake board
3) Cake leveller or palette/serrated knife longer than 9 inches
4) Balloon/wire whisk
5) Rubber spatula
6) Handheld beater/Stand beater
7) Baking paper
8) Wire rack
9) Toothpicks/wooden skewer
10) Flour sieve
11) Mixing bowls
12) Cake turntable (optional)
13) Piping tip/s
14) Piping bag/s, ziplock bags, freezer bags
15) Coupler for piping
Chiffon Sponge Cake (3 layers):
6 egg yolks, room temperature (55-60g eggs)
65g caster sugar
75g vegetable oil
75g water
130g cake flour
3/4 tsp baking powder
6 egg whites, room temperature (55-60g eggs)
65g caster sugar
Homemade Strawberry Jam:
500g strawberries
130g sugar
2 tbs lemon juice
Swiss Meringue Passionfruit lemon Buttercream:
195g egg whites
245g granulated sugar
420g unsalted butter, softened but still cold
100 - 125ml passionfruit juice + 2 tbs lemon juice ( juice from 18 passionfruits. strain the seeds.
use passionfruit concentrate if possible, add a little 1 tbs at a time to taste)
alternatively, omit the passionfruit juice and use 100 -125ml lemon juice instead.
Making the Chiffon Sponge Cake:
Prepare Oven: Preheat oven to 160 degrees C.
Prepare flour mixture: Whisk sifted flour and sifted baking powder in a large bowl to combine.
Making the egg yolk batter: Place egg yolks, 65g caster sugar, oil and water in a large bowl. Mix well with a wire whisk untill the mixture is evenly mixed. Add the flour mixture in and whisk to obtain a smooth and thick batter.
Beating egg whites: Next, whisk egg whites on low speed. Increase speed slowly to medium-high and beat untill egg whites are at soft peaks. Add 65g of sugar gradually and beat untill egg whites are just stiff and still moist. This is when the beaters are lifted, the egg whites will form peaks that are upright and not drooping slightly. Egg whites will resemble whipped cream.The entire bowl of whites will not drop out when the bowl is overturned. Do not beat until the egg whites are dry and clumpy.
Folding in egg whites: Using a ballon whisk, fold one third of beaten egg whites into egg yolk batter gently to lighten and combine. Fold in the rest of the beaten whites to combine. Final batter should be foamy and uniform in colour with no streaks of egg white present. Folding egg whites gently using a balloon whisk will prevent egg whites from deflating too much.
Baking the sponge cake: Pour batter into a greased and lined 9 inch square pan and bake at 160 degrees C for 25 -40 minutes. Test doneness using a skewer or toothpick. When the cake is done, the inserted skewer will come out clean. Cake will shrink from edges on cooling. Unmould sponge cake and leave to cool on a wire rack.
Making the Strawberry Jam:
Wash and slice the strawberries: Wash the strawberries well. Drain the water and remove the leaves. Slice them into small chunks. The chunks will break up when cooked.
Mix strawberries with sugar: Mix the sliced strawberries with sugar and leave it to sit for 30 minutes. The juice will be drawn out.
Cooking the jam: Bring the strawberry mixture, together with the juice to boil in a stainless steel pot or saucepan (do not use aluminium, cast iron or copper pans) over medium heat. Stir the jam constantly. The jam will thicken and start to foam when it boils. Scoop off the excess foam and continue stirring.
Lower the flame and keep it at a medium simmer. Continue stirring and the jam should become thicker and transparent, no longer foamy. Add in the lemon juice slowly and continue to simmer for another 2minutes. Allow jam to cool before using.
Preparing the Swiss Meringue Passionfruit Lemon Buttercream:
Dissolve sugar in egg whites: Place 195 egg whites and 245g granulated sugar in a heatproof bowl. Sit the heatproof bowl on a saucepan filled with water. The base of the bowl should not be in contact with the water. This is known as a double boiler. Bring the water in the saucepan to a slight simmer. Use a balloon whisk and stir the egg whites and sugar constantly until the sugar has fully dissolved and the mixture is warm to the touch (test by inserting your finger). Take care not to scramble the egg whites.
Beating egg whites: Remove the heatproof bowl and beat the warm egg white mixture on medium high speed to obtain stiff peaks using an electric beater. At stiff peaks, the beaten egg whites will not budge when bowl is overturned. When the beaters are lifted from the beaten egg whites, the surface of the egg whites should form stiff upright peaks (not drooping peaks). The beaten egg whites should be cool to the touch (room temperature), not warm like when it was removed from the saucepan.
Adding butter and passionfruit juice: Beat in 420g butter into the beaten egg whites in 3 batches, ensuring each batch is incoporated before adding the next. The egg whites will deflate furiously when butter is added. Continue beating until the mixture is creamy and fluffy (Initially when the butter is added, the mixture may become watery. As more butter is added and the mixture is continually beaten, the buttercream thickens up). Lastly, beat in the passionfruit juice to flavour.
Assembly, filling and frosting:
Slicing sponge cake: Slice sponge cake into 3 even layers using cake leveller or long serrated/palette knife. Slice off the part that has domed.
Preparing the layers: Using the removable base of a round tart tin or a cake board, slide the tart tin base or cake board under a sponge layer and carefully transport the sponge layer onto a 9 inch square cake board. This is to prevent the sponge layer from breaking.
Spread a thin layer of jam evenly onto the first layer. Fill the first layer (on top of the jam layer) evenly with 230g of buttercream using a palette knife or spatula. Place a second sponge layer carefully over the filled 1st layer and align it properly with the 1st layer. Repeat the spreading of jam and filling of buttercream for the 2nd sponge layer.
Once the filling is done for the first two sponge layers, add the 3rd sponge layer and align it well with the first two layers. You may want to trim the four sides to get a nice even square. For the 3rd sponge layer, do the
crumb coat on the surface as well as for the sides of the cake. This means spreading a little buttercream evenly over the cake surface to seal the crumbs. Once the crumb coat is done, add more buttercream to the surface and sides of the cake and smooth the buttercream using the palette knife. There should be some leftover buttercream for piping.
Piping Patterns: Fill a piping bag fitted with a star tip and pipe stars at the border. Add colouring to frosting if desired. I used
wilton star tip no.4.
Drawing with Piping Gel/Jelly: Steps are mentioned above.
Notes:
1) Store cake in airtight container in the refrigerator to prevent cake from drying out after slicing.
2) Buttercream recipe can be altered and flavoured acording to taste as desired. For example, strawberry, coffee, rum, Ribena and orange flavoured buttercream. Jam or cordials would work well as flavourings.
2) The buttercream will hold at most 150ml of liquid. Hence, jam, cordials and concentrates are best for flavouring. In this case, using passionfruit concentrate will produce a buttercream with a stronger flavour.
