Lemon & Blueberry Layer Cake

Lemon & Blueberry Layer Cake

Happy Birthday Angela

Hello Everyone! Today won’t be a Review Sunday as I have a special post for you tonight! Today is my sister, Angela’s, 21st Birthday! I can’t believe that she is my not-so-little sister anymore! How time flies by so quickly. I’m glad that after 4 years of being away, I get to spend today with you! Hope you have the most wonderful of birthdays and hope you like my cake that I made for you! Lots of love, Ate Ally ❤

Lemon & Blueberry Layer Cake

I have never made this cake before, and unlike the original recipe, she uses plain all-purpose flour while I used plain wholemeal flour. The reason? I didn’t have enough plain flour and I didn’t want to go out to the grocers to buy more, plus I still had a brand new pack of wholemeal flour and decided to give that a go! It still tasted great, but the cake was a bit crumbly when I cut into it, but maybe it was because I may have over measured the flour a bit (as Sally says not to in her recipe… Oops)! Check out the original recipe from one of my favourite bakers: Sally’s Baking Addiction.

Lemon & Blueberry Layer Cake Ingredients

PREP TIME 30 MINS | COOKING TIME 30 MINS | SERVES 8-10

INGREDIENTS

For the cake batter

  • 230g unsalted butter, softened to room temperature
  • 4 large free range eggs, at room temperature
  • 3 cups plain wholemeal flour, sifted
  • 1 & 1/2 cups blueberries, fresh or frozen
  • 1 cup buttermilk*
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tbsp baking powder
  • 1 tbsp wholemeal flour
  • 1 tbsp vanilla extract
  • 1/2 tsp ground sea salt
  • Zest and juice of 3 medium-sized lemons

*Rather than purchasing a whole carton of buttermilk from the store and worrying about what to do with the leftovers before it starts to go bad in the fridge, making your own buttermilk is as simple as 1, 2, 3. Simply measure 1 tbsp of fresh lemon juice (alternatively you can use white vinegar) in a measuring cup and then fill the rest up with full cream milk until you reach 1 full cup. Stir it around, let sit for 5 minutes, and it will be ready to use!

For the zesty cream cheese frosting

  • 1 package (250g) cream cheese, softened
  • 100g unsalted butter, softened
  • 1 & 1/2 cups confectioners’ sugar
  • 1-2 tbsp lemon juice

To decorate

  • Confectioners’ sugar
  • Fresh blueberries
  • Lemon slices and zest

METHOD

  1. Preheat the oven to 180C (about 350F or gas mark 4). With a little bit of butter, grease the bottom and sides of three 8.5-inch cake pans and set aside.
  2. Make the cake batter: Using a electric handheld or stand mixer beat the butter on high until creamy (takes about a minute), then add the granulated and brown sugars. Continue to beat on medium-high speed until creamed, about 2-3 minutes. Add in the eggs and vanilla extract, and beat on medium for a further 2 minutes until the mixture is well combined. Don’t forget to scrape down the sides and bottom of the bowl as needed. Set aside.
  3. In a separate medium-sized bowl, add the wholemeal flour, baking powder, and salt, and toss together. Slowly add the dry ingredients to the wet ingredients and beat on low speed for about 5 seconds, and then add in the buttermilk, lemon juice, and zest. Remove from the mixer and stir lightly until everything is just combined.
  4. Spoon half of the batter evenly into the three prepared cake pans. If using frozen blueberries, do not thaw as they will bleed into your cake batter. Toss the blueberries in about a tablespoon of flour as well – this way they won’t burst inside and turn your cake purple. Divide the blueberries equally between the three cake pans. Top with the remaining batter equally between the three.
  5. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took about 30 minutes, and I even left it in the oven for a further 5 minutes with the heat off. Remove from the oven and allow to cool completely before frosting.
  6. Make the frosting: Using an electric handheld mixer, beat the cream cheese and butter in a small bowl until smooth. Then beat in the confectioners’ sugar and a few frozen blueberries.
  7. Assemble: Place one cake layer on a serving plate and spread with about 1/3 cup of frosting. Top with the second layer of cake and again spread with another third of the frosting. Top with the last layer and frost the top and sides of the cake. Decorate with fresh blueberries, lemon slices and zest, and a touch of confectioners’ sugar. Store in the fridge before serving. Enjoy!

Lemon & Blueberry Layer Cake Process

Lemon & Blueberry Layer Cake

BON APPÉTIT

– Ally xx

myTaste.com

Layered Chocolate & Salted Caramel Cake

Layered Chocolate & Salted Caramel Cake

Hello Everyone and welcome back to reading another blog post! So this recipe was actually made (and consumed) yesterday, but I would like to take this opportunity to tell you all what the cake was for. Basically last week when Jialing and I were having our lava cake bake off session, Lydia asked if I was free next week (which was yesterday), to make a chocolate cake for her birthday (which is today, Sunday). So first off, Happy 21st Birthday once again to my housemate and friend, Lydia! So on Thursday, I was going through chocolate cake recipes to make, and I came across this one on Taste. Chocolate and Salted Caramel – the ultimate flavour sensation! Jialing, and most specifically the birthday girl, were happy with this selection. So Saturday morning, Lydia and I met up with Jialing at Kingsford, had a gigantic lunch, and then headed over to Maroubra Junction to do our grocery shoppings, and also of course cake ingredient shopping. While shopping – may I just point out, we saw a tub of ready made salted caramel. We debated over whether we should just buy one, and I made the call to just make our own caramel – I mean why not? We were already making the cake from scratch!

Got home and immediately started on the cake because we knew it was going to take a while. Of course, Lydia was on dry ingredient duty, Jialing took over the wet, while I helped Lydia with the dry. Popped the mixture in the oven, and then it was onto the salted caramel. Seriously, so many problems with this, but nonetheless, it tasted #amazeballs. Also, while I was working on this, Jialing and Lydia started to prep the frosting for the cake. Also, somewhere in-between all that, Vidhya, our acting supervisor (not really) sat around and watched the chaos unfold in the kitchen – okay she did help a little bit as well before going back to sleep again (after having just woken up from her slumber). It was then more or less time to take the cakes out of the oven, left to cool, and then assemble! We assembled the first two layers and then, disaster struck. Our top layer wasn’t cooked all the way through so we had to pop it back into the oven. Once we got it out of the oven, we still had to wait for it to cool down. While that was happening, we left everything to where it was and headed out to get a take out dinner. We were so engrossed in our cake making session that we totally forgot about dinner! So went to the Indian place nearby and got dinner for 6 – by then Abdullah, Marissa, and Vidhya (when she woke up) joined us.

Layered Chocolate & Salted Caramel Cake

We then assembled the cake. Once that was done and over with, we had Vidhya distract Lydia so that we could put candles on her cake (which by the way she was not expecting). It was hilarious because whatever Vidhya needed doing was basically a one-man job turned two/three person job just to keep Lydia distracted and away from the dining room for a bit. When she finally walked back into the dining room, she was SO happy and even had a little jump/skip when she saw the candles on her cake. Priceless moment. We then took photos, sang happy birthday, had more housemates join us, ate cake, drank wine, and had a good time. So yes, if you took the time to read all that, thank you! And if you are just here for the recipe, fear not, it begins here…


Layered Chocolate & Salted Caramel Cake Ingredients

Layered Chocolate & Salted Caramel Cake Ingredients

PREP TIME 20 MINS | COOKING TIME 30-35 MINS | SERVES 8-10

INGREDIENTS

For the cake

  • 2 cups plain flour
  • 1 & 1/2 cups self-raising flour
  • 1 & 1/2 cups buttermilk
  • 1 & 1/4 cups caster sugar
  • 1/2 cup cocoa powder
  • 1/2 cup vegetable oil
  • 395g can caramel*
  • 4 free range eggs
  • 2 tsp vanilla extract (or 1 tsp if using concentrated extract)
  • 1 & 1/2 tsp sea salt rocks
  • 1 tsp baking soda
  • Sea salt rocks, to decorate (optional)

For the chocolate frosting

  • 400g dark chocolate, melted and cooled
  • 250g unsalted butter, softened
  • 1/2 cup icing sugar, sifted
  • 1/4 cocoa powder, sifted

*If you read all of the above before scrolling down to the recipe, I actually made my own salted caramel which I will be uploading the recipe to tomorrow (hopefully), so stay tuned for that!

METHOD

  1. Preheat oven to 180C. Grease three 9″ round disposable aluminium tins (we didn’t have cake pans to work with so we bought these instead, and since they came in a pack of three, we made a three-layer cake instead).
  2. Sift flours, sugar, cocoa, baking of soda and 1/2 teaspoon of salt into a large bowl. Add in the eggs, buttermilk, oil, vanilla extract, and 1 cup cold water. Combine using a spatula. Then, using and electrical mixer, beat the mixture over medium speed for 3 to 4 minutes or until the mixture is smooth.
  3. Divide the batter between the tins and bake for 30 to 35 minutes or until a skewer inserted in the centre comes out clean. Stand in pans for 5 minutes before turning them out onto a wire rack to cool.
  4. Meanwhile, gather ingredients for your salted caramel while waiting for your cakes to cook (if making from scratch).
  5. Chocolate Frosting: Whisk the cocoa powder and 1/4 cup of warm water in a bowl until the cocoa powder has dissolved. Meanwhile, using an electric mixer, beat butter and sugar until pale and fluffy. Beat in the melted chocolate, then cocoa mixture until combined.
  6. Using a serrated knife, trim tops of cakes. Then, transfer the base of 1 cake to a plate. Spread with 1/3 of the caramel. Top with another cake layer and spread with 1/2 of the remaining caramel. Repeat layering with 1 cake layer and remaining caramel mixture. Top with remaining cake layer. Spread top and sides of cake with chocolate frosting. Serve!

Layered Chocolate & Salted Caramel Cake

Layered Chocolate & Salted Caramel Cake

You can’t really see the layers of caramel in-between because while we were assembling we realised that the top layer wasn’t cooked all the way through. So while waiting for that to bake away in the oven, on top of getting take out and eating dinner, the caramel that was on the other layers of cake either seeped into the cake or dripped over the sides. Sad times, but still oh so decadent in flavour!

Happy Birthday Lydia

Once again, Happy Birthday Lydia! ❤

BON APPÉTIT

– Ally xx

myTaste.com