Tuesday, 5 August 2014

DORA Cake- Vanilla Cake with White chocolate & Blackberry Filling


And here it is! A cake ordered by my niece . She was so excited and wanted a Dora cake for her 3rd birthday. A toothpick, a scissor and some papers were all what I had as fondant tools. I had made cutouts of leaves-big and small and then kept on rolled fondants to cut out different sized leaves. Figurines were made a week before.  It was difficuilt without any tools. Dora's hair on the left broke when I tried to fix it up on the cake. I would have handled more carefully.



It's a soft , buttery, vanilla cake sandwiched with the goodness of white chocolate ganache and blackberry jam ,crumb coated with dark chocolate ganache and fondant covering. I was planning to fill and frost the cake with just white chocolate ganache, but once I made the ganache, it was too sweet for my family and so to reduce the sweet effect, added a little bit sour jam and dark chocolate to the cake.
The cake was refrigerated while clicking this picture and thus, the texture looks hard.. but it was soft at room temperature

INGREDIENTS

(I doubled this measure for a 4 layer cake)
courtesy: Martha Stewart

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2 large eggs
  • 3 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1 cup low-fat buttermilk




METHOD:

  1. Preheat oven to 170 C degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
  3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.


Design Inspired from Party City

 White chocolate ganache
Courtesy: Taste of home

Ingredients:

White chocolate  400gms
Heavy cream       1/2 cup


Method:

Take a small bowl and keep chocolate in it.
Bring cream to boil in another saucepan. When you see bubbles at the edges, take it off the fire and pour over the chocolate. Mix this thoroughly and allow to cool for about half-an-hour. Beat for about 2-3 minutes until ganache is double in volume.




Dark chocolate Ganache:


Fresh Cream 300ml
Vanilla 2 tsp
Unsalted butter 2 tsp
Plain Chocholate 300 gm

For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.





Assembling the cake:

Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with ganache. Top with another piece of cake; Spread jam. Now again cake, then ganache, and a final layer of cake. Crumbcoat with dark chocolate ganache.

21 comments:

  1. Such an adorable cake, prefectly decorated..Damn cute.

    ReplyDelete
  2. Such a pretty cake! I'm sure your niece was excited!

    ReplyDelete
  3. oh wow... such a beautiful cake hasna... really admire your patience to do this... InShaAllah, one day I will order a cake from you... ;)

    ReplyDelete
  4. I can't help bt keep staring on this beautiful cake!!!!

    ReplyDelete
    Replies
    1. aa...thats a wonderful compliment ..thank u Sherien

      Delete
  5. Wow!!..Such a beautiful cake dear....very well made....

    ReplyDelete
  6. Beautiful cake:-) I am sure your niece would have loved it

    ReplyDelete
  7. oh my my..that is one beautiful cake. Quite a hard work:)
    Well done:)
    Thanks for dropping by:)
    BTW we are starting a new series- Saturday Snapshots (learn food photography the fun way)
    Will be happy if you will like to join in :)
    See u

    ReplyDelete
  8. Hi Hasna, what a lovely cake! You sure have lots of patience in creating and designing this fondant cake. Beautiful shots too. Btw, thanks for dropping by my blog. Hope you enjoy your week and regards :)

    ReplyDelete
  9. so beautifully made cake... the colors are just awesome.. beautiful decoration no words fro that hasna.. you have done so well.. amazingly beautiful

    ReplyDelete
  10. Wow! Love how you play with your fondant! looks gorgeous.

    ReplyDelete
  11. Simply amazing ! love the cake and the deco :)Awesome !

    ReplyDelete
  12. Nice recipe of Dora cake. Make Dora cake especially on your kid’s birthday and make them happy on their birthday.

    ReplyDelete
[Reply]

Tuesday, 5 August 2014

DORA Cake- Vanilla Cake with White chocolate & Blackberry Filling


And here it is! A cake ordered by my niece . She was so excited and wanted a Dora cake for her 3rd birthday. A toothpick, a scissor and some papers were all what I had as fondant tools. I had made cutouts of leaves-big and small and then kept on rolled fondants to cut out different sized leaves. Figurines were made a week before.  It was difficuilt without any tools. Dora's hair on the left broke when I tried to fix it up on the cake. I would have handled more carefully.



It's a soft , buttery, vanilla cake sandwiched with the goodness of white chocolate ganache and blackberry jam ,crumb coated with dark chocolate ganache and fondant covering. I was planning to fill and frost the cake with just white chocolate ganache, but once I made the ganache, it was too sweet for my family and so to reduce the sweet effect, added a little bit sour jam and dark chocolate to the cake.
The cake was refrigerated while clicking this picture and thus, the texture looks hard.. but it was soft at room temperature

INGREDIENTS

(I doubled this measure for a 4 layer cake)
courtesy: Martha Stewart

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2 large eggs
  • 3 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1 cup low-fat buttermilk




METHOD:

  1. Preheat oven to 170 C degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
  3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.


Design Inspired from Party City

 White chocolate ganache
Courtesy: Taste of home

Ingredients:

White chocolate  400gms
Heavy cream       1/2 cup


Method:

Take a small bowl and keep chocolate in it.
Bring cream to boil in another saucepan. When you see bubbles at the edges, take it off the fire and pour over the chocolate. Mix this thoroughly and allow to cool for about half-an-hour. Beat for about 2-3 minutes until ganache is double in volume.




Dark chocolate Ganache:


Fresh Cream 300ml
Vanilla 2 tsp
Unsalted butter 2 tsp
Plain Chocholate 300 gm

For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.





Assembling the cake:

Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with ganache. Top with another piece of cake; Spread jam. Now again cake, then ganache, and a final layer of cake. Crumbcoat with dark chocolate ganache.

21 comments:

  1. Such an adorable cake, prefectly decorated..Damn cute.

    ReplyDelete
  2. Such a pretty cake! I'm sure your niece was excited!

    ReplyDelete
  3. oh wow... such a beautiful cake hasna... really admire your patience to do this... InShaAllah, one day I will order a cake from you... ;)

    ReplyDelete
  4. I can't help bt keep staring on this beautiful cake!!!!

    ReplyDelete
    Replies
    1. aa...thats a wonderful compliment ..thank u Sherien

      Delete
  5. Wow!!..Such a beautiful cake dear....very well made....

    ReplyDelete
  6. Beautiful cake:-) I am sure your niece would have loved it

    ReplyDelete
  7. oh my my..that is one beautiful cake. Quite a hard work:)
    Well done:)
    Thanks for dropping by:)
    BTW we are starting a new series- Saturday Snapshots (learn food photography the fun way)
    Will be happy if you will like to join in :)
    See u

    ReplyDelete
  8. Hi Hasna, what a lovely cake! You sure have lots of patience in creating and designing this fondant cake. Beautiful shots too. Btw, thanks for dropping by my blog. Hope you enjoy your week and regards :)

    ReplyDelete
  9. so beautifully made cake... the colors are just awesome.. beautiful decoration no words fro that hasna.. you have done so well.. amazingly beautiful

    ReplyDelete
  10. Wow! Love how you play with your fondant! looks gorgeous.

    ReplyDelete
  11. Simply amazing ! love the cake and the deco :)Awesome !

    ReplyDelete
  12. Nice recipe of Dora cake. Make Dora cake especially on your kid’s birthday and make them happy on their birthday.

    ReplyDelete