![]() ![]() Next, add in the icing sugar half a cup at a time. Step One: Add the room temperature butter to a stand mixer (or use a large bowl and handheld electric whisk) and beat for a couple of minutes until pale yellow and creamy. Remove from the oven and leave the cakes in the tins to cool. A skewer inserted into the centre of the cakes should come out clean. Step Five: Divide the mixture evenly between the tins and bake for 25 minutes until golden brown. ![]() Step Four: Add the vanilla extract and milk and fold into the mixture using a rubber spatula or wooden spoon. Add the flour and baking powder to the bowl and beat slowly, mixing until no white streaks of flour are visible. Step Three: Add the eggs to the creamed butter one at a time, beating well after each addition. Step Two: In a bowl, cream the butter and sugar together using an electric handheld whisk. Prepare the baking tins by spraying them with cake release or line them with greaseproof paper. Step One: Preheat the oven to 180✬ / 160✬ Fan / Gas 4 / 350✯. How to make a Strawberry Drip Cake For the vanilla sponge I decorated the cake with some sprinkles pressed into the bottom of the cake and big swirls of strawberry buttercream on top with a fresh strawberry pushed into each swirl. Let the cream sit for a couple of minutes and then stir vigorously until you have a silky smooth and pourable ganache to use for the drip. To make the chocolate ganache, chop the chocolate into small pieces and pour hot cream onto the chocolate. For dark chocolate ganache the ratio is 1:1 or in other words equal parts chocolate to double cream. Making a chocolate ganache with dark chocolate is really easy. I love the contrast of the dark chocolate drip on this cake. I was so impressed with how it was packed full of real strawberry flavour, I was excited to make the buttercream again for a bigger cake. I made strawberry buttercream for the first time when I did these Strawberry Filled Cupcakes. This is a standard buttercream with freeze-dried strawberries incorporated for flavour and to add the pretty pink colouring. I paired the vanilla sponge with strawberry jam and buttercream. I use the Wham tins a lot to make layer cakes - I find using individual shallow tins much easier than slicing baked cakes in half to get the layers. I decided 4 layers for this cake would be plenty. They only cost about £10.00 and come as a set of 5. I baked the vanilla sponge in my (affiliate link) 7" Wham Layer Cake Tins. It stacks really well and can withstand any frosting and decorations you want to add. It's a staple recipe which is very quick to make. I've used a really basic vanilla sponge recipe for the cake. Whether that's a simple no-bake cheesecake or something more involved like my popular Kinder Cake with a white chocolate gold drip.Ī drip cake might seem like it's going to require more effort on your part but I can assure you, making this on-trend cake is really easy. Every recipe on this blog is written with you in mind and if I can do it so can you! I want you to bear in mind that I'm not a professional baker, I'm completely self-taught. ![]()
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