ZOELLA'S SUMMER FRUITS CAKE

March 16, 2017





ZOELLA'S SUMMER FRUITS CAKE



Zoe's cake is hella sweeeet. Like really sweet or i just added a bit more vanilla extract than i was supposed to. 😌  Oooops. There is a lot of butter and sugar that go into this recipe so if you would like to cut down on the butter and sugar then add more flour or a bit of oil to make the cake fluffy. Zoe's recipe is a 6 layer cake but i made it 4 layers instead because you don't get much batter when making this. Try not to over bake the cakes like i did. They are so thin already and bake quicker than you would think so ALWAYS check your cake with a skewer when you think it's ready or at the 10 minute mark. 

You can find Zoe's recipe on her website or just keep scrolling i added it down below with a few adjustments. 




PREP TIME: 30 MINUTES  COOK TIME: 10-15 minutes


INGREDIENTS:
  • 3 CUPS PLAIN FLOUR
  • 3 CUPS CASTER SUGAR
  • 600G ROOM TEMPERATURE SALTED BUTTER
  • 8 EGGS
  • 2 TBSP VANILLA EXTRACT 
  • 1 TSP BAKING POWDER
  • 4 DIFFERENT FOOD COLOURINGS (YOU CAN USE THE SAME COLOUR BUT IN VARIATIONS IN EACH BATTER)
BUTTERCREAM:
  • 350G ICING SUGAR
  • 500G SOFTENED UNSALTED BUTTER (OR YOU CAN JUST USE THE SALTED BUTTER)
  • 4 CUPS OF BLACKBERRIES, BLUEBERRIES, STRAWBERRIES & RASPBERRIES
METHOD:
  1. Preheat oven to 180 degrees celsius (This always depends on your oven)
  2. Butter and flour your four 7inch pans. I used a pan where you can easily remove your cakes from the bottom by pushing up. If you don't have four pans, don't worry just use the pans you are going to use multiple times. It will take a bit longer but the result is the same! Cut out a circle out of baking paper for each pan to double make sure the cake doesn't stick to the bottom. 
  3. Mix SUGAR and BUTTER together until light and fluffy. I used an electric mixer.
  4. Add in the EGGS one at a time. On your fourth egg and the VANILLA EXTRACT.
  5. Fold in the FLOUR and BAKING POWDER until it's all mixed together.
  6. Separate mix equally into four bowls and add the FOOD COLOURINGS. I used pink for three of the bowls in variations going from light to dark. For the fourth bowl i mixed blue and red to make purple.
  7. Place in the baking pans and bake for 10-15 minutes. Be careful and try no to over bake it like i did. Always check your cake with a skewer to see if the cake is ready to take out of the oven. 
  8. Leave to completely cool for 30 minutes to ensure the icing will not melt on the cake. You can take them out of their pans and place them on a cooling rack. 
FRUIT FILLING BUTTERCREAM:
  1. Slice your FRUIT. I sliced each fruit differently. Some in half, some i left completely, or sliced in three. Remember to keep some fruit on the side to decorate the top of the cake.
  2. Whip the BUTTER for 10-15 minutes or until its light and fluffy. Do not over whip or the butter will separate. 
  3. Add in the ICING SUGAR. Again, make sure to not over whip.
  4. Fold in your fruits gently. 
ASSORTING OF THE CAKE:
  1. Because i overcooked the cake i had to cut the outside of each cake an inch in. 
  2. Place your first layer of cake onto a platter or cake stand, whatever tickles your fancy, and add your buttercream. Repeat for each layer.
  3. Once your final layer of cake is placed on top of the buttercream do not add anymore fruit filling. With Zoe's buttercream recipe i did not have much to cover the whole cake. Her buttercream recipe you can find here. You can double her buttercream recipe to cover the cake. But because i was too lazy and had Betty Crocker's Vanilla Icing lying around i used that to cover the cake but not before CRUMB COATING & CHILLING. 
  4. Decorate the top of the cake however you would like. I used the fruits i placed to the side to decorate. 

Enjoy Baking & Eating!
mich x





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