Raspberry and White Chocolate Cake

After a looong time off baking i decided to recreate one of my favo

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urite bakes. As one of my first blog entries, i want to share the process with you!

Ingredients:

  • 200g of sugar
  • 200g of butter
  • 200g of flour
  • 4 eggs
  • 2 tbsp of custard (optional but it reduces the chance of your cake being dry)
  • 1 tsp of vanilla essence

For the decorations:

  • Butter
  • Icing sugar
  • Pink food colouring
  • 2 bars of white chocolate
  • Shop bought mini meringues
  • Raspberries
  • Raspberry  Jam

(of course anything used in decoration is optional and/or can be altered for different flavours)

Method:

  1. Mix together the 200g of butter and 200g of sugar in a mixing bowl.
  2. Once fully combined, add four eggs and mix. (don’t worry, it always looks disgusting at this point) You can add the custard at this point too.
  3. Mix in the flour, i tend to do this taking 1/4 of the flour at a time.
  4. Then add the vanilla essence.
  5. Separate the mixture into different cake tins, use as many of as little as you like (add more ingredients if you are making a bigger cake!) In this cake, i used 3 tins.
  6. I usually cook them at 190 degrees Celsius for about 15-20 minutes until they are golden brown.
  7. Check they’re done with a knife, if you pull it out clean they’re ready!
  8. Take them out the oven and allow to cool.
  9. Mix together the butter and icing sugar until light and fluffy (it also starts to appear white) I added pink food colouring at this point.
  10. Sandwich the cakes together using a little of this butter cream and a little of the raspberry jam.
  11. I then covered the cake in this butter cream.
  12. I melted the two bars of chocolate in the microwave, then poured this over the cake to get the affect that it was dripping.
  13. To finish i decorated the cake with the mini meringues and fresh raspberries.

Love Meg X

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