This months Sweet Adventures Blog Hop (#SABH) is “Festive Favourites” of course. What else? and hosted by the lovely JJ from 84th&3rd. Head on over to her SABH post for details on how you can join the hop with a bunch of other awesome food bloggers get involved! Its too much fun!!
Christmas is definitely my favourite holiday. It’s such a great time of year! Everyone is really festive and mostly drunk from all the Christmas parties lol – it’s jut a happy time. If I had my way, it would be Christmas all year round in our household. Stud has to reign me in a bit – much to my dismay
Normally each Christmas, I make a trifle, Christmas ice cream (vanilla ice-cream combined with mixed fruit and nut, and chocolate) and then maybe a fruit salad. This year, I wanted to make something different o with my ever growing obsession for layer cakes. It may be the looming wedding, it may be Pinterest, whoever to blame, I wanted to do a layer cake
So everyone gets those chocolate from people at work that have the praline inside? If not, you can grab them from your $2 or Reject Shop really. Any basic chocolates with a crunchy filling will do. Mix these babies with your buttercream filling and you have jazzed up a regular layer cake nice! So how to jazz up the outer? Treeeeeeeeeeees I tried a new buttercream recipe for this one and it now my new favourite thing. Check out my piping kills yo Ok so they’re not intricate little detail and are pretty easy but I was well proud.
Recipe adapted from Taste.com.au
2 2/3 cups plain flour
2 teaspoons bicarbonate of soda
2/3 cup cocoa powder
2 cups caster sugar
2 cups buttermilk
250g butter, melted, cooled
2 teaspoons vanilla essence
Preheat oven to 180°C. Lightly grease 2 x 18cm round silicon cake moulds.
Sift flour, bicarbonate of soda and cocoa powder into a large bowl. Stir in sugar. Combine buttermilk, eggs, melted butter and vanilla in a jug. Make a well in centre of flour mixture. Pour in buttermilk mixture. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 3 to 4 minutes or until thick and creamy.
Pour mixture into prepared moulds. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.
Cake will rise in the centre so once cool, level out top of cake and reserve top (you can use these for cake pops of you like). Cut each cake in half using either a knife or a cake leveler. I used a cake leveler – def worth buying on of these, they make like so much easier!
Adapted from Call me cupcake!
4 large eggwhites
200g icing sugar
250g butter, softened
2 tsp vanilla extract
Put eggwhites and sugar in a clean and heatproof bowl. Place the bowl in a double boiler where the water is just simmering.
Whisk sugar and eggwhite until the mixture reaches 65°. You can rub the mixture together with your fingers if you don’t have a thermometer. There should be no grains left from the sugar.
Transfer to electric mixer and beat until white, fluffy and cool to touch.
Add the butter in small squares lowly, waiting until combined before adding the next. Keep whipping until all combined.
Add food colouring or cocoa as needed.
I actually did two batches of this for the cake a I used the first batch for the filling and the crumb coating.
Combine half or 3/4 of mixture with cut up chocolates.
Lay first layer down on plate or cake stand and using a third of the chocolate/buttercream mixture, spread out until reaches all edges.
Repeat with remaining layers.
I found this site really helpful for coating the cake.
Now, you can really just pipe however you like. If trees aren’t your thing, maybe Santa’s face? Or some crushed up candy canes? Its like art class for the Christmas fiend lol
p.s. dont forget to joing the hop