Is there anything more satisfying and pure in the caking world? Perfectly and gently flavored, beautifully tender, and deeply satisfying. Seems easy, right? NOPE. Sorry to destroy that foodie goodness up there, but it’s really not that easy to make from scratch, unless you practice, practice, practice and test a whole bunch. Which is precisely what I did.
And now, I share it with you!
This is just the beginning. Below you will also find all of the components to this Vanilla Cake with Raspberry Reduction, and Passion Fruit Buttercream that Avalon Yarnes of Avalon Cakes and I presented on our recent appearance of Duff Till Dawn on Food Network.
Of course, if you watched, this was only one of three tasting cakes we sent up for judgement, and what you may not have seen on tv is that EVERYONE WAS DROOLING. Obviously that’s not pretty for the cameras, but trust us. There were crumb covered shirts and drooly chins. It was the grossest compliment we’ve ever received. Let’s begin…
Time to assemble…
I torte my cakes by hand. I’m simply very practiced at it and I just have a knack visually for seeing what I’m doing. I can perfectly line up and hang photos without a measuring tape too. <— Random facts about Kara, right there.
My vanilla cake recipe will bake to just over 1.5 inches high in each 8″ round by 3″ deep pan when split evenly. Pressing the tops down with a slightly smaller pan and paper towel between them after 10 minutes, just before removing from the pan, will give you much more level cakes with less doming and less trimming required to level them. Then you just have to eyeball them in half.
I torte to 3/4 inch per cake layer and spread a thin layer of raspberry reduction on the cake (1/3 of the total quantity of raspberry you have made).
Then I use 1/2 inch of passion fruit butter cream in between layers.
You can refrigerate between adding new layers of filling, especially if you are going to cover this cake in fondant. Since I was serving it nakey to show off it’s beautiful color and layers, I didn’t. I wanted just a bit of that passion fruit buttercream to peek out from between the layers. I was smoothing it over anyways.
The next time someone asks for the all-too-typical but undying traditional raspberry lemon cake, suggest this instead. It’s a nice contemporary update to the classic. The remaining two recipes will be released a bit later this week, each in it’s own post, ’cause MAN there is tons to include!
To get the mango paste I used in this buttercream, click here —> http://amzn.to/2nwIQxu