White Cake
Ingredients:
- 1/3 cup milk
- 2 egg whites
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract, optional
- 94g cake flour
- 57g sugar
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 113g butter, at room temperature
Method:
1. Whisk together milk, egg whites and extracts.
2. In a separate bowl, sift together the flour, sugar, baking powder and salt.
3. Beat in the butter into the flour mixture.
4. Then beat in the milk and egg white mixture in 2 additions.
5. Pour into a 6 inch cake tin that has been well buttered and floured and bake at 180 degrees Celsius for 35 to 40
minutes, or until a skewer poked in the centre comes out clean.
Caramel Sauce
Ingredients:
- 75g sugar
- 3/4 cups water
- 3/4 cups water
1. Combine sugar and 3/4 cup of water in a saucepan and bring to a boil, stirring frequently.
2. Stop stirring and continue to cook until a deep golden, stirring occasionally.
3. Stir in 3/4 cup of water, remove from heat and allow to cool completely.
Caramel Cake
Ingredients:
- 125g sugar
- 70g butter, at room temperature
- 4 tbsp of caramel syrup
- 1 egg
- 140g cake flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
Method:
1. Cream butter and sugar until light and fluffy.
2. Beat in the caramel syrup and egg till smooth.
3. In a separate bowl, sift together flour, baking powder and salt.
4. Alternate beating the flour mixture and milk into the batter.
5. Pour into a 6 inch cake tin that has been well buttered and floured and bake at 180 degrees Celsius for 35 to 40
minutes, or until a skewer poked in the centre comes out clean.
Chocolate Cake
Ingredients:
- 30g cocoa powder
- 1/4 cup boiling water
- 1/4 cup milk
- 95g cake flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 85g butter, at room temperature
- 50g sugar
- 1 egg
- 1 tsp vanilla extract
Method:
1. Whisk together cocoa powder and boiling water till smooth. Then whisk in the milk. Set aside to cool.
2. Sift together cake flour, baking powder and salt.
3. Cream butter and sugar till light and fluffy. Beat in egg and vanilla extract till smooth.
4. Whisk in the cocoa mixture, then fold in the flour till just combined.
5. Butter a 6 inch cake tin and coat with cocoa powder. Pour batter into the tin and bake at 180 degrees Celsius for
35 to 40 minutes, or until a skewer poked in the centre comes out clean.
Caramel Buttercream
Ingredients:
- 2 egg whites
- 2/3 cup sugar
- 226g butter, at room temperature, cut into cubes
- 6 tbsp caramel syrup
Method:
1. In a double boiler, whisk egg whites and sugar over simmering water till they reach 60 degrees Celsius.
2. Transfer to a stand mixer (or another bowl and use a electric whisk) and beat on medium high speed for 5 to 10
minutes, until the egg whites are glossy and have doubled in size.
3. Lower the speed down to medium and beat in butter, about 1 tablespoon at a time. Add the next cube only when
the first has been incorporated.
4. Once all the butter has been beaten in, drizzle the caramel syrup in slowly while beating. Then increase the speed
to high and beat until you have a smooth buttercream.
Chocolate Ganache
Ingredients:
- 1/2 cup cream
- 120g dark chocolate, chopped
- 4g butter
Method:
1. Bring cream to a simmer.
2. Pour over chocolate and butter and stir until you have a glossy and thick chocolate sauce. Set aside to cool.
Assembly
1. Place chocolate cake as the base.
2. Spread caramel buttercream onto it and place the caramel cake over.
3. Spread caramel buttercream onto it and place the white cake over.
4. Frost the entire cake with caramel buttercream, but do not use all if you want to pipe more decorations over the
ganache later.
5. Pour chocolate ganache over the top of the cake and allow it to drip down the sides. If you have ganache that's too
thick to pour, heat it up for a while. If it's pourable but not dripping, nudge it a bit with a spatula.
6. Chill the cake for about 15 minutes, till decorate with more frosting. And you're done! Chill for a while more then,
enjoy
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