From time to time my sister and I get asked to bake a cake for someone. This one is for one of our parents good friends, we’ve known him forever, there is a photo of me as a baby sitting on his knee, he’s wearing a pink jumper.
But I digress… the inspiration for this cake came from the amazingly talented Steph over at Raspberri Cupcakes. Everything she bakes makes me want to step into the kitchen and never leave. Her blog is definitely worth a visit.
Is there anything better than watching eggs slide smoothly into creamed butter and sugar? I think not. This cake was going to require three batches of the Magnolia traditional vanilla birthday cake. Once everything is mixed you’ve got to get the colour in your layers right. The moment we opened the purple colour we realised that there was not going to be enough… blue it is! Four of our six layers. The two missing are darkest and lightest. Layers, baked and trimmed. Now between the layers we decided to jazz it up a little with white chocolate ganache and blackcurrant jam. White chocolate ganache is super easy. Break chocolate. Heat cream. Pour cream over chocolate and mix until chocolate is melted. Done. So that it is easier to spread I let it cool and thicken. Then we were ready to assemble. Layer upon layer went on until…
Before the dress coat of icing could happen the crumb coat needed to set. I had some snacks, while staring at the cake, and let it be as long as I could bear. Then it was time to scallop. I’ve seen scalloping many a time on Pinterest and I love the way it looks, however until now I have far too intimidated to actually attempt it. Yes, I probably should have at least given it a try beforehand, but I didn’t. So when I took the piping bag in hand it was the moment of truth. I was terrified but once I started I was on a roll- as a result there are no scallop progress photos.