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Cakes

Ombre Raspberry Cake

Name: Ombre Raspberry Cake
Prep time: 2 h
Cook time: 25 min
Yield: 15
Ingredients: Cakes; 610g unsalted butter, softened; 610g Chelsea Caster Sugar; 150g self raising flour; 460g plain flour; 9 large free range eggs; 3 tbsp milk; 1 tsp vanilla extract; Food colour paste (red, pink); Raspberry Jam; 500g frozen raspberries; 500g Chelsea Caster Sugar; 1 tsp butter; Stiffer Buttercream; 150g unsalted butter, softened; 500g Chelsea Icing Sugar, sifted; 3 tbsp of milk; Softer Buttercream; 300g unsalted butter, softened; 680g Chelsea Icing Sugar, sifted; 6 tbsp milk; White Chocolate Drip; Food colour paste (pink); 250g white chocolate; 125ml double cream; Decoration; 1 waffle cone; 1 packet edible silver beads; Bright sprinkles

Preparation

2 hours

Bake

25 mins

Difficulty

Moderate

Servings

Recipe by Ana. Episode 1.

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Ingredients
Method

Ingredients

Cakes

610g unsalted butter, softened
610g Chelsea Caster Sugar
150g self raising flour
460g plain flour
9 large free range eggs
3 tbsp milk
1 tsp vanilla extract
Food colour paste (red, pink)

Raspberry Jam

500g frozen raspberries
500g Chelsea Caster Sugar
1 tsp butter

Stiffer Buttercream

150g unsalted butter, softened
500g Chelsea Icing Sugar, sifted
3 tbsp of milk

Softer Buttercream

300g unsalted butter, softened
680g Chelsea Icing Sugar, sifted
6 tbsp milk

White Chocolate Drip

Food colour paste (pink)
250g white chocolate
125ml double cream

Decoration

1 waffle cone
1 packet edible silver beads
Bright sprinkles

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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Method

Preheat oven to 170°C. Grease and line 4 20cm cake tins.

Cakes : Sift together the two types of flours into a bowl. In another bowl, cream together the butter and Chelsea Caster Sugar.

Beat on low and then on high for at least 6 minutes. Add in 2 eggs at a time, whisking well between each one with a paddle attachment (start medium then turn to high). Add the flour on a very low speed to mimic folding and only mix ever so briefly.

Get 4 large bowls and divide the mix evenly.

In bowl 1, add 3/4 tbsp of milk and red colouring.

In bowl 2, add 3/4 tbsp of milk and a larger amount of red colouring than bowl 1.

In bowl 3, add 3/4 tbsp of milk and a larger amount of red colouring than bowl 2.

In bowl 4, add 3/4 tbsp of milk and red & purple colouring.

Place the mixtures in the cake tins and bake for 24 to 26 minutes.

Use a cookie cutter to hollow out the middle of the darker cakes; do not hollow out the lightest one as this will be used as the top layer of the cake.

Set aside to cool. Raspberry Jam

Place raspberries and Chelsea Caster Sugar in a wide, deep saucepan.

Bring to boil while stirring. Add butter and hard boil for 8 to 10 minutes.

Put through sieve and set aside to cool.

Stiffer Buttercream : Cream butter for at least 5 minutes. Add half the sifted Chelsea Icing Sugar. Mix for 3 to 5 minutes. Add other half of sugar. Mix for another 3 to 5 minutes.

Softer Buttercream : Cream butter for at least 5 minutes. Add half the sifted Chelsea Icing Sugar. Mix for 3 to 5 minutes. Add other half of sugar. Mix for another 3 to 5 minutes.

White Chocolate Drip : Boil cream. Pour cream over the white chocolate. Add pink food colouring.

How to assemble: : Place the 3 darker cakes with the hollow centre on top of each other, icing the inner part of the cakes with the softer buttercream and the stiffer buttercream for the outer edges. Make sure to put the raspberry jam in between the layers as well.

Place the sprinkles in the centre of the layers, then place the lightest cake layer (no hollows) on top.

Drizzle with the white chocolate drip.

Make a ball out of leftover cake and place the waffle cone on top of it. Sprinkle the "ice cream cone" to decorate.