Tag: Layer Cake

Brushstroke Layer Cake

Brushstroke Layer Cake

The brushstroke layer cake trend has been everywhere the past few months. With incredible creations on multi-tiered cakes and gorgeous colours, there was no way I couldn’t try my hand at it. Russian bakery Kalabasa pioneered the trend with their ‘painted chocolate feathers’ and its taken by storm over Instagram. Its surprisingly easy to recreate and brings out the artist within you!

brushstroke layer cakebrushstroke layer cake

I decided to make the brushstroke cake for my sisters birthday, she’s a phenomenal artist (check out her Instagram here!), so it seemed only right that I incorporated her love for art into her birthday cake. I actually had high hopes for the inside of the cake too, with loads of strawberry and chocolate cake balls that I would bake into the three vanilla sponges. I’d have the oohs and aahs for the gorgeous brushstrokes and THEN the surprise polka dot middle!

So there I was, dutifully baking my strawberry and chocolate cake balls the night before, trying to get ahead and save time. I even bought a special cake pop mould to get them the perfect size! But me being me, the next day when I came to bake the vanilla sponges I COMPLETELY forgot about the cake balls until I’d already baked the sponges. I was literally gutted. I had to go and lie down on my bed for 30minutes just to calm down – baking can be stressful guys! (The prepared cake balls did all go to good homes if you were wondering, haha!)

brushstroke layer cakebrushstroke layer cake

It also meant that I now had a three-layer vanilla cake with vanilla buttercream AND vanilla flavoured chocolate brushstrokes…. Now I love vanilla, but even I felt that was overkill! Luckily I had a fresh batch of homemade strawberry jam that came to the rescue, making it a proper old-school birthday cake. And actually, I really loved the taste of it. The thick jam complemented the sponge and the light swiss meringue buttercream perfectly! It took me back to my childhood days, though back then the thicker and denser the icing the better!!

brushstroke layer cakebrushstroke layer cake

As you can see above, we take birthdays very seriously in my family even in our late 20’s – bunting, banners and confetti tablecloths all come out!

So, I should now explain and tell you how exactly the brushstrokes are made. It really is so simple! All you’ll need is some baking paper and a pastry brush. You could even use an unused (or well washed!) paintbrush if you wanted. You’ll also need either candy melts or chocolate of your choice. I went for candy melts as I knew I wanted pastel colours, and its so much easier than tempering and colouring white chocolate! Once you’ve decided that, you’ll need to prepare a sheet of baking paper on a flat surface and melt your chocolate/candy melts. Then simply dollop some of the melted mixture onto the baking paper and using your brush, ‘brush’ the mixture out to achieve a brushstroke.

You can make each brushstroke as short/fat/tall/thin as you like! The more different sizes you get the better, as you’ll be able to achieve different effects. I found this video by Cake Style really helpful – though they use a palette knife to create the strokes rather than a pastry brush.

brushstroke layer cake

I do hope you give the brushstroke trend a try, its super simple but really effective! Check out my timelapse video below of the cake assembly and if you want to see the birthday cake I made Katie last year you can check that out here. Less arty and more flowery, its my take on a buttercream flower wreath cake!

Brushstroke Layer Cake

Yield: 12-15

Brushstroke Layer Cake

Ingredients

    Vanilla Bean Butter Sponge
  • 425g cake flour (If you can't find that, use 425g plain flour, minus 6tbsp plain flour, plus 6tbsp cornflour)
  • 1tbsp plus 1tsp baking powder
  • 3/4tsp salt
  • 225g unsalted butter
  • 400g caster sugar
  • seeds from 1 vanilla pod
  • 1/2tsp vanilla extract
  • 6 large egg yolks
  • 360ml whole milk
    Brushstrokes
  • 100g pink candy melts
  • 100g blue candy melts
  • 100g green candy melts
  • 150g white candy melts
    Vanilla Swiss Meringue Buttercream
  • 150ml egg whites
  • 250g caster sugar
  • 450g unsalted butter
  • 2tsp vanilla extract
    Filling
  • 150g strawberry jam

Instructions

  • Firstly, preheat the oven to 175C and grease and line three 8" baking tins and set aside.
  • Sift together the flour, baking powder and salt and set aside.
  • In the bowl of a stand mixer, beat the butter on a medium speed until smooth. Add the sugar and mix on high until light and fluffy, this should take 3-5 minutes. Then turn the mixer to medium-low and add the vanilla pod seeds, vanilla extract and the egg yolks one at a time. Make sure to scrape down the bowl between each addition.
  • Then with the mixer on low, add the flour mixture in three batches alternating with the milk. Ensure you begin and end with the flour mixture. Only mix until all is just combined and you can no longer see any streaks of flour.
  • Evenly divide the mixture between the three prepared tins and bake for 25-28 minutes or until a skewer inserted into the middle of the cakes comes out clean. Let the cakes cool on a wire rack for 10 minutes before removing from their tins to cool completely.
  • For the brushstrokes, prepare a sheet of baking paper on a flat surface and set aside.
  • Melt the pink candy melts with 50g of the white candy melts over a bain-marie until smooth. Dollop some of the mixture onto the baking paper and using a pastry brush, 'brush' the mixture out to create a brushstroke. Repeat this with all the mixture and set aside to set.
  • Repeat these steps with the blue candy melts and 50g of the white candy melts, and then the green candy melts with the remaining 50g of white candy melts.
  • For the buttercream, place the egg whites and sugar into the bowl of a stand mixer and whisk them together by hand to combine. Place the bowl over a bain-marie and whilst whisking intermittently heat the mixture on a medium-high heat. Keep whisking until the mixture reaches 160F/70C on a candy thermometer or is hot to the touch. Then, carefully place the bowl into the stand mixer.
  • With the whisk attachment, whisk the egg white mixture on a high speed until it reaches medium-stiff peaks. This should take around 10 minutes and the bowl should return to room temperature. Once the mixture is cool and stiff, replace the whisk attachment with the paddle.
  • With the mixer on low speed, gradually add the butter in a few tablespoons at a time, then add the vanilla. Once all incorporated, turn the mixer up to a high speed and beat until the buttercream is smooth and silky. Place 1/4 of the buttercream into a piping bag and snip off the end to have a plain round nozzle, then set aside.
  • To assemble, place one of the sponges onto your serving plate and using the buttercream in the piping bag, pipe a 'dam' around the edge of the sponge. Then fill the gap with half the jam. Repeat this process for the next layer, and then add the final sponge on top.
  • Using another 1/4 of the buttercream, crumb coat the entire cake and place into the fridge to set for 20 minutes. Then cover the cake with a thick layer of the remaining buttercream and using a bench scraper, scrape off the excess to leave a smooth exterior.
  • Finally, place your brushstrokes on and into the cake to create your desired effect.
  • Notes

    Sponge and Buttercream recipe adapted from Tessa Huff's Layered.

    http://bakingwithaimee.com/2017/09/29/brushstroke-layer-cake/

    Caramel Macchiato Cake

    Caramel Macchiato Cake

    Tea and toast. Cheese and crackers. Coffee and cake. Some pairings are just meant to be. But caramel makes everything better right?

    If I’m not keeping it simple with an americano, my Starbucks order is always a caramel macchiato. The strong coffee mixed with vanilla and caramel just works so well. And why not turn the things you love into cake?!

    caramel macchiato layer cakecaramel macchiato layer cake

    I think coffee cake is really underrated. Usually paired with walnuts and a sickly sweet buttercream, it just doesn’t do it justice. This cake though is paired with the dreamiest silkiest buttercream you ever did taste. Its a classic swiss meringue buttercream with 175ml of glorious caramel. AHH. I could just eat the buttercream from the bowl. It was my first time using my KMix to make buttercream and oh god the difference. It just made it so light, and even easier to spread on the finished cake.

    caramel macchiato layer cakecaramel macchiato layer cake

    But, back to the cake! The sponge has instant coffee, a full cup of freshly brewed coffee AND a coffee soak to add when baked. So you could say I like coffee… though the caramel SMB cuts through it all to balance the bitterness out. Now I couldn’t call it a caramel macchiato cake without the signature caramel topping could I? I popped some caramel into a piping bag and went to TOWN. I promise you though, the cake really isn’t as sweet as it sounds with all that caramel flying around. I think thats why I love swiss meringue buttercream so much. It may be richer than regular buttercream with the additional butter, but its so much less sweet! No teeth-grinding icing sugar round here thank you very much.

    caramel macchiato layer cakecaramel macchiato layer cake

    The whole cake was actually surprisingly quick to make, I made it in an afternoon last weekend and I was enjoying a slice after dinner. I also didn’t make my own caramel for once, as it was a spontaneous bake and that sped the process up! I used a jar of Bonne Maman’s caramel and its really delicious if you fancy being lazy too. If not, my recipe for salted caramel here would work really well, just remember to omit the salt. Although salted caramel buttercream with coffee would be delicious too!

    caramel macchiato cakecaramel macchiato cake

    Let me know if you try it, it’s the perfect Sunday afternoon treat with, you guessed it, a cup of coffee!

    Caramel Macchiato Cake

    Caramel Macchiato Cake

    Ingredients

      Cake
    • 390g plain flour
    • 2 1/2tsp baking powder
    • 1/2tsp salt
    • 1tsp instant coffee granules or espresso powder
    • 225g unsalted butter
    • 300g caster sugar
    • 67g soft light brown sugar
    • 2tsp vanilla extract
    • 4 eggs, room temperature
    • 188ml whole milk
    • 188ml strong, hot coffee
      Coffee Soak
    • 125ml water
    • 100g caster sugar
    • 1tsp instant coffee granules or espresso powder
      Caramel Swiss Meringue Buttercream
    • 150ml egg whites, room temperature
    • 250g caster sugar
    • 450g unsalted butter, room temperature cubed
    • 1tsp vanilla extract
    • 175ml caramel (plus extra for drizzle)

    Instructions

  • Firstly, preheat the oven to 175C/Gas Mark 4 and grease and line three 8-inch cake tins.
  • In a small bowl sift together the flour, baking powder, salt and espresso powder and set aside.
  • Then using an electric mixer, beat the butter for a few minutes until smooth. Add both the sugars and increase the speed to medium-high. Keep mixing until the butter and sugars are creamed together and the mixture is light and fluffy.
  • With the mixer on low, add in the vanilla extract followed by the eggs one at a time making sure they are each fully incorporated.
  • Then in alternating batches, add in half of the dry ingredients, the whole milk and the remaining dry ingredients mixing on low in between. Only mix until the batter is just combined. Then with the mixer on low, stream in the hot coffee and mix until smooth.
  • Evenly distribute the batter between the three pans, and bake for 24-26 minutes until a cocktail stick inserted into the centre of the cakes comes out clean. Let the cakes cool in the tins for 10 minutes on a wire rack, before removing the cakes from the tins.
  • For the coffee soak, pour all the ingredients into a saucepan and place over a medium-high heat. Bring the mixture to a slight boil, then lower the heat and simmer for about 5-10 minutes. Remove from the heat and set aside to cool until ready to use.
  • For the swiss meringue buttercream, place the egg whites and sugar in the bowl of an electric mixer and gently whisk by hand to combine. Then place over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Whisking occasionally heat the egg mixture until it reaches 160F (70C) on a candy thermometer. Once you've reached the right temperature, take the bowl off the heat and fit onto a stand mixer. Using the whisk attachment, whisk the mixture for 8-10 minutes until it holds medium-stiff peaks. When done, the outside of the bowl should have reached room temperature. Stop the mixer and swap the whisk attachment out for the paddle.
  • Then with the mixer on low, add in the butter a few cubes at a time, then the vanilla and finally the caramel. Once all incorporated, turn the mixer up to medium-high and beat for 3-5 minutes until the buttercream is silky smooth.
  • To assemble the cake, place one of the sponges onto your serving plate, brush liberally with the coffee soak and spread on 1/4 of the buttercream. Repeat with the next sponge, and then place the final sponge on top brushing with the remaining coffee soak. Cover the entire cake with the remaining buttercream, smoothing or swirling as desired. Finally place the remaining caramel into a piping bag and drizzle over back and forth.
  • Notes

    Can be kept air-tight for up to one week.

    Adapted from The Cake Blog's Caramel Cuppuccino Cake.

    http://bakingwithaimee.com/2017/02/05/caramel-macchiato-cake/

    Buttercream Flower Wreath Layer Cake

    Buttercream Flower Wreath Layer Cake

    buttercream flower

    I have a confession.

    I am obsessed with watching Instagram videos of cakes. Specifically cakes being lavishly smothered in buttercream, covered in intricately piped buttercream flowers or ganache dripped round the edges. Its taking over my life.

    Craig is so sick of watching them over my shoulder, but its my absolute guilty pleasure! Its super satisfying and so therapeutic.

    So when it came to making my sisters birthday cake, Instagram was my first source for inspiration. Buttercream flower wreath cakes are all over Instagram, Pinterest, YouTube…you name it! So I thought I’d give it a try. I actually practised the roses on some cupcakes a few weeks back (blog post to come!) and let me tell you it is notttt as easy as people make it look! But practise makes perfect and all that!

    buttercream flower

    I used swiss meringue buttercream for the flowers, the light texture is perfect for this kind of piping. Although in the August weather you do need to work quickly so it doesn’t get too warm, it makes it impossible to pipe the delicate petals then!

    I made about 25 buttercream flowers in total, though I only used 19 in the end. I made roses, ranunculus, chrysanthemums, blossoms and topped them all off with leaves! The leaves were piped direct onto the cake though – thats the fun final touch!

    To make the flowers you absolutely need a flower nail. They’re usually included in most piping sets, so you might already have one! If not, you can buy them easily on Amazon. You also need to cut a load of squares out of baking paper, I promise its not as labour intensive as it sounds. Once you have both those things and an array of piping tips you’re all set up!

    buttercream flower

    I watched a lot of YouTube videos by Cake Style for amazing tutorials on loads of different buttercream flower types. Once you have the plain roses down you can make quite a few pretty variations, but its the chrysanthemums I struggled with. The tutorials make them look so easy but its definitely not my strong suit, which is annoying because they can look so pretty!

    I was pretty pleased with the flowers I created in the end though, and its definitely evoked a passion in me to create more flowery creations! Piping tips wise theres a few you need to have in your repertoire, but if you’re going to get any the Wilton 104 is the one to get. The 104 is what I used to create all the roses, ranunculus and blossoms. You’ll need Wilton tip 81 for the chrysanthemum’s and for the leaves Wilton tip 70.

    Honestly though, I was sooo pleased with how it turned out! You know how usually you have the idea for a cake, and then when you come to make it its nothing like the vision? This actually was my vision!! I made it the day before I presented it to my sister though and I had nightmares all night of ridiculous things happening to it. Like the candles causing the whole cake to go up in flames – could that even happen!?

    buttercream flower

    I think i’ve waffled on long enough about the flowers now, you probably want to hear about the actual cake!? It was a white chocolate sponge, with the nicest crumb texture! The recipe I was adapting called for cake flour, which isn’t something I’ve seen in the UK. After a bit of googling it turns out that you can substitute cake flour by the following: for every one cup of plain flour, take two tbsp’s out and replace it with two tbsp’s of corn flour. Cake flour has a lower protein content than regular plain flour, which gives cakes a softer, lighter texture whilst still retaining structure. I think i’m converted.

    For the buttercream I decided to pair a classic flavour combination with the sponge; raspberry! I also figured a raspberry swiss meringue buttercream would keep the cake light and not cloying. Especially with all those buttercream flowers on top! Also, if I’m honest the smooth and silky buttercream is just a million times easier to spread on a layer cake.

    I followed my swiss meringue buttercream recipe as normal, and then for the last step added fresh raspberry puree that I’d strained. This gives a really fresh flavour, and means the buttercream is food colouring free! I also added freeze-dried raspberries in the layers for an extra raspberry kick – well I say that, thats what I intended to do! But I forgot to do it on the first layer – doh! – so lets all just pretend I did it on both!

    buttercream flower

    Two final notes!

    The raspberry SMB recipe errs on the side of caution so you’ll definitely have some left – I had a full tupperware box! But you can pop it in the freezer for up to 6 months – hooray! Just make sure its defrosted and back to room temp before using it.

    And finally, I decided to live my Instagram dream and film the assembling of the cake. So if you want to see it all come together, watch below! (Apologies in advance for the slight out of focus :(!)

    Buttercream Flower Wreath Layer Cake

    1 three-tier 8" cake

    Ingredients

      Sponge
    • 172g unsalted butter, room temperature
    • 300g caster sugar
    • 6 egg yolks
    • 2tsp vanilla extract
    • 345g cake flour (or if you can't find that; 345g plain flour, minus 6tbsp plain flour, plus 6tbsp corn flour)
    • 1tbsp & 1tsp baking powder
    • 3/4tsp salt
    • 300ml milk
    • 6oz white chocolate
      Swiss Meringue Buttercream (for flowers)
    • 120ml large egg whites
    • 200g caster sugar
    • 340g unsalted butter, room temperature
    • 1 1/2tsp vanilla extract
      Raspberry Swiss Meringue Buttercream
    • 240g egg whites
    • 400g caster sugar
    • 675g unsalted butter, room temperature
    • 345g frozen raspberries, defrosted
    • 1tsp caster sugar (or more to taste)
    • 1/2tsp lemon juice
    • 6g freeze-dried raspberries (one tube from the supermarket)

    Instructions

    For the Cake:
  • Firstly preheat your oven to Gas Mark 4/180C and grease and line three 8" baking tins.
  • Using a bain-marie, melt the white chocolate over a low heat and then set aside to cool.
  • Sift together all the dry ingredients and set aside. Then, place the butter in a bowl and beat with an electric mixer on a high speed until creamy and light in colour. Add the sugar and continue to mix until fluffy.
  • On a medium speed add the egg yolks, vanilla and melted white chocolate. Then with the mixer on low, alternate adding in the dry ingredients and milk in three batches, ending and starting with the dry ingredients.
  • Mix until just combined, then pour into the prepared tins. Bake for 20-22 minutes until golden.
  • Leave to cool a little in the tins, and then put them on a cooling rack to completely cool.
  • For the Buttercream Flowers:
  • Whisk together the sugar and egg whites in heat-safe bowl until combined. Then using a bain-marie, heat the mixture, stirring occasionally until it reaches 155-160F on a candy thermometer. The mixture will be very hot and the sugar will have dissolved.
  • Once the mixture has reached the right temperature, take the bowl off the heat and using an electric mixer whisk the mixture on high speed for about 10 minutes until you reach medium-stiff peaks and the mixture has returned to room temperature.
  • With the mixer on low, add in the butter a tablespoon at a time ensuring each piece is fully incorporated before adding the next. The butter must be at room temperature for it to be properly incorporated.
  • Once the butter has been mixed in, add the vanilla extract and mix again for a few minutes until the buttercream is silky smooth and light.
  • Separate the buttercream into different bowls, mix in required food colouring and place into piping bags, making sure to set aside the leaf green buttercream to use later.
  • Then using a flower nail and piping tips create an array of flowers, on squares of baking paper. Place the squares onto baking trays and place in the freezer while you make the rest.
  • For the Raspberry Swiss Meringue Buttercream:
  • Follow the swiss meringue buttercream recipe for the flowers, up to and including adding the butter in. Strain the raspberries through a sieve into a bowl, so you are left with the puree without the seeds.Mix in the sugar and lemon juice, and then pour the mixture into the buttercream.
  • Mix this on low at first, and then gradually increase the speed. It may take a few minutes for the puree to combine with the buttercream, so keep mixing until its fully combined.
  • For Assembly;
  • Place one sponge onto the cake board and spread with a layer of raspberry buttercream and half of the freeze-dried raspberries. Then repeat with the second sponge layer. Then place the final sponge layer on top.
  • Crumb coat the cake with a thin layer of the raspberry buttercream and then place in the fridge for 20 minutes to set.
  • Then cover the cake with a thick layer of raspberry buttercream and using a bench scraper, scrape off the excess to leave a smooth exterior.
  • Place some of the raspberry buttercream into a piping bag and pipe a ring on top of the cake for the flowers to sit on. This gives the flowers some height, rather than all lying flat on top of the cake.
  • Remove the buttercream flowers from the freezer, and peeling off the baking paper squares arrange them on the cake.
  • Finally, pipe leaves wherever needed on the cake for the finishing touch.
  • Notes

    Excess frosting can be frozen for up to 6 months, and then defrosted fully before use.

    White chocolate sponge adapted from The Cake Blog

    Swiss Meringue Buttercream recipe adapted from Layered by Tessa Huff

    http://bakingwithaimee.com/2016/08/21/buttercream-flower-wreath-layer-cake/

    Speckled Egg Layer Cake

    Speckled Egg Layer Cake

    speckled-egg-layer-cakespeckled-egg-layer-cakespeckled-egg-layer-cakespeckled-egg-layer-cakespeckled-egg-layer-cakespeckled-egg-layer-cake

    Easter is my absolute favourite time of year for tasty treats. And Mini Eggs are the cream of the crop. Am I right?

    So when I saw a few cakes on Pinterest embodying the speckled mini egg charm I knew I had to make my own version!

    This speckled egg layer cake looks so festive and would be the perfect centrepiece on an Easter Sunday table. The speckled outer layer is ridiculously easy to create too, meaning you look like a professional without spending hours in the kitchen!

    Both the cake and frosting are flavoured just with vanilla. Vanilla is such a wonderful punchy flavour – but only if you use a quality vanilla extract! Please steer clear of wishy washy vanilla essence – it really lacks the pizazz needed for this cake. You can always make your own vanilla extract if you like; just pop a couple of vanilla pods in with a small bottle of vodka (yes vodka!) and leave in a cool place for 2/3 months. My mind was blown when I realised this was how vanilla extract was made, especially considering how easy and cheap it is to do!

    The cake can be baked in advance, just wrap the cooled sponges tightly in clingfilm and then assemble the next day with the frosting. The frosting is super simple to make, and can be made as thick or thin as you like! I wanted a fairly smooth edge to my cake, so I kept it pretty thick so it would hold in place well. To adjust the texture, simply add more cream to thin it or more icing sugar to thicken.

    As I was going for the speckled mini egg look, I tinted my frosting a pale green. You could go for any ‘typical’ mini egg colour that you’d like though. Lilac, dusty pink or even a stark white! To create the speckled look, I simply mixed 1tsp of cocoa powder with a couple of teaspoons of water until I created a paste. Using a pastry brush I then flicked the brush to create specks all over the frosting. You can coat it as much as you like at this point to create your desired effect.

    So there we have it! My speckled egg layer cake! I’m pretty happy with how this turned out, and any excuse to eat more mini eggs works in my eyes! 😉

    Speckled Egg Layer Cake

    Ingredients

      Cake
    • 431g plain flour
    • 3/4tsp baking powder
    • 3/4tsp bicarbonate of soda
    • 1tsp salt
    • 345g unsalted butter, room temperature
    • 350g caster sugar
    • 4 large eggs, room temperature
    • 2 large egg whites, room temperature
    • 3tsp vanilla extract
    • 360ml buttermilk
      Frosting
    • 287g unsalted butter
    • 580g icing sugar
    • 80ml double cream
    • 3tsp vanilla extract
    • 1/8tsp salt
    • green gel food colouring (or colour of your choice)
      Decoration
    • 1tsp cocoa powder
    • 2tsp water
    • mini eggs to decorate

    Instructions

  • Firstly, pre-heat your oven to Gas Mark 4/350F/180C and grease and lightly flour three 8-inch cake tins.
  • In a large bowl, briefly whisk together the flour, baking powder, bicarbonate of soda and salt. Then set aside. Next, using an electric mixer beat the butter on a high speed until smooth and creamy, about one minute. Then add the sugar and beat on a high speed for 5 full minutes until creamed together well. On a medium-high speed, add one whole egg at a time, beating well after each addition until all 4 whole eggs are mixed in. Beat in the vanilla extract.
  • Using a low speed on the electric mixer add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Ensure you only mix until everything is just incorporated, over mixing will result in a close-textured greasy sponge. The batter will be quite thick! Finally, whisk the 2 egg whites until thick, foamy and soft peaks form - about 3 minutes by hand. Then gently fold into the batter.
  • Spoon the batter evenly into each cake tin, then bake for around 25 minutes or until the sponges are baked through. Test by inserting a toothpick into the centre of the cake - if it comes our clean, the sponges are done. Allow the cakes to cool completely in the pans set on a wire rack.
  • For the frosting, beat the butter on a medium speed until creamy in a large bowl. Add the icing sugar, cream, vanilla extract and salt - mixing on a low speed initially. Increase to a high speed and beat for 3 full minutes once the mixture has begun to incorporate. Add more icing sugar if the frosting is too thin, or more cream if the frosting is too thick. Also, add a pinch of salt if the frosting is too sweet. Finally, gradually add the food colouring until you get to your desired colour. Add a little at a time, as the colour can change surprisingly quickly!
  • To assemble, place one cake on your cake stand and evenly cover the top with frosting. Place the second sponge on top, and again evenly cover with frosting. Finally, place the third sponge on top and spread a thin layer over the top and sides of the cake to create a crumb coat. Place the cake in the fridge for 10 minutes to firm up.
  • Then place 3/4 of the remaining frosting into a piping bag, cut of the end and pipe a ring on the top of the cake and one large ring around the centre of the side. Spread this out with a palette knife, to create an even layer on both the top and sides. Then using a side scraper, run it around the edge of the cake at a sharp angle until the desired smoothness is achieved. This may take a little while to achieve.
  • Next, put the remaining frosting into a piping bag fitted with a star nozzle. Pipe stars evenly around the top edge of the cake.
  • Finally, mix the cocoa powder with water in a small bowl to create a paste. You may need to add more water/cocoa powder to achieve the desired paste. Then using a pastry brush flick specks all over the cake. I achieved this by dipping the brush into the paste, and then running my finger down the bristles. You may want to practise this a few times in the sink first! Then, top each piped star with a mini egg.
  • Notes

    http://bakingwithaimee.com/2016/03/23/speckled-egg-layer-cake/