This orange and yoghurt petal cake is decorated with a trendy technique that’s easy enough for beginner cake decorators.
- 2 hours + cooling
- Makes 1 cake
FOR THE CAKE
- 300g soft butter
- 330ml castor sugar
- 10ml vanilla essence
- 4 eggs + 4 egg yolks
- 625ml cake flour
- 25ml baking powder
- pinch salt
- 330ml plain yoghurt
- zest of 2 oranges
FOR THE ORANGE BUTTERCREAM
- 500g soft butter
- 15ml vanilla essence
- 6 cups icing sugar
- 60ml orange juice
- 3ml orange extract (optional)
- yellow, pink and orange food colouring
- For the cake, preheat oven to 180°C. Line 2 x 17cm baking tins with baking paper. Beat together the butter, sugar and vanilla until pale and creamy. Add the eggs and yolks, one at a time, beating well after each addition.
- Sift together the flour, baking powder and salt. Combine the yoghurt and zest. Fold the flour and yoghurt mixtures, alternating, into the egg mixture. Divide between the tins. Bake for about 55 minutes or until an inserted skewer comes out clean. Cool in the tins.
- For the buttercream, beat together the butter and vanilla until creamy. Add the icing sugar, 1 cup at a time, until all incorporated. Beat in orange juice and extract until a thick, spreadable icing forms.
- Set aside 500ml of the icing. Ice the cakes together with some of the remaining icing and cover the outside in a thin layer to trap crumbs. Chill in the fridge for at least 30 minutes for the icing to firm.
- Divide the remaining icing between 4 bowls and colour each with a different food colouring. Spoon into separate piping bags with 1cm openings.
- Pipe 1 vertical line of dollops onto the cake and use a spoon to spread them out. Then pipe and spread the next line. Repeat all around the cake and then on top, starting from the outside and working towards the middle.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART
Magazine issue date: January, 2018