Textured buttercream cake

Textured buttercream cake

textured buttercream cake

Tall textured buttercream cakes are on trend, fun to make and you really can’t make a mistake – just keep adding colours until you’re happy.

  • Takes 1 hr 30 mins + cooling
  • Makes 1
  • Intermediate

INGREDIENTS

FOR THE CAKE

  • 8 eggs
  • 375ml castor sugar
  • 250ml hot water
  • 250ml sunflower oil
  • 20ml vanilla essence
  • 660ml cake flour
  • 40ml baking powder
  • 3ml salt

FOR THE BUTTERCREAM 

  • 1½ x 500g blocks soft butter
  • 1.5kg icing sugar
  • 5ml Turkish delight flavouring
  • 45ml milk
  • food colouring of your choice

FOR THE TURKISH DELIGHT FILLING 

  • 125ml cream
  • 80g packet Turkish delight, finely chopped

METHOD

  1. For the cake, preheat oven to 180°C. Line 4 x 19cm cake tins with baking paper. Beat together the eggs
    and sugar.
  2. Beat in water, oil and vanilla. Sift over flour, baking powder and salt and fold in. Divide between tins. Bake
    for about 25 minutes or until cooked when tested with a skewer. Cool in tins.
  3. For the buttercream, beat the butter until pale and creamy. Beat in the icing sugar, one cup at a time. Beat
    in flavouring and milk. Spoon ½ of the buttercream into a piping bag with a 1cm round nozzle.
  4. For the filling, beat together 180ml of the buttercream with the cream until soft peaks form. Fold in the
    Turkish delight.
  5. Place 1 cake on a cake stand and pipe a rim of buttercream around the top (this will prevent the filling
    from seeping out). Spread ⅓ of the filling inside the rim. Top with another cake and repeat the layers, ending with cake on top (base up).
  6. Spread a thin layer of buttercream all over the cake to trap crumbs. Set in the fridge for about 15 minutes or until firm.
  7. Spread another layer of buttercream evenly over the cake. Use a palette knife dipped in hot water
    to smooth.
  8. Divide remaining buttercream between 3-5 bowls (keep 1 uncoloured) and colour each to your preference. Dab and smear blobs of the different colours of buttercream around the side of the cake.

Optional: 

  • Sugar syrup: Add extra moisture to cake layers by spritzing sugar syrup over the cooled cakes. Heat 125ml water and 125ml castor sugar on medium-high, stirring until dissolved. Bring to a boil. Remove from heat and add 5ml rose water or Turkish delight flavouring. Cool and pour into a spritzer bottle.
  • Extra decoration: Add patches of gold leaf and flowers on top.

Tips: 

  • Save money by using baking margarine instead of butter.
  • If you don’t have 4 cake tins, make ½ the cake batter and bake in 2 tins, then repeat, instead of leaving the batter to stand.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: ANDREA CALDWELL

 

Magazine issue date: February, 2019


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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