I thought today I would do a bit of baking. For Christmas I got ‘The Great British Bake Off Perfect Cakes & Bakes To Make At Home’ book and was eager to try a recipe out. I choose to bake the ‘Little Pink Rose Cakes’ today. Also check out my youtube channel hannahxoxoblog. I hope you enjoy!

Ingredients for the Chocolate Sponges:
• 100g milk chocolate, broken up
• 100g unsalted butter
• 2 medium eggs
• 1/2 teaspoon vanilla extract
• 150g caster sugar
• 90g self-raising flour
• good pinch of fine sea salt
• 1/2 teaspoon baking powder
• 3 tablespoons cocoa powder

Ingredients for the Raspberry Puree:
• 200g fresh raspberries
• 2 tablespoons caster sugar
• 2 tablespoons water

Ingredients for the Raspberry Buttercream:
• 125g caster sugar
• 6 tablespoons water
• 3 medium egg yolks
• 225g unsalted butter

To Finish and Decorate:
• 4-5 tablespoons white caster sugar
• 24 fresh raspberries

1. Heat the oven to 180°C/350°F/gas 4. Gently melt the chocolate with the butter, then set aside to cool until needed. Put the eggs and vanilla into a large mixing bowl, whisk until frothy. Then add the sugar and whisk until the mixture is very thick and pale.
2. Whisk the just-warm chocolate mixture into the egg mixture. Sift the flour, salt, baking powder and cocoa powder into the bowl and carefully fold in using a large metal spoon or plastic spatula.
3. Spoon the mixture into the cups in the mini-sandwich tin or muffin tray, making sure they all have equal amount (the cups will be half-fill). Using a teaspoon, carefully level the surface of each little cake. Bake in the heated oven for 13-15 minutes until the sponges are just firm to the touch and have started to shrink away from the sides of the cups. Carefully unmould on to a wire rack and leave until cold.
4. Meanwhile, make the raspberry puree to flavour the buttercream. Tip the raspberries into a medium pan, add the sugar and water, set over a low heat. Stir gently until the sugar has dissolved, then bring to the boil and simmer, stirring frequently, for about 4 minutes until the mixture is very thick. Tip into a sieve set over a heatproof bowl and push the raspberries through the sieve to make a thick seedless puree. Leave to cool.
5. To make the buttercream, put the sugar and water into a small pan and heat gently, without boiling, until the sugar has completely dissolved. Bring the sugar syrup to the boil and boil for about 5 minutes. While the syrup is boiling put the yolks into a heatproof bowl and beat briefly. As soon as the syrup is ready slowly pour it on to the yolks in a thin, steady stream while whisking. Continue whacking until the mixture is thick and pale. Whisk for a few minutes more until the mixtures cooled to room temperature.
6. Now gradually whisk in the butter, a little bit at a time, to make a thick, creamy icing. Whisk in about 8 tablespoons of the cold raspberry puree, a tablespoons at a time – stop as soon as you have the colour flavour you want. Cover the bowl and chill for about 20 minutes until the buttercream is firm enough to pipe easily.
7. When you are ready to assemble the cakes, cut each little sponges in half horizontally. Transfer the buttercream to the piping bag fitted with the star nozzle. Pipe a ring of buttercream around the edge of each sponge bottom half and a small star in the centre. Re-assemble the sponges, pipe the top of the cake and decorate the top with a raspberry.


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