Tuesday, December 1, 2015

Watercolour buttercream cakes

Over the weekend, I had to make the cakes for my niece's big 18th birthday party. Just as with her older sister's cake, I was given free rein with everything, from the cake flavours down to decorating. Sometimes I find it hard when I am not given any idea of what I exactly need to do.  When this happens, I always look for inspiration from the invite design.

Unfortunately, I can't show the actual invitation here but to describe it simply, the background had splashes of watercolours in violet, electric purple and olive green. I've seen watercolour cakes on Pinterest, so I thought, why not do that! Admittedly, although it seemed easy enough, I was afraid to try this technique because I've never done it before.  What if the colours don't blend properly? What if it turns out messy? What if my niece doesn't like it?

Well, after all that was said and done, I'm soooooo happy that I decided to it.



Instead of doing a 3-tiered cake, I made three separate ones, all in Neapolitan flavours of vanilla, strawberry and chocolate, and frosted in Swiss meringue buttercream.

Here is the 6" cake...


...the 9" cake


...and the 12" cake.


All in all, it was a great experience doing these cakes and I won't hesitate to do something like this again in the future.  The three cakes looked beautiful together and everyone loved them!

If you'd like to try this technique, there are loads of tutorials on the web.  These are the ones I found most helpful - here and here.

A good week to all of you!

13 comments:

  1. Hi,

    Wow! Beautiful cakes! Are these chiffon cakes? The videos were helpful too.

    Regards,
    Pam

    ReplyDelete
    Replies
    1. Yes. Each cake has a layer of chocolate, strawberry and vanilla chiffon.

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  2. Hi,

    What is your approach in baking a larger number of chiffon cakes? Do you double the recipes or bake in batches?

    If I wanted to make a 10 inch vanilla chiffon, can I just simply double the recipe?

    Thank you.
    Pam

    ReplyDelete
    Replies
    1. If you look at some of the cake recipes here like the ube, mango and tiramisu, you will see that except for the eggs, all other ingredients are doubled (2 1/4 cups cake flour). This amount is suitable for a 10x3 round.

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  3. hi miss corinne...bago ko lng po nakita your blog.. m a homebaker in milan n super happy po ako
    coz i know that ur blog will help me a lot to improve my cakes..ask po sana ako ng tulong nyo s ube cake recipe kc ala po akong mabili dito ng grated ube ..pwede ko po bang gamitin yung powder purple yam instead....salamat po n looking forward po s inyong rply kc gustong gusto ko n po i try ang inyong recipe...

    ReplyDelete
    Replies
    1. Pwede mo gamitin ang powdered ube. Sundan mo muna ang instructions sa packet kung paano ito i-rehydrate. Pag rehydrated na sya tsaka mo imeasure yung 100 grams na kailangan sa recipe.

      Personally, ayaw ko gumamit ng powdered ube dahil iba ang lasa nya sa tunay na ube. Pero kung wala kang choice, yun nalang! Good luck!

      Delete
  4. hi miss corinne ....sori dko po sure kung nagsent n yung first comment ko anyway...taga milan po ako n ask lng po sana ko about sa ube cake recipe pwede po b instead n grated ube eh powder puprle yam kc po ala ko mabilhan ng frozen ube

    ReplyDelete
    Replies
    1. with the powder yam same measurement din po b....salamat

      Delete
    2. As I already said in my previous comment, you have to rehydrate the ube powder first. Do not use it on the cake as is. Follow the instructions on the packaging on how to cook it with water. After cooking, it will ook like mashed ube. Measure out the amount required for the recipe (100g).

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    3. miss corinne ...na try ko n po yung recipe n maraming maraming salamat po....super malambot n moist po ng cake and ang super sarap po ng frosting.. finally i found d very delicious ube cake.and dami ko n po kc na try n madalas po malambot lang pero dry.....maraming salamat po ulit

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    4. Hi Corrine,

      Nagsimula ako mag bake ng wala ako kaalam alam. Salamat na lang at nakita ko ang page mo nung 2006 yata yon at sayong recipe at technique ako nagsimula. Hindi pa din ako gaanong magaling hanggang sa ngayon pero naging malaking tulong inaw at ang blog mo para madagdagan ang kita ko na naipang suporta ko sa mga anak ko at pamilya ko sa Pinas. Salamat talaga.
      May tanong sana ako, gagawa ako ng napakalaki Ube Cake na order sa akin 11x 15 x 4 ang pan na meron ako. Palagay mo. Pissible ba na doblehen ko ang recipe ng ube mo sa isang baking pan? Salamat muli. Pagpalain ka nawa ng Maykapal.

      Delete
    5. Ang pinakamalaking recipe na nagawa ko ay isa't kalahati lang. Tama yun para sa 9x13x3 na pan. Di ko pa nasubukan ang double recipe. Palagay ko ay pwede pero di ko alam kung gaano katagal ang baking time.

      Kung meron kang dalawang mas maliit na pan - halimbawa, dalawang 10x10x3, pwedeng dalawang cake nalang ang gawin mo (one recipe each) tapos ay pagdikitin mo nalang sila pag-nagfrost ka.

      Delete