Mother’s Day Recipe & Tutorial: Blackberry and Vanilla Ruffle Cake!
18 Mar 2014 | by Juniper Cakery | 3 Comments | Categories: Our Cakes, Our Recipes, TutorialsHere in the UK Mother’s Day is just around the corner and we’re getting excited at the prospect of all the lovely treats we have planned! To help anyone wondering what delicious creation they can give on the day we’ve whipped up a gorgeously fruity, indulgent cake. Re-create this vanilla cake filled with blackerry preserve ruffled with luxuriously silky blackberry buttercream at home with our recipe and tutorial!
- FOR THE CAKE
- 226g self-raising flour
- 226g caster sugar
- 226g butter or low fat margarine suitable for baking
- 226g eggs
- 2 bourbon vanilla pods
- FOR THE BLACKBERRY PRESERVE
- 200G blackberries
- 2 tablespoons lemon juice
- 200g caster sugar
- 2 tablespoons water
- FOR THE BUTTERCREAM
- 600g butter
- 500-600g icing sugar
- 6-12 drops of blackberry essence
- Violet or purple gel paste food colour
- CAKE... Pre-heat your oven at Gas Mark 3/325F/170C.
- Cream your butter in a mixer then add the sugar.
- Add in the flour along with half of the eggs for around one minute.
- Once half of the eggs are combined add the remaining and flavour with the seeds from two bourbon vanilla pods to taste.
- Mix for about 5 minutes.
- Pour batter in the pan until 2/3 full and place on the top shelf of your oven.
- Bake for around 30-45 minutes. Repeat this step to create your second and third layer.
- PRESERVE... In a saucepan add the lemon juice, water, blackberries and sugar and bring to the boil on a medium/high heat.
- Stir regularly.
- Reduce the heat and leave to simmer until the blackberries have broken down, the sugar has dissolved and the liquid has reduced at least 25%.
- Test by scooping some preserve out with a tablespoon, leave to chill for 2-5 minutes remove and push some of the preserve from the middle of the spoon... if you can see a 'skin' buckle when the jam is pushed the preserve is ready!
- BUTTERCREAM... Add half of the of butter diced into pieces.
- Cream the butter in a mixer.
- Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture.
- Add the gel paste food colour until your desired hue. Add the blackberry essence to taste. Mix well.
- If using low fat margarine please check the packet to see if it is suitable for baking with!
How to Pipe the Buttercream Ruffles
You’ll need…
Disposable piping bag
125 petal piping tip
Buttercream
Step one: Fit a piping bag with a medium to large piping tip and fill with smooth buttercream.
Step two: Hold and position your piping bag with the large end of the piping tip next to the cake; the thinner end should be on the outside in order to create thin, delicate ruffles.
Step three: Carefully pipe from the bottom of the cake up in parallel lines. Creating the ruffles depends on two things; speed and pressure. Your speed should be fairly slow, but your pressure should be a little hard so that more buttercream pipes out over a short period meaning lots of textured ruffles!
NOTE: You can pipe each ruffle further apart, or close together, as we’ve done. Keep in mind that once you finish and get to the back of your cake the ruffles won’t meet up/finish. This is completely normal and you can tidy up the ‘end’ with piped dots!
Step four: To create a ruffled rosette for the top of the cake begin on the out edge with the same tip. The piping method is the same as piping the parallel sides; just in concentric circles.
Voilà ! This method takes a little bit of practice, but once you’ve got the hang of it you’ll be whipping up gorgeous ruffled cakes in no time at all. One of the best things about buttercream ruffles is that they are forgiving! So-called imperfections using this kind of technique can add interest so don’t be afraid to give it a try.
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Juniper Cakery
We are Felicity and Krystle, we are a Kingston upon Hull based cake decorators and we love our jobs. Here we blog about our cakes, recipes, reviews, and cake decorating tutorials!
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gabis
March 18, 2014 at 12:09 pm (1 month ago)LOL, this cake instantly reminded me of the Lanvin dress Sandra Bullock wore for this year’s Critics’ Choice Movie Awards: http://cdn.stylefrizz.com/img/sandra-bullock-lanvin-purple-dress-critics-choice-awards.jpg
Juniper Cakery
March 19, 2014 at 8:41 am (1 month ago)Hi there Gabis,
Thank you! That’s quite a compliment. We’re big fans of Lanvin and all of Alber Elbaz’s designs. All the ruffles, tailoring, jewels and textured ribbons make great cake design inspiration. That dress is lovely indeed too!
Laurie
April 23, 2014 at 2:29 pm (2 days ago)For those of us across the pond, how many eggs is 226g?
Such a pretty cake!