Friday, March 29, 2013

Raspberry Ombre Cake with Whipped Cream Cheese Frosting, Plus a Giveaway!



First, I wanted to thank you all for the birthday wishes. Me and Jeremy had a great time out in the Palm Desert (I'll post about that soon!) and went out for a grand sushi dinner on my actual birthday, which was lovely. And also, I made another cake! And the generous folks at King Arthur Flour are doing another giveaway! All the giveaways that have happened this month weren't intentionally set to happen during my birthday month, but that's how it ended up so I'm going with this "GIFTS FOR EVERYONE!!!!" trend, and plan on recreating it next year.


And yes, I will admit that I'm arriving a bit late to the ombre cake trend. They've been all over the internet the past couple years and, while I've always admired them from afar, I hadn't tried making one myself until these past couple days. I loved the pink hues in Carey from Reclaiming Provincial's chocolate raspberry ice box cake, and decided to try and make the pink ombre shading within the cake layers using this cake recipe and freeze dried raspberries to see what kind of color I could get with a natural color source. It was interesting to see how the vibrant magenta of the raspberries turned into a soft pinkish-lavender when incorporated into the cake batter. The colors turned out nice and pastel-ly, but I noticed that as the amount of freeze-dried raspberries increased, the cake became more and more dense until the last layer had ridiculously tiny bubbles in it rather than the nice-sized air bubbles that normal cake should have. It still tasted fine, but the texture of the top layer definitely wasn't as crumb-y as the bottom one. I'm thinking it was because there was less moisture as more of the raspberry powder was added, so it might be able to be counteracted by adding a few teaspoons/tablespoons of milk. Does anybody have any input on this? I'd love to hear your thoughts/advice. But yeah, if you're averse to super densely-textured cakes, I'd recommend just sticking with food coloring. I'm still glad I attempted to do it the natural way, but sometimes the natural way just doesn't work out as well, especially when that means compromising the chemical integrity of a cake recipe. Update: the amazingly helpful folks at King Arthur Flour's baking hotline figured out what the issue was, over mixing! I have updated the recipe below to separate the batter into 6 different portions and then mix the raspberry powder into each one, rather than to keep mixing the same batch over and over again which over-stimulated the gluten.


And after watching King Arthur Flour's Cake Essentials dvd, I probably should have known better than to mess around with a cake's dry-to-wet ingredient ratio. They just came out with an instructional cake-making dvd and I watched it prior to making the cake in order to glean some ideas for this recipe. My favorite part was the troubleshooting portion, which shows you the results of common cake-baking errors (several of which I have encountered, including the too-dense one above!) and explains how and why they happen. They also talk about loads of other fun stuff like making wedding cakes, filling types, and cake decorating. For the frosting, I used a simple combination of cream cheese, whipped cream, powdered sugar, and vanilla extract. But as for the frosting techniques, well, those were a bit more complicated. Most of the cakes I've made here have been fairly simply frosted, and this is because I honestly really didn't know squat about decorating them. But the tide has changed, my friends! Yes, after much practice on this cake and absorbing a large amount of knowledge and tips from King Arthur Flour, I'd consider myself an intermediate-level cake decorator. My favorite tip from the video was how to get frosting into a pastry bag without getting it, well, everywhere, and also how to fold up and secure a pastry bag properly (the tips are in the recipe below).


When I heard the woman in the video talking about the greasy frosting bag issue I am ashamed to admit I was kind of shocked, because I didn't realize the frosting wasn't supposed to end up outside of the bag at one point or another. I just thought that getting frosting all over your hands was a regular part of using a pastry bag. But seriously, these two simple steps made frosting the cake so much easier because my hands weren't slipping around on a greasy frosting bag and I wasn't worried about squeezing too hard and having the frosting come out the back of the bag. It made frosting the cake much less of a stressful experience, and towards the end I was actually enjoying myself instead of feeling like crying (which is what usually happens towards the end of my experiences with pastry bags). I used an Ateco 352 Leaf Frosting Tip tip to decorate the whole cake and go into further detail about techniques in the recipe below.

Now, lets get to the giveaway! This is one of my all-time favorite giveaways so far, just because it is such a useful kit for anyone who is starting out in cake-making. The giveaway includes:


To enter, leave a comment below about your favorite cake recipe or your biggest baking lesson (those related to my too-dense raspberry layer would be extra helpful!) The deadline for entries is 11:59 pm PST on April 5th, and the winner will be announced on April 6th. Good luck everyone!!!

The contest is now closed. The winner is Christina of Down and Out Chic! Congratulations Christina, I'll be getting in touch with you about your prize very soon!!!



Ingredients:

Whipped Cream Cheese Frosting

(2) 8 Ounce packages Cream Cheese, softened
16 Ounce (1 lb) Container Whipped Cream (as in cream that has already been whipped)
3/4 Cup Powdered Sugar
1/2 Teaspoon Vanilla Extract
1 Drop Purple Food Coloring (for later)
1 Drop Red Food Coloring (for later)

Raspberry Cake

1 and 1/2 Teaspoons Salt
1 Tablespoon Baking Powder
1 and 1/2 Cups Butter, softened
3 Cups Granulated Sugar
6 Eggs, at room temperature
1 and 1/2 Cups Plus 3 Tablespoons Whole Milk
1 Tablespoon Cooks Vanilla Paste
1/2 Teaspoon Vanilla Extract
1.2 Ounce (34 grams) Package Freeze Dried Raspberries (I got mine at Trader Joe's), ground into a powder (or you can use red food coloring)

Decorating Tools

Pastry Bag


In a large bowl, mix together the flours, baking soda, and salt until well-blended. Set aside. Preheat the oven to 350 degrees Fahrenheit. Grease and lightly flour (6) 8-inch cake pans (if you don't have this many feel free to pace it out and only bake two at a time and just clean the pans between use, which is what I did). Set aside. Beat the butter in an electric mixer fitted with a paddle attachment at medium speed until smoothed out a bit. Gradually add the sugar and continue beating until smooth. Add the eggs one at a time, beating until incorporated. Add the dry mixture in thirds, alternating with the vanilla paste and extract and 1 and 1/2 cups of the milk, until it is completely combined. Now comes the ombre part. In a small bowl, mix together the raspberry powder with the remaining 3 tablespoons of milk until a paste forms. Set aside. Evenly distribute the batter between 6 bowls (there should be slightly under 1 and 1/2 cups of batter in each bowl).


Leave the 1st bowl as-is. Add 2 teaspoons of the freeze dried raspberry paste to the 2nd bowl and mix until just blended, scraping down the sides of the bowl. Add 1 tablespoon plus 1 teaspoon of the freeze dried raspberry paste to the 3rd bowl and mix until just blended, scraping down the sides of the bowl. Add 1 tablespoon plus 2 teaspoons of the freeze dried raspberry paste to the 4th bowl and mix until just blended, scraping down the sides of the bowl. Add 2 tablespoon plus 1 teaspoon of the freeze dried raspberry paste to the 5th bowl and mix until just blended, scraping down the sides of the bowl. Add the remaining freeze dried raspberry paste to the 5th bowl and mix until just blended, scraping down the sides of the bowl.  Pour each of the bowls of batter into their own pan. Place the pans in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove them from the oven and allow them to cool for 10 minutes before shaking them a bit from side to side and flipping them onto a wire rack to cool completely.


To make the frosting, beat together the cream cheese, whipped cream, and vanilla extract with an electric mixer fitted with a paddle attachment at medium speed until the mixture just begins to smooth out. Add the powdered sugar and beat until smooth. Set aside.


When the layers have cooled completely you can begin frosting. Layer and frost the cake using a spatula, making sure that you go in order from either pink to white or white to pink (the choice is yours, my friend!). Once the exterior of the cake is completely frosted with a nice smooth layer of frosting, you can begin the decorating process.


First, add one drop of purple and one drop of red food coloring to the remaining frosting and stir until just blended. Fit a pastry bag with an Ateco 352 leaf frosting tip like this one. Hold the pastry bag in your left hand like you would an ice cream cone and fold over the top half of the bag so it kind of goes down over your hand.


Use the spatula to carefully scoop frosting into the bag, being careful not to get it on the sides draped over your hand. Fill the pastry bag up halfway with frosting (if it is too full it will make a giant mess so it's better to just refill it more often with smaller amounts), then unroll the top from your hand so that the bag is bag to normal again. Fold down the top left and right hand corners of the bag the way you would when wrapping a present. Then roll down until you hit the space that is filled with frosting, and secure the roll in place with a large file clasp.


Now, I really recommend practicing the following techniques on a paper towel or some other scrap piece of paper before you start frosting the cake, just to make sure you get the hang of it first. No need to rush when doing this, keep a nice and steady pace. It's all about controlling your speed and the amount of pressure you're putting on the pastry bag. When you start to have a bit more empty space in the bag, take off the clasp, roll the bag down a bit more, and re-clasp it. This will help you maintain the pressure on the bag with less force and keep your hand from getting tired.


There are two techniques I used to frost this cake. The first was an up-and-down ruffle that you can see going around the top and bottom edges of the cake. To make this pattern, make sure the tip is laying flat so that you can see the little "v" in it, rather than just the side of the tip. Bring the tip in contact with the frosting surface and apply pressure to the pastry bag to pump out the frosting while moving the bag up and down as you go along (like a needle on a sewing machine) so that you make little ruffley humps. The more force you use to pump the frosting out of the bag, the frillier the ruffles will be because you're placing more frosting in a limited space so it starts to frill in order to compress itself.


The second is the compressed vertical zigzag technique. To make this pattern, make sure the tip is laying flat so that when you look down at it you can see the little "v" in it, rather than just the side of the tip. Bring the tip in contact with the frosting surface and apply pressure to the pastry bag to pump out the frosting while moving side-to-side and down at the same time (aka a zigzag). The zigzag strokes should be about an inch across. Try to line up each zigzag right under the one above it so that you don't let any of the cake surface show between the zigzags. You want the zig-zags to be nice and compressed, but not actually going on top of each other. Continue this throughout the cake, keeping the vertical rows the same width, as straight as possible, and close together. You can see in the photo that I had originally just planned on doing a few single rows around the cake but liked how it looked and started filling in the gaps. This created a slight problem, though, when some of the gaps between the rows that I had to fill in were slightly too big for just one row and slightly too small for two. So make sure you just continue to frost vertical row after vertical row on the cake, and don't skip around to different parts of the cake. Once you've created vertical rows around the entire cake and end up where you started, you're finished! Congratulations on doing a great job icing a cake!








86 comments:

  1. My favourite cake recipe has to be white chocolate and maple syrup cake, I am still yet to taste a cake which beats it's flavor, it's only down fall is how incredibly moreish it is! It's great to know you enjoyed your birthday and this cake looks show stopping! Love the icing
    from Emily x

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  2. Love this cake, Eva! Our Baking Hotline experts would definitely be able to give you some tips for adding the raspberry - feel free to call or email them any time! http://www.kingarthurflour.com/contact/

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  3. Beautiful cake! Love the ruffle on it. My favorite cake recipe is a little old school. I absolutely adore Hummingbird Cake. It's a Southern cake similar in texture to Carrot Cake, but it has pineapple, bananas, and walnuts in it. I made it for my birthday this year and frosted it with a Cinnamon Cream Cheese frosting. Soooo good.

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  4. My favorite cake recipe is my Meyer Lemon Pound Cake. :) Your Raspberry Ombre Cake looks elegant and beautiful. :)

    amy [at] utry [dot] it

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  5. Hello Eva! We have been consulting for quite some time now about what may have happened to your cake. We have a feeling it was not just the raspberry powder that was to blame. We think that the batter was continuously over mixed in this case! As you continued to add the raspberry powder you had to mix it in, this caused more gluten to form which then resulted in a dense, squat cake layer. In the future we suggest to separate your batter first before mixing in any of your powder. That way you can mix each layer individually without any worry of over mixing.-Jon

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    1. Perfect, thank you so much for the help Jon!

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    2. I also concur with Jon: the way each "color" rendition was mixed and mixed would certainly have toughened the cake batter by activating far too much gluten (the more the batter was mixed, the more elastic the gluten strands would become, thus creating a dense and tight crumb in the final layers). Definitely divide the batter evenly into the bowls (however many bowls for however many layers you like!) and then add varying amounts of powder. I also would suggest adding 2-3 Tbs of water/milk to the dried raspberry powder to make a paste. It would incorporate more easily into the bowls of batter. Finally, to give the cakes more "PINK POP!" in a natural way, dehydrated beet powder will do the trick! A little goes a LONG way: you could use the raspberry for a bit of flavor and a pinch of beet powder for pink color. The flavor of the beet powder will be minimal if used carefully (1/4 tsp to start and up to 1 tsp for lots of punch!). Best, Kim@KAF

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  6. I'm learning how to bake and my favorite recipe so far is a New York style crumb cake that I baked last weekend. So yummy! Happy belated birthday and thanks for the opportunity to win this set!

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  7. The "winning hearts and minds cake" from Orangette blog. It was our wedding cake!

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  8. The Spiced Poppy Seed cake with Almond Buttercream frosting from Bake at 350 was quite excellent. http://bakeat350.blogspot.de/2012/10/spiced-poppy-seed-cake.html

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  9. stunning. just stunning. i have so much to learn about baking and cake baking, especially. winning the giveaway may force me to learn more!

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  10. Hello! I found you via King Arthur Flour.
    What a gorgeous piece of cake heaven.

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  11. I've always been a chocolate cake fan, but I think this cake inspires me to try some fruit flavors. Thanks for posting this.

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  12. beautiful! My favorite cake is banana cake-there's a great recipe in the Joy of Cooking that my family has made for many, many birthdays.

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  13. I remember mom, who is now 81, when she made and decorated birthday cakes for my brothers, sisters and myself. I'm 48 now, but I remember when I was a child of 5 or 6, watching mom baked cakes. She would ask me to beat the egg whites with the hand mixer for her. And the reward of course was getting to lick the beaters, the spatula and the bowl. One lesson I learned from her was to beat the egg whites going in 1 direction only, either clockwise or counter clockwise. Mom made the best pineapple upside down cake. It will always remain my favorite.

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  14. It's gorgeous! One of these days I'm gonna make a cake for the sake of trying out that ruffle icing. It's so cool.
    I made sugar cookie dough and buttercream frosting with the kiddos today. Tomorrow, we'll cut out Easter shapes and decorate them. I do love me some frosted sugar cookies.
    Happy birthday, belated, and happy Easter to you NEXT weekend. :o) Christos Anesti!

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  15. My favorite cake is carrot cake! Everyone thinks I'm weird, but I love it with pineapple and raisins in it--and a good dose of cream cheese frosting!

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  16. I like chocolate cake with chocolate frosting
    thanks
    aunteegem@yahoo.com

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  17. What a delicious looking cake! I have a old recipe from Poland for " Marvel cake" ( polish Torcik cudo). I just made it for my son's first Birthday. He loves that creamy semolina frosting between honey cake layers. Actually my whole family love that cake ;) Happy Easter!
    mdrawicz@gmail.com

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  18. My current favorite cake is Hummingbird cake made into cupcakes. I love KAF products and recipes! Thanks! ascolletti@verizon.net

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  19. A girlfriend of mine shared her mother's peanut butter bundt cake recipe with me (and also the recipe for the peanut butter buttercream), and it is simply amazing! I'm a sucker for peanut butter anything, but this cake is tops.

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  20. Thanks so much for the giveaway. Your cake is gorgeous! I couldn't help but click on it from the KAF website. I am a sucker for chocolate cake with cream cheese frosting. I have two little girls and know I'll be making many cakes in my future. As much as I love to bake, I am not the best decorator. I'd love to have this little nudge.

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  21. Eva, delicioso, precioso. Un maravillo pastel. Te felicito.
    Muchas gracias por tu visita a mi web.
    Un beso.

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  22. My favorites kind of cake is a yellow cake, and I'm still searching for that perfect one from scratch! Any tips?
    Your cake looks beautiful! Thanks for the giveaway!

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  23. Eva, this is beautiful! You have mad skills. I have always wanted to take the Wilton cake decorating classes that are offered at craft stores. My grandma is the best cake decorator in the old school, Midwestern way, and I would love to be as talented as she is! I want to pipe roses with leaves and scalloped borders and decorate cakes like a 50s housewife. I love the nostalgia of cake decorating! I have to get my hands on this cake DVD; the people at ATK really know their stuff! I'm glad you had such a great birthday month.

    Can I be real? I don't have a favorite cake recipe. At least not a fancy layer cake recipe. My go to cake is Smitten Kitchen's everyday chocolate cake. Layer cakes frighten me, and the one time I tried to make one I made every mistake possible. Overmixed cake, undermixed icing...it was a disaster.

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  24. My favorite cake is always the next one Im going to bake! Like this one!

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  25. One favorite cake...that's a tough one. When I was little my Mom made me a Texas sheet cake every year for my birthday. I loved that cake but I love the memory more. Now I tend to gravitate toward a coconut cake, white or yellow cake, doesn't matter. I love coconut desserts in general!
    Your cake is beautiful! I am a little intimidated by layer cakes. I never seem to get the frosting done correctly but to be honest I haven't practiced much either, just usually play it safe and make a 9X13 version.

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  26. One favorite cake...that's a tough one. When I was little my Mom made me a Texas sheet cake every year for my birthday. I loved that cake but I love the memory more. Now I tend to gravitate toward a coconut cake, white or yellow cake, doesn't matter. I love coconut desserts in general!
    Your cake is beautiful! I am a little intimidated by layer cakes. I never seem to get the frosting done correctly but to be honest I haven't practiced much either, just usually play it safe and make a 9X13 version.

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  27. My favorite cake is carrot cake because it is always moist and delicious with the cream cheese frosting!
    My biggest baking lesson is to weigh the flour, not measure it in measuring cups. That way you always have the perfect amount of flour. The KAF website has a chart of how much different flours weigh for a cup - it's very helpful!

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  28. My favorite cake of all time is carrot cake made from the recipe I copied out of a bride's magazine in 1970. It's always a hit and easy. My new favorite is King Arthur's Caribbean Rum Cake - making it today for Easter brunch tomorrow! Over the last couple of years I've learned that weighing ingredients makes a huge difference in the success of my baking.

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  29. Leslie:
    My favorite cake is a homemade Boston cream cake (usually called Boston cream pie). It must be homemade. Non of that instant pudding or canned chocolate frosting for me!
    leslieannstevenson@yahoo.com

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  30. Let me first start off by saying that I am new to making cake from scratch, shhh (I used the box). I've made carrot cakes in the past and they came out great but was unhappy with the results of my chocolate and white cakes. That is until I found this recipe: http://addapinch.com/cooking/2013/01/25/the-best-chocolate-cake-recipe-ever/.
    I am a cake lover and my favorite kind is actually not a flavor at all but one from an occasion. Although I am not fond of the occasion, the cake makes it more than tolerable. I thoroughly enjoy wedding cake and could very well eat it every weekend. Its almost always done perfectly in taste and design, haven't met one yet that I didn't like.
    My wife and I took a decorating class many years ago when our first child was born. We wanted to be the ones that made our kids' birthday cakes. We attempt to create whatever they request and have been quite successful so far. It is quite time consuming but to us its well worth it and I hope its something they never forget. Birthdays are so important to kids and by following their cake design request I hope its one part always remembered!

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  31. My favorite cake recipe is a British Victoria sponge cake filled with whipped cream and strawberry jam (homemade preferable). I also really enjoy making vanilla bean cupcakes with dulce de leche icing.

    mummytotwoboys@yahoo.com

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  32. Have to share my favorite cake/sibling story. My oldest brother graduated early from college and used the additional semester to travel in Europe for several weeks. When he returned, I baked a German Sweet Chocolate cake for our celebration dinner dessert. I was quite proud of the creation. His comment? "If you should ever happen to catch yourself a husband, you might make a pretty good wife." Now, why is it that I still adore these 3 boys? What a back-handed compliment!

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    1. Ha! That cracks me up! Oh siblings...

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  33. Forgot to let you know how to tell me if I am a winner---annieb702@gmail.com--still love that German Sweet Chocolate cake!

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  34. my favorite is this one http://www.davidlebovitz.com/2008/07/upside-down-cake/ It's easy enough even I can make it and I haven't screwed it up yet. And no frosting. I've had lots of practice frosting but just as many comments that my toddler helped. Ha!

    Haven't had any luck on the ombre trend or I'd add my advice. But if you figure it out, please share! I had similar color issues but didn't want to mess with the recipe.

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  35. I have always loved German Chocolate Cake, but don't get it very often. Your Raspberry Ombre Cake looks absolutely DELICIOUS! Going to have to make it soon!

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  36. no favorite cake recipes - other than cheesecake but i don't think that counts - as i'm not much of a cake lover. but i can't give up the chance to win KA flour of any type.

    i wonder if your tried mixing the powder in w/ some water or oil if that would help with the air bubble issuse?

    fruitcrmble AT comcast DOT net

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  37. Viva the ombre cake! It's too pretty to ever be passé. :) This cake looks GORGEOUS, and that frosting job looks ridiculously pro. I avoid using piping bags at all costs because I always seem to make the biggest mess, and lose half of the frosting to the outside of the bag, my hands, every surface in the kitchen, my face, my hair...ugh. It's nice to know there's hope!

    I wish I knew more about how to properly modify recipes where proportions can make all the difference when it comes time to bake them. Working with natural/delicious tinting methods definitely makes me appreciate the magic of food coloring. :)

    Happy Easter! I hope you guys have lots of feasting planned. I'm procrastinating by drinking excessive amounts of coffee, but I should probably stop and go bake a pie.

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    1. Thanks Carey! The folks at King Arthur Flour figured out that the way I was incorporating the raspberries was causing the batter to be over-beaten, so I changed the recipe around a bit :) I hope you guys had a great Easter, too! We didn't do anything special, I am celebrating Easter on May 5th because the Greeks have a different religious calendar, so our Easter usually falls on a different day than normal Easter haha. And this year it falls on cinco de mayo! Which means a Greek-Mexican fusion feast will DEFINITELY be happening.

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  38. My favourite is a Chocolate Oreo Cake, but looking at your creations, I can imagine my waist size expanding! :)

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  39. Chocolate mousse cake! You can never have enough chocolate!

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  40. I love the look of this cake - my favorite cake - I would guess -- vanilla with maple cream cheese frosting.

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  41. i've hopped aboard the ombre cake train too, and it's a fun ride. :)
    my favorite cake right now is pineapple pound cake, probably because the ratio of ease of baking to tastiness is unbeatable. i guess it's my lazy season. :)

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  42. I haven't yet stood myself up to the challenge of an ombre cake... I'm yet to try :). My favorite cake is Apple coffee cake - good for a summer breakfast or a winter tea time snack.

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  43. One of my biggest baking lessons is to pay attention to whether the recipe calls for Tablespoons or cups. Ha. Ha.

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    1. Hahaha! Oh goodness, that is a very important lesson to learn indeed!

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  44. My biggest baking lessons came early in my baking career. I learned quickly that you should double check to make sure you have added all the ingredients before you bake anything.

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  45. Favorite ever is the red velvet cake with buttercream from the Lee Bros. Cookbook! SO GOOD!

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  46. Your cake is gorgeous! I too have made a cake (Maple cake w/ Maple Frosting) with density issues. Actually, it was so dense, that when I first cut into it I thought it hadn't baked right! It tasted pretty good even though the texture was way off!

    My absolute favorite cake though, is probably german chocolate, with the coconut frosting of course!

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  47. My favorite cake was my fifteenth birthday cake. It was a chocolate mocha caked that my grams baked completely from scratch. It was beautiful and tasted incredible! Best of all, it was the most meaningful, love-filled cake anyone has ever baked for me.

    The most recent lesson I learned is about baking muffins. To get the nice dome shape, you have to bake it for the first 8 minutes at 400 degrees, then return it to the regular temperature for the rest of the time. This tip has been so helpful!

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  48. My favorite cake recipe is the sweet n salty chocolate cake from the Baked boys. Wow, do i love that cake. Three layers of incredible chocolate cake, with layers of ganache and then a chocolate frosting all over with salt on top. It's truly incredible. I could really use that offset spatula as my cakes always suffer from inadequate frosting technique.

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  49. Hello,

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  50. This is the most beautiful looking cake! I love the layers and the frosting! Just pinned it :)

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  51. My favorite cake is dump cake... simple, fattening, and yummy.


    mandaoverturf at yahoo dot com

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  52. I love ombre cakes, one day I will try to do one :)
    My favorite cake is Black Forest and I like it cold.

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    1. Ohhh, nice choice! I haven't had a chilled black forest cake, but I am going to try it that way the next time I have the opportunity :)

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  53. I grew up on this one: http://allrecipes.com/recipe/amazin-raisin-cake/
    It's not a pretty cake by any means, but it is yummy.

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  54. What a beautiful post! Great looking cake...wonderful pictures!

    My biggest baking lesson: using room temperature butter when creaming it together with sugar!

    My favourite cake recipe: Szarlotka! (It's Polish apple cake and it is outstanding!) Do give it a try. You won't regret it. Make the topping by grating a piece of the dough after it's been chilled in the freezer for a while!

    Zosia

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    1. Thank you so much! And I agree, that room temperature butter makes beating soooo much easier :) I am very intrigued by this Szarlotka! I am obsessed with apples and have had aGreek apple cake which I loved, I am going to try this Polish one soon!!

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  55. The smitten kitchen banana crepe layer cake is my new favorite! What a great idea to use crepes! My biggest "baking" lesson is using cold cream when whipping it, otherwise it just turns into butter.

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  56. My favorite cake is one I've never baked, but have always wanted to try: a white chocolate raspberry cake from Sweet Lady Jane in LA. That cake got me through some rough times. ;) Loving reading about these other cakes, though!

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  57. I don't have a favorite cake ...yet. We have a wonderful "go to" chocolate recipe that everyone loves, so that's awesome. Love reading your blog! My biggest baking lesson? Don't make frosting at 2am. I turned the switch on my beloved Kitchen Aid in the wrong direction, and POOF! Powdered sugar EVERYWHERE!! LOL

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    1. Ha! That sounds like a very crazy night! Although I have been found in the kitchen baking at all hours too :)

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  58. Chocolate cake ever!
    Anita (tanive71@gmail.com)

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  59. I attempted to make macarons a second time after my initial attempt was pretty successful. I learned very quickly that over folding batter will create cookies that just ooze and stick to the silpat. It was a bummer but at least I know the consistency to shoot for. Thanks for the giveaway & beautiful cake!

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    1. You are very welcome Beth! I tried making macarons once and had the same problem and hadn't tried again until I helped a fried make them for her wedding. She had done a lot of research into them and I learned a lot from watching her. I think I need to try making them again soon! They were SOOO tasty.

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  60. My favorite cake is peanut butter with a rich dark chocolate frosting!

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  61. I just made a beautiful 3 layer German chocolate cake. It turned out so pretty and tasty but was all crumbly to cut. What did I do wrong?

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    1. Hi! German chocolate is one of my favorites :) There are a few different possibilities. Too much sugar can make the cake crumbly when cutting it, as can too much flour. Underbeating the bake batter can also cause cakes to be crumbly. Too little butter or oil (fats) can cause the cake to become dry and crumbly as well. The last possibility I can think of is that your oven temperature might be too high. Place an oven-safe thermometer in your oven and turn it on and see if the heat on the oven knob matches the heat on the thermometer after 20 minutes. Hope this helps!

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  62. Itѕ a chef's term for 'a arеa for all thе pieces and аlmost evеrything in its ρlaсе'. Masonry heaters consist of a little fireplace box created to ratio with the smoke chamber above. Stir in onions, celery, chopped yellow bell pepper and cook dinner until tender.

    my weblog pizza stone instructions pampered chef

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  63. I love to make a classic white cake with coconut icing just like my grandmother made.

    I am deeply impressed by your cake, so pretty and I had no idea that raspberry powder even existed.

    margueritecore [at] gmail [dot] com

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  64. I love to make german chocolate cake. And I love to eat it, too
    karenreichmann@hotmail.com

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  65. I'm new to the ombre cake fad, so it is still very cool to me! One of my favorite chocolate cakes uses coffee as part of the liquid ingredients, which adds a lovely richness to the flavor. My new fav frosting is a browned- butter buttercream, which is amazing! Chocolate obre cake with browned buttercream frosting...?!

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  66. My favorite cake is a chocolate zucchini cake that was featured in an old issue of Gourmet magazine. I think of it every time zucchini season is upon us. Your cake is simply luscious. Thanks for the giveaway.

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  67. I just found your blog, a link on Baker's Banter. I can't wait to make your truffles. I love lavender. Your photos of your trip were wonderful. I don't have a favorite cake recipe. I don't normally bake cakes, not that I don't eat my share of them. My grandmother makes cakes for the family. I'm more of a cookie or bar maker.

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  68. My favorite cake to bake is Strawberry cream cake from Cooks Illustrated. Comes out beautiful, its fresh and light.People always ask for second serving. Love it!

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  69. This is such a beautiful cake, I just stared at the main pictures for a good minute in awe. Thanks for sharing this.

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  70. This is beautiful! My favorite cake to bake is Pineapple Upside Down Cake. We had it at every holiday when I was growing up. A close second would be my momma's Lemon Jello Cake, which was kind of a poke cake too. You poked holes in it and let the lemon juice glaze seep down in. Many nights I snuck out to grab a little taste.

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  71. I think I just died. This is the most beautiful cake photo I've ever seen! The best part is that the ingredients look like it will be absolutely delicious as well. I just became a subscriber ;)

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  72. My favorite cake recipe is one my grandson found. Two ingredients only. a 15 oz. can of crushed pineapple and a box of one step angel food cake mix. Combine the two. Pour in a 13 x 9. Bake @ 350 degrees until golden. About 50 minutes. I have not found anyone yet who doesn't love this moist, yummy treat.

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  73. Amazing cake and i am so delighted that it is raspberry and cream, as I am allergic to strawberries! I'm trying it! I assume that the cream must be fairly stiffly whipped and piped through a pastry tube to create the vertical stripes.

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  74. My favorite cake to make would have to be cheesecake... to eat? Boston cream pie.

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  75. This cake is a work of art. ANd I have to admit, I'm pretty late to the ombre party!
    I adore a good carrot cake with cream cheese frosting, still, after all these years

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