• Lauren-Nicole

lemon, strawberry & white chocolate layer cake, dressed to impress...

There are cakes... & then there are CAKES.



Unfortunately, it would seem that any time I invest a large amount of time in decorating a cake, I become completely uninspired to photograph it properly.


There's a correlation here. The more time & effort something takes, the worse the photograph.

I don't know how I manage to do this to myself every time, but it may be time to just accept it as a fact & move on.



I will say this though, there were four layers of delicious gluten-free lemon cake. Each layer was filled with a smooth, light, strawberry cream cloud filling. Then the whole cake was encased in a creamy white chocolate ganache.


Yea, talk about your layer cakes!


I love layer cakes. They always look so impressive when sliced up & served. Like, seriously impressive.


My photos don't do this justice.


Ingredients, cake: (4 layers) - 400g sugar - 250g unsalted butter, room temp - zest of 2 lemons - 3 large eggs, room temp - 480g gluten free white flour - 1 tsp xanthan gum - 4.5 tsp baking powder - 0.5 tsp salt - 300ml buttermilk, room temp


Directions, cake: 1. grease & line four 22cm cake tins with parchment paper. Preheat the oven to 176C. 1. combine the sugar, butter & lemon zest in a bowl & beat with a mixer until fluffy & lighter in colour. Add in the eggs & continue to beat until it returns to its lighter, fluffy texture. 2. add the white flour, xanthan gum, baking powder & salt to the bowl, beat until fully incorporated. 3. add in half of the butter milk & beat until well blended. Add in the rest of the butter milk & continue to beat until well blended, plus an additional 2 minutes. 4. divide the mixture evenly between the cake tins. It should be approx. 405g of batter in each tin. Use a spatula to spread the mixture evenly in each tin. 5. bake for 30 to 35 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven & allow to cool before removing from the tin.


Ingredients, filling: - 500ml heavy whipping cream - 80ml strawberry puree - 2.5 tsp gelatin powder - 60g icing sugar


Directions, cream cloud filling: 1. combine the strawberry puree & gelatin together in a heat-proof bowl & place that bowl in a large bowl of boiling water. Stir continuously until the gelatin dissolves. 2. once dissolved, remove the mixture from the heat & allow to cool to room temperature. 3. pour the gelatin mix into a large bowl along with the heavy cream & icing sugar. beat the mixture until stiff peaks form. 4. use the mixture immediately & spread a thick layer of it in-between each cake. Refrigerate the cake until the filling sets.

Ingredients, white chocolate ganache: - 1kg white chocolate, good quality & chopped - 340g heavy whipping cream, 35% fat


Directions, white chocolate ganache: 1. combine the white chocolate & whipping cream together in a heat proof bowl & melt either over a double boiler or in the microwave (if using a microwave, be sure to do it in 30 second increments to ensure the white chocolate does not burn). 2. make sure every last morsel of chocolate is completely melted, once so, remove from the heat & allow to cool at room temperature until it sets. This mix can take several hours before it sets, make sure to check on it every half an hour or so to give it a stir & check the consistency. Once set, slather a nice thick layer onto the outside of the cake. 3. chill before serving.


Tips: *** I find that if you use a cake strip around each tin, that the cakes bake flat & do not need to be leveled before stacking. *** *** the filling in this recipe contains gelatin to help it hold its shape under the weight of the cakes. It gives the overall cake though a light finish rather than using a heavy ganache that can sometimes get a little too sweet. *** *** finished cake is approx. 3-3.5kg in total weight. This is a piece for a party, a birthday, or to decorate as I've done. It will easy serve 20 people. ***


By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.


Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

*** Bikes & Baking are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com & affiliated sites.

#tools #equipment #machinery #baking #cooking #fondant #modelingtools

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