Bakes Blog

Raspberry and Rose Ombre Cake

June's Bakes Box is a collaboration with the wonderful Mich Turner MBE, owner of Little Venice Cake Company. Mich has created cakes for celebrities as well as royalty, so you can imagine how excited we were to collaborate with her. The recipe in June's Bakes Box is for Raspberry and Rose Cupcakes which we worked with Mich to adapt from her beautiful Raspberry and Rose Ombre Cake. If you want to have a go at the cake as well as your cupcakes, the recipe is provided below. Mich-Turner1 Credit - TOOLS needed: 6 inch round cake drum 4 disposable piping bags 2D nozzles (LITTLE VENICE CAKE COMPANY) dried rose petals (optional)   VANILLA CAKE (BAKE 2 X 6 INCH ROUND CAKES) To bake 2 x 6 inch  round cakes – 3 inch depth INGREDIENTS 420g self-raising flour 300g Golden caster sugar 300g unsalted butter – softened 6 large free range eggs (beaten) 120ml fresh whole milk 2 tablespoons vanilla bean paste   Syrup: 115ml water 115g golden caster sugar 2tbsp vanilla extract   All ingredients (with the exception of the milk) should be at room temperature. Line 2 x 6 inch round 3 inch depth cake tins with baking parchment Preheat the oven – 160C   METHOD
  1. Cream together the butter and sugar until light and fluffy
  2. Add the eggs a little at a time, beating well between each addition.
  3. Fold the flour into the creamed mixture
  4. Stir in the milk and the vanilla bean paste.
  5. Spoon the mixture into the prepared tin and bake for 1 hour (6 inch) or until golden colour and a skewer inserted in the centre should come out clean.
  MEANWHILE, PREPARE THE SYRUP: Measure the water, sugar and vanilla into a pan Heat gently until the sugar dissolves, stirring all the time. Remove from the heat.  Allow to cool   As soon as the cake is baked, remove from the oven and pierce the cake with a skewer over the whole surface. Pour the syrup over the cake Allow to cool in the tin before removing. archive- LG - 1 (35) RASPBERRY AND ROSE BUTTERCREAM INGREDIENTS – FOR THE PUREE 200g fresh raspberries 50g golden caster sugar (my typing mistake – should be 50g) 1tbsp water 1-2tsp rose water  
  1. Place all the ingredients (except the rose water) in a heavy based saucepan set over a moderate heat.
  2. Stir the fruit as it comes to the boil and the sugar dissolves and continue to heat until the fruit has thickened and reduced by one third. This can take 20-25 minutes.
  3. Transfer the fruit to a heatproof jug and use a hand blender to blitz the fruit until smooth
  4. Pass the puree through a fine mesh sieve placed over a large clean bowl
  5. Use the back of a wooden spoon to force the puree through the sieve retaining the raspberry seeds
  6. The puree should be thick enough to coat the back of a rubber spatula. Stir in the rose oil or rose water to taste.
  TIP – this puree keeps for up to 7 days in an airtight container in the refrigerator.  archive- LG - 2 (11)-1 INGREDIENTS - FOR THE BUTTERCREAM 500g unsalted butter - softened 1.5Kg white icing sugar 4-6tbsp raspberry and rose puree  
  1. Whip the butter in an electric mixer for one minute on high speed. Turn the machine off, and add the icing sugar.  Cover the mixer bowl with cling film and turn the mixer on very slowly.  Once the icing sugar has been incorporated, remove the cling film and continue to beat on high speed until the buttercream is light and fluffy.
  2. Divide the buttercream into 5. Add puree to one portion to the darkest it will absorb before splitting – use this to sandwich and skim coat the cake before decorating.
  1. Trim the cakes and slice each in half horizontally
  2. Place the base cake on the 6 inch drum held in position with a little buttercream. Use a palette knife to sandwich with the coloured and flavoured buttercream to create a stack of 4 layers and a total height of approximately 6 inches.  Skim coat the entire cake  - this doesn’t have to be completely smooth and neat.
  3. Place the prepared cake on a cake stand or larger cake board. Fill a piping bag and 2D nozzle with the darkest colour buttercream and pipe a ring of buttercream roses around the base of the cake.
  4. Transfer any remaining buttercream to a clean bowl, add plain buttercream and puree to create a lighter ombre shade than the previous. Fill a fresh piping bag with the nozzle and paler buttercream and pipe a second row of buttercream roses around the middle of the cake.
  5. Repeat with a paler shade for the upper ring of roses, and take the top edge of the rose just above the height of the cake to create a clean line
  6. Finally, barely colour the buttercream for the very top of the cake and starting around the outside work your way into the centre of the cake.
To finish – sprinkle the cake with dried rose petals archive- LG - 5 (5) Have you checked out our shop for more of our delicious recipes? Tag us in your Raspberry Rose bakes using @bakesbox and the hashtag #bakesbox.  

Leave a comment