One of my best friends, Bec, crushed my dreams this past weekend.
You see, Bec’s boyfriend asked her to marry him. On a cheesecake. Right?! Amazing.
My feelings went like this: yayayayayayay. I am so bloody happy for them.
So, here’s the dream crushing part: there’s going to be no engagement party. Which means no baking from me. Can you hear the actual dreams being crushed?
I decided to turn this sadness into cake and went ahead and made them some mini cakes for a make-shift dessert table.
I am definitely not using the term make-shift lightly. The cakes sorta fell in the car on my way to Bec’s house and were eaten over the kitchen bench after a delicious dinner at The Old Library in Cronulla. Make. Shift.
All is not lost though, my other best friend got engaged, too. I am in literal dessert planning mode most of the time. And she doesn’t even know it yet.
OK, on to the cakes. There is a vanilla sponge with buttercream and fresh raspberries. Plus, a chocolate mud cake with salted caramel frosting and salted caramel in the layers. Both were very happily received, obvs.
So how did I make these babes?
Vanilla Sponge with Fresh Raspberries
I made one batch of a super easy sponge using the recipe below. I baked it in a 20 x 25cm slice tin and wrapped it immediate in cling wrap and placed in the freezer, ’cause Molly Yeh told me to.
After the cake is frozen, I cut out as many rounds as I could with a 5cm cookie cutter. I got 8 rounds, annoyingly. This meant I had enough for two 3 layer cakes and one 2 layer cake. DW, I totally ate that two layer cake.
The layers were sandwiched together with Kaitlin’s Italian Meringue buttercream which is basically life chnaging. I made 3/5’s of a batch. No, you’re not reading that wrong. I used 3 egg whites and 150g of sugar and it worked fine. I halved it and coloured one with pink food colouring. The other half was used for the chocolate cake.
I piped the top with more buttercream and topped the cakes with fresh raspberries even though they are eleventy hundred dollars a punnet right now.
Chocolate Salted Caramel
I made a half batch of this cake but you could make any chocolate cake you like. I actually have a new chocolate cake recipe that I am posting soon. It would be amazing here.
Same deal, I baked it in a 20 x 25cm slice tin for about 20 minutes. Froze it then cut out the rounds with a 5cm cookie cutter.
I swirled through about 2 tablespoons of my salted caramel though the remaining half of the buttercream. I piped a dam on two of the layers and filled it with a teaspoon of salted caramel.
The cakes were topped off with a swirl of salted caramel buttercream and BOOM. You’re a regular mini layer cake maker.
Vanilla Sponge Cake
- 3 eggs
- 100g plain, cake flour
- 75g caster sugar
- 50 g butter, melted
- 1 tsp vanilla bean paste
- Preheat the oven to 180 degrees Celsius and line a 25 x 20cm slice tin.
- Place the eggs and sugar in the bowl of an electric mixer and beat on high until thick, pale and fluffy.
- Remove the bowl and fold through the flour, butter and vanilla.
- Pour the batter into the tin and bake for 15-20 minutes or until cooked through.
- Use however you like. If it’s for these cakes- wrap in cling wrap and freeze until needed.
Note: Double the recipe for a 25cm sponge.