Tuesday, January 1, 2013

Pink & White Layered Sprinkle Cake with Macarons

Pink & White Layered Sprinkle Cake
Happy 2013 everyone!!! It's a brand new year, can you believe it? It felt like 2012 went by so ridiculously fast. To start the new year I made a cake for my brother and sister-in-law to celebrate their soon to be born baby (we're still waiting impatiently for her to show up!). Since we know it's going to be a girl I decided to go crazy with the pink and the sprinkles. You can't go wrong with lots and lots of sprinkles.
Pink & White Layered Sprinkle Cake
I made my usual trusty yellow cake for the four cake layers, adding a tiny bit of strawberry flavouring and pink food colouring to half the cake batter. I've done ombre layered cakes before, and checkerboard cakes, but I thought this time I would try making it pink and white striped. It's easier and it still has a striking appearance.
Pink & White Layered Sprinkle Cake
For the icing I made a Swiss meringue buttercream, flavoured with strawberry jam and mixed with a ton of rainbow sprinkles to make it a funfetti buttercream. The sprinkles add such a pretty colour to the icing as well as a bit of texture.
Pink & White Layered Sprinkle Cake
I made some plain macarons as a cute cake topper, filled with the same buttercream that I used for the whole cake. On my first attempt I made some teal-coloured macarons but I completely stuffed them up (even after all the practice I've had I can still mess up my macarons all the time). And of course, lots of sprinkles! MOAR SPRINKLES! Happy New Year!
Pink & White Layered Sprinkle Cake
Pink & White Layered Cake with Strawberry Funfetti Buttercream & Macarons
(makes a four-layered 18cm cake, yellow cake recipe adapted from Le Cordon Bleu Complete Cooking Step-by-Step)
355g (approx 2 & 2/3 cups) plain flour
1 tbsp baking powder
1/2 tsp salt
225ml (about 1 cup minus 1 tbsp) milk
2 tsp pure vanilla extract
400g (approx 1 & 2/3 cups) white sugar (I used caster/superfine)
225g (approx 2 sticks) unsalted butter, softened
4 medium eggs
Optional: 1 tsp strawberry essence + pink food colouring for half the cake

Preheat oven to 180°C (350°F) and grease whatever 18cm (7 inch) round cake tins you have (I only had two so I had to bake it in two rounds, it also works fine with just one tin). You can also use 20cm (8 inch) pans but the layers will be thinner. Line the base of tins with baking paper and grease paper and dust tins with flour. Combine flour, baking powder and salt in a medium bowl and set aside. Mix milk and vanilla together in a measuring jug.

Using an electric mixer on low speed, beat sugar and butter in a large bowl until blended. Increase speed to high and beat for 2 mins or until pale and creamy. Reduce speed to medium low, add eggs 1 at a time, beating well after each addition. Alternately add flour mix and milk mixture, beginning and ending with flour mixture (I did it by adding 1/4 of of the dry mixture followed by 1/3 of the wet mixture at a time). Beat until smooth, occasionaly scraping bowl with a spatula. Divide mixture evenly into 2 medium bowls (I did this by weighing the batter, it ended up being about 700g per bowl for me). Gently fold pink colouring and (optionally) strawberry essence into one bowl. Pour HALF of each bowl of batter into the prepared tins (so you end up with two pink layers and two white layers) bake each layer for about 15-20 minutes or until a skewer into the centre comes out clean and the outside is golden. Cool in tin for 5 mins and then turn out onto wire racks to cool completely. Wrap in clingfilm and chill in the fridge for at least 1 hour or overnight. If your cake layers are slightly domed in the middle you may need to slice a little bit off the top of them to make sure they are flat
Pink & White Layered Sprinkle Cake
For the strawberry funfetti buttercream:
(If you're new to making Swiss meringue buttercream, these wonderful tutorials from two of my favourite bloggers will help)
7 large egg whites
1 1/3 cup sugar white sugar (I used caster/superfine)
400g butter, room temperature
1/2-2/3 cup strawberry jam, adjust to taste
1/2 cup funfetti/rainbow sprinkles (optional)

To prepare the buttercream, whisk together egg whites and sugar in a large heatproof bowl. Clip a candy thermometer to side of bowl. Set bowl over a pan of simmering water, and whisk until mixture reaches 70°C (160°F) and sugar has dissolved, about 5 minutes.

With a mixer fitted with the whisk attachment, beat egg white mixture on high speed until cooled and thick, about 5 minutes. Reduce speed to medium, and add butter, 1 tablespoon at a time, beating until incorporated after each addition. Add strawberry jam and whip until smooth and thick. If the mixture is runny or splits, don't worry just keep on whipping and it will eventually come together. Buttercream can be refrigerated in an airtight container for up to 3 days; bring to room temperature before using, and beat on low speed until smooth. Stir in sprinkles. Sandwich alternating pink and white layers with about 1/2cm layer of buttercream, then crumb coat the outside of the cake. Cover cake with another layer of icing and smooth with an offset spatula (or go for the easier uneven icing technique if you can't be bothered smoothing it). Make sure to leave at least a cup of buttercream behind if you are filling the macarons with it. To make the macarons, follow the instructions for these plain macarons, but do not add food colouring and pipe simple 3-4cm circles. Top with more rainbow/funfetti sprinkles before baking. Fill baked and cooled macaron shell with the remaining buttercream. Top cake with macarons and refrigerate overnight. Remove from the fridge at least 30 mins before serving.
Pink & White Layered Sprinkle Cake
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68 comments:

  1. This is the prettiest cake for a new baby girl! Happy New Year!!

    http://theoccasionalindulgence.blogspot.com/

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  2. Yeah, 2012 has gone by so, so quickly for me, too. The cake looks fabulous, yay for becoming an aunt!

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  3. Happy New Year Steph! This is such a cute cake, and I love the sprinkles on the macaron shells

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  4. I love this cake. And how exciting, waiting for a new baby :)
    I am happy 2013 is here and I hope it will bring loads of great things.
    PS: can you add real strawberries to the swiss meringue buttercream, or would it be too much liquid?

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    Replies
    1. You can certainly add puréed strawberries instead of jam but I find jam is a bit of a cheat's way of doing it with a less diluted flavour. I was just too lazy to go buy some fresh strawberries that day!

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  5. Ooooh it looks delicious!
    I love the many sprinkles :-)
    Thanks for sharing the recipe!

    Sincerely,
    Aysha @ www.thecreativemuslimah.blogspot.com

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  6. Happy New Year! Such a pretty cake, well done! :)

    xox Sarah

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  7. Oh my, this looks so amazing! Have a happy 2013!

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  8. Wow, this cake looks ridiculously good! Sprinkles are always great with me, so this one definitely is high on my "to do" list! I love it. Happy New Year :)

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  9. This is such a fun, delicious looking cake, love it! Happy New Year :)

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  10. So pretty and festive! I love all the pink!!

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  11. I'm going to make this for my 19th birthday! It's ages away, back I really want to make my own cake this year. This one is perfect! WOW! :)
    Joelle
    xoxo

    febgirl.co.uk

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  12. wooow!!! it's amazing!!
    happy new year ;)

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  13. This cake is gorgeous! I love the sprinkles on the macarons too.

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  14. This looks amazing! Adding this post to my first Weekly Wonders post of 2013 :-)
    Charlotte xx

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  15. Happy 2013 Steph! And again, you've welcomed the new year with style. Hopefully your niece comes along soon. I remember I got so impatient with all 4 of my nephews to be born. Haha. Love the funfetti theme and layers of the cake. It's the perfect way to celebrate the new year and playing the waiting game with your niece to enter this world xx

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  16. YUM! Gimme a slice of that cake! Looks beautiful, what a great start to the year.

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  17. I love the sprinkled buttercream frosting and the sprinkled macarons! Such a cute and colorful cake, makes me so happy!

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  18. Lovely!! :) Beautiful photos! Happy new year! xx

    http://cherrybake1.blogspot.com.es/

    Celia

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  19. Gorgeous! I love the colors, the macarons, the sprinkles, everything!

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  20. O...M....G!! Wow, just wow!!! I have never attempted macaroons....I have to try it!!! =)

    Ergo-Blog

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  21. WOW!, I haven´t closed my mouth yet!!!!....incredible....beautiful, aesthetic, yummy....what can I say...I love it!!
    Love from the north of Spain
    Marialuisa

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  22. Really gorgeous cake! :) and lovely presentation as per usual :) Happy 2013 to you too! x

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  23. Happy New Year to you, Steph! The cake looks utterly gorgeous, I'm sure its a beautiful welcome for the cute baby girl! Love, love your macaron, and since I discovered your recipe, there is no turning back! So thanks a lot (eternally) for it, hope this year is good to you and loved ones:-)

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  24. mmm, that looks delicious :)

    Happy New Year!

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  25. Preciosa tarta, enhorabuena!!! Siempre es un placer venir a visitarte y disfrutar de tus recetas!!!
    Feliz año nuevo!!!

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  26. Dear Steph,

    I have nominated your delicious blog for the Super Sweet Blogging Award!
    Congratulations!
    Please pick up your badge and information on how to pass the torch and pay it forward at:

    http://sinsationscakes.wordpress.com/

    Happy New Year!

    Radhika

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  27. How amazing! I love all the vibrant colors and the fun details! I hope the parents-to-be save a little slice to have on their daughter's actual birth-day. I wish I had done that when my daughter was born. Maybe for the next one!

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  28. This has to be the coolest-looking cake I have every seen. It's festive and beautiful at the same time!

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  29. Wow looks amazing, can I please ask where you get your sprinkles, do you mix the colours yourself? :)

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    1. I just got them from my local supermarket, they're pretty common in Australia. They come as a rainbow mix

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  30. Now this is an absolutely beautiful cake. I imagine this as my birthday cake and I get super excited for the spring to come.

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  31. you should have a youtube channel

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  32. Happy New Year! What a gorgeous cake for a little girl. Your layers are so perfectly neat too.

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  33. So cute! Sprinkles definitely make everything even better ;)

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  34. This is gorgeous, lovin' it!

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  35. this looks so tasty and so pretty
    ok to share this on my friday link roundup?
    would love to use a photo
    xoxo!

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  36. What an absolutely gorgeous cake! What a fun birthday cake this would make! Very impressive!

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  37. Sprinkles are always appropriate for cakes.Once again you raised the bar for macaron and cake perfection. Hope you had a happy new year

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  38. this cake it TOO adorable! love all the pink and sprinkles :) and the macarons of course!!!

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  39. This looks amazing. I love the sprinkles in the icing!

    http://andgeesaid.blogspot.com.au/

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  40. I wish someone made me this cake when I had my girls!! :0) it's absolutely amazing!!!

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  41. that is the cutest cake i've ever seen!

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  42. What an awesome and fun cake to soon welcome your niece into the world. You can never have enough sprinkles. I'm sure you'll be a fantastic aunty too! :)

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  43. Oh my goodness - this is completely awesome!!

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  44. I hope you make out with yourself in the mirror! THIS IS AWESOME and you are a genius!

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  45. Wow! This cake looks amazing!! I have a hard enough time making macarons work- this cake is a perfect way to showcase them!

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  46. such a cute cake in every way... and congratulations, Auntie! ^__^

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  47. I think this is the cutest cake I've ever seen! A master piece.

    xx

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  48. Hi Steph,
    did you see that the Coveteur used a picture of this cake on their instagram? They are not giving you any credit (as far as I can see) and I was wondering if they asked your permission to use the picture...
    If they did... congrats for making it on there, if not, go kick their bums (I hate when people don't give credit to those who deserve it).

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    1. No? I don't give anyone permission to post my blog photos to instagram because you cannot include hyperlinks in IG. So sick of people on instagram who have no respect for authors of original content

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  49. I'll email you a screenshot ... by the way the sprinkles sit on the macaron I am absolutely certain it is yours, even though they cut of the bottom bit of the picture. You should email them and complain, really not cool of them.

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  50. Love this cake - looks amazing!!!! Perfect for a new bub. Just wondering if you could get away with using plain buttercream icing instead of the swiss meringue buttercream.. thinking of doing something similar for my friends hen's party but a load of the girls coming are pregnant and not sure they'd be cool with having raw egg in the icing...

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    1. Technically the eggwhite is cooked (at a low temperature) but you can try this icing instead: http://www.raspberricupcakes.com/2011/11/purple-ombre-sprinkle-cake.html

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    2. Brilliant. Thanks a mil for that :)

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  51. I'm going to be creating this cake for a school project. With the cake, does it HAVE to be refrigerated over night because I will be making the cake one day and then the next icing it all and serving it that day. Please reply, thankyou :)

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    1. Yes I would definitely recommend refrigerating the cake in an air tight container if you are baking it a day ahead. It keeps the cake fresher and makes it easier to trim. If you're not able to do that you will just have to store it in an airtight container at room temperature.

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  52. Hi there, I'm hoping to make a blue 'boy' version of this cake and was wondering if I could use blueberry jam instead of strawberry for the buttercream?

    Also, do I add the sprinkles to the buttercream before icing OR do I ice the cake and then add sprinkles to the cake?

    Thanks

    Lucy :)

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    1. Hi Lucy,

      Sure you can! Though just warning you now the blueberry jam will more likely turn the icing purple rather than blue. You add the sprinkles before icing the cake, I've added clarification to the recipe :)

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  53. Hi Steph,
    I've been checking out your blog for recipes to make for a cake stall supporting the Aus Red Cross (the event's call Big Cake Bake). I'm interested in your checkerboard cake and was wondering if this cake can withstand being dissected (or cut up) and stacked.
    And another question, about the macarons, when do you top them with the sprinkles? Before or after drying?
    Thanks a bunch and keep up your awesome work!

    Cheers,
    Linh

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    1. Hi Linh,

      The cake batter used in this recipe is the same as the one I use for the checkerboard cake so yes it should be fine. I place the springles on before drying, after you have tapped the baking sheets on the counter to remove any air bubbles. Hope that helps!

      xx

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  54. Thanks for the recipe! I made this the other day for a friend's birthday (but used regular buttercream made from fresh strawberries) and it came out well albeit drier than expected, possibly because I may have over-mixed the batter.

    When you baked this cake, did you bake two layers at a time on the same rack?

    Thanks

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    Replies
    1. If the cake was on the dry side then you may have over baked it, try taking it out a bit earlier - as soon as the skewer comes out clean from the centre. I baked each layer one at a time for this particular cake.

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