Red Velvet Cream Cheese Buttercream with Chocolate Cupcakes

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This red velvet cream cheese buttercream is undoubtedly the star of the show. The chocolate cupcakes are great of course but when topped with generous swirls of this magical, wickedly good frosting, they outdo themselves.

The buttercream recipe was what intrigued me at first. I had all the ingredients on hand and so I set about whipping up a batch. Not only did it not disappoint, it had me weak in the knees with excitement. It was just like biting into a fantastic red velvet cake – sweet, tangy, a tiny bit chocolaty and oh so delicious!

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It was only when I had had three tablespoons of frosting, straight from the bowl, in the name of taste testing that I realized I needed to find an accompanying cupcake recipe for it and a bunch of people I could share those cupcakes with. Being home alone with a big bowl of addictive frosting was not going to end well.

Happy to report, I gave them away to the teachers at my toddler’s school and they loved it!

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You should definitely give this one a go. It will change your life. Baking life at least.

Read the notes at the end of  this post for an egg free version of these cupcakes made using Aquafaba

Ingredients

Cupcakes

  • All  purpose flour – 3/4 cup
  • Unsweetened cocoa powder – 1/2 cup
  • Baking powder – 3/4 tsp
  • Baking soda – 1/2 tsp
  • Salt – 1/4 tsp
  • Large eggs – 2
  • Granulated sugar – 1/2 cup
  • Light brown sugar – 1/2 cup
  • Vanilla extract – 2 tsp
  • Oil – 1/3 cup (Anything neutral will work. No olive oil) 
  • Buttermilk – 1/2 cup*

*I always make buttermilk by whisking yogurt with water. Here I added 1/3 cup yogurt in a measuring jar, topped it up with water till the 1/2 cup mark and whisked them to combine

Red Velvet Cream cheese Buttercream

  • Salted butter – 1/2 cup
  • Unsalted butter – 1/2 cup
  • Package of cream cheese (8 oz or 226 grams) – 1
  • Red food coloring – 6 to 8 drops*
  • Icing sugar – 3 to 4 cups
  • Unsweetened cocoa powder – 1/4 cup + 1 tbsp

*I used McCormick’s red food color. You can use any brand you want. Just follow instructions as given below

Note: This buttercream needs to sit for a few hours to reach its rich, deep red color. Aim for a dark terracotta color when you make it, store it for a few hours in the fridge (preferably overnight) and thaw it out before frosting. The color will have enough time to mature and you’ll have a true red velvet colored frosting to go on your cupcakes

Yield – 22 small cupcakes with frosting

Method

Cupcakes

  • Preheat oven to 350 F or 180 degree Celsius. Make sure all your ingredients are at room temperature. Line a cupcake pan with paper liners
  • In a large bowl whisk all your dry ingredients together – flour, cocoa powder, baking powder, baking soda and salt
  • In another bowl add eggs, granulated sugar, light brown sugar, vanilla extract, and oil. using a handheld mixer or a whisk, mix these ingredients thoroughly until combined well
  • Pour half of the wet ingredients into the dry ingredients and whisk very briefly to mix. Add half of the buttermilk and whisk again. Repeat this process once more time with the rest of the wet ingredients. Be very careful not to over mix
  • The batter will be thinner than a regular cupcake batter. Pour the batter into the liners till they are half to two thirds full. No more! These cupcake rise quite a bit
  • Bake in a preheated oven for 12 to 15 minutes. Turn the tray around once in between. When done a tester inserted into the cupcakes should come out clean
  • Allow the cupcakes to cool in the pan for 5 minutes and then transfer them to a wire rack to cool completely before frosting

Red Velvet Cream cheese Buttercream

  • Make sure your butters are softened and the cream cheese is chilled. In a bowl sift 3 cups of icing sugar and cocoa powder together and set aside
  • In a large bowl, using a mixer, whip salted and unsalted butter until it turns fluffy and light. This takes 5 to 7 minutes
  • Add the cream cheese and continue to whip until fully incorporated. About 5  minutes
  •  Add the vanilla and food coloring and whip on high speed until it turns light and fluffy
  • Gradually add the icing sugar-cocoa powder mixture to the butter and cream cheese mixture while whipping on low speed
  • Once you’ve added all the sugar and cocoa powder whip the buttercream on high speed until it is well combined. This takes 2 to 3 minutes
  • At this point you can add one or two more drops of food coloring to the buttercream. You can also add more icing sugar, one quarter cup at a time till you arrive at your desired level of sweetness
  • Keep in mind that the color of the buttercream deepens gradually over time. So aim for a deep terracotta color and keep it covered in an airtight container in the fridge for a few hours (preferably overnight)  and the color will turn a true bright red as you see in the pictures

Frosted cupcakes can be stored in an airtight container at room temperature for a couple of days. For anything longer than that they will need to be refrigerated.

Notes – To make these cupcakes egg free use 6 tbsp (3 tbsp = 1 egg) of aquafaba. Whip it in a bowl till it turns frothy. Proceed with the rest of the recipe instructions as given. The egg free cupcakes will be a little more tender than those made with eggs but will taste just as fabulous! 

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The cupcake recipe is adapted from Sally’s Baking Addiction and the buttercream recipe is adapted from Wicked Good Kitchen

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Pear & Almond Cake with Amaretto Caramel Sauce

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My toddler loves pears. Which is why I buy them by the sackfuls. Which is also why I always end up with a bunch of pears that ripen all at the same time. There’s only that many pears we can eat per day! There are oh so many elegant pear desserts I want to try but this particular bunch had gone too soft. Hence this cake.

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You can use bottom of the bowl, overripe pears and still have this cake turn out stellar! It’s a very simple, no fuss recipe. The only work involved is whipping butter and sugar and that only takes about 5 minutes.

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This recipe was originally measured out in grams. I have converted them to cup and tablespoon measures. I have included the weight measurements in italics if you prefer to go that route.

This recipe also mentions Self Rising Flour. You don’t have to rush out to the grocery store to buy a bag, or worse, abandon this project altogether! You just need all purpose flour, baking powder and salt and you can make your own batch of self rising flour. Recipe for that is given below.

Ingredients

For the cake

  • Peeled and roughly chopped pears – 3
  • Unsalted butter* – 1 cup (200 grams)
  • Granulated sugar – 1/2 cup plus 2 tbsp (125 grams + 1 tbsp)
  • Large eggs – 2
  • Self rising flour** – 1 cup minus 5 tbsp (100 grams)
  • Ground almonds or Almond meal – 1/2 cup plus 4 tbsp (80 grams)

*If using salted butter leave the salt out of the self rising flour recipe given below

**Self rising flour – Take 1 cup all purpose flour, add 1 and 1/2 tsp baking powder and 1/2 tsp salt. Whisk to combine. Measure and use as directed

For the caramel sauce

  • Salted butter* – 1/4 cup
  • Light brown sugar – 1 cup
  • Vanilla extract – 1 tsp
  • Amaretto extract – 2 tsp (optional)

*If using unsalted butter add 1/2 tsp of salt to your recipe

Method

The cake

  • Preheat oven to 375 F or 190 degree Celsius. Grease and flour a 9 inch circular cake pan. Make sure all your ingredients are at room temperature and the butter is softened
  • In a medium saucepan melt 2 tbsp of butter. Add 1 tbsp of sugar and stir till it melts. Add the peeled and chopped pears and simmer till they turn brown and the sauce thickens a little
  • In a large bowl add the remaining butter and sugar and whip together using a mixer till it turns light and fluffy. This will take 5 to 7 minutes
  • Add the eggs one by one and whip thoroughly after each addition
  • Add the flour to this mixture in three batches and combine on low speed just until incorporated
  • Add the ground almonds or almond meal and using a spatula stir it gently through the batter
  • Pour the batter into the cake pan. Level with a spatula. Arrange the cooked pears evenly over the surface of the cake. Pour some of the sauce from the saucepan over the cake
  • Bake in a preheated oven for 35 to 40 minutes till the cake turns golden brown and a tester inserted into the cake comes out clean
  • Cool the cake in the pan set over a cooling rack. Once it is completely cooled remove from pan

The amaretto caramel

  • Melt butter in a saucepan over medium heat
  • Add the sugar and cream and stir. The mixture will foam up quite a bit. Make sure you use a saucepan with tall sides
  • Let it cook for about 5 minutes stirring constantly
  • Add vanilla extract, amaretto and salt (if using) and stir
  • Let the sauce simmer on low heat for 2 to 3 minutes till it reaches the desired thickness. For this cake I prefer an unsalted, slightly thin caramel sauce that pours easily over the cake without clumping

Assembly

  • Place the cooled cake on a cake stand or plate. Pour the amaretto caramel sauce generously over the cake and garnish with additional chopped or slivered almonds

This cake can be stored at room temperature in an airtight container for 2 days. Anything longer than that, it will have to be stored in the refrigerator.

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Recipe adapted from Frugal Feeding

Fig Loaf

When your toddler refuses to get within 10 feet of anything that even remotely resembles a berry or dried fruit, you grumble a bit, blame it on her daddy’s genes and then, if you’re like me, you get baking. I find loaf cakes are excellent for camouflaging all kinds of those ‘too healthy to eat’ ingredients that your toddler and/or husband actively avoid. That’s how this Fig Loaf came to be.

It’s extremely easy to make. It goes excellently well with tea or coffee and it makes a great breakfast too! I like it lightly toasted with some chocolate spread and sprinkles on top. Now tell me that didn’t entice you!

This recipe requires you to make a fig puree or ‘jam’. You then add this puree to the batter which gives the loaf cake its pure fig-ey taste. It is a simple process that takes about 10 minutes start to finish.

If you want to forget about the loaf cake and just settle down with a bowl of this and a spoon, that’s okay too. I won’t mind.

UPDATE! I tried baking this recipe with Aquafaba, which is basically water in which chickpeas have been cooked, with fantastic results. Just substitute the egg in this recipe with 3 tbsp of aquafaba and follow the recipe as is. It turns out perfect as you can see from these mini loaves

Ingredients

  • All purpose flour – 1 and 1/2 cups
  • Baking soda – 1 and 1/2 tsp
  • Salt – 1/4 tsp
  • Egg – 1 large
  • Oil – 1/3 cup (Any neutral oil will do. No olive oil)
  • Granulated sugar – 3/4 cup (Can increase to 1 cup for more sweetness)
  • Buttermilk – 1/4 cup
  • Semi-sweet chocolate chips – 1/3 cup
  • Chopped dried figs – 1 heaping cup
  • Brown sugar – 1 tbsp
  • Lemon juice – 1 tsp
  • Water – 1/4 cup
  • Vanilla essence – 1 tsp

Method

First we make Fig Puree

  • In a small saucepan combine figs, brown sugar, lemon juice and vanilla essence and cook over medium low heat. Once the sugar has melted add the water to the figs and cook them down, stirring occasionally. Make sure the figs don’t stick to the bottom of the pan and burn
  • Once the figs turn mushy and begin to break down, take the pan off the heat and allow to cool. Puree the fig mixture, using very little water if necessary, to form a chunky ‘jam’. Set aside

Now onto the bread

  • Preheat oven to 350 F or 180 degree Celsius
  • Combine flour, baking soda and salt in a bowl and set aside
  • In another bowl whip the egg using a hand blender till it turns frothy
  • Add the sugar to the egg and whip till the mixture becomes very pale and fluffy. This takes 2 to 3 minutes
  • Now add the oil and the fig puree to the egg-sugar mixture and whip till it is thoroughly combined
  • Next add half the flour mixture and whip briefly to combine
  • Add in all the buttermilk and whip again
  • Add the remaining half of the dry ingredients and whip till it is all incorporated
  • Using a spatula gently mix in the chocolate chips and make sure there are no streaks of flour in the batter
  • Pour the batter into a greased and floured loaf pan till it is 2/3 full
  • Bake in a preheated oven for 45 minutes. At the 30 minute mark, check on the loaf cake. If the top is too dark, tent the loaf pan with foil and continue to bake till it is done. This ensures that the top doesn’t burn while the cake bakes
  • The loaf cake is done when a tester inserted into it comes out clean or with very few crumbs attached.
  • Allow the cake to cool in the pan for about 10 minutes on a cooling rack
  • Gently invert the pan onto the cooling and let the cake slide out and then allow it to cool completely

NOTES – I used a 7.5×3.5×2.5 inches loaf pan and had a bit of batter left over that made 3 small cupcakes. Every oven is different. Keep an eye on your loaf cake after the 30 minute mark to make sure it doesn’t over bake. Store the loaf cake in an airtight container at room temperature for up to 2 days. Then store it in the fridge.

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This recipe is based on the Fresh Fig Bread recipe over at thespruce.com

Funfetti Doughnuts – Baked!


There’s no story to tell here this time. No fancy bursts of inspiration. No dreaming up of recipes. No late night baking experiments to talk about. The chain of events in this case was pretty straightforward.

Want doughnuts – Bake doughnuts – Eat doughnuts


Preferably in multiples of 2

Fortunately this batch makes just 9 doughnuts so I narrowly managed to avoid doughnut induced coma when I made these a couple of weeks ago. 

Has it really been that long? Nearly doughnut making time again, yikes!

I have a pretty good chocolate doughnut recipe – can’t believe I haven’t blogged about it yet. But my experiments with a vanilla version have been less than satisfactory. So I picked up a recipe online that made the most sense to me and went with it. So Good!!


Try it once and you’ll find yourself making this over and over again. I do think this makes a great base recipe. Substitute sprinkles with something else and it should work great!

Yield – 9 doughnuts

Special equipment – 6 cavity doughnut pan

Ingredients

Doughnuts

  • All purpose flour – 1 cup
  • Granulated sugar – 1/3 cup
  • Baking powder – 1 tsp
  • Baking soda – 1/4 tsp
  • Nutmeg powder – 1/4 tsp
  • Milk – 1/4 cup  (I used 2%)
  • Yogurt – 1/4 cup
  • Egg – 1 large
  • Butter – 2 tbsp melted and cooled
  • Vanilla extract – 1 1/2 tsp
  • Rainbow sprinkles – 3 tbsp

Glaze

  • Icing sugar – 2 cups
  • Milk – 1/4 cup
  • Vanilla extract – 1 tsp

Method

  • Preheat oven to 350 F or 175 degree Celsius. Grease and flour your doughnut pan
  • Add all the dry ingredients, including the sugar, to a bowl and whisk to combine
  • In a separate bowl whisk milk, yogurt and the egg together till fully combined. I used a handheld mixer but a whisk will work just as well
  • Add the melted and cooled butter along with vanilla to this mixture and whisk thoroughly until combined and smooth
  • Pour the wet ingredients into the dry. Using a rubber spatula mix together gently until just combined. Do not over mix
  • Fold the sprinkles into the batter at the very last minute to avoid the colors bleeding
  • Using a piping bag fitted with a round nozzle pipe the batter into the moulds until they’re 3/4 full. You can use a ziplock bag with the end snipped off. You can even spoon it into the moulds carefully. However, I find the piping bag to be the fastest and most efficient way to go about it
  • Bake for 8 to 10 minutes till the tops are set and the edges start to turn golden brown. Make sure to check at the 8 minute mark. The difference between a soft doughnut and a hockey puck is just 30 seconds! You can insert a toothpick to check if it’s done. It should come out clean
  • Allow the doughnuts to cool in the pan for a couple of minutes then tip them out onto a cooling rack and allow them to cool completely
  • Glaze: Add all the ingredients to a small saucepan and warm over medium-low heat, whisking continuously until it is combined and smooth
  • Remove from heat
  • Dunk cooled doughnuts in the warm glaze. Swirl each doughnut around a bit to make sure it gets an even coat of glaze and return to the cooling rack set over a tray to catch all the spills. Once the glaze has set a bit dunk them in again. Yes, two layers of glaze. Makes all the difference!
  • Top with additional sprinkles


These doughnuts are best eaten fresh. You can store them in an airtight container at room temperature for a couple of days. But you should refrigerate or freeze them if you intend to keep them longer. Though I can’t imagine why you’d want to do that  😉

 Recipe adapted from the wonderful blog: Sally’s Baking Addiction

Banana Bread with style!

Who doesn’t make banana bread, right? It’s almost the only thing that pops into your head when you spot over ripe bananas. But the thing is, it can get pretty boring pretty quickly. Frankly, I get bored just making it sometimes.

So when my toddler, who usually inhales anything with even a hint of sweetness about it, walked right past a slice of warm chocolate chip banana bread last week, I knew it was time to give this menu staple a makeover!

Loaf 1

Simply Recipes has a fantastic banana bread recipe that I use as a base for all my experiments. Turns out great every time! For this round, I replaced most of the APF with whole wheat flour and added pureed berries to the batter. Total yum!

Loaf 2

How good does that look! Here’s how it’s done

Ingredients

  • Whole wheat flour – 1 cup
  • All purpose flour – 1/2 cup
  • Baking soda – 1 tsp
  • Bananas – 2
  • Melted butter – 1/3 cup
  • Granulated sugar – 1/2 cup
  • Egg – 1
  • Vanilla extract – 1 tsp
  • Milk – 2 tbsp
  • Blueberries – 1/4 cup
  • Blackberries – 6
  • Maple syrup – 1 tbsp

Note 1: I used salted butter. If using unsalted butter add 1/2 tsp of salt to the dry ingredients.

Note 2: You could any combination of berries you like. I used what I had in my freezer. This recipe makes more than you need. Store the leftover puree in the fridge. You could even use a berry jam instead of making your own. 

Method

  • Make the berry puree first: Add the berries, maple syrup and a tsp of water to a small saucepan and cook it on medium low heat, stirring regularly, till the berries soften and disintegrate. Add another tsp of water if you see the berries beginning to stick to the bottom of the pan. Once cooked down, cool the berries and puree them in a blender. Set aside.

Berry puree

  • Preheat oven to 350 F or 180 degree Celsius. Grease and flour a loaf pan. I used an 8×4 inch pan
  • In a big mixing bowl, mash the bananas with a fork till they become smooth and creamy. You should get approximately 3/4 cup of puree
  • Add the baking soda and salt (if using) and whisk briefly
  • Add the egg, sugar and vanilla extract and whisk to combine
  • Add both the flours and whisk till there are no dry streaks. Do not over mix
  • Add about half of the batter to the loaf pan. Add two or three tsps of the berry puree at multiple spots on the batter and swirl with a toothpick. Make sure not to swirl too much or the berry streaks will disappear
  • Add the remaining batter to the pan and top with a few more tsps of berry puree and swirl with a toothpick

Loaf pre-bke

  • Bake in a preheated oven for 55 minutes.
  • Check the loaf about halfway through and turn the pan around to ensure even baking
  • At the 40 minute mark, once you see the top of the loaf has browned, cover the top with foil and continue to bake till done. This prevents the top from burning and helps it retain that lovely golden brown color
  • At the 55 minute minute mark insert a toothpick or cake tester into the loaf to check. It should come out clean with maybe a few moist crumbs attached. The sides of the loaf should begin to pull away from the pan
  • Cool the banana bread in the pan on a cooling rack for about half an hour
  • Carefully remove the loaf from the pan and place it back on the rack to cool completely
  • Store in an airtight container at room temperature for 3 days.

Slice 1

This loaf is not too sweet. A generous dollop of the berry puree slathered onto a slice of this banana bread just kicks it up a notch! You must try it!

Slice 2

If you do give this one a shot let me know how it turned out! Can’t wait to hear all about it 🙂

Microwave Brownie in a Mug

I’ve made multiple versions of this cake-in-a-mug dessert. And blogged about it once before. It can be found here. It’s truly quick, fast and satisfying. What’s not to love?

But why am I blogging about this again? Especially when there are millions of great recipes online?

It’s because this little brownie swept me off my feet! Quite literally. It is so rich and so gooey and so fudgy that the moment I dug into it I stopped, grabbed the nearest chair, took a deep breath and did what any blogger would do.

I clicked this picture. Then I posted it on whatsapp and Instagram and publicly declared my love for it on Facebook!

The magic ingredient here is the chocolate chunks. It elevates the brownie to a different level altogether. Try it for yourself. It’ll make you go ‘mmmmm!’

Note: The quality of your cocoa powder and chocolate will determine the quality of your outcome so do use the best you can lay your hands on

Ingredients

  • All purpose flour – 1/4 cup
  • Icing Sugar – 2 tbsp (you can use regular white sugar but I suggest you blend it to a coarse powder first. The crystals here in India are too large)
  • Cocoa Powder – 2 tbsp
  • Salt – a pinch
  • Water – 1/4 cup
  • Oil (anything but olive oil) – 2 tbsp
  • Brewed coffee – 1 tsp (you can add a 1/2 tsp vanilla extract instead)
  • Chocolate chunks – 1 tbsp plus a few more for the topping

Method

  • Add all the dry ingredients to a microwave safe mug and stir with a fork to combine.
  • Add all the liquid ingredients and stir to combine. There should be no lumps. At this point you will be excused for wanting to skip the next step and drink this straight out of the mug. I know I was tempted but hold on. You will not regret this
  • Add the chocolate chunks and stir. Do not leave this ingredient out. This is what makes the brownie so gooey and delectable
  • Sprinkle a few chocolate chunks on top and and microwave it for 1 minute.

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  • I have a 750W machine and my brownie was done in 1 minute. But check at the 45 second mark.
  • Since it’s a microwave we’re dealing with, the difference between a moist brownie and a lump of coal is literally a few seconds. So keep checking after the 45 second mark.
  • Forget the coffee – I know I can’t believe I’m saying this – but this brownie is best paired with vanilla ice cream

A (Not So) White Cake

This was our anniversary cake. I wanted to make something truly elegant. Something white.

So I embarked on an ambitious project. New recipe. New decorating technique. A very tight deadline.

Lesson learnt. Never attempt something new when you dont have time and/or you’re baking for a special occasion. Stick to what you do best. Leave the experimenting for another time. I think I should turn this into a poster and stick it above my oven.

But I digress. While the perfectionist in me can find a million flaws which are purely cosmetic, the cake itself is pretty good. It has a nice crumb and stacks well. I paired it with a vanilla custard filling and frosted it with vanilla buttercream. And the new technique I was talking about? A white chocolate lace collar.

Husband said “Very pretty!” and proceeded to demolish half the cake. I call that successful 🙂 The buttercream is baby approved too!

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I used this recipe and modified it just a teeny tiny bit. It yielded a 6 inch wide and 4 inch tall cake. Perfect for two people when one of them considers half a cake as a serving size.

I have not included the instructions for a chocolate collar here as I was not very successful with it. There are quite a few tutorials available online which could be useful if you want to attempt it.

This cake will pair well with any kind of filling and frosting. What I have described here is just one of the many combinations that you could try.
Ingredients
Cake

  • Salted butter – 1/4 cup (if using unsalted butter add 1/4 tsp salt to the dry ingredients)
  • Sugar – 3/4 cup
  • Egg whites – 2
  • Vanilla extract – 1 tsp
  • All purpose flour – 1 cup
  • Corn flour – 2 tbsp
  • Baking powder – 1 and 1/2 tsp
  • Buttermilk – 1/2 cup

Custard Filling

Buttercream

  • Salted butter – 1/2 cup
  • Unsalted butter – 1/2 cup
  • Whipping cream or milk – 2 tbsp
  • Icing sugar – 4 cups (approx.)
  • Vanilla extract – 1 tsp

Method

Cake

  • Preheat oven to 170 degree Celsius
  • Grease and flour a 6 inch round cake tin
  • In a bowl, sift together flour, corn flour, baking powder and salt (if using) and set it aside
  • In another bowl, cream butter and sugar together till very pale and fluffy. This takes 5 to 7 minutes in my stand mixer
  • Add the egg whites one at a time to this mixture and beat well after each addition
  • Add the vanilla extract and beat until combined
  • Add the flour mixture and buttermilk to this creamed mixture alternately – beginning and ending with the dry ingredients. Beat briefly after each addition just till it is combined
  • Pour the batter into the prepared cake tin. Make sure it is not more than two thirds full
  • Bake until the top of the cake springs back when touched lightly and a skewer inserted into the centre of the cake comes out dry. This takes about 20 to 25 minutes depending on your oven
  • Rotate the tin once in between to ensure even heating. If you find that the top of the cake is turning too brown cover the top with aluminium foil and continue to bake
  • Once done, let the cake cool in the tin for about 10 minutes then carefully release it from the tin. Cover it in cling film and let it cool on a wire rack.

Buttercream

  • Beat both the butters in a large bowl until very pale and fluffy. This takes about 7 to 10 minutes
  • Add whipping cream or milk and beat again for a couple of minutes
  • Add the vanilla essence and beat until combined
  • Add the icing sugar one cup at a time. Scrape down the sides of the bowl as needed
  • After the addition of 3 cups of icing sugar check the consistency and taste of the buttercream
  • If it’s runny then add more sugar. If it’s too stiff then add milk one tablespoon at a time.
  • Adjust the quantity of sugar and milk to suit your preferences

Assembly

  • Once the cake has cooled completely slice it carefully into two discs
  • Apply some buttercream to a cake board and place one disc on it
  • Pipe a buttercream dam using a round nozzle around the circumference of the cake to ensure that the custard doesn’t flow out when stacking and frosting the cake

 

  • Evenly spread the custard over the bottom layer and carefully stack the other half of the cake over the bottom layer
  • Frost the cake with the remaining buttercream

This cake tastes better the next day!