How are you?
I like posting, writing, fill my blog with new content. I also love taking pictures of each cake and show you the result, trying to inspire yourselves. One of my aims doing this is encourage you to bake and try you to discover the fascinating world of baking.
I only have a small “problem” while choosing and inserting pictures in each post. Actually it’s not a problem, but I can’t avoid it… When I see the pictures (I’m just talking about simple pictures!!), I feel the need of eating something sweet. Mmmm… Luckily, I usually wait until dessert time
I made this orange and dark chocolate cake for my partner’s company. I’ve never tried it before, but a lot of people say that it’s one of the best combinations there are. They are two best friends flavours!
If you would like to give it a try, this is the recipe I followed:
Dark Chocolate Buttercream
(click here to check this recipe, which I posted some days ago).
Ingredients (5″ / 13 cm round cake tin)
♦ 100 grs (room temperature)
♦ 100 grs self-rising
♦ 1 zest (thinly grated)
1) Pre-heat (160º)
2) Line a 5″/13 cm with baking paper.
3) >> + + zest until creamy and fluffy.
4) Add + (1 at a time) and into a paste.
5) Add sifted and keep for a few seconds (slow speed, no over beat).
6) Pour the mixture into the lined .
7) Bake for about 45-50 minutes. It will depend on your oven! Use a cake tester or screwer to prick the center of the cake and check it. If the cake is ready, the skewer will come out clean and dry.
8) Leave the cake to cool in the.
9) Once the cake completely cooled, turn it around (the top of the cake will be the base) and attach the bottom onto a cake board by adding one tbsp of buttercream. Anyway, if the cake is very domed, level it by cutting the dome with a sharp knife (the straighter and flatter the surface, the better).
10) Cover the cake with a first layer of dark chocolate buttercream using a palette knife (this layer will help to fix the crumbs onto the sponge). Then, put the cake inside the fridge for 30 minutes.
11) Cover the cake with a second layer of dark chocolate buttercream. After that, pipe a wavy line onto the cake board, surrounding the border of the cake (I used the tip #22 for this purpose).
12) Before the buttercream dries, enhance your cake with some orange garnishes. I added four mini orange slices, some orange confetti sprinkles and three overlapped marzipan daisies on the center, which I previously coloured with edible orange concentrated paste. I also stuck a brown “smartie” onto the top flower by placing a drop of buttercream on it.
As it wasn’t too hot, I kept the cake inside a cake container for 2 days, outside the fridge.
Don’t forget to try this combination! I hope you like it!
By the way, the elephant which appears in these pictures is a figure that my mother in law gave me long time ago. It was made of a special fragrant wood, which still smells good despite the passing years. A very special gift : )
Take care and see you soon!