Anyway, not dwelling much over the hard learned lessons… 🙂 Let’s go into the main part! As per the rule of the event, the first and the most important one was to try a recipe from the blog and post it on the FB page with tags of five people. So who all had done that, is what you find in this album of all the tried and tasted – thank you for all the wonderful feedback! This is what keeps food bloggers like us fully motivated. For all of them who participated as per the completion of all the event rules, the winner selected using the Rafflecopter is NILOUFER RIYAZ!!! Congratulations, dear… will get in touch with you, so that we can look into how we can arrange the beautiful baking set from “The Cooking Doctor” and enjoy baking in them! 🙂
For all your lovely readers, today I am sharing the cake I baked for Azza’s birthday last month. We never celebrate birthdays as it is not part of Islamic culture, however just for the reminiscence of the day, I purchase a cake so that we all can enjoy, and of late, consider baking one. I was really excited about doing this cake. Somehow, the cakes I have baked during her last three birthdays were flops! All utter disappointments that struggled to get over… Not that I was 100% satisfied with this cake, but this was a much better attempt and we all really enjoyed the cake. Frosting is not something I like to do because we all prefer just normal snack cakes, however at times it is good to go a bit overboard when the day is for some happiness, right? 🙂 Off to the way I made it… Cake recipe adapted from here
White Chocolate Cake with Strawberry Butter-cream
- FOR THE CAKE:
- 1 1/8 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup milk
- 2 ounces white chocolate chips/ drops
- 1 tsp vanilla essence
- 85 gm butter softened
- 2/3 cup sugar
- 1 large egg room temperature
- FOR BUTTERCREAM:
- 8 strawberries cleaned and chopped
- 2 tbsp sugar
- 175 gm butter softened
- 1 1/2 cup icing sugar
- 1 tsp vanilla essence
- 2-3 tbsp milk
- FOR DECORATION:
- White chocolate coins
- Preheat oven to 180 degrees. Grease and flour a 6 inch pan and set aside.
- Mix the dry ingredients - flour, baking powder and salt in a bowl using a whisk.
- In another bowl, warm the milk - no need to boil. Add the white chocolate and stir until melted. Add in the vanilla and set aside.
- In a large bowl, beat the soft butter and sugar till well combined.
- Add in the egg and beat well.
- Now add half the flour mixture and the chocolate milk mixture and beat till combined.
- Add in the remaining flour mixture and chocolate milk and beat till combined.
- Pour into the prepared tin and flatten the top.
- Bake for 40-50 minutes till skewer comes out clean. Cover the top with aluminium foil after baking for 30 minutes to avoid a dark top.
- Cool in the pan for 10 minutes. Slowly flip the cake onto a cooling rack. Cool completely.
- Meanwhile, let's make the frosting. In a small saucepan, add the strawberries and sugar and cook on low flame till the whole mixture gets mashed up and reduces. There should be no liquid at all. I cooked for more than 40 minutes and got two tbsps of strawberry compote. Allow to cool completely.
- In a large bowl, add the butter and cream it for a couple of minutes.
- Add 1/2 cup sugar and beat till creamy.
- Now add the next 1/2 cup sugar and beat again for 5 minutes.
- Add the final 1/2 cup sugar and vanilla and beat well.
- Add in the strawberry compote and beat for a couple of minutes.
- Add in the milk if the butter-cream looks too stiff. Scrap the sides and fold with a spatula. Leave in the fridge for 15 minutes.
- Cut the top of the cake to level. Cut the cake through the center.
- Put some strawberry butter-cream and slather lavishly. Now put the half on top.
- Use the butter-cream to cover the cake completely on the sides and the top. Use your spatula to make neat surfaces - mine is just OK!
- Decorate with strawberries, white chocolate coins and sprinkles as you wish!
You can substitute strawberry compote with jam, but keep a watch on the consistency of the butter-cream.