Thursday, 13 February 2014

Cookies & Cream Valentine's Day Cake

I absolutely love baking and any event is an excuse for me to make a cake! I've been watching my weight recently so I haven't made one in ages, but hey it's Valentine's Day! I used a recipe from The Hummingbird Bakery, Home Sweet Home book. I will post the ingredients and the method below in case anyone wants to give it a go! 






 

Serves 10-12

For the sponge- 

110g (4oz) unsalted butter softened
380g (13oz) caster sugar
320g (11oz) plain flour
4 tsp baking powder
1 tsp salt
320ml (11floz) buttermilk
3 large eggs
135g (5oz) fresh cookies (from the bakery section in the supermarket)

For the frosting-

1kg (2lb 3oz) icing sugar
320g (11oz) unsalted butter
500g (1lb 2oz) mascarpone
2-3 fresh cookies crumbled 

Equipment- 

Two heart shaped tins (I bought silicone ones from Ikea)

Method- 

1. Preheat the oven to 170 degrees C (325 degrees F), gas mark 3, and line the cake tins with baking parchment.

2. In a freestanding electric mixer with the paddle attachment or using a handheld electric whisk, mix the butter, sugar and dry ingredients together until they form a sandy consistency with no large lumps of butter.

3. In a separate large jug, mix together the buttermilk and eggs by hand. 

4. With the mixer or whisk on a medium speed, add the liquid to the butter and flour mixture in a slow, steady stream. Scrape down the sides of the bowl as you go. Mix again until the batter is even and smooth.

5. Crumble the cookies into rough pieces, not too big, and stir them through the batter by hand. Divide the batter evenly among the prepared cake tins. 

6. Bake for 30-35 minutes or until golden brown and the sponge bounces back when lightly touched. Allow the cakes to cool completely before removing them from the tins. 

7. Using the freestanding electric mixer with the paddle attachment or the handheld electric whisk, make the frosting gradually mixing the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. Add about one third of the mascarpone and beat until combined and smooth, then gradually add the remaining mascarpone and mix until completely incorporated. Turn the mixer speed to high and beat the frosting until light and fluffy.

8. Once the sponge layers feel cool to the touch, you can assemble the cake. Place the first layer on a plate or cake card and top with 3-4 tablespoons of frosting. Smooth it out using a palette knife, adding a little more if needed. Sprinkle over a handful of cookie pieces. 

9. Sandwich the second layer on top, then add more frosting and cookie pieces, followed by the third layer of cake. Next frost the sides and top of the cake, covering it completely so that no sponge is showing. Finally decorate the top of the cake with any remaining cookie pieces.

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16 comments

  1. That looks amazing!
    www.clionahill.com

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  2. Babe! I adore your blog soo much!! I just started following you on Bloglovin' :-).. I would appreciate it and would love it if you can follow back!

    Love,

    Noor
    http://queenofjetlags.com

    ReplyDelete
  3. nice blog if u wanna follow each other let me know i ll be happy :*
    http://zielonoma.blogspot.it

    ReplyDelete
  4. Ooh I have this baking book as well, your cake turned out amazing! Especially like that it's love heart shaped :) xo

    ReplyDelete
    Replies
    1. It's such a good book isn't it! Thanks lovely! :) xx

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  5. YUMMY! I love it!! I really like your blog!

    You’ve got a new follower on Bloglovin!
    Hope you'll follow me back!



    xx
    Nathalie

    http://www.nathalie-kemna.nl

    ReplyDelete
  6. OH MY GOD that cake looks to die for! I'm craving cake so much now haha!

    http://rachelcoco.blogspot.co.uk/

    ReplyDelete
    Replies
    1. Haha thanks lovely! It was so nice! xx

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