There are cakes… & then there are CAKES.
Unfortunately, it would seem that any time I invest a large amount of time in decorating a cake, I become completely uninspired to photograph it properly.
There’s a correlation here. The more time & effort something takes, the worse the photograph.
I don’t know how I manage to do this to myself every time, but it may be time to just accept it as a fact & move on.
I will say this though, there were four layers of delicious gluten-free lemon cake. Each layer was filled with a smooth, light, strawberry cream cloud filling. Then the whole cake was encased in a creamy white chocolate ganache.
Yea, talk about your layer cakes!
I love layer cakes. They always look so impressive when sliced up & served. Like, seriously impressive.
My photos don’t do this justice.
Ingredients, cake: (4 layers)
– 400g sugar
– 250g unsalted butter, room temp
– zest of 2 lemons
– 3 large eggs, room temp
– 480g gluten free white flour
– 1 tsp xanthan gum
– 4.5 tsp baking powder
– 0.5 tsp salt
– 300ml buttermilk, room temp
1. grease & line four 22cm cake tins with parchment paper. Preheat the oven to 176C.
1. combine the sugar, butter & lemon zest in a bowl & beat with a mixer until fluffy & lighter in colour. Add in the eggs & continue to beat until it returns to its lighter, fluffy texture.
2. add the white flour, xanthan gum, baking powder & salt to the bowl, beat until fully incorporated.
3. add in half of the butter milk & beat until well blended. Add in the rest of the butter milk & continue to beat until well blended, plus an additional 2 minutes.
4. divide the mixture evenly between the cake tins. It should be approx. 405g of batter in each tin. Use a spatula to spread the mixture evenly in each tin.
5. bake for 30 to 35 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven & allow to cool before removing from the tin.
– 500ml heavy whipping cream
– 80ml strawberry puree
– 2.5 tsp gelatin powder
– 60g icing sugar
Directions, cream cloud filling:
1. combine the strawberry puree & gelatin together in a heat-proof bowl & place that bowl in a large bowl of boiling water. Stir continuously until the gelatin dissolves.
2. once dissolved, remove the mixture from the heat & allow to cool to room temperature. 3. pour the gelatin mix into a large bowl along with the heavy cream & icing sugar. beat the mixture until stiff peaks form.
4. use the mixture immediately & spread a thick layer of it in-between each cake. Refrigerate the cake until the filling sets.
Ingredients, white chocolate ganache:
– 1kg white chocolate, good quality & chopped
– 340g heavy whipping cream, 35% fat
Directions, white chocolate ganache:
1. combine the white chocolate & whipping cream together in a heat proof bowl & melt either over a double boiler or in the microwave (if using a microwave, be sure to do it in 30 second increments to ensure the white chocolate does not burn).
2. make sure every last morsel of chocolate is completely melted, once so, remove from the heat & allow to cool at room temperature until it sets. This mix can take several hours before it sets, make sure to check on it every half an hour or so to give it a stir & check the consistency. Once set, slather a nice thick layer onto the outside of the cake.
3. chill before serving.
*** I find that if you use a cake strip around each tin, that the cakes bake flat & do not need to be leveled before stacking. ***
*** the filling in this recipe contains gelatin to help it hold its shape under the weight of the cakes. It gives the overall cake though a light finish rather than using a heavy ganache that can sometimes get a little too sweet. ***
*** finished cake is approx. 3-3.5kg in total weight. This is a piece for a party, a birthday, or to decorate as I’ve done. It will easy serve 20 people. ***
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