Pink Layered White Chocolate Sponge Cake with Pink Icing and Raspberry Macaroons

First things first, is it Macaron or Macaroon? Writing this posts title proved difficult as I found it spelled either way.. Anyway tonight is the final of The Great British Bake Off, so alas that means the end of #TheGreatBloggerBakeOff - I've had so much fun these last few weeks baking something new for you guys, Id love to know what you all thought of it? Shall I carry it on posting a weekly food post? Might start incorporating some cooking as well.

This week was 'Showstopper' Week so to go out with a bang I decided to bake my biggest cake yet - oh yes its got 4 layers, I went there. And just to make my life even harder I attempted to make macaroons again, what do you think?


_______________________________________________________________________________

What You Need:

Vanilla Sponge Cake | Makes 4 cake layers

  • 400g Caster Sugar
  • 400g Softened Butter
  • 8 Eggs
  • 400g Self Raising Flour 
  • 2 Tsp Baking Powder
  • 4 Tsp Milk
  • 1 Tsp Vanilla Essence 

The Filling Buttercream & Marsh-mellow Fluff 

  • Store Bought Marshmellow 'Fluff' 
  • 70g Softened Butter
  • 140g Icing Sugar
  • 2 Tsp Milk
  • 1 Tsp Pink Food Colouring
________________________________________________________________________________

The Decoration 

White Chocolate Icing | Made Pink

  • 1 Cup Double Cream
  • 200g White Chocolate 
  • 4 Tbsp Softened Butter
  • 1 Tsp Pink Food Colouring

Vanilla Icing Glaze

  • 1 Cup Icing Powder
  • 1 tsp Melted Butter
  • 2 tbs Milk 

Raspberry Macaroons

  • 1 Cup Icing Powder
  • 3 to 4 Cups Finely Ground Almonds or Almond Flour
  • 2 Large Egg Whites
  • Pinch of Cream of Tartar
  • 1/4 Caster Sugar
  • 1 Tbsp Raspberry Puree (Strained) or Raspberry Jam
  • 3 to 4 Drops of Pink Food colouring
  • Dried Raspberrys
Pink Layered White Chocolate Sponge Cake with Pink Icing and Raspberry Macaroons
________________________________________________________________________________

Ready? Lets Bake

The Cake

  1. Pre-Heat the oven to 190C / 170 Fan / Gas Mark 5
  2. Grease You tins ethier with butter or line them with parchment paper (I used 4 x 8inch round tins) 
  3. Add the butter to a large bowl, beat untill soft - Gradually add in the sugar untill its all mixed.
  4. In a separate bowl add the eggs and beat, slowly incorporate this into the butter and sugar
  5. Add the Vanilla Essence 
  6. Sift in the flour and the baking powder
  7. If the mixture is too dry add in the milk - If its too wet and some more flour
  8. Divide the mixture between the tins 
  9. Bake for 20 Minutes or untill golden
  10. Leave to cool

Buttercream Filling

  1. Add the butter to a bowl whisk until smooth
  2. Add the sugar and continue whisking 
  3. Sift the icing powder and add the the mixture
  4. Add the food colouring and mix
  5. Once the cake is cool enough spread the butter cream between the cake layers plus the marshmallow fluff 

White Chocolate Icing

  1. Heat the cream on a saucepan - Let it simmer not boil
  2. Add the white chocolate pieces
  3. Once it has all melted move the mixture to a bowl
  4. Combine the butter and mix until it melts
  5.  Add the food colouring - Leave in the fridge to chill 
  6. Once it has cooled enough spread onto the cake - You will have to do one layer at a time, place in the fridge in between layers, mine took about 4/5 layers for it to be fully covered

Vanilla Icing Glaze

  1. Add the icing powder to a bowl
  2. Whisk in the melted butter
  3. Add the vanilla essence 
  4. Add a bit of milk if its too thick
  5. The consistency should be pour-able but thick 
  6. Pour this over the cake then leave in the fridge to cool

The Macaroons 

  1. Add the Icing sugar and almond flour to a food processor, pulse until combined
  2. Preheat the oven to 190C / 170 Fan / Gas Mark 5 
  3. Whisk the egg whites with a mixer until foamy, add the cream of tartar; whisk untill soft peaks form
  4. Whisk at a low speed add the sugar then whisk at a high speed until stiff peaks form
  5. Sift in the flour mixture and fold until the mixture is shiny, add the Raspberry jam
  6. Line a baking tray with parchment paper
  7. Transfer the mixture to a piping bag and pipe 3/4 cm circles
  8. Tap the tray on a work surface to release the air
  9. Leave to stand for 15 minutes
  10. Sprinkle with dried raspberrys
  11. Bake for roughly 10 minutes 
  12. Transfer to fridge to let them cool
  13. Once cooled Pipe in the butter cream filling to one of the macaroon shells and sandwich another one of top
  14. Add to the top of the cake and leave it all in fridge to chill 
And their you have it! The perfect cake for a birthday party, I tried a different technique for these macaroons definitely a lot easier then my last batch.

Pink Layered White Chocolate Sponge Cake with Pink Icing and Raspberry Macaroons
Pink Layered White Chocolate Sponge Cake with Pink Icing and Raspberry Macaroons
                                         
Check out last weeks bake post Pistachio and Chocolate Macaroons 
xx
Pink Layered White Chocolate Sponge Cake with Pink Icing and Raspberry Macaroons

First things first, is it Macaron or Macaroon? Writing this posts title proved difficult as I found it spelled either way.. Anyway tonight is the final of The Great British Bake Off, so alas that means the end of #TheGreatBloggerBakeOff - I've had so much fun these last few weeks baking something new for you guys, Id love to know what you all thought of it? Shall I carry it on posting a weekly food post? Might start incorporating some cooking as well.

This week was 'Showstopper' Week so to go out with a bang I decided to bake my biggest cake yet - oh yes its got 4 layers, I went there. And just to make my life even harder I attempted to make macaroons again, what do you think?


_______________________________________________________________________________

What You Need:

Vanilla Sponge Cake | Makes 4 cake layers

  • 400g Caster Sugar
  • 400g Softened Butter
  • 8 Eggs
  • 400g Self Raising Flour 
  • 2 Tsp Baking Powder
  • 4 Tsp Milk
  • 1 Tsp Vanilla Essence 

The Filling Buttercream & Marsh-mellow Fluff 

  • Store Bought Marshmellow 'Fluff' 
  • 70g Softened Butter
  • 140g Icing Sugar
  • 2 Tsp Milk
  • 1 Tsp Pink Food Colouring
________________________________________________________________________________

The Decoration 

White Chocolate Icing | Made Pink

  • 1 Cup Double Cream
  • 200g White Chocolate 
  • 4 Tbsp Softened Butter
  • 1 Tsp Pink Food Colouring

Vanilla Icing Glaze

  • 1 Cup Icing Powder
  • 1 tsp Melted Butter
  • 2 tbs Milk 

Raspberry Macaroons

  • 1 Cup Icing Powder
  • 3 to 4 Cups Finely Ground Almonds or Almond Flour
  • 2 Large Egg Whites
  • Pinch of Cream of Tartar
  • 1/4 Caster Sugar
  • 1 Tbsp Raspberry Puree (Strained) or Raspberry Jam
  • 3 to 4 Drops of Pink Food colouring
  • Dried Raspberrys
Pink Layered White Chocolate Sponge Cake with Pink Icing and Raspberry Macaroons
________________________________________________________________________________

Ready? Lets Bake

The Cake

  1. Pre-Heat the oven to 190C / 170 Fan / Gas Mark 5
  2. Grease You tins ethier with butter or line them with parchment paper (I used 4 x 8inch round tins) 
  3. Add the butter to a large bowl, beat untill soft - Gradually add in the sugar untill its all mixed.
  4. In a separate bowl add the eggs and beat, slowly incorporate this into the butter and sugar
  5. Add the Vanilla Essence 
  6. Sift in the flour and the baking powder
  7. If the mixture is too dry add in the milk - If its too wet and some more flour
  8. Divide the mixture between the tins 
  9. Bake for 20 Minutes or untill golden
  10. Leave to cool

Buttercream Filling

  1. Add the butter to a bowl whisk until smooth
  2. Add the sugar and continue whisking 
  3. Sift the icing powder and add the the mixture
  4. Add the food colouring and mix
  5. Once the cake is cool enough spread the butter cream between the cake layers plus the marshmallow fluff 

White Chocolate Icing

  1. Heat the cream on a saucepan - Let it simmer not boil
  2. Add the white chocolate pieces
  3. Once it has all melted move the mixture to a bowl
  4. Combine the butter and mix until it melts
  5.  Add the food colouring - Leave in the fridge to chill 
  6. Once it has cooled enough spread onto the cake - You will have to do one layer at a time, place in the fridge in between layers, mine took about 4/5 layers for it to be fully covered

Vanilla Icing Glaze

  1. Add the icing powder to a bowl
  2. Whisk in the melted butter
  3. Add the vanilla essence 
  4. Add a bit of milk if its too thick
  5. The consistency should be pour-able but thick 
  6. Pour this over the cake then leave in the fridge to cool

The Macaroons 

  1. Add the Icing sugar and almond flour to a food processor, pulse until combined
  2. Preheat the oven to 190C / 170 Fan / Gas Mark 5 
  3. Whisk the egg whites with a mixer until foamy, add the cream of tartar; whisk untill soft peaks form
  4. Whisk at a low speed add the sugar then whisk at a high speed until stiff peaks form
  5. Sift in the flour mixture and fold until the mixture is shiny, add the Raspberry jam
  6. Line a baking tray with parchment paper
  7. Transfer the mixture to a piping bag and pipe 3/4 cm circles
  8. Tap the tray on a work surface to release the air
  9. Leave to stand for 15 minutes
  10. Sprinkle with dried raspberrys
  11. Bake for roughly 10 minutes 
  12. Transfer to fridge to let them cool
  13. Once cooled Pipe in the butter cream filling to one of the macaroon shells and sandwich another one of top
  14. Add to the top of the cake and leave it all in fridge to chill 
And their you have it! The perfect cake for a birthday party, I tried a different technique for these macaroons definitely a lot easier then my last batch.

Pink Layered White Chocolate Sponge Cake with Pink Icing and Raspberry Macaroons
Pink Layered White Chocolate Sponge Cake with Pink Icing and Raspberry Macaroons
                                         
Check out last weeks bake post Pistachio and Chocolate Macaroons 
xx

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