Naked Cake and New Clay Flowers

Hi my dear friends! I would like to thank you for all your support and lovely words on my flower shop on Etsy. I really appreciate that and I’m really happy and motivated to design more beautiful flowers for you. 

This week I created a flower arrangement to be used as a cake topper. I bring together peonies, dahlias and mini roses in white, ivory, peach and different shades of pink. It would be gorgeous in all types of cakes and celebrations: from tiered wedding cakes to simple birthday cakes, as the naked cake that I made for this post. 

The cake beyond its beauty turned out really good. It consist of 3 layers of  lime orange sponge cake, filled with homemade blueberry jam and whipped cream flavored with lime zest. To intensify the flavor, I made lime cream with condensed milk, cream, lime zest and lime juice to be served on top of the cake slice with fresh blueberries.

Lime Blueberry Naked Cake

Sponge Cake
(from Jamie Magazine Issue 29)

Makes 3 9-inch cake pans

500g unsalted butter, cubes and softened, plus extra to grease
500g granulated sugar
1 orange zest
1 lime
8 eggs, beaten
450g self-raising flour, sifted (I used all purpose flour)
2 tsp baking powder

Preheat the oven to 350F/180c degrees. Grease and line the base of 3 round 9 in cake pans. Cream the butter and sugar together in a large mixing bowl until pale and fluffy. Mix in orange and lime zest. 
Gradually mix the beaten eggs into the creamed butter and sugar. Fold in the flour, baking powder and salt with a large metal spoon until just incorporated (don't overmix).
Divide the batter between the 3 cake pans. Bake the cakes in the oven for 22-25 minutes, until golden and cooked through. (To test, insert a skewer into the middle of a cake; it's read when the skewer comes out clean.) leave to cool in the cake pans for 5 minutes, then turn onto a wire rack to cool completely.

Blueberry Jam

2 cups blueberries
1/2 cup sugar

In a sauce pan over medium heat boil the blueberries in water and sugar. Stirring constantly with a wooden spoon about 20 minutes or until jam consistency. Turn into a bowl and let cool before using.

Whipped Cream

2 cups heavycream, cold
2 tablespoons powdered sugar
zest of 1 lime

Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Place the sugar and lime zest into the mix bowl. Add cream and whisk until it reaches stiff peaks. 

Assembly: Place one cake in a serving plate; spread with half recipe blueberry jam and whipped cream. Repeat with second cake, spread the jam and cream. Place the third layer on top and dust with powdered sugar.
Serve with lime cream and fresh blueberries.

Lime Cream

1 can sweetened condensed milk
1 cup of heavy cream
Finely grated zest of 1 lime
juice of 1 lime

Pour the condensed milk, cream, lime zest and lime juice into a blender and blend until combined. Place it in the fridge until serving.

All the flowers on this post are available in the shop.


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