Tropical Fruit Cake
Size:
-Dimensions: 8×8 inches or 9×9 inches
-Height: 4-5 inches
General Recipe Outline:
+Cake Layers (Vanilla or White Cake):
Ingredients:
150g Butter, softened
150g Granulated Sugar
3 Eggs
200g All-Purpose Flour
1 ½ tsp Baking Powder
120ml Milk
1 tsp Vanilla Extract
Instructions:
1.Cream butter and sugar until light and fluffy.
2.Beat in eggs one at a time.
3.In a separate bowl, whisk together flour and baking powder.
4.Gradually add dry ingredients to wet ingredients, alternating with milk and vanilla extract.
5.Divide batter between two prepared cake pans.
6.Bake at 180°C (350°F) for 25-30 minutes or until a toothpick comes out clean.
+Frosting (Buttercream or Whipped Cream):
Buttercream Frosting:
Ingredients:
1.Beat butter until smooth and creamy.
2.Gradually add powdered sugar, beating until smooth.
3.Add milk or cream as needed for desired consistency.
4.Stir in vanilla extract.
+Whipped Cream:
Ingredients:
480ml Heavy Cream (cold)
60g Powdered Sugar
1 tsp Vanilla Extract
Instructions:
1.Beat heavy cream until soft peaks form.
2.Gradually add powdered sugar and vanilla extract, beat until stiff peaks form….
Chocolate Drip:
Ingredients:
150g Dark Chocolate, finely chopped
120ml Heavy Cream
Instructions:
1.Heat heavy cream until simmering.
2.Pour over chopped chocolate. Let stand for a few minutes.
3.Whisk until smooth and glossy.
+Assembly:
1.Level the cake layers.
2.Fill with a layer of frosting.
3.Apply a crumb coat of frosting to the entire cake.
4.Apply a final layer of white frosting.
5.Pour the slightly cooled chocolate ganache over the top edges of the cake, allowing it to drip down the sides.
6.Arrange the fresh fruit on top.
Heart-shaped red velvet cake
🎂❤️🍒 with a glossy red glaze. It’s decorated with white icing, a red cherry, and two triangular pieces of chocolate. Here’s a recipe for a similar cake in grams:
Ingredients:
For the Cake:
250g plain flour
300g granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
240ml vegetable oil
240ml buttermilk
2 large eggs
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
For the Cream Cheese Frosting:
250g cream cheese, softened
250g unsalted butter, softened
1 tsp vanilla extract
400g icing sugar, sifted…..
Instructions:
1.Prepare the Cake: Preheat the oven to 175°C (350°F). Grease and flour two 20cm (8-inch) heart-shaped cake pans.
2.Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3.Mix Wet Ingredients: In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
4.Combine and Bake: Gradually mix the dry ingredients into the wet ingredients until smooth. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
5.Prepare the Frosting: In a large bowl, beat the cream cheese and butter until smooth. Add the vanilla extract and beat until combined. Gradually add the icing sugar and beat until smooth and fluffy.
6.Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate and spread with some of the frosting. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
7.Glaze and Decorate: Prepare a red glaze (you can use store-bought or make one with gelatine and fruit juice) and pour it over the cake, letting it drip down the sides. Decorate with a red cherry, white icing, and chocolate pieces as shown in the image.
