Freshly and Lovingly Baked on : 5th Apr 2014
This cake was conceptualized a few months back but I just did not have the impulse to bake it until rcently. So I am ready today :). Actually I am ready yesterday night, so I did up the cookies dough at midnight and do the preparation.
Its a fabulous Saturday morning today. I woke up to the sweet sound of splattering. It IS raining. It has been so hot that a little cooling agent is more than welcome.
After getting my brew from starbucks, I am ready to get started.
I must say I am not able to get it exactly the same as I have conceptualize. Here is the blueprint I have done up a few months back. Please do not laugh. It looks really juvenile and I am embarassed.
The cake is too heavy for me to stack 4 layers. So I reduced to only 2 layers. The cream cheese frosting which I have prepared was not used as well given the cake does not need it. Anyway, I kept the cream cheese frosting recipe for you. You do not have to piece this up the way I did. You can always coat the cakes layers and the whole cake with the cream cheese frosting.
I know this cake can look better with brighter colours. The reason why I am not doing so is because I want to use natural ingredients to tint the cake. Charcoal powder and ground sesame seed are perfect. Charcoal powder is tasteless and its good for you. I know if I use shades of pink or blue, this cake will be even more perfect. But well, I have always like black and I think Black can be gorgeous too. 🙂
The dry ( to be sifted together)
325g All Purpose flour
1 n 1/2 Tsp Baking Soda
1/4 Tsp Salt
The wet ( mix them all in a bowl)
1 Cup Milk
2 Tsp Pure Vanilla Extract
1 Tbsp Vinegar
165g Unsalted Butter
280g Granulated Sugar
Cream both butter and sugar until light and fluffy in the mixer
Then alternate with the dry and wet and end with the dry ingredients. Ensure that they are well mixed before each addition. So effectively 3 parts of dry and 2 parts of wet. You can simply eye balled it.
Then divide it into 3 portions.
Add in 2 tsp of charcoal powder to one.
Add in 1/2 tsp of charcoal powder to the 2nd one.
Add in grounded Sesame seeds to the last one.
Bake them in a preheated over of 175 degree for 25 to 30 mins.
Once done, take it out and let it cool down for 10 minutes before taking it out of the cake pan and let it cool completely.
The cookies are made of the same recipe in the post on the 14th Dec 2013
The only difference is that I have divided up the dough into 3 portions.
Add 1 Tsp of charcoal powder into 1 portion.
Add 1/2 Tsp of charcoal powder into the 2nd portion.
Add 2 Tbsp ground sesame seeds.
Roll each dough flat and chill it for 2 hrs or overnight.
I prepared 3 different sizes of round cookie cutters. And cut it out this way. Once done, chill it for another 1 hr before filling up the cookies spaces with different colour cookies.
Cream cheese frosting
115g Unsalted Butter
225g Icing Sugar
8oz Cream cheese ( cut into cubes)
1 Tsp Pure Vanilla Extract
A little salt
Mix butter and sugar at low speed until well mixed before switching on to high speed to whip it fluffy and light. Then add in the cream cheese a cube at a time before finally adding in the vanilla and salt.
I prepped this early and store in the fridge.
I use a smaller cookie cutter to cut a hole in each layer before putting in a cookie inside. Stack it up and decorate with cookies in the same that you desired.
The crumbly texture
Did you see the cookies inside the cake? Two textures for your enjoyment. 🙂