What better way to treat a loved one for Valentine’s Day than with a beautiful and indulgent home-made cake! Using three key Valentine ingredients, and some egg whites from The Happy Egg Co. eggs, we created this truly lovely and decadent cake. One of the best things about this recipe is that it incorporates some incredibly sumptuous flavours and ingredients without being too sweet or rich. Perhaps the only bad thing about this cake is that you’ll find you’ve eaten quite a few slices without realising! Imagine a gorgeously soft and fluffy champagne infused cake smothered with fruity yet creamy strawberry and white chocolate buttercream just waiting to be devoured… can’t wait to start baking? We thought so.
White Champagne Cake (makes three 9 inch diameter layers one inch deep)
453g Self-raising flour 453g Butter 453g Caster sugar 453g Egg whites from The Happy Egg Co. eggs 400ml Champagne or 12-18 drops of champagne essence
Pre-heat an oven to Gas Mark 3/325F/170C.
In a saucepan add the 400ml of champagne, set to boil then simmer until reduced to half the amount. Set aside to cool.
Cream your butter in a mixer then add the sugar. Add in the flour along with half of the happy eggs for around one minute. Once half of the happy eggs are combined add the remaining eggs along with the champagne or champagne essence. Mix for about 5 minutes.
Pour batter in the pan around 2cm in height and place on the top shelf. Bake for around 40-50 minutes. Repeat this step to create your second and third layer. When all layers are baked leave them to cool fully as you prepare your buttercream!
Strawberry and White Chocolate Buttercream
500g Diced/chopped butter at room temperature 300-400g Icing sugar (keep testing when adding to make sure it is the consistency and sweetness you like) 6-12 Drops of strawberry extract 150g Melted white chocolate Pink gel paste food colour
Add half of the of butter into your mixer and cream. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Add in the melted chocolate and then add the strawberry essence to taste with some pink gel paste food colour.
To assemble you need to stack your layers with your buttercream sandwiching them together; now you need to crumb coat your cake. A crumbcoat is a thin layer of buttercream or ganache that seals in the crumbs before being fully iced or covered. With a good angled spatula smoother some of the buttercream atop and around the sides of the stacked cake until covered. Chill in a refrigerator for 20-40 minutes. Once chilled remove and cover with the rest of your strawberries and white chocolate buttercream using a spatula. We covered ours with soft buttercream ruffles for a romantic look.
We hope you’ve enjoyed our year of various cake recipes utilising eggs from The Happy Egg Co. as we have and that we’ve inspired more people to try their hand a new skill… or several.
2014 is officially here which means our partnership with The Happy Egg Co. is coming to an end. We’ve made a selection of delicious cakes for them over the past year and experimented with lots of flavours, palettes and designs; our last cake certainly won’t be any different! Though the new year brings with it the beginning of winter, Valentine’s Day offers the opportunity to use otherwise ‘summery’ ingredients; strawberries and champagne! With this in mind we’re very excited to announce that our very last cake with The Happy Egg Co. incorporates some of life’s little luxuries; strawberries, white chocolates, and roses all tied together with a generous helping of champagne!
For this cake our colour palette is inspired by gorgeous bouquets of roses that traditionally find themselves delivered to loved ones on Valentine’s Day. The vibrant and soft pinks of roses combined with fresh greens and delicate creams lend themselves wonderfully to cakes and other sweet treats of the season!
Hurrah! Christmas is now just around the corner and as we all prepare for evenings adorned with festive lights, cosy mulled wine and hours of Christmas TV specials why shouldn’t we also treat ourselves to a generous slice of cake too! Every month we create a delicious recipe using eggs from The Happy Egg Co. for you to re-create and enjoy at home. This month’s is a simple yet decadent treat inspired by every dinner host’s crowd pleaser; the After Dinner Mint. We absolutely adore the sweet and creamy chocolate paired with the fresh zing of peppermint; enjoy with a glass of ice cold milk or a steaming hot mug of coffee to help de-stress after all that Christmas shopping!
Basic Chocolate Cake (makes approximately 2 x 2″ layers of an 8″ diameter round cake)
453g self raising flour 453g butter 453g caster sugar 7 eggs 3 heaped tablespoons of cocoa powder mixed in a paste with boiling water 1 teaspoon baking powder
Cream your butter in a mixer then add the sugar. Add in the flour along with half of the happy eggs for around one minute. Once half of the happy eggs are combined add the remaining eggs along with the cocoa paste and baking powder. Mix for about 5 minutes.
Pour batter in the pan until 2/3 full and place on the top shelf of a pre-heated oven at Gas Mark 3/325F/170C. Bake for around 30 minutes. Repeat this step to create your second layer.
Chocolate and Peppermint Buttercream Recipe
500g diced/chopped butter at room temperature 300-400g icing sugar (keep testing when adding to make sure it is the consistency and sweetness you like) 6-12 drops of peppermint extract 100g melted dark chocolate 1 heaped tablespoon cocoa powder
Add half of the of butter into your mixer and cream. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Add in the melted chocolate and cocoa powder then add the peppermint extract to taste.
For more hints and tips see our tutorial on how to make buttercream here.
Decoration-wise you can keep the look of your cake plain and simple or flex your decorating muscles with fondant elves and snow people. We created some large green trees with candy melts and some green gel paste food colouring. Simply pipe the melted candy melts onto parchment paper on a flat tray and chill until hard. We also created some subtle ridges in our chocolate buttercream and dusted the top with icing sugar to create the look of a mountainous snow sprinkled background.
Once finished you should find yourself left with one tempting cake. Remember to try to save at least half for everyone else to fight over.