The kitchen is the heart of the home . It's a place we eat, socialize & as for me it's a place where all my projects begins. I love my kitchen to reflect the color of nature with pretty lovely fabrics. A charming & homely feeling to it. A warm atmosphere in an otherwise face paced and indifferent world. Welcome to my kitchen.
Thursday, July 28, 2011
This cake is specially dedicated to my dear sister Desperate Housewife in Holland. I wanted to thank her for creating this blog for me.& truly I am blessed to have a sister like her. Before I have a blog , I don't usually try to make this kind of fancy frosting cake. But after looking at my sister's Pansie cake, I wanted to challenge myself on this ruffle cake. This is my very first layer ruffle cake using Swiss meringue butter cream. It's the most ambitious cake I've ever made & believe me it was not an easy task to do the piping. Moreover I've no idea about piping at all! Just trying my luck actually! Never try, never know , right! LOL I've chosen a Violette cake with layers of blueberry jam & they're excellent combinations. And together with that a Violette Swiss meringue cream. Well, I'm trying to get the Violette color for the cream & end up with this color. This is truly a girly cake that any girl would love, I suppose!? LOL
Jane Austen moment in Pride & Prejudice
When Jane and Elizabeth were alone, the former, who had been cautious in her praise of Mr Bingley before, expressed to her sister how very much she admired him.
"He is just what a young man ought to be" said she, "sensible, good humored, lively; and I never saw such happy manners! - so much ease, with such perfect good breeding!"
"He is also handsome," replied Elizabeth; " which a young man ought likewise to be, if he possibly can. His character is thereby complete."
"I was very much flattered by his asking me to dance a second time. I did not expect such a compliment."
Pride & Prejudice - Jane Austen (1813)
Violette & Blueberry Ruffle Cake
For the cake:
1 tsp salt
1/2 tsp baking powder
4 egg yolks
300 ml milk
1 tsp Viollete essence
2 or 3 x 20 cm cake pan
Violette swiss meringue cream adapted from Whisk Kid & I've added 1 tsp Violette essence instead of vanilla extract. For recipe HERE
1) Preheat oven to 180°C & grease cake pans. Sift flour, salt baking powder & baking soda.
2) Beat butter & sugar till light & fluffy.
3) Gradually add in eggs & yolks one at a time. Add in Violette essence & mix well.
4) Alternately beat in sifted flour mixture with milk. Mix till all combined.
5) Divide batter evenly between the 2 or 3 cake pans & bake for 35 minutes. Let it to cool.
6) Spread blueberry jam in the cakes. Topped with remaining cake & frost with Swiss meringue cream.
I'm entering this recipe to AlphaBakes challenge hosted by Ros @ Baking Addict of The More Than Occasional Baker & co-hosted with Caroline of Caroline Makes. And the random letter this month is 'V' ;