Anmar’s Masterclass Leopard Print Cake

Recipe by Anmar Wilding
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Anmar's Masterclass Leopard Print Cake

Leopard Print Cake

Preheat the oven to 165’C
Line your cake tins with greaseproof baking paper

Top tier is baked in 4 x 15cm round tins
The bottom tier is baked in 4 x 20cm round cake tins

In this recipe we are baking a pink sponge with turquoise and black leopard spots – you can use any other colours, but keep the black to retain the authentic leopard spot look

1100g cake flour
900g caster sugar
2.5 tsp salt
7.5 level tsp of Royal baking powder
935 ml canola oil
625ml amasi
1 tbsp vanilla bean paste
5 eggs
2.5 tsp white vinegar
Pink, black and turquoise food colouring

  1. Sieve the flour, caster sugar, salt and baking powder into the bowl of your stand mixer.
  2. Add all the rest of the ingredients, and mix on a medium to high speed until the mixture comes together and is smooth and lump free
  3. Add a few drops of pink food colouring to colour the batter light pink

For the leopard spots:

  1. Weigh 350g of the batter into a bowl and colour it bright turquoise – place this in a piping bag and set it aside
  2. Weigh 525g of batter into another bowl and colour it black – place this in a piping bag and set it aside

TIP – Place your cake tin on a scale and zero the scale before adding the batter into the tin by weight as stated below:

  1. Pour 200g of the pink batter into each 15cm wide tin
  2. Pour 300g of pink batter into each 20cm wide tin
  3. Cut the tip of the piping bag off the with the black batter and pipe three neat rings of batter directly onto the pink batter (repeat this step in all the tins)

Creamy Vanilla Filling

For the inside of the cake (both tiers)

60g plain flour
375ml full fat milk
375g caster sugar
375g unsalted butter – cubes, at room temperature
1 tbsp vanilla bean paste
Pinch of salt

  1. Whisk together the flour and milk and pour the mixture through a sieve into a heavy based saucepan
  2. Cook over low heat until the mixture is thick and lump free
  3. Pour the mixture into a small tray and cover with a double layer of cling film to prevent a skin from forming on the top
  4. Set this aside to cool completely – you can even do this step the day before! (this mixture has to be completely cold before using it in the next step)
  5. Add the caster sugar, soft butter, vanilla bean paste and salt into the bowl of your freestanding mixer and mix with the whisk attachment until very light and creamy – the sugar must be almost completely dissolved
  6. Add half of the cooked milk and flour mixture and mix till combined, now add the rest and keep whisking until the filling is smooth, glossy and sugar grain free – at this stage you can add some colouring, or even flavouring if required
  7. Place the mixture into a piping bag with a 1cm round nozzle
  8. Use this filling of the entire cake, making sure to place it in the fridge to set before covering it with the Swiss meringue buttercream (recipe below)

Magic Swiss Meringue Buttercream

(For the outside of the cake)

680g sifted icing sugar
170g pasteurized egg white
680g room temperature butter – cubed
½ tsp salt
1 tsp vanilla bean paste
Food colouring of your choice

  1. Add the sifted icing sugar and egg whites into mixing bowl – whisk till smooth
  2. Add the salt & vanilla
  3. Change to K-beater and start adding the softened butter bit by bit – until all is incorporated
  4. Add any colouring if needed
  5. Mix till smooth, glossy and lump free

Cover the cake with the Swiss meringue buttercream and decorate as desired
Remember to add dowel ticks in your cake, and always use a cake board at the bottom of every tier for stability

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