Recipe by Lynne Glass and Joshua Jacobs
See more of Lynne’s creations: instagram.com/lynne.glass.cake.artist
See more of Joshua’s creations: instagram.com/ joshua.jacobs.988
Rasberry Cake Filling
330g raspberries
160g water (1)
200g sugar
3tbps corn start
1/4 cup water
Method:
- Add the corn starch to the water (2)
- Heat berries, water (1) and sugar over medium heat
- Let it simmer until the berries break up
- Remove the berries from the heat once the berries are broken up
- And pour it through a sift to catch all the pips
- Use silicone spatula to force most of the liquid through the sift (discard the pips)
- Place the berries liquid back over medium heat and add the corn starch mix
- Slowly heat the berry mix
- Mix will slowly start turning a deep red
- Once its fully deep red remove it from the heat and let it cool
Vanilla Cake Recipe
113g butter, room temp
1/2 cup /120ml vegetable oil
300g granulated sugar
4 eggs, room temperature
1 tbsp of Royal Baking Powder
1/2 tsp salt
1 1/4 cup 300ml buttermilk, room temperature
Method:
- Pre/heat oven to 175c degrees
- In a stand mixer, cream the butter, sugar and oil until well combined
- Add eggs one at a time, beating well after each addition
- Stir in vanilla
- In a separate bowl, whisk the flour, baking powder and salt together
- Stir in vanilla
- In a separate bowl, whisk the flour, baking powder and salt together
- Using a spatula and gently mixing, alternative between adding the flour mixture and the buttermilk, begging and ending with the flour, mixing until just combined – do not over mix
- Batter should be smooth
- Bake 30-35 minutes – until a tooth pick comes out with a few moist crumbs
Cream Cheese Frosting
500g unsalted butter (cubed, cold, from the fridge)
18g dried milk powder
20g water
250g cream cheese
220g granulated sugar
15g egg white powder
1/2 tsp lemon juice (optional)
Method:
- Add water to powdered milk and set aside for use later
- Heat water in a small sauce pan (make sure your mixer bowl fits over it snugly without touching the water)
- Beat cream cheese and granulated sugar in a stand mixer for 2 minutes on medium high
- Once you see steam rising from the pot, place your mixer bowl over the pot
- Cook the cream cheese mix over a medium heat double boiler for about five minutes. Check your mix to make sure that all the sugar has dissolved
- Once all the sugar is dissolved, remove from heat
- Add the milk powder mix and egg white powder to your cream cheese mix
- In your stand mixer, beat your cream cheese mix for about 5 to 6 minutes
- Remove your cold cubed butter from the fridge and add it one cube at a time
- Once all the butter has been added, scrape the sides, and mix for a further 1 to 2 minutes
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