Lemon & Chocolate Baby Shower Cake

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A baby shower is so special. It would only be right to have an extra special cake for this beautiful event. That is why I’m going to share with y’all how I made my special 4 layer 6″ cake (which can feed up to 25-30 people, no joke, it may look small but it is definitely filling!). This cake has lemon chiffon cake, sandwiched with moist dark chocolate cake and lemon Swiss merengue buttercream on the inside. Can I hear a YUM! 😉 Be patient with the cake, it takes some time to make, but it is definitely worth it!

Here’s how you make it!

INGREDIENTS 

FOR THE LEMON CHIFFON CAKE

  • 7 large eggs, separated
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 4 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar 

FOR THE CHOCOLATE CAKE

  • 200g golden caster sugar
  • 200g butter (unsalted)
  • 4 eggs
  • 200g self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp vanilla extract
  • 2 tbsp milk

LEMON SWISS MERENGUE BUTTERCREAM

  • 5 large egg whites
  • 1 cup sugar
  • 1 cup unsalted butter, cut into small pieces, room temperature
  • 1 teaspoon pure lemon extract 

VANILLA SWISS MERENGUE (THE COATING OF THE CAKE IN PINK)

  • 4 Egg Whites
  • 1-1/2 cup Granulated Sugar
  • 1-1/2 cup Unsalted Butter, Room Temperature And Cut Into Tablespoons
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract
  • 1 pinch Fine Sea Salt

 

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METHOD

SWISS MERENGUE BUTTERCREAM (PINK)

  1. Place egg whites and sugar in a metal bowl of a stand mixer. Place bowl over a pan of simmering water, not touching the water. Whisk or stir constantly until sugar is dissolved and mixture comes to approximately 70ºC. If you don’t have a thermometer, then just keep checking that the sugar should be completely dissolved when rubbed between two fingers. Just be cautious that it will be hot to the touch.
  2. Immediately place the bowl on the stand mixer (make sure to dry the bottom, so no more heat gets onto the bowl, and whip on high using the whisk attachment until frosting has become thick and glossy, forming a stiff peak. Continue to whip frosting until the bowl feels room temperature to the touch, a total of about 20 minutes.
  3. Switch the whisk attachment to the paddle attachment. With the mixer on low, drop in butter, 1 tablespoon at a time, beating until smooth after each addition. If frosting appears curdled or clumpy at any time, increase speed to medium-high and beat until smooth.
  4. Once all of the butter has been incorporated, mix in extracts and pinch of salt. If needed, continue beating until smooth. Once smooth, add in a few droplets of your pink food colouring and mix on slow speed until your desired colour is achieved.

LEMON SWISS MERENGUE

  1. Follow the same instructions as the Vanilla Swiss Merengue. Just remember to substitute the essence for the pure lemon extract. For added flavour, I also add the grated peel of one lemon.

LEMON CHIFFON CAKE

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 160°C.
  2. Sift flour, sugar, baking powder and salt together twice; place in another large bowl.
  3. In a small bowl, whisk egg yolks, water, oil, lemon peel and vanilla until smooth. Add to flour mixture; beat until well blended.
  4. Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. Gently spoon batter into two 6 inch pans, lined with parchment paper (baking paper). Cut through batter with a knife to remove air pockets.
  5. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour. Remove cake to a wire rack. 

CHOCOLATE CAKE

  1. Heat oven to 170C. Butter the base and sides of two 6 inch round baking pans, then line the bases with baking parchment (baking paper).
  2. In a large bowl, beat all the cake ingredients and a pinch of salt together until pale. Divide the mixture between the prepared tins.
  3. Bake for 30 mins or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.

ASSEMBLY METHOD

  1. First you take your chocolate cakes, and make sure they are levelled. Meaning if there are any bulging tops, you very gently slice them off using a cerated knife. Dot he same with the lemon chiffon (although they only ‘sometimes’ appear on the chocolate cake)
  2. once they are all levelled, then place a half folded parchment sheet on a cutting board (this is so it is easier for you to move it later to your desired plate). Place a little bit of one of the frostings (swiss merengue cream) in the centre of the cutting board, place your parchment paper ontop and then a little more in the centre of the paper.
  3. Then take your first layer – this is your chocolate layer – and place it on top of the dollop of frosting. Then spread some of your lemon swiss merengue on top of the cake.
  4. Take your second layer – this is your lemon chiffon cake – and place gently ontop of your frosted chocolate cake layer.
  5. Then spread some lemon frosting ontop of that layer.
  6. Then take your second chocolate cake layer and gently place ontop of your frosted lemon chiffon layer
  7. Gently frosting this layer with lemon swiss merengue frosting as well
  8. Then gently place your final layer of lemon chiffon cake ontop. Frost this cake on the top just as the others with all of your left over lemon swiss merengue frosting. If you feel there is too much left over, don’t worry, just spread a little on the sides. This helps pack in all the frosting as well.
  9. now place the cake in the refrigerator for roughly 20-30 min, until the frosting and cakes are a little stiff. This is important as frosting the cake all over will take some time and you need to be sure that your cake tower is not wobbly.
  10. Once your cake is stiff and not wobbly at all, take it out and then start spreading your pink frosting. Use a spatula for this, its easier to spread.
  11. Once you frosting is spread all over, use a palette knife and smoothen out the sides and the top of the cake.
  12. Your cake is done!  if you would like to add the bow like I did, just use some sugar paste or fondant and fold into a bow. Use royal icing to stick the bow onto the cake. I also used royal icing to make the tiny little dots on the side to give it a little more texture.
  13. For the little cake ABC boxes, I used the left over chocolate cake (from the bulges that came out) and mixed them with a little melted dark chocolate. I then using my hands, backed them together to make an equal 4 squares. I used sugar fondant with a little food colouring for mint green, and covered my squares. I then used royal icing to pipe the lines and the letters B, A, B, Y.  

I hope you enjoyed making this cake, its a lot of fun, and also it tastes absolutely delicious! Be patient with it, i know it takes some time, but it is definitely well worth the wait!

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