i wanted to make a cake to mark the end of summer as it is feeling more like Autumn every day.
there are leaves on the ground and the evenings are drawing in.
i used blackberry and apple for onr layer and peach and blueberries for the other.
recipe for genoese sponge
250g caster sugar (1 and 1/4 cups)
1 tbsp vanilla extract
250g plain flour (2 cups)
pinch of salt
120g butter melted (9 tbsp)
preheat the oven to 180c 350f
line the bottom of the tins, two 11 inch and two 9 inch
add water to a pan and start to boil, place a large bowl over the top and add the eggs, sugar and vanilla, whisk using an electric hand held mixer until the mixture becomes pale and frothy, continue mixing off the heat until the mixture becomes thick and leaves a trail with the whisk is lifted up.
sift in the flour and salt and gently fold in, then finally pour in the melted butter and gently fold that in,
pour into the tins then bake for 30/35 minutes
let cool in tin for 10 minutes then remove and let cool completely.
300ml 1 and 1/4 cups double cream
50g 1/2 cup icing sugar
175g 1/2 cup cream cheese
whip the double cream and icing sugar until thick then add the cream cheese
level the sponges it they have risen unevenly then start building the cake.
i added some frosting then added sliced peaches and blueberries to the bottom layer, then i covered the cake in frosting using a pallet knife, then i inserted a dowel so the top sponges didnt squash the bottoms ones.
the top cake i added apple sauce and blackberries and some more cream and covered the cake with the rest of the frosting.
1/2 cup 110g caster sugar
1/2 cup 110g butter
1 cup125g self raising flour
1 tsp vanilla extract
1/4 cup 4 tbsp sour cream
preheat the oven to 180c 350f
cream together the butter and sugar until soft then add the eggs one at a time, next add the vanilla and sour cream, then sift in the flour and fold in.
i got my mini silicone doughnut mould from eBay.
pipe in the batter 3/4 full and bake for 8 to 10 minutes then pop out and let cool.
this mixture was enough for four batches.
add half a cup of powdered sugar (50g) each in to three bowls then add a few drops of water and some food colouring and stir, then dip each doughnut in, leave to harden then press on to the bottom tier of the cake, finish with apple chips, blackberries and blueberries,
to make the apple chips i sliced an apple thinly with a mandolin then baked them in the oven at 110c for 45 minutes then flipped over and baked the other side for 40 minutes.
i cut then in half and placed them around the cake.
alderberry hill serendipity and spice home maker on a dime mod vintage life i should be mopping the floor flour me with love
uncommon adventures of a diy mum vintage wanna bee the kurts corner the winthrop chronicles pinkopotamus a diamond in the stuff embracing change our thrifty ideas crafty confessions memories by the mile the scoop homework
sew much ado diy dreamer jaqs studio crafty scrappy happy raegun ramblings southern lovely restore interiors savvy southern style faded charm adorned from above green willow pond
the ny melrose family i gotta create 52 mantels embracing change the artsy girl connection beyond the picket fence
the vintage farm house lovenotes by lauren the treasurista live laugh rowe delightful order redfly creations manditory mooch
i cant stop crafting jolly jane polkadot pretties too much time on my hands its overflowing create and inspire