So we had a packet of those frozen berries you can get in supermarkets - bought to serve with some homemade meringues but as they were a bit of a disaster there was about 300g of fruit and they were steadily going softer and soggier in the fridge. There was also an absolute need for more cake as the weather was so lousy - BUT it needed to be a light(ish) cake as it is supposed to be summer - or at least late spring.
I mixed up (and apologies here but I rarely if ever actually measure out cake recipes nowadays - just bung it in a bowl, mix and hope - so all these weights are estimates) about 150g margarine, with a similar quantity of sugar, then beat in a couple of eggs. I then added the remainder of the fruit and all the juice at the bottom of the container and whisked it until all the fruit bits broke up and the mix went a very vivid bright pink colour. I then added about 300g flour, baking powder, vanilla essence and a splash of milk so it was a good consistency. That went in the over for about half an hour.
I think I have now finally got the hang of the buttercream icing. This was taken directly from the Hummingbird Bakery cookbook - I have previously not managed to get it to go fluffy, but it did this time! I mixed 250g sifted icing sugar with 80g margarine until it resembled breadcrumbs (not that that is in the proper instructions for this) I then added 25ml of milk, but 5ml at a time with lots of whisking between additions, Once all the milk was added I also added a few drops of vanilla essence then whisked the whole lot for about 3 more minutes - it did go a bit fluffier than it previously has. I then used some of it to sandwich the two halves together and used the rest to cover the top which was finished off with some blueberries.
The finished cake was a delicate pink colour inside.It didn't taste of milkshake at all, but as the raw mix did, and as everyone knows eating the mix is the best bit about making a cake - well it had to be called Milkshake Cake.
No comments:
Post a Comment