Lemon Mirror Glaze Cake

ingredients (10 ):

Cake:

• 3 dl flour

• 1 teaspoon baking powder

• 0.5 tsp baking soda

• 1/4 teaspoon salt

• 1 dl melted butter -ge i gram!

• 3 dl sugar

• 3 eggs

• 0.5 dl of sour cream

• Zest and juice 1 lemon

• 1 teaspoon of vanilla extract

• 1 dl lemoncurd

Buttercream:

• 2 dl unsalted butter room temperature

• 200 g cream cheese room temperature

• 9dl confectioner's sugar

• 2 tsp heavy whipping cream or milk

• 2 tsp vanilla extract

• pinch of salt

Glaze:

• 2.5 tsp powdered unflavored gelatin, bloomed in 0.5dl of additional water

• 300 g granulated sugar

• 180 g water, room temp

• 170 g sweetened condensed milk

• 350 g white chocolate chips

How to:

Cake:

Preheat the oven to 165C.

Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.

Fold in the flour mixture. Mix just until the flour disappears. Pour the cake batter into a 20cm diameter pan that has been generously sprayed with baking spray.

Bake for 35-45minutes, until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and let it cool completely before putting it in the fridge for at least 2hours (I left it there overnight).

Buttercream:

Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff. Next carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.

Add in heavy cream, vanilla, lemon extract and salt and continue whipping until it is smooth, light and a fluffy frosting.

Assemble:

Slice the cake into 2 pieces. Add the lemon curd on the first layer and a bit of buttercream. Add the top layer and crumb coat everything, leave it in the fridge for 1 hour. Next add a second thick coating to the cake, and make sure to smooth it out as much as possible! Put it in the freezer for at least 10 minutes before pouring the glaze on top.

Glaze:

Mix the gelatin in a bowl with 0.5dl of water, and set aside to let it bloom while you begin the glaze. Over medium heat, stir together the sugar, water, and sweetened condensed milk. Stir occasionally, until the mixture begins to bubble. At this point, pour in the gelatin, and stir until fully dissolved. Then turn off the heat, and gently pour in the white chocolate chips. Stir slowly, until all the white chocolate has melted. Pour through a sieve into a large bowl, then divide the glaze evenly between 2 bowls. Leave one uncolored, and color the other one yellow. 

I let them cool down a bit until they reach around 32 degrees C. Once cooled, pour half of the yellow back into the uncolored one in a swirling motion. 

Remove the smoothed buttercream cake from the freezer, and place on a circular object, on top of a large baking sheet. I placed a 10cm cake pan underneath my cake, then slowly poured the glaze on the cake. Once I had fully covered the cake, I added a little bit more of the yellow to make it even nicer. I let it continue to drip for about 10 minutes, then placed it in the fridge.

I used Chelsweets glaze recipe: https://chelsweets.com/easy-5-ingredient-mirror-glaze-recipe/

Sandcastle cake

ingredients (14 ):

Cake:

• 4 eggs

• 1.5 dl sugar

• 1 dl wheat flour

• 1 dl potato starch

• 0.5 dl cacao powder

• 2 tsp baking powder

• 1 tsp sea salt

• 20 cm diameter pan

• 15 cm diameter pan

Marshmallow frostingen: 

• 1 jar marshmallow fluff (200g)

• 55 g butter

• 2 dl icing sugar

• 1 tsp vanilla extract

Sand:

• 10 digestive crackers

How to:

Cake:

Turn on the oven to 150 C. Prepare the two pans with butter and parchment paper and set them aside.

Melt the butter and chocolate in a medium saucepan, then add the granulated sugar, brown sugar and cacao powder and mix until everything is smooth and incorporated. Take the pan off the heat and add the coffee, mix and then let it cool for a bit.

Now, blend all the dry ingredients (flour, baking powder, baking soda and salt) in a separate bowl.

Start adding the eggs to the warm chocolate-coffee blend, one at the time and make sure it’s all combined before adding the next one. Lastly add the dry ingredients. Divide the batter between the pans, I added 8dl to the big one and the rest about 3.5 dl to the smaller one.

Put the pans in the oven.

Check the batter after 40 minutes, mine was in the oven for about 45minutes.Let the cakes cool completely in the pans, put them in the fridge to help.

When the cakes are completely cooled down, cut off the tops to level them. Cut out the castle shape from the smaller cake.

Sand:

Pulse the Digestive crackers in the food processor until it looks like sand.

Marshmallow frostingen:

Beat butter and powdered sugar until fluffy, then add in the marshmellow fluff and vanilla and mix until blended. 

Cover each cake with frosting one at a time. (This frosting is super sticky so it can be a little bit annoying work but it is worth it!)

You want to add the sand right away on the newly frosted cake and then put it into the fridge to cool down so the frosting doesn’t run down the sides!

Do this to both cakes and leave in the fridge until it’s time to assemble. 

Put the smaller cake on the bigger one and add some shells as decoration.

Froot Loop Cake

ingredients (15 pieces):

Cake:

• 8 eggs

• 4 dl sugar

• 4 tsp baking powder

• 2 tsp vanilla sugar or vanilla

• 4 dl flour

• red, orange, yellow, green, blue and purple food coloring

Frosting:

• 4 dl whipping cream

• 2 tsp vanilla sugar

• 3 dl vanilla cream (marsán)

• Froot Loops

Marmelades:

• red: raspberry

• orange: orange 

• yellow: lemon

• green: kiwi

• blue: blackberry 

• purple: blueberry

How to:

Cake:

Turn oven to 175 C. Prepare the round cake pans with parchment paper. 

In a bowl add the eggs and sugar and whisk together. Then add the rest of the ingredients (except for the colors) and mix. Pour the batter into 6 different bowls and add the colours into the different ones then pour each colored batter into 6 cake pans and bake each for about 10 minutes. 

Let them cool. 

Frosting: 

Prepare the vanilla cream and let it sit. Whip the cream hard and add the vanilla sugar. Combine the whipped cream with the vanilla cream until well combined. 

Assembly:

Take one of the cakes and add a thin layer of the the corresponded marmelade to it, then add a small amount frosting. Continue so until you run out of layers. Crumb Coat the entire cake and then add a nice layer of frosting over it. 

Decorate with crushed and whole Froot Loops.

Sansa's Lemon Cakes

Ingredients (12 servings):

Cake:

• 3 dl flour

• 1 dl sugar

• 2 eggs + 1 egg yolk

• 1 dl melted butter

• ½ dl sour cream

• 2 tsp baking powder

• 1 tsp vanilla extract

• Pinch of salt

• Zest & juice of 1 lemon

• 2 dl water

• 2 dl sugar

• 2 lemons

How to:

Lemons:

Slice 2 of your lemons into 12 thin circles. In a sauce pot, simmer water and sugar. Place the lemon slices in the pot and simmer for 5 minutes. Remove the slices from the sauce pot and dry overnight on greased parchment paper.

Let the sugar-water cool down and save it in a bottle (this is a perfect lemony syrup for cocktails).

Cake:

Turn oven on at 170 C.

Grease a muffin tray and then lay a candied lemon slice in each muffin cup.

In a large mixing bowl, whisk together eggs, yolk, sugar, lemon zest, lemon juice, vanilla extract, and sour cream. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold in the wet mixture and then fold in melted butter. Scoop about 0,4 dl of batter into each muffin cup and bake for 15 minutes.

Remove from the oven and immediately flip onto a parchment lined baking sheet. Allow the cakes to cool for 5 minutes in the tray and then remove.

Zombie Cake

Ingredients (10-12 servings):

Cake:

• 2,5 dl buttermilk (or 2,5 dl milk + 1 tsp white wine vinegar)

• 6 dl wheat flour

• 5 dl sugar

• 1 tbsp cacao powder

• 0,5 tsp salt

• 1 tsp baking soda

• 2 eggs

• 3,5 dl oil

• 1 tsp white wine vinegar

• 1 tsp vanilla sugar

• 2 tsp fuchsia food color

Frosting:

• 600 g cream cheese

• 150 g butter

• 10 dl powdered sugar

• 0,5 tsp vanilla sugar

• Fuchsia food color

• Lime green food color

Fondant:

• Yellow

• Fuchsia

• Green

How to:

Cake:

Turn oven on at 180 C.'

Whisk together flour, salt, baking soda, cocoa powder and sugar in a bowl. Then in a separate bowl mix together oil, buttermilk, eggs, vanilla extract, and vinegar. Add the wet ingredients to the dry and mix until well incorporated. Add fuchsia food color and mix again. Pour batter into 2 lined 23*33cm sheet pans (or similar size) and bake for 25 to 30 minutes.

Frosting:

Whip the butter until it turn into a nice white color, then add the cream cheese blend again. Slowly add the powdered sugar and vanilla sugar while blending. Take one third of it and put it in a separate bowl and a bit a fuchsia food color. Then ad the lime green food color to the rest of it.

Decoration:

Once the cakes have cooled completely, remove them from pans. Stack the cakes, spreading fuchsia buttercream in between the layers. Freeze for 30 minutes.

Use a knife and a round cake pan as a guide to round out the top half of the cake. Make sure to save the extra cake and position them on the sides of the cake as ears. Then carve out a big bite-looking part from the top of the head, but make sure to only cut one layer deep.Roll out fuchsia fondant into a long rope. Pipe fuchsia frosting into the brain cavity and fold the fuchsia rope into the cavity to look like a brain.

Frost the outside of the cake with green buttercream frosting. Then cut out dark green fondant pieces for the eyes and mouth, cut out yellow fondant for teeth and iris, and place them on top of the green pieces.

Once fondant has dried completely, arrange facial features on top of the cake, and lastly cut jagged edges at the bottom of the cake.

Ready to serve :D