Daniela of blog Couture & Crumpets shows us how to make her Raspberry Showstopper Cake read more
Our friend Daniela from blog Couture & Crumpets recently took to the kitchen in her Laura Ashley pinny to show us how to make her very own Raspberry Showstopper Cake. Great British Bake Off here we come…
This cake looks super‑yummy and super‑fiddly, but really, it’s only the former! A cool kitchen is best to keep the chocolate from running everywhere. Watch my video below to take you through each of the steps or simply follow the instructions underneath…
INGREDIENTS:
CAKE BATTER:
6oz self‑raising flour
6oz margarine
6oz caster sugar
1 tsp baking powder
3 eggs
Cocoa powder
FOR THE FILLING:
Raspberry seedless jam
100‑200ml thick whipped cream ‑ depending on how tall you want the cake to be!
FOR THE FROSTING:
4oz dark chocolate
1oz butter
5‑6 tablespoons milk
10oz icing sugar
FOR THE DECORATION:
Fresh raspberries
2 packs Cadbury Chocolate Fingers
METHOD:
1. Pre‑heat oven to 180 (160 for a fan oven) and grease two 8in (20cm) cake tins. Combine the margarine, sugar, eggs and baking powder in a food mixer. Before adding the flour, take out three tablespoons and replace with cocoa powder, then add the flour‑cocoa mix to the other ingredients. Mix until fully combined. Decant equally into the cake tins and bake for 15‑20 minutes ‑ the cake is done when it springs back after you touch it.
2. After baking, leave the cake to cool on a rack and begin working on the frosting. Melt the chocolate, butter and milk together gently in a bain‑marie, or use your microwave ‑ 20 second bursts work well! Stir after each blast. Add the wet mix to the icing sugar and mix with a hand mixer until fully combined.
3. When the cake is cool, stand one layer on a plate or cake stand and cover with the jam, then cream. Try and get it nice and thick to give it some height, then place the second cake on top. Carefully frost a circle of the icing on top of the cake, leaving half an inch or so around the edge. Frost the sides of the cake until fully covered and around 5‑7cm thick ‑ I use a spatula and palette knife in tandem.
5. Stick the chocolate fingers around the cake to the icing, flat side down, then set raspberries on top. Wedge the first layer into the frosting, then pile the rest high. You can tie a ribbon around the cake for a finishing touch ‑ and there you go!
Daniela x
Get Daniela’s look and Laura Ashley baking accessories…
Coastal Stripe Apron / Peony Garden Amethyst Set of 4 Cake Forks / Peony Garden Amethyst Set Of 4 Cake Plates