Time to CAKE it!!

This will be the first-ever layered cake I will be making and posting on my blog😆! I was honestly really nervous when I wanted to make this cake as I was worried that it would not work out well. However, I was determined to try out this cake and thus it led me to start working on it. 💪🏻

I wanted to ensure that I knew exactly what I wanted in this cake. That was when I started planning out all the details and drawing them out in my journal to give me a visual idea of what I wanted to make! 👀

After planning out everything, it came down to taking action! I took out all the ingredients I needed and started working on the batter. I decided to play with the colours and dye half the batter pink and leave the other half aside. I made 2 six-inch cakes and let them bake in the oven at 180 degrees celsius for 45-50 minutes. I was quite pleased with the outcome and allowed the cake to cool completely in their cake tins before removing and levelling the cakes with a serrated knife.

I levelled the cakes and cut them into 2 layers. They were extremely moist and fragile and had to be handled with utmost care🤓. After cutting them, I wrapped them in cling film and placed them in the fridge to chill overnight. (what did I do with the cake scraps??)🤩

I decided to keep the cake scraps and find a way to incorporate them into the cake either in between the layers or as part of the decor! (note: I also ate some...hehehe you just can't resist it especially if you are a cake lover like me!!🤪)

The following day, I prepared the Italian Meringue buttercream, lemon curd, white chocolate drip and lemon biscuits. All of which were components of the final cake decor and assembly.

I took out the cakes and poured lemon simple syrup over the cake to keep it moist. After which, I started stacking and filling the 4 layers. this is how it looked like:

1. Cake

2. Buttercream border

3. lemon curd

4. lemon biscuits

5. Buttercream

6. cake

I repeated this 3 times before adding the final cake layer and doing the crumb coat for the cake. Once you finish the crumb coat layer, leave it in the fridge for 15-20 minutes so that the buttercream can set before you start adding the final layer of buttercream.

I then melted the white chocolate over a double boiler and dyed it yellow. After leaving it aside to cool to room temperature, I poured it over the top of the cake and used an offset spatula to give the cake a drip down effect (it did not turn out as well as I had hoped:()

I allowed the cake to completely chill in the fridge before adding the final decorations.

The whole process of cake making was definitely very tedious and required a lot of attention to detail. I am glad that I took it a day at a time and did not rush the process. It really did pay off:)

All in all, I learnt a lot about cake making through this experience. Though I am not a huge fan of buttercream in general, I am thankful to be able to make this cake despite all that has been going around in the world. I will continue to post about my different baking journey's and share with all of you what I have learnt from each journey!

I can't wait to show you guys what I will be doing next!!! With that, I leave you with this quote:

"Baking is to make those around you happier than yourself."

Cheers, Bake to Bless