Category Archives: Fillings

Deconstructed Lime Meringue Pie Cake

Confused by the title?

Lemme break it down for you.

What we have here is:

Vanilla Cake.

Lime Curd.

Graham Crumb.

Swiss Meringue Buttercream.

Essentially, what we have is pie… but in cake form. 

Let’s forget the resolutions for a day and eat this cake shall we?

lime meringue pie cake 2

lime meringue pie cake lime meringue pie cake 5 lime meringue pie cake 6 lime meringue pie cake 7 lime meringue pie cake 8 lime meringue pie cake 9 lime meringue pie cake 10 lime meringue pie cake 11 lime meringue pie cake 12

Ingredients

Vanilla Cake

1 1/2 cups self-rising flour (1 cup self-rising flour = 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt)
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups granulated/castor sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract or vanilla bean paste

Lime Curd

2/3 cup granulated sugar
1/2 cup fresh lime juice
2 tsp finely grated lime zest
2 eggs
1/2 cup unsalted butter

Graham Crumb (totally just played around with proportions until I liked it. I encourage you to experiment too!)

1/2 cup graham cracker crumbs
1/4 cup milk powder
2 tbsp cornstarch
2 tbsp sugar
1/2 tsp salt
1/4 cup butter, melted
1/4 cup graham cracker crumbs (used separately from 1/2 cup graham cracker crumbs)
4 ounces white chocolate, melted

Swiss Meringue Buttercream

5 large egg whites
1 cup granulated sugar
Pinch of salt
2 cups unsalted butter
1 1/2 tsp vanilla extract

How To

Vanilla Cake:

1. Preheat oven to 350 degrees F. Grease cake pan of choice.

2. In a small bowl, combine the flours and set aside.

3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add in the eggs, one at a time, beating well after each addition.

4. Add the dry ingredients in parts, alternating with the milk and vanilla extract, end with adding flour. With each addition, beat until the ingredients are incorporated, taking care not to overbeat. Using a rubber spatula, scrape down the batter in the mixing bowl to make sure all the ingredients are well blended.

5. Carefully pour the batter into greased cake pan. Slap the bottom of the pan against a counter/floor to get rid of air bubbles. Bake for 20-25 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cake in the pan completely before handling.

Lime Curd:

1. Whisk sugar, lime juice, lime zest, and eggs together in a metal pot.

2. Place pot on medium low heat and gently whisk until mixture thickens.

3. Remove pot from heat and pour the curd through a sieve into a bowl to remove zest/chunks of egg.

4. Cover with saran wrap, making sure saran wrap touches surface of curd, and place in fridge until needed for cake assembly.

Graham Crumb:

1. Preheat oven to 250 degrees F

2. Combine 1/2 graham crumbs, milk powder, cornstarch, sugar and salt in a bowl. Whisk to combine. 

3. Pour melted butter into bowl and use spatula to toss until evenly coated.

4. Spread the mixture on a baking sheet lined with parchment. Bake for 20 mins. Now you have clusters of crumbs.

5. Put the crumbs back into the bowl and toss with another 1/4 of graham cracker crumbs.

6. Pour melted white chocolate over the clusters and toss until evenly coated.

7. Place bowl in fridge, but toss the crumbs every 5 minutes. You are done when the white chocolate is hardened and no longer sticky.

Swiss Meringue Buttercream:

1. Combine egg whites, sugar and salt in a metal bowl of a standmixer over a pot of simmering water. Whisk constantly by hand until the liquid looks frothy and all the granulated sugar is dissolved.

2. Place bowl on standmixer and use wire whisk to whip the mixture on medium speed until you reach soft peaks. Then increase to high speed to reach stiff peaks. Mixture should be glossssssy.

3. Add butter in small chunks and continue whipping until all butter is dispersed and melded into the mixture. At some point your buttercream will look like it’s curdling – DON’T PANIC. It’s totally normal.

4. Switch over to paddle attachment and beat the buttercream to remove air bubbles.

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My First Tiered Cake!

For those of you who don’t know already, a friend of mine who is on the undergraduate society committee of my faculty asked me to bake a cake for a dinner party. Without hesitation, I said YES OF COURSE! Then I asked how many people she needs it for and she said “Oh, for about 150 people.”

What? Did you just say one hundred and fifty people?! 

Immediately doubts started running through my mind like where will I even store that much cake and when I will even find the time to bake, but I pushed them all aside and said agreed to it because I was just that excited!!!!!!!!!!!!

I’m in the Faculty of Land and Food Systems, formerly called Faculty of Agriculture, so this cake was ordered in honour of Aggie Week. 

I made a 4 tiered cake with a farm theme. And because my faculty is full of hippies, I tried to use as little animal products as possible! Most of the cake was vegan! 

For a month, I planned and planned by drawing things out and writing lists. Here is what I intended my cake to look like:

LFS cake plan

Here is how it turned out:

LFS cake completed

Here’s how it looked at the dinner, decked out with farm animals:

a kind person took this pic and tweeted bout it! :)

a kind person took this pic and tweeted bout it! 🙂

Things didn’t go quite as I had planned out but I was happy with it anyway! I honestly could not have finished this cake without my amazing sister. She stayed up with me until 5am!!! If I was her and she was me, I would’ve ditched her and gone to sleep. So glad that she’s not like me, I needed her to keep me sane… and help me cut the rock-hard plastic dowels… and create the anatomically proportioned yellow bull. 

becks carving away

I’m sorry I don’t have anymore photos for you! I was dead-tired by the time I finished the cake and only snapped one quick photo before collapsing onto my bed. 

I didn’t get to attend the dinner because I was busy with other plans, but I’ve been hearing so many kind compliments from everyone! The day after the dinner, my friend texted me in the morning and said that everyone in her class was talking bout my cake! Not everyone knows that I was the one who baked it, but I’ve been approached by so many people just to tell me how good much they enjoyed the cake! So even though I’m still super tired from staying up 2 nights to make the cake, I’ve been beaming from all the support that I’ve received. 

This is why I love baking for others 🙂

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Ninjago Cake

ninjago cake

ninjago cake 2

ninjago cake 3

ninjago cake 4

A-, who ordered the rainbow baby shower cake, was so smitten with it that she placed an order months in advance for her son’s birthday! She asked me back in October and her son’s birthday just happened last week. I was counting down the months til January because I was really excited to make this cake. It’s Lego! Who wouldn’t be excited? 🙂 (If you didn’t grow up playing Lego, I feel heartbroken for you.)

A- pretty much appointed me as her go to baker; she already put in her order for her own birthday cake (May) and daughter’s (June).

Can’t wait to share more pictures and recipes with you guys! Thanks for all your encouraging words 🙂 I couldn’t have done it with you (honestly!).

Note: this recipe makes 4 8in cake rounds

Orange Creamsicle Cake

Cake

2 cups unsalted butter, softened
28 tbsp sugar
8 large eggs, room temp
3 cup self-rising flour 
Zest from 3 oranges
4-6 tbsp milk
 
1. Preheat oven to 350 degrees F. Grease 4- 8 in cake pans.
 
2. Beat butter until light and fluffy. Add in sugar all at once, beat until colour lightens.
 
3. Mix in eggs one at a time, then add in orange zest. 
 
4. Slowly stir in flour until just incorporated. Add 2-3 tbsp of milk to soften consistency of batter. 
 
5. Bake for approx 18-20 mins
 
Orange Creamsicle Icing
 
1 cup unsalted butter, softened
16 oz cream cheese, softened (2 sticks)
4-5 cups of powdered sugar
Zest from one orange
 
1. Beat butter and cream cheese together in the bowl of a stand mixer with the paddle attachment.
 
2. Gradually add icing sugar 1 cup at a time then mix in zest when desired sweetness level is reached.
 
Source: me (I mix and matched a bunch of vanilla cakes then decided to add orange zest)
 
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