special occasion cakes
How to make special occasion cakes
- 1/2 cup milk
- 5 tablespoons butter + 1tsp to brush the pans
- 3 large eggs, room temperatures
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 tsp Baking powder Berry syrup (double the quantities to make more syrup, if you prefer)
- 3/4 cup sugar Chantilly Frosting
- 3/4 stick unsalted butter, room temperature
- 8 oz Mascarpone cheese,
- 4 oz cream cheese, room temperature
- 1/2 cups confectioner’s sugar (I had previously added this to the cream) 1/8 teaspoon.
- Salt 1 cup heavy whipping crème Garnish Strawberries Blueberries or any other berries.
How to make special occasion cakes
- Preheat oven to 350 degrees F. Combine milk and 5 tablespoons butter in a small saucepan. Now Heat on low heat until butter is melted. Place the pan in a bowl and set it aside.
- Mix eggs by hand in a bowl. Add sugar and salt to the bowl. Finally, add vanilla. After this, use a handheld electric mixer or stand mixer with the whisk attachment to whip the mixture for five minutes on medium speed until it becomes light and fluffy.
- Mix the warm milk with a whisk until it is well combined. Mix in the flour one at a time and use a silicone/rubber spatula to combine.
- Divide the mixture equally between the baking pans and smoothen the top. Bake for between 20-25 minutes until the toothpick insert is clear.
- To loosen the layers, take out the cake from the oven and run a knife around them.
- After this, Let the cake cool completely on a wire rack.
- Make the raspberry sauce: Heat a small saucepan on medium heat. Add frozen or fresh raspberries and sugar to the pan. Bring it to a boil, then simmer until sauce/syrup thickens.
- Allow it to cool completely. Now Make Chantilly Frosting by whipping the cream cheese, mascarpone, and confectioners sugar until it is light and fluffy.
- After this, Whip the heavy whipping cream in a separate bowl until it forms stiff peaks.
- Now Mix the heavy whipping cream until it is smooth and creamy. Fold the whipped cream in the mascarpone cream mixture until well combined.
- Assemble the cake if you are making a four-layer cake. With a large bread knife trace the outline of the cake.
- Slowly saw the outside of the cake with the knife. Spread the raspberry syrup/sauce over the top. On the rough side, spread a thick layer of icing/frosting. Spread blueberries evenly on top of the icing layer.
- You can use any berry you like. The second layer of the cake should be placed on top.
- The top layer of the cake should not be covered with berry syrup. It will make the cake look messy and crumbly. Ice the remaining cake and smoothen the frosting/icing.
- Add blueberries, strawberries, or other berries to garnish. If you wish, garnish with fresh rosemary.
- NOTES: You can use egg and cheese at room temperature. This will give the frosting and baking cake a lot more volume.