our online shop is now open | time for some Funfetti Cake!

Thursday, January 15, 2015

I'm thrilled to announce that our online shop is now OPEN!

We've come a long way. And thanks to everyone who encouraged us or pushed us, our dream has finally come true. 

And thank you to Mr. C for all the love and support along the way. He is my rock, my inspiration (and he always has the weirdest ideas!) and my partner in literally everything.

Check out www.latelier21.com to discover something you love! They are all love-at-first-sight pieces for us!

On an occasion as such, what's a party without balloons and confetti? Guess what, we got it all covered - in a cake! (and as always, see below for the full recipe!)






Vanilla Funfetti Cake Recipe
makes a tall 6" cake, recipe slightly adapted from Call Me Cupcake

100g         Butter, softened
350g         Sugar
250ml       Milk
1 tsp.        Vanilla Extract
250g         All-purpose Flour
1 tsp.        Baking Powder
Pinch of   Salt
2               Large Egg White
90g           Confetti Sprinkles

1. Preheat oven to 175 ℃. Grease two 6" cake pans.
2. Beat butter and sugar until pale and fluffy. Add milk and vanilla, beat until smooth.
3. Sift flour, baking powder and salt together. Add flour mixture into milk mixture and stir until smooth, one third at a time.
4. Add egg whites and beat until smooth. Don't over whisk.
5. Stir in confetti sprinkles.
6. Bake for 30 - 35 minutes or until cake tester comes out clean.
7. Make sure the cake has cooled down before cutting and assembling.

* The sprinkles add extra sweetness to the cake. If you are using your own recipe, make sure the cake itself is not too sweet.

Vanilla Swiss Meringue Buttercream Recipe
4          Large Egg Whites
200g    Sugar
250g    Butter, softened
1 tsp.    Vanilla Extract

1. In a heatproof bowl, put in egg whites and sugar. Put the bowl over a water bath with simmering water.
2. Continue to stir the mixture with a whisk to prevent curdling, warm egg mixture until it reaches around 65 ℃.
3. Remove from heat. With a electric whisk, whip until you have a fluffy meringue frosting.
4. When the bowl is cool to touch, add butter, few small cubes at a time.
5. Whisk on low speed until all butter has been added and all lumps gone.
6. Add vanilla and whisk on high speed until smooth.

Assembling the cake -
1. Cut cake into four even layers. On a turntable, put the first layer on a thin cake board and spread a layer of buttercream on it. Keep going until all layers are frosted.
2. Crumb coating: Spread a thin layer of buttercream all over the cake. Try to fill holes make the tops and sides as even as you can.
3. Put the cake in the fridge for 15 - 20 minutes.
4. Spread a second layer of buttercream all over the cake. Toss, throw or press coconut flakes onto the buttercream.

* Crumb coating makes putting the second layer on so much easier and nicer. Never skip this step!
* Top your cake off with a heart balloon!



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