Tuesday, September 01, 2015

Clutch Bag Cake by Angela Seah Thulin

When i was bedridden the last few days, i watched quite abit of You Tube videos and had an idea to do something challenging. I have never baked a 3D cake before so i was deciding to either bake a simple animal cake or try with a clutch bag cake. Since i have not bought any fanciful bags the past two years, I tried a bag instead. This took me about 4hrs in the kitchen and the end result for a beginner - I am a HAPPY girl! 

Cake -
345g sifted all purpose flour
1 tbsp baking powder
224g salted butter at room temperature
330g granulated white sugar
4 large eggs, at room temperature
2 tsp pure vanilla extract
240ml room temperature milk

Frosting -
690g icing/powdered sugar, sifted
450g butter, room temperature
1 tsp vanilla extract
2 tsp strawberry emulco
Opt - drops of pink/red coloring
*Add 1-2 tbsp milk if you prefer creamy texture (i did not)
- There will be some leftover frosting. Keep it and frost on cupcakes next day if you like.

Steps -
1. Preheat oven to 180 degrees C. Butter or spray your baking pan and lay with parchment paper. I use disposal aluminum tray, rectangular shape.
2. In the metal bowl of your stand mixer using paddle attachment (or with a hand mixer) - beat the butter until soft and creamy (about 1-2 minutes).
3. Gradually add the sugar in and beat until light and fluffy (about 3-5 minutes). Add the eggs in one by one. Scrape down the sides of the bowl as needed.
4. Add the vanilla extract in and beat until combined.
5. In a bowl, sift and whisk the flour + baking powder together.
6. Now add the flour mixture in to point 4 (in three additions) and milk (in two additions), beginning and ending with the flour.
7. Evenly divide the batter between the two trays filling 3/4 full.
8. Bake 27 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Place the ready cakes on a wire rack to cool completely for frosting.

Frosting: In the bowl of your electric mixer, beat the butter until smooth and creamy. Beat in the vanilla extract and strawberry emulco. Then gradually beat in the icing sugar. Scrape down the sides of the bowl as needed. If desired, add food coloring now. *Add 1-2 tsp milk if you prefer creamy texture. Then on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more milk or powdered sugar, as needed, to get the right spreading consistency.

Assemble: Place one cake layer over the other. Spread the frosting in between and around it. Place into fridge to chill for 15mins. Then the rest of the cream, i scoop into piping bag and start to pipe rose around the cake. Rose swirl tip - use Wilton 1M or Closed star Ateco 852.

Handle: I use marzipan.


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