Rescu. is bringing you weekly video recipe round-ups to ensure your weekend is filled with the most delicious meals and tasty treats.
This week, we’ve got your weekend sorted with 3 fun celebratory cake recipes. There’s never a reason not to whip up a delicious, fun cake. Are we right? They bring smiles for miles and there’s always a reason to have cake recipe tricks up your sleeve. From birthdays to dinner parties or simply an excuse to bake, we’re committed to the cake committee.
Click below to watch video recipes of fun birthday cakes from some of our favourite chefs. From no bake crispy cake to piñata birthday cake to a vanilla cake recipe with buttercream frosting, you’re in a for sweet weekend ahead.
Did you miss a recipe round up? These 3 egg recipes is a must-try.
No Bake Crispy Cake Recipe
https://www.youtube.com/watch?v=A_aky1uO8ec
Video via Jamie Oliver’s Food Tube
Piñata Birthday Cake Recipe
Video via Bake with Stork
Vanilla Birthday Cake Recipe with Buttercream frosting
Video via Gemma Stafford
Chocolate Birthday Cake
Preparation time: 30 minutes
Baking time: 40-50 minutes, plus cooling
Serves: 8-10
You will need a 22 x 8 x 8cm rectangular cake tin, or two 20cm round cake tins
Ingredients
Cake:
110g unsalted butter, at room temp
240g caster sugar
3 large, free-range eggs
125g plain flour
60g good-quality cocoa powder
½ tsp. baking powder
30g cornflour
pinch salt
150ml buttermilk
To Decorate:
300ml pure cream
40g icing sugar, plus extra to dust
1 punnet raspberries
2 punnets strawberries
Method
1. Pre-heat oven to 170C. Grease cake tin with melted butter or canola spray, and line with baking paper.
2. To make the cake, place butter and sugar in the bowl of an electric mixer and whisk on high for 4-5 minutes or until light and fluffy. Add eggs, one at a time, scraping down after each addition, and continue to whisk. In a separate bowl, sieve together flour, cocoa, baking powder, cornflour and salt. Add dry ingredients and buttermilk alternately into the mixer on low speed, until just combined.
3. Spoon into prepared cake tin and bake for 40-50 minutes (less if dividing between two pans), until the top springs back to the touch and a skewer inserted into the middle comes out clean. Cool, still in the tin, on a wire rack for 5 minutes and then turn cakes out to cool fully.
4. To make the icing, whip cream and 40g icing sugar until soft peaks form. Cover, and set aside to chill until ready to finish. If using the bar tin, slice cake horizontally into three layers with a serrated knife. Hull and slice two-thirds of the strawberries, reserving 8-10 for the top. Place a layer of strawberries onto the bottom cake layer, and top with 4-5 tbs. whipped cream. Gently press middle layer of cake onto the cream and repeat with remaining strawberries and more cream. Place the top layer of cake on, spoon 4-5 tbs. cream on again and gently top with whole strawberries and raspberries. Set aside in the fridge to set for 30min, dust with icing sugar and serve.
Note: Best consumed on the day of baking, or store in a sealed container in the fridge for 1-2 days.