Tiffany Inspired Pattern Cake

In this recent Pattern collaboration on Instagram, I was inspired by a gorgeous Art Deco design by Tiffany & Co.

When I saw this design in their Blue Book 2014, I was in love with the beauty of the bracelet made of diamonds and sapphires.  The architectural circles showcased the sapphires beautifully.

I decided to re-create the circle design on my cake.  This proved to be more difficult than I first thought.  With my limited cake decorating skills, I decided to used royal icing to create the circle design around the cake.

This Coconut Cake is simply delicious with a hint of desiccated coconut through out the cake layers.  There is also a surprise creamy custard in between each layer of cake as well.  It's covered in a sweet American buttercream.

Happy Baking xo

Tiffany Inspired Pattern Cake

Ingredients

· 2 cups self raising flour
· 1 cup caster sugar
· ½ cup desiccated coconut
· ¾ cup almond meal
· 2 eggs
· 150 grams butter (melted)
· 250 ml buttermilk
· 1 teaspoon vanilla extract

Custard

· 20 grams custard powder
· 45 grams caster sugar
· 90 ml cream
· 155 ml milk
· 1 teaspoon vanilla extract

Buttercream icing

· 175 grams butter, room temperature
· 4½ cups icing sugar
· 4-6 tablespoons milk
· 1½ teaspoons vanilla essence
· Food colouring (turquoise – americolor)

Decorations

· Royal icing – for piping the pattern design (refer to donut cookie recipe)
· Sprinkles

Instructions

1. Preheat oven to 180°C.

2. Spray three round 5-inch tins with oil and dust some flour around the tins.

3. Mix the sifted flour, desiccated coconut, caster sugar and almond meal into a large bowl until all ingredients are well combined.

4. Add all wet ingredients, making sure the butter has cool down. Mix until combined.

5. Spoon the mixture into the tins evenly. Make sure to only fill them up a third full and smooth the tops with the back of a spoon or off-set spatula.

6. Bake in oven for 40 - 45 minutes or until a skewer inserted in the cakes comes out clean. Remove from oven and cool in pans for 10 minutes before turning onto a wire rack to cool completely.

Custard

Place custard powder and sugar into a large saucepan. Whisk in the cream, milk and vanilla extract until combined.

Whisk over low heat until the mixture just boils and thickens.

Remove from heat and cover with cling wrap to stop a skin forming over the custard. Allow it to cool completely.

Beat the custard until smooth before use.

Buttercream icing

Place butter into a large bowl. Beat on low speed until butter is fluffy. Add 1 cup of icing sugar, 2 tablespoons of milk and vanilla essence. Beat until combined and add the remaining 3½ cups of icing sugar.

Increase speed to medium and beat until light and fluffy (this will take a few minutes). Add more milk if the buttercream seems too stiff.

Frosting is ready for use.

Assembling the cake

* Please note - only two cakes were used to make this cake as I felt that three cakes were too tall.  I cut the two cakes in half making it four layers.

Cut off the tops of the three cakes if needed to make them even.

Place one cake onto the cake board, securing it with a bit of buttercream at the bottom.

Pipe a ring of buttercream around it the top of the cake and place some custard in the centre, stack the next cake and do the same.

Lightly crumb coat the whole cake and place into the fridge for 15-20 minutes.

Colour the buttercream in desired colours and create the finally coat on the cake and place cake in the fridge for at least 30 minutes.

Remove cake from the fridge and pipe the design and add sprinkles.

Tips

· Batter makes 3 x 5-inch round baking tins (weighing about approx. 350 grams batter in each tin)
· Cake can be kept in the fridge for up to a week in an airtight container or cool place for up to 3 days.
· You can also line the bottoms of the tins with some baking paper.
· Remember to rotate the tins halfway through for a more even bake.
· Allow cakes to cool completely before icing and decorating.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.