Geode Sprinkle Cake

This cake is inspired by the beautiful and talented Sheri @sheri_wilson_ over on Instagram.

A group of bakers on Instagram decided to make cakes inspired by Sheri as last week her Instagram account got hacked and deleted.  She is currently using a new account but she has lost all her hard work and close to 100K followers.  Please head over to Instagram and support her new account.

I decided to make this Geode Sprinkle Cake as it's a technique I have not tried.  I love the use of sprinkles instead of sugar rock.

This Geode Sprinkle Cake is made of a moist vanilla cake with a delicious raspberry jam between the layers and covered in a smooth Swiss meringue buttercream.  It is finally decorated with sprinkles.

It was fun to learning this new technique but I definitely want to try some gold leaf in the future.

Happy Baking xo

Geode Sprinkle Cake

Ingredients

· 60 grams unsalted butter
· ¾ cup caster sugar
· ¼ cup oil
· 1 cup plus 2 tablespoons plain flour
· ¾ teaspoon baking powder
· ¼ teaspoon salt
· 2 teaspoons vanilla extract
· 2 eggs
· ½ cup milk

Swiss Meringue Buttercream

· 2 egg whites
· 150 grams caster sugar
· 200 grams unsalted butter (room temperature)
· ½ teaspoon vanilla extract

Filling

· Raspberry Jam

Decorations

· Sprinkles (midnight magic sprinkles – Queen fine foods & pink sugar sprinkles – Dollar Sweets)
· Food colouring (deep pink – Chefmaster)

Instructions

1. Preheat oven to 180°C.

2. Spray four round 4-inch tins with oil and dust some flour around the tins.

3. Place caster sugar, butter and oil into a large bowl and beat until light and creamy. This will take a few minutes.

4. Add one egg at time and whisk until combined before adding the next egg.

5. Add sifted flour, baking powder and salt a third at a time and mix until combined.

6. Add vanilla extract and milk and mix until combined. Do not overmix.

7. 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.

8. Bake in oven for 25 – 30 minutes or until a skewer inserted into the cakes comes out clean. Remove from oven and cool in pans for 5 minutes before turning onto a wire rack to cool completely.

Swiss Meringue Buttercream

Place egg whites and caster sugar into a large bowl. Place over a pot of simmering water on low. Whisk until the sugar has dissolved completely. To check if the sugar has dissolved, rub a bit of the mixture between your fingers.

Remove from heat and using a stand mixer with the whisk attachment, beat on medium speed for about 10-15 minutes or until the mixture has completely cooled.

Remove the whisk attachment and replace with the paddle attachment. Slowly add portions of the room temperature butter and beat well before adding next portions.

Once all the butter has been added, beat on high for several minutes and then reduce to low speed and continue to beat for another few minutes to remove air bubbles.

Add a few drops of your desired food colouring gel and mix until all combined.

Frosting is ready for use.

Assembling the cake

* Please note - only two cakes were used to make this cake.

Cut off the tops of the two 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 the top of the cake and place some raspberry jam in the centre, stack the next cake and do the same.

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

Create the final coat on the cake and place cake in the fridge for at least 30 minutes.

Remove cake from the fridge and cut a section of the cake. Apply some buttercream over the exposed section and add sprinkles.

Tips

· Batter makes 4 x 4-inch cakes (weighing approx. 190 grams batter in each tin)
· Or 3 x 6-inch cakes.
· You can also line the bottoms of the tins with some baking paper.
· Cling wrap the baked cakes while they are slightly warm as this helps to keep the cakes moist.
· 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.