This cake is a MOTHER. FUDGING. BEAST!!
This cake takes the cake!! Get itttt??!! Sorry, couldn’t pass up a bad cake joke! It literally took me one full day to defeat this thing (meringue kisses included). The result: BEYOND worth it. C’mon, this cake is soaked in champagne syrup; if that doesn’t scream Valentine’s Day then I don’t know what does!
Make this for your husband, wife, girlfriend, boyfriend etc… & it’s sure to get you laid hahahaha! I’M JUST SAYINGGG!! This cake is a lot of work & it won’t go unnoticed ;) Watch, I’m going to come home to find another one of these cakes on my counter, made by my husband, for what I just said about it getting you laid hahaha!!! Yea, poor guy is gonna kill me for that comment. Let’s see if he even reads my posts ;) HAPPY VALENTINE’S DAY MY SAMMY BOO <3 ily.
Take what you’d like from this post! I know it’s a beast to tackle. The GF vanilla cake on its own is freaking OUT of this world; pair it with your own favorite frosting. Make the sweet & zingy raspberry buttercream & put it on your favorite cake. Make sugar crunchies one day just because they’re fun. Just drink the champagne syrup! Or just drink the champagne ;) No judgment. If anyone decides to tackle this thing I want to be the first to hear about it though, OK?!
I decorated the cake with meringue kisses & the recipe can be found HERE >> http://nailsandfailsofacrudemom.com/2018/02/meringue-kisses
Happy Valentine’s week & be safe ;)
Serves: 4 layer 8” round cake
Prep Time: One whole day (sound exciting yet?!)
SHIT YOU’LL NEED:
| SUGAR CRUNCHIES | *optional, but divine as F**K
½ superfine (bakers) sugar
| GF VANILLA CAKE | Recipe adapted from: https://glutenfreeonashoestring.com/very-best-gluten-free-vanilla-cake/
10 tablespoons unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 tbsp vanilla extract
1 cup brown rice flour
¾ white rice flour
½ cup + 2 tbsp tapioca starch
1 teaspoon xanthan gum
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 egg whites + 1 whole egg, room temperature
1 1/3 cups buttermilk, at room temperature
| RASPBERRY BUTTERCREAM |
1 1/4 cups frozen raspberries
2 tablespoons lemon juice
2 sticks (8 ounces) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
1/4 teaspoon salt
1 tablespoon heavy cream OR milk (more if needed)
1/4 cup fresh raspberries, for decorating cake *optional
| CHAMPAGNE SIMPLE SYRUP |
1 cup sugar
1 cup water
¾ cup champagne (I used almond flavored champs)
| SWISS BUTTERCREAM | *can omit this entirely & just double the raspberry buttercream to frost the outside of the cake instead!! I’m not going to lie; I already had this buttercream lying around so I used it. Thrifty, I know! https://www.marthastewart.com/353415/swiss-meringue-buttercream
5 egg whites
1 cup + 2 tbsp sugar
1 pound (4 sticks) unsalted butter, room temperature
2 tsp vanilla extract
Pinch of salt
HOW TO DO THE SHIT:
| SUGAR CRUNCHIES |
1. Preheat oven to 400F. On a baking tray lined with parchment, spread your superfine sugar in a VERY thin layer (verging not touching because it will all melt together).
2. Bake for 5-15 minutes until the sugar has melted. DO NOT take your eyes off of it because it can burn quickly! You are looking for the color to be very dark amber, but if you smell it burning remove immediately. If you didn’t do a good job spreading it out evenly, you may be left with some granulated sugar in the very middle, that’s ok! Take it out & let it firm up for 30 minutes or so.
3. When cool, break into sugar crunchy shards! Set aside.
| GF VANILLA CAKE |
1. Preheat your oven to 350°F. Grease 2, 8” round cake pans & line the bottom of each with a round of parchment paper (trace the perimeter of the cake pan on the parchment, then cut out the circle). Set the pans aside.
2. In a medium-size bowl, sift the flour(s), xanthan gum, baking soda & baking powder. Add the salt, & whisk to combine well. Set the dry ingredients aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar & vanilla on medium-high speed for at least 3 minutes, stopping at least once to scrape the entire mixture off the sides & bottom of the bowl. Cream until light & fluffy!
4. Combine the egg whites, egg & buttermilk in a small bowl, & whisk to combine well. To the mixer bowl with the butter & sugar mixture, add the dry ingredients in 4 equal portions, alternating with the buttermilk & egg mixture in 3 parts, beginning & ending with the dry ingredients & mixing to combine in between additions
5. Once all of the ingredients have been added, beat for another minute on medium speed to ensure that everything is combined, then turn over the batter a few times by hand.
6. Divide the batter evenly between the two prepared baking pans & smooth each into an even layer with an offset spatula. Place the baking pans in the center of the preheated oven & bake for 20 minutes. Rotate the pans a bit & continue to bake until the cakes are lightly golden brown all over, have begun to pull away from the sides of the pan & do not jiggle in the center at all (about another 10-15 minutes).
7. Remove the cakes from the oven & allow to cool in the pans for 15 minutes before turning out onto a wire rack.
8. Cool completely before slicing into layers & filling/frosting your cake.
| RASPBERRY BUTTERCREAM |
1. In a small saucepan, bring raspberries & lemon juice to a simmer over medium heat. Once simmering, stir the mixture occasionally, breaking up the berries with a fork, until the raspberries are pretty mashed.
2. Once the mixture can coat the back of a spoon, remove from heat. Strain the raspberry mixture through a fine sieve, leaving you with a seedless puree! Allow mixture to cool completely before making the buttercream. NOTE: I put mine in the fridge to speed up the cooling.
3. Place the room temperature butter in a stand mixer with the paddle attachment. Beat butter on medium-high speed until completely smooth; about 2 minutes. Scrape the sides & bottom of the bowl & mix for another minute.
4. Add in the powdered sugar, one cup at a time, on LOW speed (no one wants an explosion of white dust—we’ve all been there). Add in the salt & heavy cream (or milk). Beat on high speed for a full 2 minutes (this will thicken & fluff-ify your frosting!!)
5. Add in the chilled raspberry puree & beat until completely combined, about 1 minute. Set aside.
| CHAMPAGNE SIMPLE SYRUP |
1. Bring sugar & water to a boil & stir until all the sugar dissolves.
2. Take off the heat & stir in your champagne!! POP!! FIZZZZZZ.
| SWISS BUTTERCREAM |
1. Combine egg whites, sugar, & salt in the heatproof bowl of a stainless steel mixer bowl set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch & sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
2. Once mixture if warm & no sugar granules remain, attach the bowl to the mixer fitted with the whisk attachment. Starting on low & gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy & glossy, & completely cool (test by touching the bottom of the bowl), about 10 minutes.
3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla & salt. Mix on high speed for 4 minutes. NOTE: ***if your butter looks curdled, your butter was too cold & you just need to whip it for longer. It will become silky smooth, don’t you worry! Mix mix mix!
4. Switch to the paddle attachment & continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a spatula & continue beating until the frosting is completely smooth, about 2 minutes. Set aside.
| ASSEMBLY | **will show pictures below for a better visual!
1. Take your 2 COOLED, 8” round cakes & slice each cake in half, leaving you with 4 cake layers.
2. On a cake board, lay your first layer of cake.
3. With a pastry brush, brush the top of the cake with the champagne syrup.
4. With a large round tip in a piping bag, pipe a ring of swiss buttercream around the perimeter of your cake. NOTE: This ring helps hold the raspberry buttercream from splooging out the sides of your cake, causing it to sink & collapse. Crisis averted ;)
5. Place a big dollop of raspberry buttercream & spread evenly to meet the edges of the Italian buttercream.
6. Sprinkle sugar crunchies on top of the raspberry buttercream! YYYYAAAASSSSSS <3
7. Place another layer of cake & repeat the filling process until all the layers are filled & stacked.
8. Lightly coat the whole cake with swiss buttercream. We are creating a crumb coat which will be chilled before frosting, keeping all those nasty little crumbs out of your beautiful finished frosting!
9. Chill for 1-2 hours.
10. Pull cake out & frost in swiss buttercream (or raspberry buttercream if you chose to do that)!
11. Top with meringues, fresh berries, extra big sugar crunchies, fresh roses, sprinkles, or whatever the heck you feel like!!!
12. BE ONE PROUD MOTHER FUCKER for making this beast of a cake!!! OM NOM NOM!!!
PITCURE OVERLOAD BELOW: *
^^ Sugar Crunchies
^^ Sugar Crunchies
^^ Sugar Crunchies crushed up
^^ Raspberry Buttercream
^^ Champagne syrup... STILL BUBBLY <3 <3 <3
^^ What your setup should look like: champagne syrup, italian buttercream filled piping bag w/ lg round tip, raspberry buttercream, & sugar crunchies! Let's doooo this!!
^^ Soaking the naked cake with the champagne syrup using a pastry brush!
^^ Ring of italian buttercream
^^ Raspberry buttercream inside the ring
^^ Sugar crunchies!
^^ Crumb coated stacked cake!