| Ingredients | Methods |
| Blue Cake: 115g butter, softened 160-170g granulated sugar 170g cake flour 5g blue pea flower powder 2 teaspoons baking powder 1/2 tsp fine salt 125g whole milk, room temperature 1 teaspoon vanilla extract 4B egg whites | 1. Preheat oven to 180°C. Prepare 7" round cake pan with butter or lined wit parchment paper at bottom. 2. Beat butter at medium speed with a hand-held mixer until creamy, roughly 2-3 minutes. 3. Gradually add sugar, beating until light and fluffy. 4. Stir together milk and vanilla. 5. Sift together flour, salt and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. 6. Beat egg whites at medium speed until stiff peaks form; gently fold into batter. 7. Pour batter into a 7" prepared round pans. 8. Bake for 40-50 minutes or until a wooden pick inserted in center comes out clean. 9. Cool completely and remove from cake pan 10. Slice the cake into 2 layers, set aside. |
| Chocolate Cake: 100g LP flour 135g caster sugar 30g Cocoa powder 1.5 tsp baking soda 1/2 tsp salt 40g almond powder 50g beaten egg (1 B egg) 100g milk 80g coconut oil 1 tsp vanilla 80g hot water | 1. Preheat the oven to 180C. Prepare one 7″ cake pan by greasing and flouring them or lined with parchment paper. 2. Add all dry ingredients to a large bowl and whisk together. 3. Add eggs, milk, vanilla extract and coconut oil to the dry ingredients and mix well. 4. Add boiling water and add to mixture. Mix well. 5. Pour into cakes pan and bake at 180C for about 70-80 minutes, or until a toothpick comes out with a few crumbs. 6. Remove cakes from oven and cool completely. Set aside. |
| Cheese swiss buttercream 3 B egg whites 150 grams granulated sugar 200 grams salted butter, cut into cube, at room temperature 450g cream cheese 1 teaspoons pure vanilla extract Inner cream: 1) 60g dark chocolate coins, melted frosting: blue pea flower powder Decoration: M&M choc | 1. Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. 2. Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 60°C, or until the sugar has completely dissolved and the egg whites are hot. Remove from heat. 3. Using hand mixer, whisk until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 6 to 8 minutes. 4. With mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined. Set aside. 5. In another mixing bowl, beat the cream cheese until smooth. Add the swiss buttercream spoon by spoon into the cream cheese until well combined. Repeat until swiss buttercream is finished. to make the chocolate cheese buttercream: 1. Pour 150-200g of cheese buttercream into a clean mixing bowl. 2. Pour the melted chocolate and mix until combined. Set aside. |
| Assembly: 1. Place first layer of blue cake on cake plate. 2. Pour the chocolate cheese buttercream on top in an even layer. 3. Add second layer of choc cake and spread the chocolate cheese buttercream. 4. Add third layer of the blue cake. 3. Frost the outside of the cake with blue frosting. Chill for 2 hours. 4. Decorate as desired. | |
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