Holy hell guys, it’s been a massive few weeks in Sprinkleville. Housemate Sprinkle and I had a very spur of the moment move which meant we got to upgrade from our ant infested shoebox kitchen to a big clean beautiful kitchen. Needless to say, I have pretty much had a massive grin on my face 24/7.
Another amazing super exciting wonderful thing that happened was it was my birthday ! I was a bit preoccupied with the enormous task that was moving house but every girl deserves cake on her birthday so I’ve extended my birthday by 3 weeks because there’s never a bad excuse for cake.
I have been wanting to make a Katherine Sabbath inspired cake for a long time and I am so happy I finally did it. Making these cakes is addictive and surprisingly easy, I already have so many ideas (and pinterest boards) for my next ones. The main tips I can give you is preparation and patience, there’s a few steps, multiple utensils and a lot of refrigeration time but it’s all worth it for the amazed looks on your friends faces when you place the end result in front of them.
This recipe starts off with a basic vanilla cake, you can use your favourite packet mix or make it from scratch as long as the end result isn’t too crumbly or overly sweet. The frosting and decorations add so much sweetness it’s nice to give your tastebuds a bit of a break. I chose to use a swiss meringue buttercream as my frosting. I had never made one before and I don’t think I will ever make a standard buttercream ever again. The meringue adds this beautiful smooth and light texture to it that is just heavenly. It’s a little extra work but definitely worth it, just make sure all of your sugar is dissolved and keep the mixture moving so you don’t cook your egg whites.
Once your cakes are sliced and your frosting is done you are ready to assemble ! Try to get an even amount of frosting between each cake layer, I managed to eye ball this and got it pretty spot on. Next is your crumb coat. This is a thin layer of frosting that helps lock in all those pesky crumbs so they don’t find their way in to your pretty outer frosting. Pop it in the fridge for 10 minutes or so.
Now comes my favourite part of this project – frosting this bad boy up. I started with a thick white base then added a couple shades of pink to create a watercolour marbled effect.
Once the frosting is done, pop your cake back in the fridge to firm up while you make the ganache for that signature Katherine Sabbath drip. Couple of tips for the ganache:
1. Warm your cream up first before adding the chocolate
2. Make sure your cake is nice and cold
3. Let the ganache cool and thicken (about 10-15 minutes) before adding to your cake
I am fairly happy with my drips but wish I let the ganache cool more to avoid the puddles at the bottom of the cake.
Now we get to decorate ! Take a trip down the confectionary aisle of your supermarket and look for things in your colour scheme. I decided to go for rafaellos, marshallows and mini fruit tingles. I also made some pink and white chocolate bark, pink chocolate spaghetti and finished it off with a TJ Sprinkle sprinkle mix. The fun part of these cakes is that each one is different so you can go crazy with your toppings or keep it simple, it’s completely up to you !
- Cake turntable
- Cake stand/plate/board
- Offset spatula
- Piping bag
- Cake scraper
- 2 x 9″ pans
- Electric mixer
- Heatproof bowl
- 335g unsalted butter, softened
- 400g sugar
- 6 eggs
- 1 tbsp vanilla essence
- 320g flour
- 85g corn flour
- 26g baking powder
- 1/2 tsp salt
- 320g milk
- Preheat oven to 180°c and line two 9″pans with baking paper
- In a large bowl of an electric mixer, beat the butter and sugar together until white and fluffy, about 5 minutes. This mix gets quite big so make sure you use the biggest mixing bowl you have, other wise you can half this recipe and do it in two batches
- Whilst your butter and sugar are beating combine flour, baking powder, and salt in a separate bowl and stir with a whisk
- One butter and sugar is nice and fluffy add eggs one at a time making sure each egg is incorporated then add vanilla
- Add the flour bit my bit alternating with the milk
- Divide in to the pans and bake for 40-45 minutes
- Let cool in the pan for 10 minutes then remove to cool completely on a wire rack
- Wrap cakes in cling film and refrigerate overnight
Swiss Meringue Buttercream
- 375g sugar
- 8 egg whites
- 675g unsalted butter, softened
- 1 1/2 tsp vanilla bean paste
- Food dye
- Place sugar and egg whites in a heat proof bowl and heat over a simmering pot of water. Whisk until sugar has dissolved
- Pour mixture in to the bowl of an electric mixer fitted with a whisk attachment and beat on high until it forms stiff glossy peaks
- Add the butter one chunk at a time and beat until incorporated
- Scoop in vanilla bean paste and continue to beat until smooth, white and fluffy (part way through this process the frosting will look curdled and you will feel your heart sink but keep going, it will soon become smooth and beautiful)
- Transfer 1/4 of the frosting to a separate bowl and add pink food colouring
- Slice your cakes in half lengthways. It’s important to keep these halves level so use a cake leveller if possible
- Place your cake board on to your turntable, smear a small amount of frosting on top then place your first cake layer and gently press in to place
- Spoon on a generous amount of frosting and smooth to the edges ensuring it ends up level
- Place next cake layer on top and repeat process until you have your last layer. *Keep the bottom half of one of your cakes for the top layer and place it upside down with the bottom facing up. This will help you get a nice even top of the cake
- Use an offset spatula to spread a small amount of frosting around the sides of the cake. This is called a crumb coat.
- Place in the fridge for 10-15 minutes
- Once the cake is firm, remove from the fridge and using an offset spatula generously smooth frosting over the sides and top of the cake
- Use a cake scraper to smooth the sides by holding it vertical against the cake and turning your turn table in an anticlockwise direction
- Scrape off the excess frosting from your scraper and repeat until you are happy with the smoothness. Use an offset spatular to fill in any gaps or air pockets
- Use your offset spatula to spoon on your pink frosting in random places around the outside and repeat steps 8 & 9
- Smooth the top of the cake by gently but firmly swiping the excess frosting in to the middle of the cake
- Place in to the fridge until you are ready to decorate
- 100g thickened cream
- 100g white chocolate
- Food dye
- Heat the cream in a heatproof bowl over a pot of simmering water
- Once hot add in the chocolate bit by bit making sure the chocolate is melted after each addition
- Remove from heat and add in your colouring
- Let cool and thicken (10-15 minutes)
- Once your cake is cold, remove from fridge and spoon ganache near the edges occasionally pushing parts over the edges to cause a drip
- Once you are happy with the drips fill in the rest of the top with ganache
- Add decorations of your choosing (rafaellos, marshallows, mini fruit tingles, chocolate bark, chocolate spaghetti and TJ Sprinkle sprinkle mixes)
*Special thanks to my amazing friend Sam for all these beautiful photos !*
Exciting side note: I am taking orders for these cakes now so if you have a celebration coming up and you’d like something custom made let’s chat !