Key Lime Cake

For the past few days I have been trying to find good baking blogs to follow. Scrolling through a list of recommended blogs that I found from google, I came across one called Bakerella. Recipes in this blog were split into really well organised categories so I found what I wanted to bake straightaway – I went for the Key Lime Cream Cake.

What really caught my eyes was the photo of the key lime cream cake – I have never tried it nor heard of it before but it looked too pretty to resist from baking it. Sadly, my cake didn’t look as nice as that shown in the blog in the end. This was partly because it was my first time frosting a cake and partly because I started baking at 12am. However, I did learn some frosting skills from youtube afterwards (too late for me but not too late for you guys).

The cake tasted really nice but –

  1. it was much heavier than I had expected
  2. it had a really strong oil taste to it

SO, I made a few changes to the recipe.

Key Lime Cake –

Ingredients

250g of cake flour

300g of sugar

3/4 teaspoon of baking powder

1 teaspoon of baking soda

1/2 teaspoon of salt

3 eggs

140g of butter

160ml of key lime juice

170g of sour cream

Instructions

1) Preheat oven to 180°C.

2) Grease and flour two 8-inch cake pans.

3) Sift the cake flour three times.

4) Sift the sugar, baking powder, baking soda and the salt into a large bowl.

5) Lightly melt the butter in a pan.

6) Add the eggs, melted butter and lime juice into the bowl and whisk until the mixture is smooth.

7) Add the sour cream into the mixture and whisk until it becomes smooth.

8) Pour the mixture into prepared pans and bake for 25 minutes or until a toothpick inserted comes out clean.

9) Let cool.

Frosting –

Ingredients

230g of softened butter (at room temperature)

450g of softened cream cheese (at room temperature)

900g of icing sugar ( I know this is A LOT, but you don’t have to add all)

1 teaspoon of vanilla essence

60ml of key lime juice (optional)

A drop of two of food colouring (I used green)

Instructions

1) Beat the butter and cream cheese until the mixture is smooth.

2) Add the vanilla essence and lightly whisk until they are completely blended into the mixture.

3) You can also whisk in the key lime juice if you like.

4) Whisk the sifted icing sugar slowly into the mixture in order to make it thicker. You can add less icing sugar if you chose not to add the key lime juice. Taste the frosting every time you add some icing sugar and stop adding when the flavour is right.

5) Add the food colouring and whisk until the mixture is equally coloured.

6) Leave in the fridge for 10 minutes before frosting the cake.

Frosting the cake –

1) Remove the domed tops of the cakes to make sure they have a flat surface.

2) Cut each cake into halves so that there are four slices of cakes.

3) Place one layer of cake onto a rotatable board.

4) Spread a thin layer of frosting onto the first layer of the cake and lay another layer on top making sure that they are placed directly on top of each other. Do this to all four layers of cake.

5) Spread a thin layer of frosting onto the top of the cake and onto the sides of the cake. Don’t worry if you can see the cake through the frosting.

6) Refrigerate the cake and the remaining frosting mixture for 15 minutes.

7) Give the cake another layer of frosting. You should not be able to see the cake through the frosting this time.

Whipping cream –

Ingredients

480ml of COLD heavy whipping cream (keep refrigerated)

3 tablespoons of sugar

1 teaspoon of vanilla essence

Instructions

1) Put a metal bowl and the whisk into the freezer for 15 minutes.

2) Beat the cream at medium speed until it starts to thicken.

3) Beat the cream until it holds its shape and clings to the end of the beater when raised. (If the cream droops from the lifted beater, you need to whisk it for longer!) It is important not to beat the cream for too long otherwise it becomes grainy.

4) Pipe the top of the frosted cake for decoration.

* I majorly messed this up with my cake since I didn’t chill my whisk and metal bowl and I didn’t beat the cream for long enough so make sure you don’t make these mistakes (don’t be lazy) – they made a hugeee difference *

For better decoration, you can also crush some graham crackers and add them onto the bottom of the sides of the frosted cake.

SO! my cake looked like this in the end –

Photo 12-8-13 2 03 05 Photo 12-8-13 16 10 04

 

* I used a 4 inch cake pan so I just halved all the ingredients – it looked really petite and cute *

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