Her blog was voted the top baking blog of 2021 and 2020 by Vuelio , her first published book reached No.1 Sunday Times Best Seller and achieved the status of the fastest-selling baking book ever, and her recipes have been featured in places such as . If I am correct how many eggs would you use for the halved mixture? It is so important to not add too much butter, as it needs to mix in well. Hello! Jane's Patisserie Blueberry Lime Loaf Cake | Easy Baking Recipe I have gone into a fair amount of detail on other drip cake posts such as my mini egg drip cake (with a YouTube video to go alongside), but I wanted to write everything I could think of for this one. What could I have done wrong? I only had 2x shallow 8 inch tins so made half the cake mixture for 2 tins and cooked for 30 mins, and then repeated, so I had enough layers. I used a 500g cake mixture for this chocolate drip cake as I wanted to make it a four-layer sponge I usually bake these into two deep 8 tins as they work perfectly for it, and then halve each one to make the four layers! You can use half of the recipe to make a two-layer cake - half the sponge recipe, and half the buttercream. No Bake Peanut Butter Pie! - Jane's Patisserie x. Twitter Jane's Patisserie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk. You don't have to use the vanilla, but obviously that is the theme of the cake! Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Christmas Tree Cupcakes! | egg, chocolate, vanilla extract, recipe This elaborately decorated, rolled, and filled sponge cake is frosted with chocolate buttercream made to look like a tree bark. How would I adjust rhe measurements and baking time for the either 2 or all 3 of these cake tins please? White Chocolate and Pistachio Cake! - Jane's Patisserie It smells so yummy, so thanks for the recipe! Hi Jane, x. Hi Jane. If you know your oven is at the right temperature just make sure you mix it correctly. Hi Jane, Air Quality Poor. Leave the cakes to cool in the tins for 10 minutes, and then take out and leave to cool fully on a wire rack! Youtube. hi jane do u remember which piping nozzle u used to pipe on buttercream? Thank you, Hi, Hiya! Does this not affect the icing with they thaw? Hope this helps! Buttercream Cake & Cupcake Recipes | Jane's Patisserie Add in the icing sugar and cocoa powder and beat well until smooth and fluffy. Yours looked a little whiter in the photos. Ive mentioned this before, but Ive heard (this could be incorrect), that the ovens on The Great British Bake off are tested each day before the contestants start by baking a Victoria sponge as its the most classic and scientifically easy bake! ), icing sugar and cocoa powder are ideal. X. I would advise using the smooth spread if you want to pipe it more easily though! This is the pattern of food writer Jane Dunn's debut cookbook, named after her blog,. Heaven! For three layers I usually do 400g/8 medium egg mix and bake for about 30ish minutes! Sometimes its easier to multiply up and make a bigger batch! Thank you! Hiya! My new favourite summery lemon and raspberry cupcakes! If you arent aware, swiss meringue buttercream is different from the normal American buttercream frosting of unsalted butter and icing sugar, and different again to, For this recipe, I cook the meringues until they reach 72c or 160f. | By Jane's Patisserie | Facebook Log In Forgot Account? I just made it, and they came out so soft and perfectly flat!!! Once cut, it needs to stay out so it doesnt dry out the cake! Not sure on the baking times though Im afraid http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/ x. Thanks . White Chocolate Cream Cheese Frosting - An Affair from the Heart Xx, Hiya! Weigh the eggs in their shells to match the other ingredients as close as possible! Are these cakes deep enough to slice in half so I could make a 4 layer cake? I just want to confirm that for a 3 layer version, all the ingredients weigh 400g. Im making a galaxy chocolate cake for a birthday. It doesnt really matter whether you use a two egg recipe, three egg, four egg etc as long as the ratios are equal. But honestly, enjoy! 240 Best Jane's Patisserie ideas in 2023 | janes patisserie, baking, desserts Jane's Patisserie 241 Pins 3w D Collection by Donna Harris-Monsen Similar ideas popular now Baking Baking Recipes Patisserie Cake Desserts Cupcake Cakes Cake Recipes Cupcakes Caramel Drip Cake Salted Caramel Buttercream Recipe Caramel Buttercream Janes Patisserie So could I do with 3 tins and theyll obviously be deeper layers? Thanks so much for all the recipes you share. x, Please could you tell me quantities for a 10 inch tin and whether I would still bake it in 3 tins or if I could split in two and for how long to bake. I seemed to have way too much icing sugar and cocoa for the buttercream so didnt use it all and same for the ganache (could have used half quantity of chocolate and cream and still had enough). If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. This is the vanilla cake recipe I swear by! Unsalted butter (the real kind, not a spread), icing sugar and Biscoff spread. Add the final sponge on top. 9 may make them too thin! Thank you I wanted to ask if I could add some desiccated coconut to make it a coconut cake or would that make it too heavy? Does this sound right to you: Im guessing eggs should wright near enough the same weight too??.. Hi Jane Hiya! Hey Jane, I love all your recipes!! I love this recipe, I normally do it in a 9in pan, what changes shall I make if I were to do it in a 12in pan? - Jane's Patisserie Three layers of white chocolate and pistachio sponges, with white chocolate buttercream, and even more pistachio! This takes a fair amount of time as you dont want to go crazy with the heat, and the egg whites are meant to slowly heat using just the heat of the steam underneath. Many thanks x. Pinterest Hi I only have large eggs at home and not medium, do I still make the recipe with 5 eggs or do I use 4 eggs instead? I would keep it in the fridge hope this helps! I usually use room temperature unsalted butter (the kind you get in foil), or Stork for cake sponges. Hey! Add the egg whites and caster sugar to the bowl, and heat over the simmering water, whisking constantly, until the mixture reaches 160F/72C (see notes in the blog post). I want to make the cake for Thursday, if I cake today Tuesday and freeze it. Thats the best way it should be about 7 medium eggs x. I used this recipe to make my daughters birthday cake and my brothers. Whisk the mixture constantly, until it reaches the temperature, and then transfer to a stand mixer bowl I will say that using a stand mixer is SO much easier than anything else, but an electric hand whisk is still better than just your arm and a balloon whisk. Im so sorry if I sound thick lol. Hey it can make the cake salty, but otherwise, it should bake the same! If decorating when the cakes have just come out the freezer so when frozen like you said you do.. How does it defrost? You can of course change the flavours, but this is meant to be a basic chocolate drip cake so I have rolled with it! I swear that every time I make one of your recipes my friends and family rant about how delicious everything is! How much more ingredients would I need please? Is it just I havent put it into the tins evenly? I am so pleased you love my recipes! Would you say about 60-70mins for cooking time? Thank you so much! Thanks Jane for another great recipe- always the perfect amount of info provided to make the bake as seamless as possible! You need to make sure there is more buttercream on the sides of the cake than you need, as some will be removed as you smooth it over. Hi, how much smbc do you think I will need for a 10inch and 12 inch cake and what brand of butter would you recommend using? Hope this helps! Once you have a smooth finish, you can also go around again with the metal scraper that you have heated run the hot tap onto the scraper and then quickly dry it off, and smooth around the cake. I use a 300g mix for 6 x. I made half of the recipe last week on a trial run. I thought that I would go for an absolute classic for my fourth instalment, a vanilla cake. Love the recipe, cake turned out lovely! In a stand mixer, or a large bowl, beat together the unsalted butter and light brown soft sugar until light and fluffy. Im looking to make this into a 3 tier cake for a birthday cake and fully cover in buttercream, would you be able to advise the ingredients weights for the cake and buttercream please? Jump to Recipe *This post may contain affiliate links. You dont actually have to refrigerate them at all they will be fine at room temperature! Im not 100% on the time though as I dont bake 9 sponges that often at all. Thank you, If I want to use a simple syrup, do I add this before freezing so I can decorate the cake frozen? Its so light it is like eating a cloud but it is a bit more time-consuming to make so be prepared. Find my other recipes on myRecipes Page! Hi, hoping for some advice please. This is a recipe that has been requested over and over, so I thought I would give it the attention it deserves, and give it a blog post all to its own swiss meringue buttercream. Made as 6 inch cake at 160 F for 15 mins which came out really well. Thanks xx. you can freeze for up to 3 months! I cooked them for an hour and the skewers came out clean both times, so Ive no idea what I did wrong. Delicious end result. Thank you xx, We all love this recipe as a family, and all of our friends we have shared it with too! Thanks, cant wait to try this. I dont necessarily believe in the bands/belts for cake tins, but its worth lowering the temp by 20C and baking for longer instead to see if that helps! Yes I do cut them in half before freezing, and you dont have to defrost! I used a large glass bowl over a medium pan, with about 1.5 worth of water in the bottom. Heaven! Im a bit nervous about splitting Sponges in 2 to make 4 layers even with the cake leveler. Still peaked even with cake bands. Grease two 7-inch cake pans and line with parchment paper. You can just leave it out, use fresh fruit, use any other spread and so on! Thanks, Hiya! So you could definitely do just two, but bake for longer instead!! Do you have to level off the cake layers? I used dusted icing sugar over the top as opposed to buttercream but the whole thing was just perfect! As long as its a cake completely covered in buttercream or ganache (like this one), and it hasnt been portioned yet, it can go in the fridge. Yes absolutely they will just be slightly smaller! Hiya do u ever happen to freeze any of your sponges prior to decorating? x, Clear step by step method. Would your victoria sponge recipe work for 39x 26 pan. Jane's Patisserie - Facebook I want to make it into a sheet cake for a number 7 cake Im doingwould I need to alter the cooking times etc?? Drip cakes Once made, this swiss meringue buttercream will last 2 days at room temp, or up to 5 in the fridge. Would it be possible to add ground cardamom to this recipe (Ive got a cardamom craving)? I need 2 thick layers. Hello! Try baking lower and slower, and cool them upside down on a rack. Also is stork okay to used for the cake sponge only? I wish to keep the light colour of the sponge so want to avoid adding food colouring. What size and what model one? When you then halve the sponges, you can drizzle the sugar syrup over the sponges and decorate the cake like normal it just makes sure the cake keeps moisture! All images & content are copyright protected. Would you suggest this cake needs to be kept in the fridge, or would this be okay at room temp? Bakery Recipes | Jane's Patisserie Because its chocolate, the cocoa powder stays the same to make it easier! Hope this helps! Thank you. Once all the butter is incorporated, add any flavouring such as 1 tsp vanilla extract, and beat for a further couple of minutes, scraping down the side of the bowl and making sure its combined. How do you ensure your cake layers are flat and not domed ? Once set, add more buttercream onto the tops and sides of the cake, and smooth around covering the cake completely in buttercream. How much should I increase the ingredients by? Many people like swiss meringue buttercream because it is less sweet and has a more mousse-like texture. How do I ensure the cake rises eventually and flat on top? Beat with a wooden spoon or an electric mixer until pale and fluffy. Once decorated leave at room temperature? Best Baking Recipes Savoury Baking Savoury Recipes Jump to Recipe *This post may contain affiliate links. X. also i have had this problem before because i used stork instead but using real butter is better to make a white buttercream. Hi Jane Have a look at my Victoria Sponge recipe, as that is already three layers, but use 0.8x that one for 7! Your cakes are amazing . Thanks claire, Ive just made this recipe, any idea why my sponges are really flat and thin? Hi Jane . Welcome to my Youtube Channel! Do not use my images without prior permission. Thanks a million, love your recipes, Hiya, yes you can but youd need to bake at 150c Fan, and bake for 50-60 minutes. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Im catering for my nieces christening in two weeks and wanted to make as much beforehand as possible. Preheat your oven to 180C/160C fan and line two 8"/20cm tins with parchment paper, and leave to the side. Some of the decorations might include marzipan sticks, sugar cobwebs, and meringue mushrooms. How to Make Cream Cheese Frosting Back to Basics. Will it be ok left out until evening to cut? Many thanks x, Hiya! For this I would use 1.5-2tsp baking powder! Jane's Patisserie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk. It may be quite sweet for some, so you can use slightly salted butter if you fancy but I love the sweetness with 100% cocoa powder. Thanks x, Hey! How did your cake turn out? The cake can be stored at room temp once completed, and will take a couple of hours to reach room temp to be served! Hi this is my go to recipe can anyone help to covert the ing to a two layer 10 inch round cake with baking times etc ? http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/. How would I work out how much cake mix to make for this please. Its looks great and cant wait to taste it. Thanks. Hi, if I was to adapt this to a 4inch 2 layer cake how much of each ingredients will I require? Les Canailles Menilmontant. Hiya! Once finished, put the cake in the fridge again for at least 30 minutes. You need to weigh them in their shells (I would guess 4 large?) You can use, Whisk the mixture constantly, until it reaches the temperature, and then transfer to a stand mixer bowl I will say that using a, If the bowl feels even slightly warm, keep on whisking until it has cooled. You add a small dab of buttercream to the board and put the first sponge down. Preheat your oven to 170C/150C Fan, and line two 8"/20cm cake tins with baking parchment. Add the self-raising flour, eggs and lime zest to the bowl, and mix again until combined. The bowl sits above the water, and doesnt touch it you want the water to be a simmer, so once its boiled, I usually leave it at a half level like 5. X, I use a 4.8L artisan one! . Id like to make this cake for my partners 30th bday and wondered if I could add coffee in the cake mixture to make it moist. Jane started her blog, Jane's Patisserie, in 2014 after training at Ashburton Chefs Academy. So thank you for sharing all these, my family love them, you really inspire me. However I only have 3 of the 8 inch 20 cm cake tins that you use for your salted carmel cake. Thank you so much for sharing your recipes! I even bought your recipe books too. Your cookies, cakes, etc. Hope this helps! Theyre having a brownie and blondie stack. If Im going to just half all of the cake ingredients but what should I do for the eggs? Thank you for your help! Hey! Facebook Or, some people do just want to learn the basics and I want to help with that! Your a genious. Please see my disclosure for extra particulars! If I were to make this into a three layer drip cake what would the sponge and buttercream measurements be? Paris, Ville de Paris, France Weather Forecast | AccuWeather Im unsure! Thanks Jane your recipes are alway brilliant! or maybe even 350g if you want it a bit deeper! You definitely do not want to use stork, margarine, or a baking spread of any kind for this. But anyway this is basically the most simple yet most scientific of cakes. Say its 511g, I then match the rest of the ingredients to this weight. Just wondering, my buttercream came out a kind of pale yellow (presumably from the butter!). THE TOP 10 Paris Cooking Classes (w/Prices) - Viator Hello! Other information sources for Swiss Meringue Buttercream: Liv For Cake, Natashas Kitchen & Sallys Baking Addiction. Can this recipe be made in 10 or 7 inch cake pan as I do not have an 8 inch cake pan, I want to make a cake for Mothers Day. Cake was lovely and moist but took about 1hr and 15 to cook. Its so tiny and Ive never baked a 4 cake. Hey you need to use 4 large eggs, and 240g of the rest of the ingredients! Cooking And Baking Baking Recipes Cake Recipes Any that you fancy I love Bonne Maman or Tiptree! I whisk at about 6/7 on my KitchenAid mixer and its a fair amount of time to be whisking for. Twitter And how did it turn out please? Thanks for replying Jane! Jane started her blog, Janes Patisserie, in 2014 after training at Ashburton Chefs Academy. Im always getting my maths wrong in baking so wanted to ask, if I wanted to make a 9inch/23cm cake using a round sandwich tin, what would I alter the ingredient measurements to? Either will work for this cake just be sure to use block butter for the buttercream! How would I alter the recipe for a 6inch cake with 3 layers please x, Hey! As advised I also weighed the eggs and used 3 mediums and 1 large at the end to roughly match to the rest of the recipe. Thanks so much x. I want to make this cake or a lemon version but sugar free/sugar sustitute, what would you recommend? X, Hi Jane Ive just got a question regarding cake ratios Sorry for all the questions!! Thank you everyone loved it. Or just keep as it is in the recipe as its bigger tins? I bought the oven thermometer through the link above. Add melted chocolate, beat. Jane's Patisserie. Let me know your thoughts! Many thanks! x, And how much buttercream do you think to make it into a drip cake? Hi Jane, I was wondering if I could make this cake in one 9inch x 4inch deep cake pan, if I can how long will it take to bake. I add in about 1 tbsp of butter at a go about 1 size cube of butter. X, If the cake is completely covered in buttercream and not portioned, I would keep it in the fridge. Can I ask what depth your 8 inch tins are please? Ive lost count of how many of your recipes I have tried and they all work an absolute dream! Xx, You can try a simple sugar syrup soak which is like 150ml water and 150g caster sugar dissolved together in a pan and then drizzled on the sponges (like you would a lemon drizzle)? The only thing I have done is the drip because of the dates on the double cream. I hope you all love this recipe, and no I am not claiming I created it, because its been around for centuries and centuries its just science! Ingredients Steps: Preheat oven to 350 degrees F (175 degrees C). See more ideas about janes patisserie, no bake cake, sweet recipes. Would the cake work with stork or is it better to have unsalted butter? 10 Most Popular Francilien Dishes - TasteAtlas Nutella Cake!! I get indents from the parchment paper and it looks untidy x, So for cakes I often dont line the sides, but always the bottom as thats the bit that can get stuck for very deep cakes (like for my wedding cake) I lined the sides! Biscoff Cupcakes! - Jane's Patisserie As the cake is already four layers, no. X. I have made a Vanilla sponge cake but it is dense. If I wanted to cover this in Biscoff buttercream all the way around, how much Buttercream would I need? If so, how much would you suggest? Hope this helps! Hope this helps, enjoy! Hi Jane, what butter do you use? Make two or 3 batches and split it in bowls and add my colours? Please help x, Hiya! Thanks in advance x, Hi Jane. Hi Jane. Or would the crumbs show through to the white? Hi Jane for a childs party could you adapt this and use fondant icing over the top? It sounds under baked for sure it would have just needed longer and it would have had the correct bake. I have tried a few of your recipes and am now feeling brave enough to make my sons birthday cake he has asked for a vanilla sponge but wants it covered in icing. X. If I wanted to use royal icing over cake, would I need to add a coat of buttercream around the cake first and would it need to rest before I apply royal icing?
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