Friday, 25 May 2012

Strawberry Ripple Cakes with White Chocolate Buttercream and Jam

This week seems to be another one of those bad weeks.  It's been a busy week to say the least, with little time for baking but I managed to squeeze some in on Wednesday.  Nothing has really come out like I hoped though.  Not dreadful, but not perfect either.  But oh well.  It doesn't hurt to share.  Maybe someone else will like them more than me.

So these cakes are my standard vanilla cake recipe, but I've put jam in the middle.  It is supposed to be rippled but I don't think I made the jam runny enough for that to work.  The idea came from Cupcake Heaven, though they use raspberry jam.  The topping is also different, as I went for white chocolate and more jam.  Admittedly this turned out to be a strange combination which I probably won't use again.
 Recipe - makes 6:
  1. Line a cake tin with 6 cases and preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Make a half batch of the vanilla cupcake mix but only spoon half the mixture into the cases.
  3. Using a small spoon make a shallow indent in the centre of each cake.
  4. In a small bowl, mix 2 tbsp of strawberry jam until it is very, very runny.
  5. Spoon half of this into the shallow indents in your cases and then top with the remaining cake mixture.
  6. Spoon the last of the jam on top of each cake.
  7. Run a toothpick through the mixture in each case to ripple it.
  8. Bake for about 20 minutes, or until a skewer inserted into the centre comes out clean.
White chocolate buttercream:
  • 90g/3oz white chocolate
  • 30g/1oz butter
  • 60g/2oz icing sugar
  • 1/2 tbsp water
  1. Melt the chocolate in a glass bowl over a saucepan of boiling water.
  2. In a separate bowl, mix the butter and icing sugar together until light and creamy.
  3. Add the chocolate and mix until combined.
  4. Add the water and mix.
  5. Spoon or pipe onto the cooled cakes. 
  6. If you want, add 1/4 tsp of runny jam to the top of each and use a toothpick to create a spiral effect.



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