Thursday, 27 December 2012

TYPOGATEAUX - RECIPIES AND PHOTOS


Recipes:

Victoria Sponge, with Vanilla Buttercream and Strawberry Jam:

Cake Batter:

8oz Butter (ideally Stork)
8oz Caster Sugar
4 eggs
8oz Self Raising Flour
1tbsp Vanilla Extract
1/2tsp Baking Powder
Pinch Salt

You will also need a rectangular cake tin, which is greased and lined.
Pre-heat your oven to 180 degrees centigrade.

1. Cream the butter and the sugar together, until fluffy.
2. Add 1 egg at a time, until thoroughly mixed.
3. Add flour.
4. Add vanilla, baking powder and salt.
5. Mix until evenly combined.
6. Spread and smooth out in tin.

Bake for approx. 30-35 until evenly risen, golden brown, and springs to the touch.

Buttercream:

½ tub of Butter (ideally Stork)
Silverspoon icing sugar
½ tsp Vanilla Extract 

1. Cream the butter until soft
2. Gradually add the icing sugar, and mix carefully.
3. Add vanilla.
4. Add icing sugar as necessary to taste and consistency.

Icing:

Pre-coloured icing: Black, Red and White

1. Flour the surface and rolling pin
2. Roll out icing
3. Lightly buttercream the cake and the edges
4. Smooth any edges over the cake
5. Add type/decorations 

Red Velvet Cake with Cream Cheese Frosting:

Cake Batter:

8oz Butter (ideally Stork)
8oz Caster Sugar
4 eggs
8oz Self Raising Flour
1tbsp Vanilla Extract
1/2tsp Baking Powder
Pinch Salt
2oz Cocoa Powder
¾ cup Buttermilk
1tsp Vinegar
Red Food Colouring

You will also need a rectangular cake tin, which is greased and lined.
Pre-heat your oven to 180 degrees centigrade.

1. Cream the butter and the sugar together, until fluffy.
2. Add 1 egg at a time, until thoroughly mixed.
3. Add flour.
4 Add vanilla, baking powder and salt.
5. Mix until evenly combined.
6. Add cocoa powder.
7. Add buttermilk.
8. Add food colouring and vinegar.
9. Spread and smooth out in tin.

Bake for approx. 30-35 until evenly risen, golden brown, and springs to the touch.

Cream Cheese Buttercream:

½ tub of Butter (ideally Stork)
Silverspoon icing sugar
½ tsp Vanilla Extract
200g Soft Cream Cheese

1. Cream the butter until soft
2. Gradually add the icing sugar, and mix carefully.
3. Add vanilla.
4. Add cream cheese, and sugar.
5. Mix carefully and add sugar to desired taste and texture.

Icing:

Pre-coloured icing: Black and White

1. Flour the surface and rolling pin
2. Roll out icing
3. Lightly buttercream the cake and the edges
4. Smooth any edges over the cake
5. Add type/decorations

There were three members of my Typogateaux cake, including myself, along with Beth Dalzell and Sarah Butler. We came up with the final idea of one modern cake, and one traditional, featuring simplistic type and colours which subtly in design differences, with the time period being reflected by the sponge and filling choices.

We decided to do two different flavor cakes, one victoria sponge with vanilla buttercream and jam, and the other red velvet, contrasting the variety of type/flavours today opposed to during the more traditional eras.

Overall the cakes were successful and we placed 2nd, with 8/10 points. 

Photos:
















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