This week I’ve been part of something very exciting! Stork wants to help the novice and avid baker to get creative in the kitchen and wow their friends and family this Christmas through creating a show-stopping, crowd- pleasing cake! As part of this campaign, I’ve been invited to recreate their Christmas Chocolate Ombre cake created by Ruth Clemens and put my own festive spin on it!
For those who follow my posts and recipes, you’ll see I use Stork in a number of my bakes. It always makes for a light and fluffy sponge and is perfect for a classic Victoria sponge. I also highly recommend it in Maderia cakes and I use it in my Classic Birthday Cake recipe. Their Stork with Butter is perfect for soft sponges and smooth fillings alike so I couldn’t wait to get baking!
You may or may not know that I’ve currently got one working hand after breaking a bone in my left hand last month but that hasn’t stopped me from making some tasty treats in my lovely red kitchen.
One thing that is pretty cool about this product, is that it can be used straight from the fridge! How many times have I forgotten to get the butter out to bring it to room temperature and had to wait ages before I could get my apron on and get baking! It’s lovely and smooth and has a nice buttery taste.
Baking The Cake
Using Ruth Clemens’ Christmas Chocolate Ombre cake recipe, I made three sponges; a vanilla, medium chocolate and full chocolate. Stork with Butter creates more volume as you mix, producing a lighter, fluffier texture! I baked them for the time stated and left to cool completely. I then wrapped them in cling film and left them in a cool room overnight. This is one of my baking top tips as when you are stacking and decorating, as we will be doing with this cake, it’s best to let the crumb structure ‘firm up’ as once made a cake can be very fragile. By leaving it wrapped well overnight, there is less chance of crumbs falling off or the cake breaking apart when you handle it.
Again, following the recipe on the Bake with Stork website, I made the delicious soft buttercream using Stork with Butter. I have adapted it slightly by not using coca powder and instead using almond extract. As I wanted quite a pale colour buttercream to contrast with my decorations, I firstly beat the Stork with Butter on it’s own on a high speed for about 5 minutes. This aerated it and made it go a much paler colour. I then added in the icing sugar and mixed well. Finally, just to get a nice pale colour, I added in a teeny tiny bit of purple concentrated food colouring as this neutralises any yellow. You can read more about this here.
Then to stack the cake I started with the most chocolate sponge, then a layer of luscious buttercream, then the mid chocolate sponge, more buttercream and finally the vanilla sponge. Then I covered this all in a thin layer of buttercream and chilled for 15 minutes before taking it out and covering in a second and final layer just to cover up any crumbs or dark sections of chocolate sponge showing through.
I wanted to decorate my cake in a very festive way so I’ve gone for the classic colours of red and green. To top the cake I’m making frosted cranberries and edible holly leaves.
For the frosted cranberries you will need;
- 1 egg white
- 50g caster sugar
- Kitchen roll
- 2 forks
- Into a bowl pour in 1 egg white, whisk lightly with a fork.
- Drop a cranberry into the egg white and make sure it is covered nicely.
- Remove with a fork and drop this into the bowl of sugar. Shake the bowl around and move the cranberry to coat it nicely in sugar.
- Remove and pop on some kitchen roll to dry.
Try not to touch them with your fingers when they are wet as you may rub the sugar off.
For the holly leaves you will need;
- Green sugarpaste (ready to roll icing)
- Rolling pin
- Holly leaf cutter or a sharp knife to cut them free hand
- Drying foam or kitchen roll
- Roll out green sugarpaste onto a surface dusted with cornflour
- Using a cutter or sharp knife, cut out your holly leaves
- Leave these to dry on foam or kitchen roll
This is completely up to you! You can do pairs of berries with leaves, do a random pattern, or like I’ve done, stack frosted cranberries in the centre of the cake to form a festive pyramid and surround that in holly leaves! I’ve also made a border of frosted cranberries, with a few leaves on the side.
However you decorate your cake, you know it’s going to taste fantastic! Stork with Butter has unique qualities make it perfectly designed for baking as it’s the best choice for light and fluffy cakes with rich creamy icing and buttery taste!
Give them a go this festive season and impress your guests with a Christmas showstopper! I’d love to see how you get on, tweet or Facebook me and use the hashtag #bakewithstork so that I can see them.
Merry Christmas and happy baking!
Cake serves: 16
Each serving contains: Percentage per serving*
Energy: 2161kj/513kcal 26%
- Fat: 28.1g 40%
- Saturates: 11.1g 56%
- Sugars: 62.6g 70%
- Salt: 0.7g 12%
*% of Reference Intake of an average adult (8400kJ/2000kcal)
This cake is intended as an indulgent festive treat
This is a sponsored post in partnership with Stork – Bake with Stork Christmas Campaign to encourage everyone to get baking this festive season! All views and opinions are my own.