Sunday, May 28, 2017

Orange and White Chocolate Cake with Flower Nozzles Piped Buttercream Flowers

This is the cake I made for Mother's Day this year and finally tried out my set of flower piping nozzles which I got I think for my birthday last year - I hadn't gotten around to using them as I hadn't really made anything that I wanted to decorate with buttercream, but now I've seen how good they are I will definitely use them again!

The nozzles have different patterns of dots and swirls and allow you to pipe different types of flowers that look amazingly realistic and detailed. You just squeeze the buttercream out and pull up, which cuts off the flower -you pipe one at a time. These would work really well on cupcakes, or as I've done with different types and colours of flower covering a large cake, or you could do all the same type of flower on the top of the cake.

You use regular buttercream for this - it needs to be stiff enough to hold its shape but not too stiff that you can't pipe comfortably.

The cake itself is a recipe from the Clandestine Cake Club Cookbook, edited by Lynn Hill. This is one of Lynn's own recipes which I adapted a little; I didn't make the orange syrup and I used more milk as I prefer a looser batter.

You need:
225g butter
225g caster sugar
4 large eggs, beaten
225g self-raising flour
zest of 1 large orange
1/2 tsp baking powder
4 tbsp. milk

For the filling:
150g white chocolate
grated zest of 2 large oranges plus 4 tbsp. juice
200g butter, softened
75g icing sugar

Preheat oven to 190C / 170C fan. Cream the butter and the sugar and beat in the eggs. Fold in the flour, orange zest and baking powder and beat in the milk.

Spoon into two greased round cake tins and bake for 20-25 mins

When cooked, allow to cool in the tins then turn out onto a wire rack.

To make the filling, melt the white chocolate in a microwave or bain marie and allow to cool until it is still a consistency that you can stir. Cream together the butter and icing sugar and stir in the melted chocolate and the orange zest and juice.

Mix the buttercream (about 500g icing sugar to 250g butter) and separate into different bowls and add a couple of drops of food colouring to each one. Use the different flower piping nozzles in piping bags with each colour buttercream and pipe groups of a few flowers all around the cake. I filled in the gaps afterwards with green buttercream and a leaf nozzle, at least I think it was a leaf nozzle as it doesn't look quite right, but I still think the overall effect of the cake was good - and it tasted really nice too!

Below are some close-ups of the different flowers I piped:



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