Today I'm showing you a layer cake made to celebrate little Alice's first birthday.
For me, it was about creating the centerpiece of the sweet table (prepared by her parents) which had the theme "Alice in Wonderland".
This creation bears the colors of the famous "Cheshire Cat" (pink & purple). This layer cake consists of 4 layers of sponge cake, filled with vanilla cream and cherry jelly.
I'll tell you the recipe below!
Layer cake pink & purple
- Preheat the oven to 170°C conventional heat.
- In a food processor, beat 145g of softened unsalted butter and 360g of caster sugar.
- Add 2 whole eggs, previously beaten, and 2 teaspoons of liquid vanilla.
- Add 290ml of whole milk and 360g of flour in two batches, alternating between each batch.
- Finish by adding 1,5cc of baking soda and 1/4cc of salt.
- Separate the dough into two containers: in the first add the pink coloring, in the second add the purple coloring (some knife tips, to adapt according to your coloring).
- Divide each container into two equal parts again to obtain enough to fill 4 molds of 15cm diameter. NB: you can also choose to cook several times in succession if you do not have 4 identical molds.
- Bake each sponge cake for 30 minutes. Leave to cool then unmold onto a rack.
Vanilla icing
- In the bowl of your mixer, beat 24cl of thick or semi-thick crème fraîche into whipped cream.
- Add 110g of icing sugar and 1 tsp of liquid vanilla extract.
- Add 300g of plain Philadelphia and 300g of mascarpone.
- Whip at maximum speed for a few moments, the icing should take on a consistency before your eyes.
Assembly of the layer cake
- Place a 15cm cardboard support on your cake plate (which will be used for serving). Secure it with a little icing.
- Ideally, take a rotating tray to put under your cake plate, the icing will be easier to make.
- Take the first cake and fix it on the cardboard support using a dab of icing.
- Cover the 1st cake with a layer of vanilla icing then a layer of cherry jelly then place the 2nd cake. Same, layer of icing then layer of cherry jelly then same 3rd and 4th cake.
- Place a layer of icing on top of the last cake and spread it over the layer cake using a spatula to cover it completely. Be careful, this layer must be very thin, you can see the cakes through it.
This layer is called "crumb-coat", it is essential because it avoids having cake crumbs in its final icing!
- Refrigerate for 30 minutes.
- Finally, make the desired decoration, first covering the layer cake with a good layer of icing on the top and sides using a spatula.
- Once the layer cake is completely covered in white, color the remaining icing in pink and purple. Fill 2 piping bags fitted with Wilton 2D fluted tips to create the decoration on the base and top of the cake. Cover with small edible pink balls. And that's it!
Keep cool before tasting.
[ Equipment used ]
It is superb!
It is beautiful, you are very gifted say so! thanks for sharing the recipe with us!
it is superb, well done!
I have a question for making the icing: what whisk should I use? (I have a Kenwood): pastry whisk, leaf? Thank you!
Hello Argone, for the icing you make the whipped cream with the whisk as usual and you make the rest of the mixture (mascarpone-philadelphia etc.) with the leaf. @ soon!
Hello Hello,
I made it three times, but never managed to make the icing in a piping bag because it wasn't firm enough...
Hence my question... should I make the icing in advance, like the day before, and let it cool and set in the fridge before putting it in a piping bag to decorate? (it worked perfectly for covering the cake though)
Thanks in advance :-)
Marie
Hello Marie, indeed a passage in the refrigerator makes it possible to solidify a cream-based icing @ soon
magnificent!!!
it is just superb! ; P
It is superb!
Magnificent !!
I would have liked to see the inside ))
Bau work!
How pretty he is!!!!
Wow, what an incredible job... it's simply superb!
The result is great and really makes you want to sink your spoon into it. In any case, it really makes me want to try, even if I don't think I have your talent for baking. Bravo for your blog and your many recipe tips.
One word: superb... I am always impressed by this kind of achievement! And what a finish.
This Layer Cake is very beautiful !! Well done.
yum... I'm posting a comment without really having anything to say! It just makes you want some ^^
Wow! This Layer Cake is simply magnificent! I would dream of having such a cake for my birthday =) Kisses and congratulations again
Hello, I am reading your blog carefully to finally get started tomorrow my son is asking me for a big cake with a color inside but with vanilla
I see that you have different recipes for each preparation.....
I opt for the "Alice" or the "pink" which really tempts me without the pink for my boy but with a more "guy" decor...
What do you advise ???
Hello Saly, it's up to you to decide if you prefer chocolate or vanilla cake. For a guy's decoration, don't hesitate to put blue food coloring in your white icing! See you soon
Beautiful, how many parts is this cake please?
Hello, I would say about 15 portions it depends on the size of the cut... See you soon
I asked my boyfriend to make this cake (he has a baker-patissier-caterer friend to help him) for my birthday party it looks so good!
Hello Justine, with two men in the kitchen, I imagine the cake was a success! :-) See you soon
Hello
I tried this layer cake and it was a great success.
It was very good, the cake is soft. For the icing I only used mascarpone because I find that Philadelphia leaves a salty aftertaste that not everyone likes. I also made a kind of sugar jam + frozen red fruit, instead of cherry jelly.
On the other hand, I covered the layer cake with the creamy vanilla frosting used for the red velvet layer cake.
It was really very very good!! I just encountered one difficulty: how to smooth my layer cake? I tried different techniques but I never managed to present a smooth cake like yours. Do you have a particular technique?
I also want to thank you, it must be about 5 years that I regularly "flick through" your site, and every time I try one of your recipes, it works every time, and above all, IT'S GOOD!!! I don't usually buy recipe books, but I'm planning on buying yours... I would have liked it to be signed too, you're not coming to Nice by any chance? :)))
Thank you very much
Hello Yassou and thank you for your message. Happy to count you among the faithful :-) For smoothing, I use a simple angled spatula. You have to be rather meticulous and have time. The rest follows! I don't know the Côte d'Azur, but if I come to discover it one day why not a dedication! See you soon
Hello
This recipe really makes me want.
I wanted to know how to store the cakes made the night before.
Keeping them in a plate wrapped in cling film is enough for a good conservation?
Thank you very much
I made them the day before and once cooled, individually wrapped in cling film before leaving them in the fridge. Perfect.
Hello Mouna, yes it is perfect as a conservation, see you soon
Tested and approved! I was afraid that the cream would not be to the taste of the family's 'traditional palates' but, no, just perfect. On the other hand, I still can't explain why but I had to redo the cream; the first time it sort of 'turned :-/
I will not hesitate to come back and draw on your recipes!
Thank you!!!
Hello Mathilde and thank you for your return!
Hello, can we remove the philadelphia and put only the crème fraîche and the mascarpone, thank you for answering me
Yes it is possible, to test with your own dosages.
Hello, thank you for these wonderful recipes. I am starting a birthday cake for my son's 1st birthday. I wanted to replace the cherry jelly with caramelized apples!! I only have a 20 cm mold for 15 people. How long should I leave it cooking in your opinion? Thank you very much!
Hello, for cooking you have to go 10 minutes by 10 minutes by testing with a peak;)
Hello,
I have the pleasure of making your cake for my niece's birthday; little question, can I make the whole cake the day before and keep it in the fridge, or for the icing everything has to be done the day before?
I have already made several of your recipes and it is a great success every time. Your blog made me want to do new work every time, thank you for sharing, it's a great pleasure for our taste buds
Hello Maëva, thank you for your loyalty to the blog :) You can do the assembly the day before by keeping it in the fridge under a bell to protect it from odors. See you soon :)