Friday, December 01, 2017

Eggless Whole Wheat Orange Cake with Buttercream Frosting

There comes a time, where you suddenly gain confidence of something, which you were long afraid of. Decorating cakes is one such thing for me. I never had the confidence of decorating a cake. Baking was something which i enjoy the most. It is my kids who pushed me to decorate their birthday cakes, i know the cake would taste good, but the look also matters and i didn't want to disappoint them on their special day.
Its been a year, since i have started decorating cakes for special occassions inside our family and to our close friends, who are more than my family. This was the second cake, i did last year, after doing my elder one's birthday cake. This is a simple vegan cake, filled with chocolate ganache and frosted with buttercream. A cake which i made so relaxed, knowing it would come great and it did came out great. 
Every year, December, +srivalli jetti and few other blogger friends, have this crazy idea of doing a bake-a-thon. Yes we are that group of misfits, who blog every month and also run two marathons every year along with this bake-a-thon. None of us do the real running, or i certainly don't to that, but we are ready for anything food!!!
This cake is my savior for today, though i have baked dish ready, i m yet to click pictures of that dish. This cake was in my magic folder, so here it is, seeing light of the day!!!

Ingredients for the Cake (i use 250ml cup)  (Makes 1 8 inch cake or 2 6 inch cakes.)

1.5 cups of Whole Wheat flour
3/4 cup sugar 
1 tsp baking powder
1/2 tsp baking soda
1 & 1/4 cups of Orange Juice (fresh or store-bought)
zest of an orange
1/2 cup oil

For  the chocolate Ganache
200 grams Lindt 70% cocoa, dark chocolate @Room temperature
250 ml whipping cream
1 tbsp coconut oil or butter

For Buttercream
200 grams of salted butter, @ room  temperature
4-5 cups icing sugar
2 tsp of pure vanilla extract
2-3 tbsp of milk
Pink food color for roses
green food color for the leaves
Method
  • Preheat the oven to 170C. Grease an 8 inch pan with oil and line the bottome with a parchment paper.
  • Sift together whole wheat flour, baking powder, baking soda in to a large bowl. Sifting is important, it helps in making the flour mixture airy and fluffy, resulting in a spongy cake.
  • To this sifted flour mix, add sugar, orange zest and whisk well combine. In a measuring cup take orange juice, to this add oil and mix well.
  • Now slowly add the wet ingredients to the dry and using a spatula mix to combine. Take care not to mix it vigorously. Do gently and mix in single direction.
  • Pour the prepared batter into the greased pan and bake the cake in the preheated oven for 40-50 minutes. Mine was done at 45 minutes, cooking time varies from oven to oven, so please keep a watchful eye from 40 minutes.
  • The cake is done when a skewer inserted in the centre of the cake comes out clean. Remove the cake from the oven and let it sit on the counter for 5 minutes. Then slowly unmould the cake on to a wire rack, let it cool compleltely.
  • At this stage, if you are plannig to serve it as such, cut and serve while it is slightly warm. If you are planning to frost. Let the cake cool completely. Cling wrap the cake and refrigerate until you frost.
The Cake i made for my Friend's Anniversary, the same flavor, but covered with ganache
Making the ganache.

  • I make the ganace a day earlier or atleast 8 hours prior to filling/frosting my cakes. Chop the chocolates into small cubes and keep it ready, before prepping the cream.
  • Take cream in a microwave safe bowl, heat for 30 seconds in high, the cream has be warm to melt the chocolate.
  • Pour the warm cream over the chopped chocolate. Let it sit untounched for 8-10 minutes. After the said time, using a spatula, slowly mix the chocolate with the cream. The chocolate should have melted and the ganache should smooth and glossy.
  • If you still find little chunks of chocolate in your ganache, then microwave it for 15 seconds and try mixing again.
  • Once the ganache turns smooth, let it cool completely on the kitchen counter. If you are planning to pour the ganache over the cake, then you can do so after the ganache cools down.
  • Since i was making it to fill the cake, i wanted it a bit thick, so i refreigerated the ganache. Cover the bowl well with a cling wrap and refrigerate, so it doesn't pick up any other smell from the fridge. After few hours of refrigeration, the ganache will thicken naturally.
The huge Nat geo cake i made for my lil one's bday, the bottom 4 layers are Orange Cake. 
Buttercream Frosting
  • Take the butter in a large bowl, using a eletric beater, beat until smooth and fluffy, for abotu 3-5 minutes. Next add sugar, vanilla extract to the fluffybutter and beat again until sugar is completely incorporated with butter, Now check the consistency, it will be a bit thick, add 1 tbsp of milk to it and mix well, to get a smooth fluffy butter cream.
  • If you still feel the cream is too thick, add another tbsp of milk and whisk. I usually make the buttercream, just before i frost my cakes.
  • Remove a cup of buttercream from the bowl, add few drops of food coloring and mix well.
  • Remove 1/4 cup of buttercream from the bowl, add few drops of green food coloring, mix well and keep aside.
Sorry, for badly cut cake, my kidoo was nibbling the other half of it
Frosting the Cake
  • Mix 3  tbsp of icing sugar with 1/4 cup of warm water and keep ready.
  • Take a round cake board, add a blob of buttercream  to the center and place one round cake in the middle. This blob makes sure, that the cake stays put on the board without sliding.
  • Spread half of the sugar solution on top of the sponge, this keeps the cake soft. Add a thick layer of yellow frosting on top. Spread it to cover the entire cake surface, do not forget the edges.
  • Now stack the second cake on top of this with its bottom facing the top. Spread the sugar solution on top of the cake.
  • Now add a thick layer of yellow buttercream on top and crumb coat the sides with yellow buttercream. Place the cake in the refrigerator for 10 minutes for the crumb coat to set.
  • Once set, add thick layers of yellow buttercream on top and using a offset spatuala smoothen it to set. 
  • Again refrigerate the cake for 10 minutes before adding any extra details.  Fill the colored buttercream in a piping bag, fit with rossete tip. The roses are made in anticlockwise direction. Pipe and swirl anticlockwise to get a perfect rossette.
  • To complete the look, i added some leaves too. For that use green color buttercream in a piping bag, fitted with leaf top, pipe 2 or 3 leaves around a rose to complete the look! Chill the cake 10 minutes for the roses to set, then slice and serve.

This is part of the Bake-a-thon 2017
   
    An InLinkz Link-up

13 comments:

  1. Wow! That is so beautiful....I don't want to cut it to spoil the perfection but at the same time I want to grab a slice now. Looks amazing

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  2. Wow, such a stunning cake with beautiful frosting and those cute roses gives a catchy look to this beautiful cake. Looks like you are having loads of fun with your beautiful cakes. SUch a virtual treats for us.

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  3. All the cakes looks so beautifully decorated. Love the wonderful texture of the crumb you got with whole wheat flour.

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  4. Priya , you have definitely mastered the art of decorating cakes . I guess it all needs practice .you are a pro now and trust me your efforts show . Beautifully done cakes .

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  5. Just wow is what I can think of Priya, you have really become a pro in decoration, you must do more!..Lucky girl you have your magic draft to fall back! Btw if it was a running marathon, you wouldn't have been being so enthu in organising..hehehe

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  6. Beautiful... The colour, the looks and of course the taste that you yourself are so confident of. Superb 👍👍

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  7. Such a stunner of a cake!!! I am yet to come in terms with really liking frosting cakes... I still prefer plain ones, though for the kids I would love to try frosting. I am plain impatient to do such cakes... :( Looking at this one, I am so tempted... everything looks so pretty...

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  8. What beautiful cakes you have made Priya! I am speechless! Though I want to decorate cakes,I never have the patience!The kids are happy with a smear or two of chocolate sauce!!

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  9. Priya, I'm becoming a big gan of the way you decorate cakes. The rosette one looks so classy!

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  10. What a pretty looking cake Priya. You have done an excellent job with the decoration. Good one!!

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  11. All of your cakes are looking so gorgeous I am speechless

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  12. this is one gorgeous cake ! and loved the detailing too ! enakku frosting ella chance ee ille pa - I have all the tools for frosting yet i keep procrastinating thinking it won't come out well.

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Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!

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