How to Make Cream Cheese Frosting - Back to Basics! - Jane's Patisserie Made as 6 inch cake at 160 F for 15 mins which came out really well. As long as its a cake completely covered in buttercream or ganache (like this one), and it hasnt been portioned yet, it can go in the fridge. You need to weigh the eggs in their shells, and match the flour/butter/sugar (but dry cakes do usually mean over baked) x, Hi Jane, can this be baked in one 8inch tin and be cut into two? Put the butter and caster sugar into a bowl and beat until light and fluffy. I cant find any 8inch tins. What would the measurements be for a 6 inch cake tin please , I only have the one . Thank you xx, We all love this recipe as a family, and all of our friends we have shared it with too! I noticed you replied to a comment on another recipe which said to add in 75g plain flour. Would this effect the bake at all? All in all, this recipe takes about 45 minutes to make, with about 25-30 minutes whisking. Thanks. xx, Hi Jane, Im keen to make this using a 9 tin so I know to increase the ingredients by a third. Is this to replace the self raising flour? How would I need to change the recipe and how long would I need to bake it for?. Hi Jane, can the recipe be doubled to make a 4 layered cake or would I need to make 2 separate batches using the quantities above? What weight would a medium egg be? But honestly, enjoy! I made this for the first time at weekend winner!! You can also heat your scraper slightly to get rid of air bubbles for a final run around of the cake x. Hi When these come out of the freezer do you decorate straight away or let it sit awhile before doing so? x. Im wanting to make this into a 3 tier 6 cake would the quantities be the same or would they need to be slightly more? No Bake Peanut Butter Pie! - Jane's Patisserie It also makes it easier if you want to be able to use large eggs, or even extra-large you just want the total weight in the shell. Thank you in advance! Im making a 6 inch 3 layer cake needs to be about taller so about a 2inch layer. x. Hi Jane how can I stop the buttercream from running on the sponge when adding the jam on top? Enjoy! If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. I am not sure on the timings however x. Im Jane, a food writer, photographer and blogger. And just decorate with the buttercream and not bother with the ganache? janespatisserie.com. Hi Jane, I am planning on using this recipe to make a 2 tier cake. Another in my series of back to basics! And if after, do I need to wait until the sponges have defrosted? ie. This cake will last for 3 days at room temperature, in a cake box. I cut in half when frozen personally, but it can be a bit tricky so you can cut before freezing. Is it possible to freeze the sponge once cooked until Im ready to decorate it? Thank you. Pinterest Today Watch Explore When the auto-complete results are available, use the up and down arrows to review and Enter to select. Im not 100% on the time though as I dont bake 9 sponges that often at all. The basic maths is roughly 2.3x the recipe of an 8 recipe, for a 12, so its quite a large amount of mix, and a lot longer baking time! If I wanted to make this a 3 tier what would you suggest regarding quantities? It can be any number of things under baked, too high a heat, over mixed etc! Hi Jane . If I want to do an 8 4 layer would this recipe be okay to double? x, Hi Jane, just wondering how you would make this cake 4 layered but in a 6 inch cake. Made for my daughters 15th birthday! Bang!! Hope this helps! I use a small disposable piping bag to do the drip with as you can just snip off a small part of the bag to do the drip. So 500g sugar, butter flour, double vanilla and would I weigh eggs in shells or is it 10 medium eggs Thank you!x, Hey! Hey you need to use 4 large eggs, and 240g of the rest of the ingredients! You would need to use roughly 1.6x the recipe x. Put the first cake onto a cake board of plate. Make sure your block unsalted butter is at room temperature (see notes in the blog post). Great recipe which was very easy to follow. Chop the milk and dark chocolates up finely and put into a large bowl with the unsalted butter in small cubes. If the swiss meringue buttercream is grainy, the sugar wasnt dissolved at the beginning, and you cant fix this, unfortunately. Once made, this swiss meringue buttercream will last 2 days at room temp, or up to 5 in the fridge. Theyre having a brownie and blondie stack. Sadly this just means they are under baked. xx, Hey Jane, sorry to ask you again but what kitchen aid do you use? I wanted to make this for my Dads 50th but as a 4 tier cake- what measurements would you recommend? This cake looks delicious ! Janes Patisserie. You can find tasty recipe videos here for some of the recipes available on my blog, www.janespatisserie.com! Im planning on making this cake for my sons birthday, but would like to do it with a black buttercream. If you struggle with it however you can try lower temps in your oven and baking for longer, or try baking belts, but trimming a cake is no bad thing! Would I use this or traditional buttercream for my crumb layer? Hope this helps, Hello Jane, Do you mean it looks bubbly on the top? Do you think this would work well or would you recommend something different , Hi Jane. Would I need to to put a syrup on it? Mixing at a medium speed, add the room temperature unsalted butter to the meringue 1 tbsp at a time (about a 1" cube of butter), letting the butter beat in fully each time. Thanks so much for all the recipes you share. It may be quite sweet for some, so you can use slightly salted butter if you fancy but I love the sweetness with 100% cocoa powder. Janes Patisserie. I want to make this in a 99 square tin do I increase the recipe by 1.5 or do I keep it the same. Add the second sponge on, and then spread the rest of the buttercream on top. I baked in 4 x 8 tins for 30 mins instead. Yes I do cut them in half before freezing, and you dont have to defrost! I do have a Victoria sponge recipe on my blog already, but this a two layer beauty and potentially explained in a much better way. Buy Book Honeycomb Cupcakes by Jane Dunn from Jane's Patisserie Crunchie bar fans will adore these sweet cupcakes, topped with honey-swirled buttercream and a generous sprinkling of crushed, chocolate-covered honeycomb. I do have plain flour, Will this be an OK substitute with baking powder / bicarb soda. In the vitoria sponge baking powder is used and in the vanilla cake there is none. I thought that I would go for an absolute classic for my fourth instalment, a vanilla cake. Are you able to tell me how to stop the tops of the cakes from bubbling and going into a dome please. Hope this helps, team Jane x. I want to make this recipe using 8 inch pans, but my pans arent the deep ones. The cake looks perfect and fabulous to bake for a special day. Yes absolutely, however the baking time will change so keep an eye out! Sorry for all the questions!! Looks sooo good! Can I ask what depth your 8 inch tins are please? Some of the decorations might include marzipan sticks, sugar cobwebs, and meringue mushrooms. Preheat your oven to 180C/160C fan and line two 8"/20cm tins with parchment paper, and leave to the side. Recipes: Jane Dunn talks sugar, cake, and the impact of pandemic baking Mine was like a leaning tower of cakeness lol. Other information sources for Swiss Meringue Buttercream: So say hello to a new back-to-basics blog post - how to make delicious homemade swiss meringue buttercream. First attempt at a drip cake and think I did ok. Sunny More Details. , Im going to make the traditional 8inch cake , but also want to add a 6 inch cake on top to make it two tiers. - Jane's Patisserie. Its so tiny and Ive never baked a 4 cake. I cant wait to surprise him with it and try it!! No, you need the eggs to weigh the same as the other ingredients as explained in the post. Divide each ingredient of the 12 cupcake recipe by 12 and then times it by the number of cupcakes you need to ice. This elaborately decorated, rolled, and filled sponge cake is frosted with chocolate buttercream made to look like a tree bark. Jane started her blog, Janes Patisserie, in 2014 after training at Ashburton Chefs Academy. 900+ Best Jane's Patisserie! ideas in 2022 - Pinterest I cooked them for an hour and the skewers came out clean both times, so Ive no idea what I did wrong. Paris, Ville de Paris, France Weather Forecast | AccuWeather I am really nervous about freezing a cake, Ive never done that before. Jane started her blog, Janes Patisserie, in 2014 after training at Ashburton Chefs Academy. From. x, Hello, I was wondering if I used 600g unsalted butter 600g light brown sugar, 12 eggs, 480g self raising flour, 120g cocoa powder and 1tsp vanilla extract, would this be enough to use in 2 x 9inch tins to then be able to split them into 4 layers when cooked? You need to weigh them in their shells (I would guess 4 large?) 10 Most Popular Francilien Dishes - TasteAtlas Thanks claire, Ive just made this recipe, any idea why my sponges are really flat and thin? What could I have done wrong? I would still say it is fairly sweet, just in a completely different way to the classic American buttercream frosting. Annoying question sorry! YES PLEASE! Thank you, Hi, Thanks in advance x, Hi Jane. Its cooked but looks like bubbles of lumps on the cake. Many tips will be greatly received. Cake was lovely and moist but took about 1hr and 15 to cook. Hiya! Thank you xx, Hi Jane! If the butter was too cold however and you have flecks of butter, you need to gently heat the bowl, whilst mixing, with a hairdryer, to gradually heat until the butter has melted. How would I adjust rhe measurements and baking time for the either 2 or all 3 of these cake tins please? I was wanting to make a 6 tier rainbow cake and want to use a standard vanilla sponge- what measurements would you use? Hope this helps! Ill be decorating the day after. 240 Best Jane's Patisserie ideas in 2023 | janes patisserie, baking, desserts Jane's Patisserie 241 Pins 3w D Collection by Donna Harris-Monsen Similar ideas popular now Baking Baking Recipes Patisserie Cake Desserts Cupcake Cakes Cake Recipes Cupcakes Caramel Drip Cake Salted Caramel Buttercream Recipe Caramel Buttercream Janes Patisserie I use a large metal scraper for the crumb coat and then also the buttercream decoration on the sides. Thank you. When you are at this stage, other than checking the temperature, you need to carefully rub some of the mixture between your fingers the mixture should be smooth. I usually use room temperature unsalted butter (the kind you get in foil), or Stork for cake sponges. Ive made this cake 3 times now all to reviews!! Millionaires Loaf Cake! | Millionaires Loaf Cake A - Facebook Christmas Tree Cupcakes! | egg, chocolate, vanilla extract, recipe Could you beat the butter first before adding to achieve a whiter colour? X. They are deep ones. Thanks for your help, absolutely love your recipes they never fail!!! This us excellent, thank you. So you could definitely do just two, but bake for longer instead!! When you whisk the eggs and sugar in a spotlessly clean bowl, you need to whisk the mixture until it reaches a lovely meringue with glossy stiff peaks and the bowl is completely at room temperature this takes about 20 minutes, if not longer. x. please help why in your victoria sponge do you use baking powder but this one you dont? Im not 100% sure on the baking time, but its quite a bit longer! If I make this cake could I use ready rolled icing to cover instead of butter cream as daughter prefers it thanks, You would still need a form of icing (which is usually buttercream) to stick the ready roll on to the cake, and a crumb coat is usually a good idea x, Hi Jane, I would actually keep it the same a 6 tin is about 2/3 in size, so you could bake it into four 6 tins easily! x. Not sure on the baking times though Im afraid http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/ x. If I have made 7 cupcakes how much stuff will I need please! Hey!! Such bakes - are you lulled into a confectioner's heaven too? The butter wants to be at a temperature where you can press your finger into the butter to indent it really easily, but its not melting away. Cake was delicious and got better over several days. I would increase the ingredients to 400g (8 medium eggs) and bake into three tins! Its so light it is like eating a cloud but it is a bit more time-consuming to make so be prepared. Is that just lighting or is there a way of having it less yellow? How many eggs would you say to use for a 4 cake tin? So thank you!! Jane's Patisserie | Bestselling Bakery Recipes Would you say about 60-70mins for cooking time? and then match the butter/sugar/flour to that weight. x, Please could you tell me quantities for a 10 inch tin and whether I would still bake it in 3 tins or if I could split in two and for how long to bake. What quantities would I need. Would is be ok if I was to bake the cake Wednesday evening, and then decorate it Thursday? Im appalling at maths. In a medium pan, bring 1.5" worth of water to a simmer, and add a large glass bowl on top. Millionaires Loaf Cake! Its been a while since I did a back to basics post, and I thought this one would be ideal! Using a small amount of buttercream, spread and smooth around the cake sides and top for a crumb coat and add to the fridge for at least 30 minutes. Awww thanks lovely. How many eggs would i need and how much vanilla? Best website to use is this one http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/, Hello Jane I have a 9inch tin and an 8 inch tin and I would need two layers of each size so I can put jam in between. | Millionaires Loaf Cake A brown sugar cake filled with a caramel sauce, topped with silky smooth chocolate buttercream frosting = the best millionaires. I personally switch between the all in one method, and the beating sugar and butter first method but in general, I find the beating the sugar and butter together method is better for the most.

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