Thomas’s Crazy Space Cake

Blue and orange space cake

My boyfriend has been requesting a colourful cake for a long time, so I let him design this one and he helped make it.  I have to say I was a little dubious of the colour scheme he chose but I think it turned out pretty cool in the end!  It makes me think of a foreign planet, or something from a Dr. Seuss book.  The decorations were once again inspired by Katherine Sabbath‘s cakes.
Blue and orange space cake

We baked a lemon cake from Annie’s Eats for the layers, which was a good standard almost pound cake-like cake.  It might have been a little fluffier if I had used cake flour as the recipe requested, but I never buy cake flour since it always seems to be bleached.  I have heard you can substitute a small amount of corn starch in if you use all-purpose flour, which basically reduces the gluten content to make the cake a little lighter – maybe I’ll try that next time.

I made my usual swiss meringue buttercream recipe (6 egg whites worth was pretty much perfect for filling and frosting the cake with a bit left over for piping).  I added some crushed freeze-dried raspberries, vanilla extract, and purple food colouring to the frosting for between the layers.  I added lemon extract and blue food colouring to the frosting for the outside.  I prefer the lemon buttercream I made another time by adding lemon curd – the lemon extract almost tastes like fake lemon candy to me.  But it was definitely easier!

For the decorations, we made stripey meringues, sugar glass, and added some orange rope-y candies that I found at the candy store.  I used the same striping technique as for the last meringues I made, but mixed a bit of orange food colouring into the meringue itself so there would be less contrast with the stripes.  I also added orange extract instead of orange zest, and used the recipe from Sweetapolita.  Following this recipe, the meringues dried out completely, which I prefer to the last ones, which were still chewy on the inside.

I used this recipe for the sugar glass (but I made only a half recipe, and added liquid orange food colouring).  It turned out very neat, and didn’t take long to harden at all!  I accidentally let it heat up to about 350 degrees, but it was still fine.

Here’s a view of the purple on the inside of the cake:

Blue and orange space cake

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Lemon-blackberry cake

Lemon-blackberry layer cake topped with meringues

My lovely boyfriend had a birthday yesterday, so I made him this colourful cake.  I used a lemon layer cake recipe from Annie’s Eats, and put whipped cream folded with blackberries in between the layers (the last bag of blackberries in the freezer from last summer!).  I frosted the cake with swiss meringue buttercream with lemon curd and yellow food colouring added in.  The frosting was super tasty and very easy to frost and pipe with.

I had seen meringues being used to decorate cakes on Sweetapolita and Sprinkle Bakes, and my boyfriend loves meringues, so I decided to give it a go!  I used this recipe for the meringues, flavouring them with lemon, orange, and lavender.  The stripes are made by painting lines of food colouring on the inside of the piping bag before adding the meringue.  If I were going to do this again, I think I’d use a different recipe for the meringues – they were not quite the texture I was hoping for.  Also the lemon and orange zest in them went a little strange and crystallized – next time I think I would stick to extracts.  The lavender ones worked beautifully, though.

Looking forward to August when we can pick some more blackberries!

Lemon-blackberry cake