Lemon Poppyseed Cake with Blueberry Buttercream

SO It was my BIRTHDAY 🙂 26th yes! As I always want to make things bigger and better thought I would step it up. Had a masquerade party and wanted to stick the theme with the cake as well 🙂

This recipe is one of my mom’s cakes, again I put a slight on it, but hers still remains the best one! ❤

For this cake, however I just doubled the doses as it was meant to be three small 6′ layers, stacked on top of a standard two layer 10′. So here it goes.

INGREDIENTS:

For the Cake

250gr plain yogurt

8 eggs

5 cups of flour

3 cups of sugar

2 1/3 cups veg oil

1/2 cups poppy seeds

2 full tsp baking powder

zest of 4 lemons+ juice of one

For the Buttercream 

500gr butter

5 cups icing sugar

400gr frozen blueberries

For the Decorations 

1kg of white fondant

blue food colouring

blue royal icing (2egg whites+3 cups of icing sugar+blue)

home made edible glitter (coloured sugar*)

silver food colour

I started with the buttercream. Just easier to make so that when the cake is cooled down you can start stacking it. Put the blueberries in saucepan and pour enough water to cover them. Heat at medium temperature. Stir occasionally. When it starts looking like jam, then take of the heat. Might take 30 mins. I put all the content in a food processor and blitzed it and let cool completely.

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Now you can start with the cake. This cake goes into a cold oven. Start by mixing oil, eggs and sugar. Add all the other ingredients. Mix until combined. Now divide the batter in the different trays you want to use. In my case two 10′ and three 6′. Turn oven on 170°, leave in the oven for 30-40 minutes.

When completely cooled down, then you can start cutting the edges and the top of the layers to even them out. Before you cover them in frosting make sure they look good and neat when layered.

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Now for the buttercream. Beat the butter until soft and then add the sugar. Add the blueberries a little at the time and taste as you go. I used the whole batch but it depends on tastes.

Now you can start putting it together. Put frosting on the first bottom layer, spread evenly and then stack the second layer and proceed to cover entirely. Since there two different levels need to be covered in fondant I left them separate for the time being. I advise to put the bottom bigger part of the cake on the serving plate from the start, as it might be very hard to move once it has set. The smaller one is easier to handle.

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Roll out the fondant and cover the cakes, making sure you don’t leave any creases.

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Cut the extra and seal at the bottom with your hands.

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Leave to dry overnight or for a couple of hours. To dry fondant quickly point a cold fan to it for a couple of hours. That should do that trick.

With a lightly damp sponge and silver colour, paint the cake silver. You will have to do this twice and let dry each time.

Start with the fun and most stressful part now: the masks!! I made the edible glitter by putting X amount of sugar in a container, pouring 3 drops of colouring and then shake it. Place it in a baking tray and put it in the oven at 180° for 5 minutes. It turns out great.

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I made three masks: the smaller two are simply cut out of fondant and let to dry on al foil in front a fan. I just wet them slightly with a brush and made may own patterns of glitter (coloured sugar). For the third and main one, I still have to figure out how to make it stand on its own. I used a real plastic mask as a stencil but had to leave it on as the first three attempts cracked.

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Now get the cakes and stack them. Put some buttercream or royal icing on top of the bottom part as glue for the top. With the royal icing make some squiggles and lines around the cake.

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Put it all together. Place the masks on top of the cake, two on the bottom and one on top. I used toothpicks to help me keep them up and attached to the cake. To cover them I made some small roses to place on the bottom masks. Also at the bottom of the cakes I attached blue diamond liners, which makes it look neater. But you can use ribbon also.

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And voilà. It very yummy and everyone was impressed, including myself! 🙂

Enojy, Ciao for now xox

 

 

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