I really like my go-to chocolate/red velvet cake recipe, I make it whenever I need a cake, but I also need a white/vanilla cake in my repertoire, so I have picked out a few recipes I want to try. I started with this Eggless Orange Poppyseed Cake recipe.
I also wanted to try my hand at different cake decorating techniques at the same time…but with an added challenge: using everyday foods as food colouring instead of artificial ones. For example strawberries, beets, carrot juice, etc. For this one I’m going to try doing an ombre/mixed colour thing in pinks and oranges to kind of celebrate the beginning of spring. For the icing I used Wilton’s buttercream recipe as inspiration (also to try out egg free buttercream recipes and slowly move onto making vegan ones), and strawberries for a pinkish colour, orange juice and pureed carrot for a more yellow-orange colour, and a dash of turmeric for a deeper colour.
By the time I started making icing…
…it started snowing! Nature was not ready for my celebration of the beginning of spring.
So I cut down the icing recipe, made one cake with “icing snow” sprinkled on top, one with glaze and a small one for my icing experimentation:
Yeah so the ombre icing experiment didn’t really work out this time, but it was a good way of testing the icing recipe, and it wasn’t too bad at all. The pink shows up a tiny bit, and the yellow/orange was definitely yellower than the white, and you couldn’t really taste any of the colour-flavourings.
The cake itself was really tasty. It made a lot! I will halve the recipe when I next make it. Also, because I have a hand mixer and not a stand mixer, it made step #7 take a lot more time and effort than it could have.
Total time: 2 hours
For the cake
1 cup butter, softened
2 and 1/2 cup white sugar
3/4 cup plain yoghurt
1 and 1/2 teaspoon almond extract
1 and 1/2 teaspoon vanilla extract
1/2 cup orange juice, freshly squeezed
1 cup milk (2%)
3 cups all-purpose flour
1 tablespoon poppyseeds
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt
orange zest from 2 oranges
For the icing
butter or margarine (softened)
sifted confectioner’s sugar
1. Preheat oven to 180C.
2. Grease and line cake pans with baking parchment cut out to the shape of the cake pan.
3. Zest and juice oranges.
4. Gravy boat: Mix together 1/2 cup orange juice and 1 cup milk, set aside.
5. Large bowl: cream together butter and sugar until light and fluffy. Add yoghurt and beat well. Add extracts and beat well.
6. Another bowl: mix together flour, poppy seeds, baking powder, salt and orange zest.
7. To the creamed butter mixture add the flour and juice mixture, alternating between each and beating after each addition.
8. Pour batter into prepped pans and tap on counter to break air bubbles, if any.
9. Bake between 20 and 30 minutes (small cakes took 22 minutes, medium cake took 28 minutes, and big cakes took about 32 mins).
10. Cool on a cooling rack for at least 15 minutes before removing from pan, and then cool again.
1. Large bowl: 2 tbsp vegetable shortening and 2 tbsp butter and about a cup of icing sugar, beat using electric hand beater
2. Add a little bit of milk and another cup of icing sugar, beat again
3. Boil one carrot and then puree in blender
4. Cut two strawberries into very thin pieces
5. Separate the mixture between three bowls
6. Pink: Put the strawberries in a strainer on top of one of the bowls and squeeze the juice out using a teaspoon to push it out
7. Orange: Do the same on top of the icing that you want to be orange, and a pinch of turmeric and a tsp of leftover orange juice if there is any left.
8. Add about 1/2 cup icing sugar into each of the coloured bowls and whisk with a fork until it gets back into an icing consistency.
9. Place in the fridge until cakes are ready to ice.