A smurf cake

Today: I baked a cake. A pretty blue one with white flowers and apricot filling and the best cake-cake recipe ever. I spend like hours and, let me tell you, it wasn’t easy :P It was my first marzipan ’’lid’’ so I kind of panicked figuring that out. The fondant flowers were easy, because of my ultra-cool cut-outs, but, being the perfectionist as I am, I kept un-agreeing with myself about the decorations. But I ended up with pretty white flowers in an easy pattern over the cake. The cake even ended up delicious! Moist, as it was supposed to be, and sweet and filling but nice. Here goes my recipe, as I did it today. Remember that there are a thousand ways to make this your own, so just have the guts to be creative and try out recipes.

YES the first recipe is in US measurements, and I’m just too damn lazy to Google the correct ones right now. Do it yourself.

1 cup of butter (room temperature)

2 cups of sugar

4 eggs (room temperature)

3 cups of sifted self-rising flour (I just measured the flour and threw in some baking powder, you know, went with my feelings xD Prof baker.)

1 cup of whole milk (room temperature)

1 teaspoon pure vanilla extract

Preheat oven to 175oC

Grease and flour 1 cake pan.

Using a mixer, cream butter until fluffy.

Add sugar and continue to cream for about 4 minutes.

Add eggs one at a time. Beat well after each egg is added.

Add flour and milk, beginning and ending with flour.

Add vanilla to the mix; until just mixed.

Put the mix in the cake pan.

Hold the pan about 5 cm above your counter and carefully drop it flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.

Bake for 25 – 30 minutes (depending on your oven) until done.

Cool in pan for 5 – 10 minutes.

Remove and immediately wrap it in plastic wrap to seal in moisture. Cool completely on wire racks

(This took like forever and I got bored, so I took it out and cut it in half, you know, horizontally.)

THEN I filled it with this mixture and spread it all over the cake to.

4 plates of gelatine

1 dl sugar

2 dl whipped cream

2 eggs

1-2 dl jam, I used apricot

Put the gelatine in cold water for 10 minutes and let it soak. Squeeze out the water and let it dissolve in some spoons of boiled water. Mix the egg and the sugar together and mix in the dissolved gelatine and the whipped-whipped cream. Have the jam in in the end. Leave it in the fridge until it is just ’’set’’.

Then I put the cake in the, coloured some of that awesome marzipan blue and rolled it nice and thin. TIP: If you have a wooden rolling pin, you should cover it in plastic foil so the marzipan doesn’t stick. You should also roll it out on baking parchment, and use normal flour, not icing sugar! Then it get too sugary and it doesn’t stick as good :P

Put on the lid; try not to scream too much if you succeed and not to swear too much if it doesn’t work.

Then decorate it all you want! I used normal white fondant and made the cute little flowers.

I should SO do a cookbook.