How to make the mother of all cakes
Any excuse, any and either Hana or I are in the kitchen up to our elbows in cake batter. Okay that might be a little bit of an exaggeration but we both do really love to bake. Often with baking I fall into my comfort zone of baking chocolate brownie (I do make an awesome one!), cupcakes and sponge cakes. But every now and and again you see something which is so magnificent it inspires you to get up out of your culinary slumber and create something wonderfully, deliciously awesome. This is one of those times.
For our second engagement party we were hosting it in a local gastro pub. We organised a buffet to keep people full and you need a focus, something which can concentrate peoples attention and which they’ll mill around. Cake generally does this! It had to be special, a victoria sponge wasn’t going to cut it. Hana had been following a fellow food blogger – Recipe Girl for a while and we have tried out a few of her recipes before. This e is fantastic. Cheesecake Cake! A velvety smooth vanilla cheesecake sandwiched between two beautiful strawberry sponges all encased in silky strawberry frosting. Wowza!
You can find the original post by Lori here which includes the full recipe and links to the sponge recipes which she used. I thought instead of rewriting the whole recipe out I would share my experience of baking it, what I did differently and how it turned out in the end.
Read the recipe through and take your time
This is a complicated recipe with quite a few different stages to go through. Make sure you have read the whole recipe through and given yourself enough time to bake this. Lori recommends leaving the cheesecake in the oven over night after baking it and I’d tend to agree with this. If you have to ‘rush’ you could just leave it it for 3-4 hours but you will end up with a better cake overall if you leave it longer.
The Strawberry Sponge
Lori links to several alternative recipes for a strawberry sponge in the recipe and also suggests you could use a box mix. Personally I used this one and it worked really well for the cake. The recipes linked to is for 3 9 inch sponges so you want to make 2/3d’s of the batter. It is fine to bake these the day before as well, just pop them in an airtight tin overnight and they will be moist and spongy the day you serve your cake.
Both the strawberry sponges and the frosting use strawberry purée. After checking round Morrissons I couldn’t see any ready-made available, and homemade is always better right? With that in mind I decided to make my own and you can find my strawberry puree recipe here. If you make this yourself you need to allow about an extra hour and fifteen minutes to cook it and let it cool enough to use in the cake batter.
Putting it all together
I allowed a bit of time on the Sunday morning to put this all together as I really didn’t want to rush through. You’ve spent quite a bit of time so far baking it and you don’t want it to all fall apart now. I found transferring the cheesecake onto the bottom sponge a little nerve-wracking. As there is no biscuit base holding it together you just have the filling to contend with.
Once you have gotten the three layers together it is time to frost it! The frosting recipe Lori uses makes quite a bit of extra frosting. I used a pretty generous amount on the cake itself as well as icing a dozen cupcakes and leaving a substantial amount left over. I’d say you could make 2/3rds or even half the amount and still have more than enough.
In the end it will look something like this. I think this recipe went really well. People really liked it and the whole cake went pretty quickly, which has to be the best endorsement food can get.
I only got a small slice of this but I really loved it and will be trying out one of the other Cheessecake Cake varieties out there. What’s your favourite cake? Share in the comments below.
This post is part of my series on getting engaged and starting to plan a wedding. See other posts in this series here.