Delectables with Dan Presents: The Lemon-Strawberry Swirl Cake
It's about time that I did some baking of this sort. I know I've been kind of lax of the Delectables with Dan series, but now I'm back with what I think is the first one of the year! I had a Valentine's Day one planned out, but I just never took the photos when I was baking the double-chocolate cupcakes...anyway, I will be doing the dark chocolate raspberry cake sometime this month I think. Don't hold me to that. Either way, it will appear on the blog sometime in the future... I'm not sure if I did the red velvet cake with a cheesecake centre on the blog...I'm going to be making one of them for my friend's birthday in a week or so. :) This cake is vegan so rather than egg, you will be using applesauce.
WHAT YOU WILL NEED
1 Strawberry Cake Mix
1 Lemon Cake Mix
1.2 cup veggie oil for each cake
2 cups cold water, one for each cake
2 small single-serving unsweetened applesauce for each cake
Rainbow Sprinkles
Pink Glitter Sugar (optional)
You can also make the cake from scratch using chunks of real strawberries and lemon zest in yellow cakes, I just didn't have the time with all the hours I've been putting in at work and working on other projects. There will be new content coming soon! Another Delectables with Dan for sure.
In two large mixing bowls, prepare your cake mixes. We're not going to swirl them yet. In each other cake mixes, you're going to add a few shakes of sprinkles to them, so that the colour pops in each cake, especially when you cut into it at the end. While you're preparing each of the cake mixes, pre-heat the oven to 350F and grease each of the cake pans. You want to make sure they don't stick to them otherwise when you try to pop the cakes out, they'll just break apart.
To prepare the swirl cake, you're going to scoop three cups of batter of one of each cake mix into a cake pan. Then you will scoop half of a cup of the opposite cake and pour it into the centre of the other cake mix. You want to make sure that the cake batter you put in first is evenly spread out in the baking pan before adding the second cake flavour. Once you've added the second cake batter, you will take a silver knife and carefully swirl the two batters together. You want to make sure that you don't touch the bottom of the cake pan and that you swirl each of the batters evenly. Once you've done this, put them in to bake for 20-25 minutes or until cakes have a golden edge to them.
When the cakes come out of the oven you want them to cool before you put them in the freezer. I find that it's so much easier to ice and decorate the cakes after you've frozen them. I dunno, it's just more user-friendly. Once the cakes are complete frozen, I usually leave them in there about 2 hours just to be safe, remove them and carefully tap the bottom of the pan. The cakes should just pop right out. I do them one at a time. The first layer I pop out right onto the plate or surface that I'm going to be icing it on. Sometimes I use platters to do cakes. I should probably get one for St. Patric's Day... Anyway! Back to this cake.
Carefully ice the first layer of the cake completely, then set the second layer of the cake on top of it. Ice the top and the sides of the cake. Make sure that you ice evenly. Create a nice swirl in the centre if you can. I didn't have a cake icing tool, so I had to use a bloody silver knife, but it still worked out alright. Around the edge of the cake's top I decorated it with rainbow sprinkles. I thought the nice pop of colour against the stark white would look nice, and it does. I had some extra red icing left from some other project that I did, so I used it to ice nice little bursts on the top of the cake for an added splash of colour. I was almost worried that I'd run out of the red icing before I could finish! I made it just about. Made me happy.
I was going to add press strawberries to the top and candied lemons, but I forgot to get lemons and it wouldn't be fair if I didn't do both of them. That's a trick for later on. I have a few spring ideas up my sleeves. We're going to be going some specials for St Patrick's day, so you can look forward to that. You can serve without icecream or with, vanilla is nice with it or a nice strawberry ice-cream as well. I'm thinking about making some homemade vegan ice-creams this summer. If I do it, I'll have to post about it on the blog!
As spring is approaching, I'll be doing some great things for vegan spring dishes, vegetarian spring dishes and other meat-free treats for the spring season.
WHAT YOU WILL NEED
1 Strawberry Cake Mix
1 Lemon Cake Mix
1.2 cup veggie oil for each cake
2 cups cold water, one for each cake
2 small single-serving unsweetened applesauce for each cake
Rainbow Sprinkles
Pink Glitter Sugar (optional)
You can also make the cake from scratch using chunks of real strawberries and lemon zest in yellow cakes, I just didn't have the time with all the hours I've been putting in at work and working on other projects. There will be new content coming soon! Another Delectables with Dan for sure.
In two large mixing bowls, prepare your cake mixes. We're not going to swirl them yet. In each other cake mixes, you're going to add a few shakes of sprinkles to them, so that the colour pops in each cake, especially when you cut into it at the end. While you're preparing each of the cake mixes, pre-heat the oven to 350F and grease each of the cake pans. You want to make sure they don't stick to them otherwise when you try to pop the cakes out, they'll just break apart.
To prepare the swirl cake, you're going to scoop three cups of batter of one of each cake mix into a cake pan. Then you will scoop half of a cup of the opposite cake and pour it into the centre of the other cake mix. You want to make sure that the cake batter you put in first is evenly spread out in the baking pan before adding the second cake flavour. Once you've added the second cake batter, you will take a silver knife and carefully swirl the two batters together. You want to make sure that you don't touch the bottom of the cake pan and that you swirl each of the batters evenly. Once you've done this, put them in to bake for 20-25 minutes or until cakes have a golden edge to them.
When the cakes come out of the oven you want them to cool before you put them in the freezer. I find that it's so much easier to ice and decorate the cakes after you've frozen them. I dunno, it's just more user-friendly. Once the cakes are complete frozen, I usually leave them in there about 2 hours just to be safe, remove them and carefully tap the bottom of the pan. The cakes should just pop right out. I do them one at a time. The first layer I pop out right onto the plate or surface that I'm going to be icing it on. Sometimes I use platters to do cakes. I should probably get one for St. Patric's Day... Anyway! Back to this cake.
Carefully ice the first layer of the cake completely, then set the second layer of the cake on top of it. Ice the top and the sides of the cake. Make sure that you ice evenly. Create a nice swirl in the centre if you can. I didn't have a cake icing tool, so I had to use a bloody silver knife, but it still worked out alright. Around the edge of the cake's top I decorated it with rainbow sprinkles. I thought the nice pop of colour against the stark white would look nice, and it does. I had some extra red icing left from some other project that I did, so I used it to ice nice little bursts on the top of the cake for an added splash of colour. I was almost worried that I'd run out of the red icing before I could finish! I made it just about. Made me happy.
I was going to add press strawberries to the top and candied lemons, but I forgot to get lemons and it wouldn't be fair if I didn't do both of them. That's a trick for later on. I have a few spring ideas up my sleeves. We're going to be going some specials for St Patrick's day, so you can look forward to that. You can serve without icecream or with, vanilla is nice with it or a nice strawberry ice-cream as well. I'm thinking about making some homemade vegan ice-creams this summer. If I do it, I'll have to post about it on the blog!
As spring is approaching, I'll be doing some great things for vegan spring dishes, vegetarian spring dishes and other meat-free treats for the spring season.
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