How cool is this vegan pillow cake?
I made this cake for Katie's birthday, just before Christmas, it was a huge success!
This cake has a vanilla layer and a chocolate layer, but of course if you want an all vanilla or chocolate cake you can add more cocoa powder or remove it.
I used vanilla buttercream but I highly recommend trying some of the wonderful flavoured buttercreams that sugar and crumbs sell.
I was so proud of how this cake came out, as I was making it I wasn't sure the shape was right and it wasn't until I was putting the balls on I started to see it how I had originally planned.
So remember if you aren't entirely happy, stick with it, becuase I'm sure you will like how it comes out!
You can of course change the colour of the fondant.
I would have liked to have made the crown that sits on the top of the cake, however I didn't have time. If you would like to make a crown, you can buy moulds on amazon and I'm sure they will look super cool!
We would like to welcome all out new followers! We have been watching the numbers grow and loving it. We hope to hear from all of you and see pictures of the food you make! Please don't hesitate to send us a message if you have any questions!
Katie and I would like to apologise for not posting many recipes at the moment, you would think with so many lockdowns we would have plenty of time for baking and posting.
Unfortunately Katie is a supervisor at a cafe so she has been working hard. I am 20 weeks pregnant and unfortunately I have been very ill and unable to stand for long, let alone bake.
Please bare with us, we hope to get lots of recipes up as soon as we can!
I hope you love this cake as much as we do!
If you have any questions please don't hesitate to send us a message! You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and youtube. We can't wait to see what you make!
Marisa
Pillow Cake
Ingredients
Cake;
5 â…“ Cups Self-Raising Flour
4 Cups Caster Sugar
4 tsp Bicarbonate of Soda
4 Cups Milk I used oat milk but any plant based milk will work.
2-3 tsp Vanilla Essence
1 â…“ Cup Vegetable Oil
4 tbsp Cider Vinegar
1-2 tbsp Cocoa Powder
​
Butter Icing;
500g Icing Sugar
220g Butter I used Flora but any plant based butter should work.
1-2 tsp Vanilla Essence
Pink & Black Fondant (I used roughly 500g pink fondant and 100g black)
Silver Balls
Method
Cake;
Preheat the oven to 180C and prepare 2 x 20cm square baking tins
Sift the flour, caster sugar and bicarbonate of soda into a large mixing bowl. Mix to combine the ingredients.
Pour the milk, vanilla, oil and vinegar into the mix.
Mix until you have a completely smooth cake batter.
Pour half the cake batter into one of the cake tins.
Sift the cocoa powder into the rest of the mix and mix until it is completely combined.
Pour the chocolate batter into the other cake tin.
Place foil over both of the cake tins.
Bake for 35-40 minutes or until a toothpick comes out completely clean.
Let cool completely before decorating.
Butter Icing;
Sift the icing sugar into a large bowl.
Add the butter and vanilla essence to the bowl.
Mix until you have a thick, completely smooth buttercream.
Place in the fridge until ready to use.
Decorating;
Once the cakes are completely cooled you are ready to decorate.
Place the first layer on your cake board, this can be either the plain vanilla or the chocolate sponge.
Spread a thick layer of buttercream across the top of the cake and then add the second layer on top.
You can place this in the fridge for 20-30 minutes to let the icing set a little, I would recommend it if you have time.
Cut your cake to the right shape; I cut curves into the sides and then used some of the excess to make the top of the pillow rounded a little. Use a little buttercream to stick the cake down.
Spread a thin layer of butter icing over the cake and smooth it out. This is called a crumb coat, it locks the crumbs in place. Place the cake in the fridge for 15-25 minutes to allow the icing time to set.
Spread the rest of your butter icing, or as much as you would like to use, over the cake and smooth it out.
Place the cake in the fridge for 20-30 minutes while you prepare the fondant.
Roll your pink icing sugar out to be about 1/2cm thick. If you really like fondant you can make it thicker but remember you’ll need more than I used.
Use a ruler to gently press straight lines into the top of the cake, cross the lines over to make squares. Don’t worry if the lines aren’t completely even, it’ll still look good.
Place a silver ball where the lines cross. If you need to you can use a fondant tool to make a small hole for the ball to slip into.
Roll the black fondant into thin sausages.
Split into two and twist them together.
Cut them to fit each side of the cake. You can use a little water to stick them in place.
Place in the fridge until ready to serve
Enjoy!
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