I created this handpainted tulip, raspberry layer cake for my bon voyage party with some girlfriends before I go on my latest art adventure to St Petersburg Russia. Here is the photo of the cake at the party....it is a graduated colour layer cake which has been flavoured with raspberry essence.
The filling is raspberry cream cheese frosting, covered in fondant, and handpainted with royal icing tulips, also flavoured with raspberry. And YES, it was as delicious and really flavoursome...I will bake this again. In this post, I'll also include FREE quick video tutorials on how to paint the tulips.
I was inspired to paint this cake with tulips which were blooming in my parent's garden...see the pics here.
Recipe for Raspberry layer cake (I used a 9" round cake tin, once assembled the cake is very high and very rich, and will serve 15-20 people)
250g unsalted butter
2 1/2 cups sugar
1 teaspoon salt
3 teaspoons vanilla extract
2 teaspoons raspberry essence
7 egg whites
2 1/2 cups milk
4 1/2 cups plain cake flour (don’t use self raising flour for this recipe)
2 1/2 tablespoons baking powder
Wiltons Rose food gel and Red food gel
1) Grease a spring form 18cm round tin and line with baking paper. Pre heat oven to 180 degrees C.
2) In a bowl stir together milk, egg whites, whole egg and flavouring.
3) In another bowl, sift together flour and baking powder and salt.
4) In an electric mixer with bowl and paddle attachment, cream butter and sugar until light and fluffy. Add flour, the while the mixer is running, add liquid mix, once combined, turn speed to high and beat for 1-2 minutes.
5) Pour mixture evenly into 5 bowls. Add a 1/4 teaspoon or less of the colours I use Wilton’s food gel colours of red and pink for the darkest layer, and just rose for the other pink layers, adding less food colouring to each batch to get the graduated look.
6) If you have two tins lined and ready to go, it will speed up the baking time. So you will bake each colour separately. Pour in the mixture of one colour into the pan, flatten it out and bake for around 18-20 mins or until set, and a skewer comes out clean. Remove cake from oven , and pan and cool, then add next coloured batter and repeat process. Bake at 180C.
7) Allow all layers to cool completely before frosting.
Raspberry Cream cheese frosting
250 grams block of light Philadelphia cream cheese
250 grams unsalted butter
500 grams pure icing sugar, sifted
2/3 cup of strained raspberry dessert sauce
1) Beat butter until fluffy then add sugar, until the sugar has dissolved.
2) Beat cream cheese with electric beater until light and creamy. Add this to butter mixture, and beat until combined and smooth.
3) Add raspberry sauce, and mix well.
This will make enough frosting to fill between each layer, and crumb coat the entire cake.
Assemble the cake
1) Start with the darkest cake layer on the bottom, and cover with an even layer of raspberry frosting. I then put that layer of cake into the freezer to set it, maybe for 5 minutes, then add the next pink layer of cake, repeat process until the final cake layer is on top.
2) Crumb coat the cake with remainder of frosting, ensuring all gaps around the cake are filled. Put into fridge for about 45 minuted until the outside has set firm.
3) Roll out a packet of fondant icing and drape over cake, smoothing it down and trimming the bottom.
How to paint the cake with tulips
All of the tulips on the cake were free handed, following a circular pattern around the top. Around the outside is a wave pattern of tulips, like they are flowing around the cake.
Reserve a piping bag filled of royal icing which I tinted with purple, to pipe along the bottom edge of the cake.
Mix one packet of royal icing, following the instructions on the packet. Then divide the icing into 4 bowls, leaving one white, tint one with green and little blue, then another amount of icing with rose, and lastly some purple and pink....or whatever colours you want really! The white is left as a highlight. You'll neeed a number 3 or 4 round brush to paint the tulips and leaves, and a number 1 script brush for stems and other leaf embellishments. Make sure you add some extra water to the bowls to make the icing into a sloppy consistency. I painted the tulips first, then added the leaves, and finished with the stemd. Check out the FREE tutorials below.
If you try this recipe, please share your photos on the fan page! Happy Baking