Happy Bakemas day six! On day one, I posted this cake on Instagram (a reel and a post.)
You guys also said you wanted the recipe, so here it is!
Korean Minimalist Cakes are quite a big thing but when I first made this cake, it was actually my first time making one. I didn't want to make a really tall cake, so I reduced the height but kept the three layers. You could alternatively make this recipe in two 8+ inch tins.
Gingerbread is such a classic Christmas flavour, and this hits the flavour perfectly.
For the buttercream, you could go for whatever colour you want (I'm aware that purple isn't the most Christmassy but I think the writing on top of the cake makes up for it.) Minimalist cakes often use pastel colours, which I love. You could do whatever you like for the decoration though to be honest.
Ingredients
350g unsalted butter, softened
250g dark brown sugar
100g caster sugar
7 eggs
285g self raising flour
65g plain flour
1tsp baking powder
2tsp ground ginger
1/2tsp ground cinnamon
1/2tsp mixed spice
A splash of milk
350g unsalted butter
700g icing sugar
purple food colouring (gel is best)
100g royal icing powder
as much water as required
Christmas sprinkles
Method
1. Firstly, preheat the oven to 180C/160C fan oven and line and grease 3, 7 inch OR 2, 8+ inch tins.
2. With an electric mixer or stand mixer, beat the softened butter and sugar until light and fluffy. Then add in the eggs, both flours, baking powder and spices- beating until fully combined.
3. Add in a splash of milk and mix for a couple of minutes.
4. Evenly distribute the cake batter into the lined tins, smoothing the tops with a palette knife or spoon. Tap out the air bubbles, before baking for 25-45 minutes (depending on the size of your tins) or until a skewer comes out clean.
5. Leave to cool in their tins for 10 minutes, before leaving to cool fully on a cooling wrack.
6. Meanwhile, make the buttercream. Beat the softened butter (again, preferably using an electric or stand mixer) for at least five minutes, until it's super pale and light. Beat in half of the icing sugar for a few minutes, before repeating with the other half.
7. Add in the milk and buttercream, followed by the food colouring (don't add too much to start with!) Beat for a couple of final minutes. Cover until using.
8. Once the cakes are cooled, slice the tops off, before layering, filling and crumb-coating. Place in the fridge for at least 30 minutes. After chilling, cover your cake with the final layer of buttercream and place back in the fridge.
9. To make the royal icing, beat the sugar with slowly added water until it reaches your desired, thick piping consistency.
10. Transfer the royal icing to a piping bag and remove the cake from the fridge. Pipe whatever you fancy on top, I wrote 'Happy Bakemas 2021'. Decorate with sprinkles and, if you fancy it, pipe with any leftover buttercream. Enjoy!
Thanks so much for reading and I hope you love this recipe as much as I do! Tag me on Instagram if you do try it.
Eva x
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