I want to get into baking & making cakes. I've always liked it but i've never really dedicated the effort into learning.
For my mom's birthday I'm planning on baking her a cake and doing some cool fondant work with some skills I learned in a class, but I'd also like to do an interesting flavor.
I've never scratch baked a cake before so I'd like some guidance on my ideas and perhaps some help in figuring out ratios.
Basic idea so far is to do an Orange spice cake (cinnamon, nutmeg, vanilla, and maybe clove?) with a dark chocolate raspberry buttercream.
Is that too many flavors? Is it possible to do a thick enough buttercream with raspberry flavoring?
I'm also going to bake it in an 8" hemisphere pan, so any tips, tricks, or help with how that affects baking time would be a lifesaver!
I'm planning on doing a dry-run first, because I realize this is a pretty ambitious undertaking for a complete amateur so any help getting to that stage would be very welcome.
those spices need to be a super light touch to not overwhelm the orange -- i'd use orange zest that has been rubbed into some sugar so all the oils are developed -- i would do dark chocolate icing with a raspberry filling -- also i think the raspberry and the spices could all compete with the dark chocolate -- this is a very hearty flavor profile -- not saying it wouldn't work but it will be quit
...quite robust -- the post got posted before its time
the hemisphere pan: you can't just fill it full and expect it to bake properly -- i'd use a maximum of 2.5 inches of batter and put in a piece of folded foil so it bakes faster in the middle -- some peeps use an inverted rose nail -- then i would also bake an 8" round and plop the hemisphere on top of the 8" so you have the height you want --
if i can find the pics of the folded foil thing i'll post them --
but i do think i'd switch to a vanilla icing -- then you could add some choco dipped orange peel to get that chocolate pop if you have your heart set on it
i'm also not positive about the nutmeg and clove with the raspberry -- all your spices could work with the orange if handled right -- but adding the raspberry is really gonna pull all the flavors in a different direction -- might all work ok -- but if it was me, i'd go either spice or raspberry, not both with vanilla icing on the orange cake -- dark choco dipped orange peel on the side
in fact my motto is "if a little is good a lot is better" especially with vanilla and cinnamon -- however i have an incredible cookie (from cookiemania, the book) that takes a quarter teaspoon of cinnamon with some orange zest -- and i'm tellin' yah it just becomes a powerful and wonderful combo in there -- but it's real hard for me to measure a quarter teaspoon of anything especially cinnamon!
another thought -- hey raspberries dotted around the bottom border interspersed between the orange peel would be beautiful -- and you've got all your flavors in there
Thanks for all of the advice, k8Memphis! Thats definitely a lot to think about.
Perhaps instead of trying to work the black berries into the buttercream I could dip some in a cinnamon dark chocolate for a border. My mother loves dipped fruits. :)
good idea --
try the chocolate dipped candied orange peel sometime --
lemme know how it goes
You mention dipping black berries,,,,I don't think that is going to work. As K8 said, dipped candied orange peel would. I also agree w/her that all the spices/flavors you mention is too much so adheed her advice - cut back :) Then you mention using an 8" sphere pan. Do you mean 8" deep or are you talking about the 1/2 ball pan (like Wilton's soccor ball)?
yeah true about dipping the blackberries/raspberries, kl -- but you could probably get some back & forth drizzle on them -- i put it in a small parchment piping bag with a small hole -- put the berries on some parchment -- pick them up after the chocolate drizzle sets up -- done last minute