My new interest in Suprise Inside cakes - Daring Baker's July Challenge

For the July Daring Baker’s Challenge, Ruth from The Crafts of Mommyhood challenged us to bake a cake. But not just any cake; she asked us to add in a special surprise for our eyes as well as our taste buds!


July is full of birthdays and my dad's falls on the 4th. What could be a better occasion than this to bake a cake which I haven't baked ever before. Ruth's challenge this month got me super excited because I had never thought of baking a surprise inside cake. So, I decided to make a 3 layered pink shaded rose cake. The recipes have been tried from Iambaker.net and I have to agree the cake turned out really nice and sweet. Probably a little more sweet than required;-)

The icing is a simple butter cream frosting and the cake has layering of kiwi fruit jam, sugar syrup soaking and icing. To reduce the sweetness, you could avoid the jam spread and just go for a simple sugar soak. 

Here is what I used:-

Ingredients for the cake:

2 1/4 cups all-purpose flour

1 1/2 cups granulated sugar

3 1/2 tsp baking powder

1 tsp salt

1 1/4 cups milk

1/8 cup vegetable oil

1 stick butter, softened

1 tbsp vanilla extract

3 large eggs

For the butter cream icing:            

           

7-8 cups of powdered sugar (if you want less sweet, take less sugar)

1 cup shortening 

2 tsp vanilla extract 

1/2 cup - 3/4 cup milk

This is how I made it:

- Take all the dry ingredients and sift them into a bowl using a sifter

- Place the softened butter into a stand mixer and beat it for a few minutes 

- Add the dry ingredients and beat them with the butter for another couple of minutes

- Add the milk, oil, vanilla and eggs and mix them high mode for a minute

- Pour batter into prepared pans and Bake at 350 till fork or needle comes out clean

For the frosting, 

- Beat the shortening and vanilla in a mixer for 5mins. Add powder sugar 1 cup at a time along with 1 Tbsp of milk. This is for a creamy consistency.

Take one layer of cake at a time, brush with the sugar syrup, add the icing and jam and then add another layer. Cover up with the remaining butter cream and then make the roses with a piping tool.