Thank you, CLUSE, for sponsoring this post.
People often ask me where I find inspiration when it comes to patisserie and cake design and to tell you the truth, it really varies. Sometimes, I’m inspired by images I see on Pinterest and Instagram, other times it can be a colour trend or a fashion item that leaves me full of cake design ideas. In the case of this Butterscotch & Blackberry Cake, I was really inspired by CLUSE’s new ‘La Garçonne Butterscotch’ watch.
I was gifted this gorgeous watch a few weeks back, just as the leaves where turning a beautiful shade of burnt orange and the air started to feel more crisp than usual. With its deep tones and classic square face, the ‘La Garçonne Butterscotch’ watch represents everything I love about autumn. It’s the ultimate autumn accessory (I think I’ve worn it every day since the start of the season).
Inspired by the butterscotch colour of the watch, I decided to create for CLUSE this Butterscotch & Blackberry Cake. It consists of layers of butter cake covered in blackberry jam, and butterscotch mousse. There’s also some fresh blackberries in there to cut through the sweetness of the cake. It’s decorated with hundreds of little autumn flowers and leaves in fondant. It’s a little time consuming cutting them all out, so if you don’t have time you could just stick a few here and there as oppose to covering the whole cake with them.
To make this cake, you will need:
A large silicon dome mould
A food thermometer
Fondant cookie cutters, like these
Edible glue and shimmer gel
TIP: It’s best to make this cake over two days as it needs at least 12 hours in the freezer before you can decorate it.
A Butterscotch & Blackberry Cake Recipe for CLUSE
For the cake
- • 285g of flour
- • 1 teaspoon of baking powder
- • 170g of butter at room temperature
- • 3 large eggs
- • 250g of caster sugar
- • 1 vanilla bean seeds scraped
- • 100ml of buttermilk
- • 100ml of crème fraiche
The butterscotch mousse (3 components)
- • 130g of sugar
- • 40g of water
- • 100g of egg yolk
- • 100g of sugar
- • 130g of cream
- • 5g of salt
- • 10g of gelatine leaves gold strength
The Whipped Cream:
- • 250g of cream
- • Some good quality blackberry jam
- • 150g of fresh blackberries
The Swiss Meringue Buttercream
- • 4 eggwhites
- • 250g of sugar
- • 1 vanilla bean seed scrapped
- • 350g of butter at room temperature
- • Peach or Caramel food colouring
- • Fondant in varying colours
- • Fondant glue
- • Gold shimmer decorating gel
For the Cake
- Preheat the oven to 160°C and grease and line two cake tins approximately 15cm in diameter.
- Sift the flour and baking powder into a large bowl and set aside.
- With the help of a mixer or electric beaters, beat together the butter and sugar for 5 minutes. Add the eggs one at a time, followed by the vanilla. Keep beating until smooth.
- In a separate bowl, mix together the buttermilk and crème fraiche. Add half to the cake batter and mix until just combined. Add half the flour and mix again, then repeat these steps with the remaining milk and flour.
- Divide the batter between the two prepared tins and bake at 160°C for 45 minutes or until you can insert a knife and it comes out clean.
- Allow the cakes to cool, then cut them in half horizontally so you have a total of 4 cake layers, then cut them into varying diameters. If you’re using a dome mould, its best to make the smallest cake roughly 8cm in diameter and gradually cut each layer of cake a little larger until the final layer is the same diameter as the dome mould.
The Butterscotch Mousse
- Submerge the gelatine in a bowl of cold water and set aside.
- Next, make the caramel by placing the sugar in a medium saucepan over med/high heat. In a separate saucepan heat the cream. Stir the sugar until it has melted (don’t worry if there’s clumps of sugar, it’ll melt). Stop stirring and keep a close eye on it as it deepens in colour. Once it’s a dark amber colour or 165°C remove from the heat.
- Carefully pour in the hot cream. Be careful as it will spit and bubble. Stir until smooth. If there are any hard clumps of caramel, place back on the heat and stir until melted. Allow to cool for 5 minutes then add the gelatine. Make sure you squeeze and discard the liquid before adding it. finally, stir in the salt. Set aside to cool to room temperature.
- While the caramel is cooling, prepare the egg yolk meringue by placing the egg yolks in bowl of an electric mixer. Next, make your sugar syrup by heating the sugar and water over med/high heat until it reaches 118°C. While the sugar syrup is heating, start beating the egg yolks then when the syrup is ready, slowly pour it in as you continue to beat. Keep beating until the mixture cools to room temperature.
- Make the whipped cream by beating the cold cream until soft peaks form. Using a spatula, mix 1/3 of the whipped cream into the caramel. Once completely incorporated, gently fold the caramel into the meringue mixture, followed by the rest of the whipped cream.
- Cover each layer of cake with jam and fresh blackberries.
- Fill the dome mould a little mousse, then add the smallest layer of cake. Add more mousse then another layer of cake. Continue this process with the remaining layers of cake.
- Place in the freezer overnight.
- The next morning, demold the cake and allow to defrost.
The Swiss Meringue Buttercream
- Set up a bain-marie and place the eggwhites and sugar in the bowl above. Whisk vigorously as they slowly heat. Continue to do this until the eggwhites are 71°C or until all the sugar has dissolved.
- Remove the bowl from the bain-marie and use either an electric beater or a mixer to beat the eggwhites until they have completely cooled.
- With the mixer running, add the vanilla and start to add the butter once piece at a time. Continue to do this until all the butter is added. Keep beating on high speed until the mixture becomes smooth and glossy (don’t panic if the buttercream starts to look curdled and separated, this is normal. Just keep beating and it will become smooth).
- Add a small amount of food colouring and mix until combined.
- Cover the dome cake in a thick smooth coating of buttercream.
- Roll out the different colour fondants and use small cookie cutters to cut out a variety of leaves and flowers in different sizes.
- Place directly onto the buttercream covered cake. Use the fondant glue to stick different shaped flowers on top of each other.
- Finish by filling the centre each flower with a little gold shimmer gel.
If this post has left you wanting to shop more than wanting to cook, you can purchase the CLUSE La Garçonne Butterscotch watch here.