It was my friend’s housewarming party and she decided to have a potluck. As usual, I offer to bring the desserts. Not that I’m the baker in the group or anything but one thing is for sure, I’m definitely not the cook!
I like bringing cakes to festivities because it always seem to bring people together in a blissful way – there’s the presentation of the cake to your hostess or guest of honour, showing it off on the cake table, gathering around for photos and finally cutting the cake. Now can you tell me what other food can let you do all that?
The inspiration from this cake came from all those outrageously sweet (literally) cakes with candy pouring out of it. I really like the drama and action of such a design but unfortunately, it’s been done so many times that it has become kind of a basic cake. I really wanted to design a cake with that “Wow” factor but it had to be something original.
I decided to incorporate the idea of a “surprise” with this cake using my favourite weapon of choice – macarons! Below are the notes on each element:
Since macarons are not as free flowing as a handful of smarties, I determined it was best to build the macarons right into the cake and make it look like it was part of it. For the cake base, I baked a chiffon cake in a fluted cake pan since it had a natural cavity in the centre for placing the macarons.
Next, I cut a piece of the cake out and inserted one big and one small macaron inside while aligning it with the outer edge to make it look like one seamless circle. Cut a small piece of the cake first and if it doesn’t fit, try cutting a little bit more at a time. Be careful not to cut up too much at once since you want the macarons to fit snugly against the cake.
Break up the piece of cake that you cut out. Use the crumbs to fill in the gaps between the macaron and the cake so that it will be smoother and easier to ice later.
I used an Italian buttercream to frost this cake with an open star tip. The idea was to make the macarons look like they are peeking out of the cake so I piped frosting all around the macarons and cake to conceal any unfinished edges. The star tip lends itself nicely as it creates a very “fluffy” looking cake and it contrasts so well against the edgier lines of the macarons.
Chiffon cakes are very airy and soft so they are usually frosted with a lighter frosting like whipped cream so as not to weigh down too heavily on the cake. Whipped cream in this cake won’t work because you’re also working with macarons. The moisture content in whipped cream is too high so it will eat away at your macaron shells within a few hours. Just use a buttercream and relax a bit with the frosting. You don’t need to frost it too far in advance since you don’t want the oils from the buttercream to leave blotches on your macarons. I frosted this cake about 8 hours in advance and there were no signs of oil blotches when it was time to cut the cake.
To give the cake an even airier appearance, I used a yellow ombre effect with piping the top lightest and progressively darker as I worked my way down.
Since the cake was for a party, I wanted everyone to be able to enjoy it so I played it a little safe with the flavours. . The cake body is vanilla and the filling is a chocolate ganache. Because chiffon cakes lack butter, it is not as rich so it tastes best with more flavourful fillings, hence, chocolate ganache! Where I had a little bit of fun was with the macarons. They’re light purple so can you guess the flavour? – LAVENDER!
UPDATED ON NOV. 19th, 2015
Here’s another version I made and here is the video tutorial:
Here are the step by step instructions and a recipe for the chiffon cake if you don’t yet have a favorite chiffon cake recipe.
❤ Step By Step
♥ prepare macarons (recipe here) of various sizes so they you will be sure to find a good match to fill in the cavity and gaps in the cake
♥ prepare chiffon cake (recipe below)
♥ divide the cake into two layers
♥ fill with chocolate ganache
♥ crumb coat it with buttercream
♥ place in the fridge for 15 to 30 min. to harden up
♥ cut a piece of the chiffon cake out, crumble into small pieces
♥ place the macarons inside the cake making sure to align it along the outer edge carefully to make it look like a seamless circle
♥ fill the remaining gaps between the cake with macarons
♥ use the small pieces of cake to fill in gaps so it evens out the lines and make it easier to frost later
♥ make buttercream, color it a light shade of yellow
♥ pipe the buttercream with an open star tip starting from the top, once you have filled half the top, return buttercream in the pastry bag back in to the bowl
♥ add more yellow colouring to the buttercream, mix well
♥ pipe the remainder of the cream in the same way, adding more colouring when you see fit
♥ take your time piping along all the edges and fill in gaps between the cake and macarons. This will give it the effect of macarons “spilling” out of the cake
Updated on October 25th, 2015
Very excited to show you these two other cake twins made by the following readers user this recipe: