{My Favourite} Chocolate Party Cupcakes with Vanilla Swirl Frosting

Chocolate Party Cupcakes with Vanilla Swirl Frosting

While these cupcakes aren’t anything super-frilly or fancy, they are my best-loved and most-baked treat, so it seemed only natural to share them with you. This past weekend we celebrated my sweet cakelet Reese’s 7th birthday (how is this possible–didn’t she just turn 4 and decorate this Rainbow Doodle Cake?), and we had almost 20 little girls are her party. I made a really neat rainbow vanilla cake for the girls, but because Reese loves chocolate cake and cupcakes best, I made a few dozen of these rich, dark chocolaty cupcakes and topped them with fluffy, creamy swirls of blue-ish frosting and colourful quin sprinkles.

Aside from being perfectly party-pretty, the cupcakes are incredibly moist and not overly sweet, and the frosting is whipped to an airy consistency ideal for piping higher swirls (a denser sugary frosting with these generous swirls could be buttercream-overkill).

Chocolate Party Cupcakes with Vanilla Swirl Frosting

Reese and I thought it would be pretty to create a bit of pastel swirly effect with a mix of white, turquoise and a pastel shade of sky blue (kind of reminiscent of the Pastel Swirl Cake). To keep it easy, I simply divided the frosting into 3 parts, tinted 2 and left one the creamy white colour, and then scooped a bit of each colour into a large piping bag fitted with Ateco swirly decorating tip #887 for billowy swirls.  Really quick and easy, and even kid-friendly.

You can certainly use any array of colours you wish, but just note that because the frosting is doing a lot of blending during the piping process, you might want to stick with different shades and tones of the same hue for the most part, and maybe incorporate one other colour at the most (I love purple or bright pink with these colours).

Chocolate Party Cupcakes with Vanilla Swirl Frosting

Because the cupcakes are a one-bowl situation, they couldn’t be simpler. And to really get that enchanting dark-as-night chocolate colour, be sure to use a quality dark cocoa powder. I’ve also modified this recipe to include a very generous dose of the cocoa powder, ensuring an ultimate chocolate cupcake. For the frosting, well, it’s a version of the sweet frosting I’ve used many times here on the blog, but the secrets are using the best pure vanilla extract you can find, and the extensive whipping. You’ll get some air bubbles, but it’s worth it for the fluffy, dreamy texture. Simply use a rubber spatula to beat the frosting back-and-forth a bit to knock out of the bubbles, and it will be ready for piping swirls aplenty.

Chocolate Party Cupcakes with Vanilla Swirl Frosting

I think every baker needs a go-to chocolate cupcake and party frosting, and I don’t think I could live without this combination. My non cake-eating husband can’t even resist these, and neither can I (believe it or not, I’m actually really particular with the cake and cupcakes I’ll eat). So easy, so beloved. The recipe is for 12 cupcakes, but this recipe can easily be doubled or even tripled–you’ll thank me!

Chocolate Party Cupcakes with Vanilla Swirl Frosting

Cakelets and cupcakes. ♥

Chocolate Party Cupcakes with Vanilla Swirl Frosting

Ingredients

    For the cupcakes:
  • 3/4 cup (95 grams) all-purpose flour
  • 3/4 cup (150 grams) superfine sugar
  • 1/2 cup (60 grams) dark Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) buttermilk, room temperature
  • 1/3 cup (80 ml) coffee, hot
  • 3 tablespoons (45 ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 egg, room temperature
  • For the frosting:
  • 1 cup (227 grams) unsalted butter, room temperature
  • 3 cups (375 grams) confectioners' sugar, sifted
  • 2 tablespoons (45 ml) milk
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • Few drops AmeriColor gel paste food colour in Turquoise and Sky Blue
  • Sprinkles

Instructions

    For the cupcakes:
  1. Preheat oven to 360° F. Line a standard cupcake pan with your favourite cupcake liners.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter among the liners (about 3/4 full).
  5. Bake until a wooden pick inserted into the centre of the cupcake comes out with a only a few crumbs, about 18-20 minutes. Try not to over-bake. Let cupcakes cool in pan on a wire rack for 10 minutes, and then turn onto rack to cool completely.
  6. For the frosting:
  7. In a bowl of stand mixer fitted with paddle attachment, beat the butter on medium speed until very light and fluffy, about 6 minutes.
  8. Add confectioners' sugar, milk, vanilla, and salt, and beat on low speed until well combined. Increase the speed to medium and beat until very light and fluffy once again, about 6 more minutes.
  9. Decorate the cupcakes:
  10. Divide the frosting into 3 parts. Tint one part of the frosting bright turquoise using Turquoise, one part pastel blue using Sky Blue, and leave the remaining part white.
  11. Into a medium or large pastry bag fitted with a large closed star tip (or swirl tip, such as #887), add a spatula-full of each frosting colour. Twist the top of the bag and pipe a generous swirl on each cupcake, working in a circular motion from the outside in. Top with sprinkles.
  12. The cupcakes will keep at room temperature in a container with some airflow for up to 3 days.
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Sweetapolita’s Notes:

Good luck & enjoy!



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Easter Extravaganza Bark

I think it’s safe to say that treat-wise, Easter is my best-loved time of year. The endless chocolate, the bunnies of all shapes and sizes, pastel marshmallows, Peeps, candy-coated eggs, cream-filled eggs, pastel everything, sprinkles and more–all of the flavours and colours make me giddy. I’ve seen some pretty colourful Easter Candy Bark on Pinterest, but I decided to create my own version and go a little crazy with the toppings. There’s something so delightful about full, but small, peanut-butter filled bunnies, bunny marshmallow and peeps bound to swirls of Callebaut Dark Chocolate 53.8% along with Callebaut white chocolate, and then surrounded by a flurry of mini treats and sprinkles. I incorporated Rice Krispies into the bottom layer of the bark because those crispy chocolate bunnies were my favourite as a little girl, and I’d say even still.

And while I think it makes perfect sense to use leftover Easter candy, I can’t help but feel that this sort of treat is so much more appealing right before or during Easter time. I just feel that it’s kind of the last thing people want to see after a few days of indulging in all things Easter, you know? And since it takes almost no time at all, it’s a simple way to bring the unexpected to Easter celebrations without spending hours in the kitchen (you know, I’d never recommend that . . . ahem. #letsmaketoweringcakes).

I also think this would be such a great addition to any Easter basket–my girls’ eyes were as big as saucers when they came home and saw this Easter sugar explosion in the kitchen. And why not include your cakelets and make it an Easter weekend activity–you layer the chocolate, and let them do all of the toppings? Or even let them come shopping and decide what’s going to land upon the sea of chocolate bark themselves.

So when I decided to create this Easter Extravaganza Bark, I headed for the Easter section of Target for inspiration and to pick up an array of toppings, and then I tied that in with some of the sprinkles and sugar decorations I had here at home. I went with a few Marshmallow Peeps 60th Anniversary Vanilla Creme marshmallows (these are amazing, and I fear only around for a short time), Wilton Silhouette Bunny Icing DecorationsReese’s Easter Mini Peanut Butter Reester BunniesM&M’s White Chocolate Easter CandyCadbury Mini EggsDare Marshmallow Rabbits, and then just some white sugar pearls, pink nonpareils and jimmies.

Afterwards, I realized that I had wanted to use my all-time favourite Easter candy: Whoppers Easter Mini Robin Eggs. I love the speckled candy coating and I’m a Whopper (similar to Maltesers) fanatic. Forgetting to include them may have had something to do with the fact that the almost-empty bag was in my, um, purse. While I usually resist most candy on daily basis, I cannot resist anything malted-milk related. I’m going to make another batch and include those along with a few jelly beans and mini cream eggs. Oh yes.

When I make bark of any kind, I temper the chocolate. You’ll probably notice that in many bark recipes the instructions simply call for melting the chocolate and then storing the bark in the refrigerator. While this does work just fine, I tend to love to gift my bark, so I prefer to temper the chocolate first, which takes no extra time (when you do it the easy way, in the microwave) and gives the chocolate that gloss and snap we all love (I also much prefer to eat chocolate at room temperature). Once tempered, the bark can stay at room temperature and makes it a little prettier with its sheen and snap.

For the marbling, I tinted the Belgian white chocolate a pastel shade of teal (even pink or yellow would be amazing) using a bit of AmeriColor Flo-Coat mixed with AmeriColor turquoise gel paste (see Sweetapolita’s Notes), because while using colourful candy compound melts would be a fraction easier, I like to keep the quality of the bark the best it can be, since it’s all about the chocolate when it comes to bark. An alternative would be adding a few coloured candy melts to the white chocolate before melting/tempering for the same effect.

Since no two batches are ever the same, I’d love to see what Easter Extravaganza Bark creations you come up with! Share them on my Sweetapolita Facebook page or even send me a photo via email. I’d love to hear from you!

Easter Extravaganza Bark

Dark Belgian chocolate and Rice Krispie bark covered with swirled dark & white and topped with a medley of Easter chocolate, candy, sprinkles, marshmallows and more.

Ingredients

  • 1 pound plus 2 ounces (600 grams) best-quality dark chocolate, chopped or callets
  • 2 cups (50 grams) Rice Krispies (or other puffed rice cereal)
  • 6 ounces (180 grams) best-quality white chocolate, chopped or callets
  • About 8 turquoise candy melts (such as Wilton brand), chopped, OR few drops AmeriColor Sky Blue gel paste colour plus Flo-Coat (see Sweetapolita's Notes)
  • Variety of Easter candy (such as mini filled chocolate bunnies, marshmallow bunnies, white chocolate m & m candy, candy-coated mini eggs, Peeps, etc.)
  • Sprinkles of choice

Instructions

  1. Line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium microwave-safe bowl, heat 10 ounces (300 grams) of the dark chocolate in 20-second bursts, stirring well after each interval, until the chocolate is almost melted but still has some solid pieces. Stop heating and stir until smooth--this can take a few moments (see Sweetapolita's Notes). Stir in the rice cereal until combined, and use a small offset palette knife to spread the mixture onto the prepared baking sheet in a very thin layer. Let sit until slightly firm, about 30 minutes. In the meanwhile, prepare your candy toppings (unwrap foil-covered chocolate, etc.).
  3. Using the same tempering method, heat the remaining dark chocolate and stir until smooth. Spread the chocolate overtop of the first layer. Temper the white chocolate (this only takes about 50-60 seconds), including the candy melts if using. If using gel paste to colour, combine the Flo-Coat and gel paste in a small bowl and stir into the tempered white chocolate. Pour the tempered and tinted white chocolate into a few lines across the dark chocolate, and swirl with a toothpick.
  4. While the dark and white chocolate are still soft, add all of your candy toppings. Let sit until completely set, about 2 hours, and then cut into wedges using a large, sharp knife. Store at room temperature.
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Sweetapolita’s Notes:

  • To learn about how to temper chocolate the “easy way,” in the microwave, check out these simple instructions from Callebaut. In addition to those steps, if you have a digital candy thermometer, just be sure that your dark chocolate never exceeds 32-33°C (90°F), and 30°C (86°F) for white or milk chocolate. If this does happen, simply add a handful of chocolate callets or chopped chocolate, and stir well to until smooth. Heat for a few seconds if necessary, but again not exceeding those ideal temperatures.
  • I use AmeriColor Flo-Coat when colouring white chocolate, which is a candy-oil used for making water-based gel-paste colours compatible with chocolate. If we add the gel-paste colours straight to the white chocolate, it causes it to seize. To use the Flo-Coat, mix 6 drops for every 1 drop of colour, and combine before adding to the tempered chocolate. For this recipe, I used 18 drops of Flo-Coat with 3 drops of AmeriColor Sky Blue gel paste. Alternatively, you can add a small handful of chopped coloured candy melts (such as Make & Mold or Wilton) to your white chocolate before melting, and that will tint your chocolate a pale turquoise.
  • As you’ve probably guessed, absolutely anything goes when it comes to what you add to this candy bark–jelly beans, malted milk eggs, mini creme eggs and so much more would be incredible additions!
  • Wrap a few slabs of bark in a crystal clear cellophane bag tied with some festive pastel ribbon for a whimsical addition to any Easter basket or for gifting.

Good luck & enjoy!

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Vanilla Blackberry-Mascarpone Cake for Two

Vanilla Mascarpone Blackberry Cake via Sweetapolita

So, are you still feeling the love from yesterday? Are you all stocked up on chocolate-ness? After much frolicking with the recent Vanilla Cream-Filled Double Chocolate Cake for Two (which actually became for one), I was feeling a serious need for vanilla and pastel. That, and Grant is a vanilla-man, through and through, so I thought I might make something for us to share to celebrate Valentine’s Day — something super vanilla, but made with a bit more love, a bit more going on and a whole lot of colour. This time, the colours took cue from the flavours, which I knew had to include blackberry compote and fresh blackberries. I’ve been craving this for so long, and I don’t know why I waited this long.

Vanilla Blackberry Mascarpone Cake via Sweetapolita

So colourful swirls aside, what’s going in inside this cake? It’s 4 layers of a moist and fluffy vanilla cake, filled with a vanilla mascarpone whipped cream filling and a homemade blackberry compote, fresh blackberries and frosted in a whipped vanilla frosting (on the sweeter side). I recently started using this fabulous Princess Bakery Flavor, which I use in place of vanilla extract. It imparts the most nostalgic vanilla-almond, hard-t0-describe flavour and doesn’t look flavour while baking (remember my passion for the Red Velvet emulsion from this Red Velvet & Raspberry Supreme Cake?). Now I’m finding I use it in cookies, french toast, pancakes and pretty much anything I can manage to add it to. And with all of this vanilla-ness happening in this cake, I feel that the blackberries and mascarpone whipped cream create a balance, making it a glorious eclipse of childhood nostalgia and a grown-up palate.

Vanilla Blackberry Mascarpone Cake via Sweetapolita

Sure, I do call this a “cake for two” with its bitty 5-inch diameter, but it could definitely work for three or four (if you’re into that sort of thing). I just love a dessert that you can dig right into with someone .

Vanilla Blackberry Mascarpone Cake via Sweetapolita

Kind of like this. This was the iPhone snap of the test-run of this cake I made last week – there’s just something awesome about digging right in (and here’s another 6-second looped video of me doing just that). The first time I made it I added more compote and blackberries (which is reflected in the recipe below), and that was the way to go. Bursts of blackberries and clouds of mascarpone meringue in every bite — a must.

You might notice that the whipped cream filling that I used here (minus the mascarpone) is the same recipe from the past 2 cakes I’ve posted, and some of you have written me with issues of your cream falling apart when you add the gelatin mixture. Just a note that, although it’s a fairly straight-forward recipe, it’s crucial that you add the gelatin mixture very gradually while the cream in the mixer has just reached a soft peak. If you whip the cream past this point and then add the gelatin mixture, and/or if you add the mixture too quickly, it will flop (I did this). Once you get used to it, you’ll find that this filling is an amazing cream base that can be modified and flavoured in so many ways. I love that it’s not sweet, and that it’s so cloud-like.

Vanilla Blackberry Mascarpone Cake via Sweetapolita

For the swirly colour technique (previously shared in this early post with a similar cake, Pastel Swirl Cake {Video Tutorial}), I chose to work in a dark blackberry colour, and then tied it into a pastel version of the same colour and then some minty turquoise for interest. You can certainly work with any colours you like, but I felt that this was a neat way to hint at what flavours are ready to burst inside.

Vanilla Blackberry Mascarpone Cake via Sweetapolita

I’ve included the previous video tutorial, which you might find helpful if you’re making this cake. The good news is that you really can’t go wrong, as long as you choose colours that work nicely together. If you aren’t sure what colours to work well together, you can pull ideas and inspiration from almost anything around you. Pinterest is, of course, a great place to start.

So there we go! As you can probably imagine, the colour combinations are endless for this technique, which is one of the reasons it makes me so happy — no two cakes are ever the same.
Vanilla Blackberry Mascarpone Cake via Sweetapolita

Vanilla Blackberry-Mascarpone Cake for Two

Yield: One 4-layer, 5-inch round cake

Four layers of light, moist and fluffy vanilla cake filled with blackberry compote, fresh blackberries, whipped vanilla mascarpone filling and covered in a sweet, creamy vanilla frosting.

Ingredients

    For the Cake:
  • 1/2 cup (120 ml) whole milk, at room temperature
  • 2 egg whites (65 g), at room temperature
  • 1 whole egg, at room temperature
  • 2 teaspoons (10 ml) *Princess Cake & Bakery Emulsion OR pure vanilla extract
  • 1 cup + 3 tablespoons (142 g) cake flour, sifted twice
  • 3/4 cup (150 g) sugar
  • 1-1/4 teaspoons (8 g) baking powder
  • 1/2 teaspoon (4 g) salt
  • 1/4 cup (57 g) unsalted butter, at room temperature
  • 2 tablespoons (28 g) vegetable shortening
  • For the Blackberry Compote:
  • 2 cups fresh or frozen blackberries, divided
  • 1/2 cup (100 g) superfine sugar
  • 2 tablespoons (30 ml) orange juice
  • Pinch of salt
  • For the Whipped Mascarpone Filling:
  • 2 tablespoons (30 ml) cold water
  • 2 teaspoons (10 ml) unflavoured gelatin (such as Knox brand)
  • 1-3/4 cups (420 ml) whipping cream (35-37% fat), cold, divided
  • 1/4 cup (30 g) icing sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • Pinch of salt
  • 1/3 cup mascarpone cheese
  • For the Whipped Vanilla Frosting:
  • 3 sticks + 2 tablespoons (375 g) unsalted butter, softened and cut into cubes
  • 3.5 cups (400 g) confectioners’ sugar, sifted
  • 3 tablespoons (45 ml) milk
  • 1 tablespoon (15 ml) pure vanilla extract
  • 1 tablespoon (15 ml) water
  • Pinch of salt
  • You Will Also Need:
  • Medium or Large Pastry Bag fitted with plain round tip (a resealable Ziploc bag will do in a pinch)
  • Soft Gel Paste Colours of your choice
  • Small Offset Spatula

Instructions

    For the Cake:
  1. Preheat oven to 350°F. Grease, line with parchment, butter and flour two round 5-inch pans.
  2. In a medium bowl or measuring cup, combine and stir the egg whites, egg, 2 tablespoons of the milk and emulsion (or vanilla). Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
  4. Add the butter and shortening, and blend on low speed for about 30 seconds, then add remaining milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes.
  5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium for 20 seconds after each addition.
  6. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh the batter in the pans to ensure 2 even layers (they should each weigh about 270 g).
  7. Bake 20-25 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals.
  8. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
  9. For the Blackberry Compote:
  10. In a small saucepan over medium heat, combine 1-1/2 cups of the blackberries, sugar, orange juice and salt until the berries start to break down, stirring often, about 10 minutes.
  11. Lower the heat and simmer until compote coats a spoon, about 15 minutes.
  12. Remove from heat and let cool down slightly. Using an immersion blender (carefully) or counter-top blender, pulse until smooth. Push compote through a fine mesh sieve into a clean glass bowl and discard the seeded pulp from the sieve. Stir in remaining fresh blackberries. Keep covered and chilled for up to 3 days.
  13. For the Whipped Vanilla Mascarpone Filling:
  14. In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
  15. In a chilled stainless steel bowl with a chilled whisk attachment (for stand mixer), beat the remaining whipping cream, icing sugar, vanillla and salt until it thickens just slightly and soft peaks begin to form, about 1 minute. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). In a large bowl, soften mascarpone and gently fold in whipped cream mixture. Keep covered and chilled until ready to use.
  16. For the Whipped Vanilla Frosting:
  17. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
  18. Add remaining ingredients and mix on low speed for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy and fluffy. Separate into 3 bowls and tint with your favourite gel paste colours. Best used right away (for ideal spreading consistency).
  19. Assembly of the Vanilla Blackberry & Mascarpone Cake for Two:
  20. Cut your 2 cake layers each once horizontally with a long, serrated knife, so you have a total of 4 layers. Place your first cake layer, face-up, onto a small plate or cake stand (or 5-inch round foil cake board).Fill your pastry bag with about a cup of the Whipped Vanilla Frosting (un-tinted) and pipe a dam around the perimeter of the cake layer (this will keep our compote and Whipped Mascarpone Filling in place). Spoon a few tablespoons of the compote and berries inside of the dam, along with a few tablespoons of the whipped filling. Gently spread the filling using a small offset spatula.
  21. Repeat until you come to your final cake layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume. If you see any spots where the compote is peeking through or starting to ooze out (ahh!), use your piping bag to squeeze more frosting over it, between the layers. Use your clean offset spatula to carefully smooth the frosting so it's flat against the cake.
  22. Cover the entire cake gently with plastic wrap (I like Press n' Seal), and then, once covered, use your hands to carefully ensure the cake is lined up straight and flattening any lumps or bumps of frosting. Chill for at least 30 minutes.
  23. Once cake is stable and chilled, apply an even layer of frosting to the entire cake, to seal in crumbs. Chill again until frosting is firm, about 30 minutes (at least). While the cake is chilling, you can divide remaining frosting into 4 small bowls, and tint 3 of them with your soft gel paste. Keep one bowl of frosting un-tinted.
  24. Place cake plate/board with cake onto a turntable, if possible. Be sure your frosting is smooth and fluffy, working it with a rubber spatula for a few moments. You can even warm in microwave for a few seconds to soften it up. Apply a thick layer of your darkest colour to the bottom third of your cake, then another above it over the middle of the cake, and finally your final colour of frosting all over the top and upper third of cake. Add the un-tinted frosting in a few areas, to add interest. Using a metal spatula blend the colours together by smoothing frosting all over cake, as you would a typical one-colour cake. Be careful to not overblend. For textured effect (as in photos) you can use a small metal spatula, holding it with one hand on an angle starting at bottom of cake, keeping it fairly still, move the turntable with the other hand, slowly letting the spatula move up slightly with every turn.

Notes

*You can make the compote up to 2 days ahead. **Keep cake chilled for up to 2 days, but serve at room temperature. [blackberry compote recipe adapted from Globe & Mail]

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Sweetapolita’s Notes:

  • I used this Princess Bakery Flavor for the vanilla cake, which is an amazing emulsion that gives the cake a vanilla-almond sort of flavour and doesn’t lose taste when baked. You can simply use vanilla if you can’t find this.
  • I use this MAC Knife for all of my cake layering. It’s super sharp and makes clean cake layers, ideal for building not-so-crumby layer cakes.
  • To achieve the colours on this cake, I started with the darkest purple, using a mix of Regal PurpleSuper RedViolet and Electric Purple. You will have to play around for a few moments, adding more and more colour — if it’s getting too drab, add quite a bit of electric purple. If it’s too blue violet, add more red. You’ll find eventually you’ll end up with this deep dark blackberry colour. Then I took about a teaspoon of the mixture and added it to one of the bowls of un-tinted frosting, creating a pastel version of the same colour. Finally, I added a drop or two of Sky Blue for the pastel minty turquoise colour.
  • You’ll want to keep this cake in the fridge between servings for up to two days, but it’s best served at room temperature and day 1.

Good luck & enjoy!

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Pastel Swirl Cake {Video Tutorial}

Pastel Swirl Cake via Sweetapolita

It seems that I’m on a layer-cake-making frenzy lately, and you know, it kind of feels like home. So here’s what else: I’m excited to share my first cake tutorial video, as I mentioned I was working on in my “hello” video yesterday. Just a note that it’s not fancy, and it turns out I’m no cinematographer, but it was kind of fun talking to you for a change.

Back in September, I shared this cake to celebrate my blog’s 1st anniversary, and since then I’ve received several requests to explain how to achieve this sort of watercolour, pastel swirly effect, so here we are!

I came across this technique a few years ago from Serious Cakes, and it remains one of my favourite ways to whip up a super-pretty cake, and quickly. I’ve added my own twist, and what I love most about this effect is that no two cakes are the same, making it even more artful.

Pastel Swirl Cake via Sweetapolita

As I mention in the video, it really doesn’t need sprinkles, but I like to add some metallic and shimmer bits on top when I make this cake. The pastel swirling feels beachy to me, and these little decorations somehow fit (in my mind, anyway). Even sans sprinkles, the way the colours blend and change before your eyes while frosting is reason enough to give this a try. I tinted three small bowls of frosting for this version, but you can add as many colours as you wish–you honestly can’t go wrong.

Pastel Swirl Cake via Sweetapolita

This time I opted for dark chocolate cake, because I love the contrast of the pastel whipped vanilla frosting and the dark cake, but vanilla, or any flavour you can dream up, would likely be a delight. Taking cues from the cake layers for colour choices, or the other way around, works well too–a strawberry layer cake would be charming with blended shades of pink, white, red and even a hint of mint green. I personally love when a cake’s design, colours and flavours all make sense. You know?

Pastel Swirl Cake via Sweetapolita

When I look at this cake I suddenly feel an unrelenting need for a beach house, cotton candy, saltwater taffy and possibly a canvas and paint brush. Oh, and a slice of dreamy swirly pastel cake.

Pastel Swirl Cake via Sweetapolita

So, here’s the how-to video (a tad longer than the others will be) on how I frost this style cake, or how my hands do–I kept it zoomed in so you could really see what I was doing. Hopefully it helps you along!

Sweetapolita’s Notes:

Good luck & enjoy!





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