Strawberry Shortcake Macarons (Strawberry Macarons with Cream Cheese German Buttercream and Streusel)


 
Strawberry shortcake macarons - French Macaron shells are filled with a strawberry filling, cream cheese german buttercream, and finished with a brown butter pie crumb crunch. These encompass summer in every bite. #strawberryshortcake #piecrumb #strawberrymacaron
Strawberry shortcake macarons - French Macaron shells are filled with a strawberry filling, cream cheese german buttercream, and finished with a brown butter pie crumb crunch. These encompass summer in every bite. #strawberryshortcake #piecrumb #strawberrymacaron
Strawberry shortcake macarons - French Macaron shells are filled with a strawberry filling, cream cheese german buttercream, and finished with a brown butter pie crumb crunch. These encompass summer in every bite. #strawberryshortcake #piecrumb #strawberrymacaron
Strawberry shortcake macarons - French Macaron shells are filled with a strawberry filling, cream cheese german buttercream, and finished with a brown butter pie crumb crunch. These encompass summer in every bite. #strawberryshortcake #piecrumb #strawberrymacaron
Strawberry shortcake macarons - French Macaron shells are filled with a strawberry filling, cream cheese german buttercream, and finished with a brown butter pie crumb crunch. These encompass summer in every bite. #strawberryshortcake #piecrumb #strawberrymacaron
Strawberry shortcake macarons - French Macaron shells are filled with a strawberry filling, cream cheese german buttercream, and finished with a brown butter pie crumb crunch. These encompass summer in every bite. #strawberryshortcake #piecrumb #strawberrymacaron
Strawberry shortcake macarons - French Macaron shells are filled with a strawberry filling, cream cheese german buttercream, and finished with a brown butter pie crumb crunch. These encompass summer in every bite. #strawberryshortcake #piecrumb #strawberrymacaron
Strawberry shortcake macarons - French Macaron shells are filled with a strawberry filling, cream cheese german buttercream, and finished with a brown butter pie crumb crunch. These encompass summer in every bite. #strawberryshortcake #piecrumb #strawberrymacaron
Strawberry shortcake macarons - French Macaron shells are filled with a strawberry filling, cream cheese german buttercream, and finished with a brown butter pie crumb crunch. These encompass summer in every bite. #strawberryshortcake #piecrumb #strawberrymacaron

Summer is definitely here, and with that comes strawberry season! For this month’s Mac recipe, Jase and I channeled an American summer classic (I think, non-American making sweeping generalisations here but from what I’ve seen I think that’s right), and made strawberry shortcake inspired macarons! As per usual, we kept the shell plain - we have learnt the hard way a few times (looking at you, blueberry shells) that unless you’re adding something like a tiny bit of cocoa to the shell, you’re best off sticking with a plain flavoured shell, and incorporating all your flavour on the inside. Macarons are already finicky enough as it is without having to worry about tweaking the recipe of the shell each time.

We then added the Strawberry shortcake element on the inside, with a super easy strawberry filling, a pie crumb, and a cream cheese German buttercream, which is a total fave of mine. The strawberry provided amazing flavour, and coupled with the creamy and slightly tangy buttercream and crunchy brown butter pie crumb, it made for, in my opinion, the perfect bite.

We did get a wee bit fancy with the styling and mixed it up a bit, making a few different colours, but these would be great done just in one colour too. I have added how we split up the mixture to colour it in the notes. We also did something a bit different this time and added all the leftovers into a churned ice cream base to make the most delicious strawberry shortcake macaron ice cream - stay tuned for the recipe!

A few wee tips:

  • All my mac tips are in this post!

  • We actually made two batches of macs for these - the first batch we did half solid pink, and the second half we painted the inside of the piping bag with a little gel food colouring so that it came out swirly. The second batch we coloured half a soft pink and left half white, and added sprinkles - I got these ones from etsy and I love them.

  • We also coloured some of the buttercream - you can really do anything you want here!

  • Make sure that you give the strawberry filling time to chill. It will be quite thick - we wanted it to be a little thicker so that it stayed inside the macs nicely.

 

 

Strawberry Shortcake Macarons (Strawberry Macarons with Cream Cheese German Buttercream and Streusel)

- Makes about 24 Macarons -

Macaron Shell Recipe from I love Macarons, with adaptations from Fox and Crane 
Pie crumb recipe from 
Milk Bar

Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
1 tsp vanilla bean paste
Gel Food Colouring, optional (We used ‘soft pink’ by americolor)

Pie Crumb
220g all-purpose flour
2 Tbsp sugar
3/4 tsp salt
115g unsalted butter, browned
1 Tbsp + 1 tsp water

Strawberry Filling
400g trimmed and quartered strawberries
120g water
125g sugar
Juice of half a lemon
3 Tbsp corn starch

Cream Cheese German Buttercream
110g sugar
12g corn starch
1 egg
1 egg yolk
1/2 tsp salt
2 tsp vanilla bean paste
190g whole milk
340g unsalted butter, at room temperature
225g cream cheese, at room temperature

 

- PROCESS -

MACARON SHELLS

Preheat oven to 300°f / 150°c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add pink gel food colour a few drops at a time, until the desired colour is reached. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly. Sprinkle with sprinkles, if using.

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth.

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

PIE CRUMB

Preheat the oven to 350°f / 180°c. Line a baking tray with silpat or parchment paper. 

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt until well mixed. Add the butter and water and mix on low until clustered. 

Spread the mixture on the tray, and bake for 25 minutes, until golden brown. Break up into smaller clumps during the baking process. Remove from the oven and allow to cool (it will firm up a lot during cooling). Store in an airtight container until ready to use

STRAWBERRY FILLING

Place all ingredients into a medium saucepan. Heat over medium heat, mashing with a potato masher as the mixture begins to warm.

Switch to a rubber spatula and cook the mixture, stirring frequently, until it has thickened. Transfer to a container and allow to cool completely.

CREAM CHEESE GERMAN BUTTERCREAM

In a bowl, whisk together the sugar and corn starch, then add the egg, egg yolk and salt, and whisk together well. In a medium non-stick saucepan, heat the milk and vanilla bean paste to just shy of a simmer. Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan. 

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow dish or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold. If you are in a hurry, you can speed up this process by placing the custard mixture into a bowl, and placing the bowl into an ice bath, stirring frequently.

Fit your mixer with the whisk attachment. Whip the custard mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. Add in the cream cheese, and whip until smooth, then whip for a further 2-3 minutes until light and fluffy. Switch to the paddle attachment and beat on low for 3-4 minutes to help remove any big air bubbles.

ASSEMBLY

Place the buttercream into piping bag fitted with a tip of your choice - we used a large round tip for the macarons with the pie crumb and a large french star tip for the macs with the sprinkles.

Pair up the macarons into pairs of equal sizes.

Pipe a ring of buttercream on one half of the macaron, and place a blob of the strawberry filling into the centre. Top with the second shell, pressing down lightly. Add the pie crumb to the sides if desired.

Chill the macarons briefly to allow the buttercream to set. Macarons taste best if you 'mature' them in the fridge overnight to let the flavours meld, but they are perfect eaten immediately too! Store leftovers in an airtight container in the fridge.

Strawberry shortcake macarons - French Macaron shells are filled with a strawberry filling, cream cheese german buttercream, and finished with a brown butter pie crumb crunch. These encompass summer in every bite. #strawberryshortcake #piecrumb #strawberrymacaron

Overnight Cinnamon Buns with Cream Cheese Frosting


 
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche

Breakfast time is the part of my birthday that I look forward to the most. I almost always end up awake before everyone else (which is predictable when you wake up at 6am every morning anyway), and I like to take a little second with just me before everyone else gets up.

This year I popped out for a quick walk on the beach, then woke Rich up and made him come for a walk into Montauk Town to buy a rolling pin, because cinnamon rolls were the first order of the day. An hour later the house was filled with the amazing smell of freshly baked cinnamon rolls, which I loaded up with cream cheese frosting as soon as they came out of the oven. We ate them straight out of the tray, as soon as they were cool enough to touch. It was an awesome start to what would be an epic birthday. 

The best part about these rolls were that the dough was made the night before and left to rise in the fridge overnight, meaning that the working time in the morning was kept to a minimum. The house we were staying at didn't have a mixer, so I mixed these by hand - it took a little longer, but still worked just as well! Once they had gone to bed with the rest of us, the next morning I rolled them out, then I filled them with a simple mix, melted butter, cinnamon sugar, and a solid dose of pecans. They then have a quick rest in the pan while the oven is preheating, before being baked until they are golden brown. Total time from waking up to cinnamon rolls in your belly is only about an hour and a half. More than ideal. The dough is light and fluffy, the filling sweet and flavoursome, with a little crunch from the pecans, and the cream cheese frosting can't be skipped. 

A few wee notes:

  • I used an overnight brioche recipe here, but if you really can't wait and you need cinnamon buns immediately, you can use this dough recipe here (which does make more, so increase your pan size a little)

  • A stand mixer comes in handy, but you absolutely don't need one, plus you get a solid arm workout to boot

  • Leave out the pecans if that isn't your jam.

  • The frosting makes enough for a generous layer, and it is quite sweet, so feel free to cut back a little on it if you don't want it as intense (it's good though, you should keep it all on there)

 

 

Overnight Cinnamon Buns with Cream Cheese Frosting

- Makes about 8 -

Brioche dough adapted slightly from The Brick Kitchen

Brioche Dough
1 cup (250ml) whole milk, lukewarm
1/4 cup (50g) sugar, divided
1 1/2 tsp active dried yeast
1 stick (113g) unsalted butter
500g (17.6oz) bread flour
1 tsp salt
1/2 tsp vanilla bean paste
2 large eggs, at room temperature

Filling
1 stick unsalted butter
1 1/4 cups (250g) brown sugar
1/2 tsp salt
2 1/2 Tbsp Cinnamon
1 cup toasted pecans, roughly chopped

Egg wash - 1 egg whisked with 1 Tbsp water

Cream Cheese Frosting
2 cups (250g) powdered sugar, sifted
1 8oz (200g) package cream cheese, at room temperature
1 tsp vanilla bean paste

 

- PROCESS -

BRIOCHE DOUGH

Place the warm milk, 2 Tbsp sugar, and yeast in a small bowl and whisk briefly to combine. Leave to stand for 5-10 minutes or until foamy. Meanwhile, melt the butter either in increments in the microwave, or in a small pot. Set aside to cool.

Place the flour, remaining 2 Tbsp sugar, salt, and vanilla bean paste in a large bowl or in the bowl of a stand mixer fitted with the whisk attachment. Mix briefly to combine. Add the milk and yeast mixture, melted cooled butter, and the eggs. Mix 8-10 minutes on low speed, until it becomes smooth and glossy, and begins to pull away from the sides of the bowl. If you are doing this by hand, mix vigorously with a wooden spoon for 10-12 minutes, or until the mixture becomes smooth and glossy and begins to pull away from the sides of the bowl. The mixture will be very wet, but do not worry!

Cover the bowl tightly with plastic wrap, and place in the fridge to prove overnight.

FILLING AND ASSEMBLY

The next day, preheat the oven to 350˚f / 180˚c. Line a 9" or 10" springform pan with parchment paper. Melt the butter, and set aside to cool slightly. Combine the brown sugar, salt, and cinnamon in a bowl.

Turn the dough out onto a lightly floured surface, and roll into a rectangle 16" x 24" (40cm x 60cm), flipping once or twice and lightly dusting with more flour as needed. Place with the long side facing you. 

Brush the surface of the dough all over with the melted butter, then evenly sprinkle the brown sugar cinnamon mixture over the dough, patting down with your hands to make sure that it sticks. Sprinkle the pecans over the sugar mixture, then drizzle the remaining butter over evenly. 

Starting with the long side of the dough, roll up into a tight spiral log. Using a serrated knife, cut into 8 evenly sized pieces, and arrange in the prepared tin. 

Cover the buns lightly with plastic wrap and allow them to sit in a warm place while the oven finishes preheating - about 15 minutes, or until slightly puffy. 

Brush the surface of the buns all over with egg wash. Bake for 35-40 minutes, or until golden brown, and the middle bun is holding up on its own. While the buns are baking, make the frosting.

Remove from the oven and stand for 10 minutes before frosting with the cream cheese frosting.

CREAM CHEESE FROSTING

Place the powdered sugar and cream cheese into the bowl of a stand mixer fitted with the paddle attachment, or into a large bowl. Beat on high for 1-2 minutes, or until light and fluffy. Add vanilla and beat well until combined. Spread generously over the warm rolls.

Serve immediately. Leftovers are best served warmed slightly in the microwave before eating.

 

Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche

Carrot cake with cream cheese icing


 
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.

Easter weekend!! We don't really have a huge amount planned - work as usual! We are meant to be getting some foster kittens tomorrow (!!), but they have cancelled on us so many times that I'm not letting myself get excited until they are actually here. Aside from that we might make a few photography surfaces - we are having a surface making weekend soonish with some friends, so Rich and I just want to have a sneaky wee practice first to make sure there aren't any big hurdles that we haven't thought about before we get to the real deal!

I did however make a carrot cake yesterday, which to me is the perfect easter cake! (I'm not sure why though, maybe because rabbits eat carrots? Who knows). I just went with my standard carrot cake recipe, baked into 3 six inch tins. The thing that I really like about this recipe is that it bakes very flat, so there is minimal leveling to be done once it comes to stacking time!

I also had a play around with some cream cheese icing recipes. In the past my cream cheese icing has been super floppy and soft (yummmmmm  hahah), which makes it hopeless when it comes to piping and transportation. However if you add too much butter or sugar, it loses that punchy cream cheese flavour and you end up with something that tastes more like American Buttercream. So I made three different batches, each with different ratios of cream cheese : butter : icing sugar, and I think I managed to come up with a happy medium! This recipe still has a cream cheese taste, isn't too sweet or grainy, and sets up nicely in the fridge. It also pipes well, which to me is a huge win. 

I was originally going to decorate this with a few blobs here and there, but once I got started I realised that it was far too fun piping the blobs, and I had icing to use up, so I went for it! Mini eggs somehow made their way on there too at some point. This method of decoration is super easy and crazy effective - I just filled four piping bags with different coloured buttercream. Each was fitted with a different size french piping tip, and from there I just piped blobs all over the cake, adding in mini eggs here and there! I used an ateco 866 tip, and three wilton tips - the 32, 4b, and 21, but you could really use any size here, these were just the ones that I pulled out of my decorating box first! You can't go wrong with this decorating method - it's a great way to use up excess buttercream, you don't have to worry too much about a super smooth under coat, and it would be a fun project to make with kids! Plus. Carrot cake and cream cheese. Can't go wrong really. 

A few wee things: 

  • I made this in 3 6-inch cake tins. I totally understand that not everyone will have these, so you could also make it in two 8-inch tins, or just do it all in one 10-inch tin and slice it in half before filling! Just ensure that you adjust the cooking time accordingly if you make it in a larger tin - approx 45 minutes for 8-inch tins, and 50-60 minutes for a 10-inch. Check it with a skewer in the centre of the cake - you want it to come out clean.
  • The blobs use up a fair amount of buttercream. If you were just wanting to do a standard carrot cake with cream cheese icing and not have the blobs, I have included two quantities of ingredients down below. It would also look nice with just a super rustic coat of icing, and topped with some easter eggs. 
  • I found that the trick to a nice firm cream cheese icing which was best for piping was to use cold cream cheese, and butter that is only just at room temperature, to make sure that it stays nice and firm. I also popped it in the fridge while I was waiting for the crumb coat of the cake to chill down, and just gave it a good stir before using it again. If at any time you find it is getting too soft, just return it to the fridge for 10-15 minutes. The icing in the piping bags was at room temp for well over two hours, along with being handled, and still held its shape well though, so you should be fine!
 

 

Carrot cake with cream cheese icing
- Makes one six inch, three layered cake -

Carrot Cake recipe from Annabel Langbein

Carrot Cake
2 cups (500g) raw sugar
1 cup (250ml) neutral oil such as canola
4 eggs, at room temperature
1 cup (140g) wholemeal flour
1 cup (140g) all-purpose flour
1/4 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp mixed spice
1 tsp ground ginger
3 cups (360g, approx 3 medium carrots) grated carrot

Cream cheese Icing

Quantities needed for decorating without "blobs"
225g (2 sticks) unsalted butter, at room temperature for 30 minutes
450g (16oz) full-fat cream cheese, cold
900g (7 1/4 cups, 2 lbs) Icing sugar
Juice of one Lemon

Quantities needed if decorating with "blobs"
340g (3 sticks) unsalted butter, at room temperature for 30 minutes
675g (24oz) full-fat cream cheese, cold
1.35kg (10 3/4 cups, 3 lbs) icing sugar
Juice of 1 1/2 lemons

To decorate
Mini eggs or other easter eggs (optional)

 

 

- PROCESS -

CARROT CAKE

Preheat the oven to 350˚f / 180˚c. Grease and flour 3 6-inch cake tins. 

In the bowl of a stand mixer or with an electric beater, mix together the sugar, eggs and oil until well combined. Sift in the flour, baking soda, salt, and spices, and mix on low for 1-2 minutes until combined. Add carrot, and mix well.

Divide the mixture between the three tins. Bake for 35-40 minutes, until the centre of the cake bounces back when lightly pressed, and a skewer comes out clean. Cool in the cake tins for 15 minutes, then turn onto a wire rack and allow to cool completely. If you are making ahead, wrap well in plastic wrap and store in the refrigerator until ready to use.

CREAM CHEESE ICING

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, cream together the butter and cream cheese on high until pale and fluffy, 3-4 minutes. Add icing sugar, and mix on low to combine. Turn the mixer to high and beat for another 3-4 minutes, or until light and fluffy. Add lemon juice and beat until well combined. Store in the fridge until ready to use, and either beat again with a mixer, or mix well with a spatula before using.

ASSEMBLY

Level cakes if necessary. Place the first layer of cake on a rotating cake turntable or cake stand. Spread with a layer of cream cheese icing, and smooth down with an offset spatula. Repeat with the next two layers. Spread icing evenly over the top and sides of the cake using an offset spatula, smoothing the top first, then the sides with a bench or icing scraper. Level off the top using the edge of the scraper, or an offset spatula. Ensure that the cake is evenly coated with a smooth layer of icing. Place in the fridge to chill for 30 minutes. 

Divide the remaining buttercream between four bowls. Using a small amount of gel food colouring, tint the buttercream your desired colours, leaving one white. Place into four piping bags, fitted with different sized french piping tips. 

Pipe 'blobs' of buttercream over the surface of the cake - start with a few big blobs of one colour, and then go in with each colour to fill in the gaps. Continue until the sides and top of the cake are covered. Add easter eggs where you see fit. 

Rest in the fridge for at least 30 minutes before slicing and serving.

Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.