Breast Cancer Awareness Cake

breast cancer awareness cake

October is Breast Cancer Awareness month as you all know.  I love all the awareness and support going around the country: from the walks, fundraisers, bake sales, marathons, and even the NFL teams wearing pink shoes! This topic is very serious to me, because I have somebody I love battling breast cancer right now.  All my heart, love, and prayers go out to her and all the women in the world battling breast cancer.

For those of you who are helping with Bake sales, I will give step by step instructions on how I made these cakes.  One is for this tutorial and the other will be donated to the cause!  

pink sprinkle cake

raspberry mousse cake

 

Both of these cakes are the exact same inside.  It is a  White Almond Sour Cream Cake with Raspberry Mousse filling.  You can decorate the outside however you like.  I covered my first cake with white buttercream frosting and pink sugar crystals all over it.  The Breast Cancer ribbons are made of pink gum paste.  The second cake is covered with white buttercream frosting and topped with raspberries.

 

October is Breast Cancer Awareness month as you all know.  I love all the awareness and support going around the Country: from the Walks, fundraisers, bake sales, marathons, and even the NFL teams wearing pink shoes! This topic is very serious to me, because I have somebody I love battling breast cancer right now.  All my heart, love, and prayers go out to her and all the women in the world battling breast cancer.

 

I bought the gumpaste and Ribbon cookie cutter at my local cake decorating store.  I am not good enough to cut out the ribbon freehand! If you want to try, I would suggest using an exacto knife and a template.

 

Raspberry Mousse

Ingredients

  • 2 cups fresh raspberries
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream

Directions

Place the raspberries in a food processor; cover and puree.

Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside.

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture.

Refrigerate until slightly thickened, about 1 hour.

Transfer gelatin mixture to a large bowl.

Beat on high speed until foamy.

Gradually add cream; beat until thickened, about 2 minutes.

Spoon into dessert dishes.

Cover and refrigerate for 1-2 hours or until set.

Yield: 8 servings.

The Original White Almond Sour Cream Cake

by Shamene Medeiros

Prep Time: 20

Cook Time: 1 hour

Keywords: bake dessert cake

 

Ingredients (8 inch cake)

  • 1 box cake mix (I prefer Betty Crocker) see notes at end
  • 1 cup flour
  • 1 cup granulated sugar
  • generous dash of salt
  • 1 cup sour cream
  • 1 cup water
  • 3 whole eggs
  • 1 tablespoon flavoring Almond extract

Instructions

In bowl mix together dry ingredients. It’s helpful to use a wire whisk; important w/choco cake not so much for other flavors.

In mixer bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes.

Pour into prepared pans * and bake as usual.

*NOTES: *ANY* cake flavor can be used. Some tell me they just dump all ingredients into the bowl together others say they sift all dry ingredients together.

Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.

You can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid.

This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.

Most of the time I forget to add the salt:)

On rare occasions I have used other brands of mix.

This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10″ sq OR 9×13 OR one 8″ & two 6″ round;OR two 8″rounds OR a 12″ round; and other combinations of pans.

I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky.

Some people have told me they use plain or flavored yogurt instead of sour cream.

I’ve always used all purpose flour. Some tell me they use cake flour but then the amount is less – maybe 3/4 cup – not sure.

The flavoring I most often use is this mixture:

1 part vanilla extract

1/2 part butter flavoring

1/4 part almond flavoring

A “Part” is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup:) Lots of calories, sugar, and fat – the same as any other cake :)

raspberry-mousse-cake

First, make the mousse and put it in the refrigerator.  Second make a white cake.  I made two 8 inch cakes.  Next, put a 6 inch circle over the baked and cool cake.  Cut out the 6 inch circle.  Put the 6 inch cake on a cake board.  Put the ring of cake on top of the 6 inch cake in a circle.  Fill the cake with the mousse.  Place the second cake on top.  Let sit for one hour in the refrigerator.  Frost cake with buttercream.  Decorate as desired.  Do the same thing with the second cake.  

Check out this page for details on how to make this cake >Mene bunte tortenwelt

ENJOY!
Shamene
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