Baking

Balsamic roasted strawberry and white chocolate layer cake

In the middle of the summer I was fortunate enough to be invited along to the Lakeland press show where I got to see a whole new range of products. One of the things that really caught my eye was the Wilton Easy Layer Cake Pan Set which Lakeland very kindly offered to let me try out for a review. In the box you get 5 tins, each one measuring 6 inches across. On the front of the box is a picture of a rainbow cake which my boyfriend really wanted me to make but I fancied trying something a bit different. There are recipes provided with the cake tins but as Wilton is an American company, all of the recipes use cup measures which I find difficult to visualise and I didn’t want go to the effort of looking up the conversions. I took a guess at the quantity of cake batter needed to make this cake just by eyeballing the cake tins next to my usual 8 inch sandwich tins which I know take a 4 egg mixture. The result was slightly thinner layers than I anticipated but when the cake is stacked up I think it’s fine and you still get plenty of cake with every slice. I think a 5 egg mixture would work just as well here to give deeper layers.

Update (16/9/14): Lakeland have just told me that there are some recipes in metric for these tins here so do take a look for inspiration.

After pondering a few different ideas for my first 5 layer cake, I ended up settling on strawberries and white chocolate. I read a lot about roasted strawberries on various blogs last year and decided to give it a go as a filling for the cake. I chose a recipe where the strawberries are roasted in balsamic vinegar because I didn’t want them to be too sweet as I thought that with the sweet vanilla cake and the white chocolate buttercream, there needed to be a slight contrast in flavours.

Ingredients – serves 8

For the cake:
225g softened butter
225g golden caster sugar
4 eggs
225g self raising flour
2 tsp vanilla extract
4 tbsp milk

For the roasted strawberries: original recipe here
450g hulled fresh strawberries, halved or quartered depending on size
1.5 tbsp vanilla sugar
4 tbsp balsamic vinegar

For the white chocolate buttercream:
125g butter
250g icing sugar
150g white chocolate
1 tsp vanilla extract
1-2 tbsp milk
Red or pink food colouring – optional

  • Preheat the oven to 180C and grease and flour the cake tins. 
  • Cream the butter and sugar together until light and fluffy then beat in the eggs one at a time followed by the vanilla and milk. Fold in the flour and then divide the batter evenly between the cake tins. I weighed the batter in each tin to get even sized layers and put approximately 170g batter in each tin. 
  • Transfer the cake tins into the oven and bake for 15 minutes or until an inserted skewer comes out clean. Turn out onto a wire rack and leave to cool. 
  • In a medium sized roasting dish, combine the strawberries, sugar and balsamic. 
  • Leave the oven on after removing the cakes and roast the strawberries for about 45 minutes or until reduced in size and the balsamic/strawberry juice is slightly syrupy. Remove the strawberries from the liquid with a slotted spoon and leave to cool on a plate. 
  • Next make the buttercream, first of all melt the white chocolate in a bowl over a pan of simmering water then leave to cool. Beat the butter until light and fluffy and then add the icing sugar, vanilla extract, milk and food colouring (if using), then beat until smooth. Add the melted white chocolate and beat thoroughly until combined. 
  • To assemble the cake, place the bottom layer on a plate and top with a layer of buttercream, you can be quite generous with it, followed by a layer of strawberries. Repeat with the remaining cake layers and spread a thick layer of buttercream on the final layer. 
  • Don’t throw away the balsamic strawberry syrup, it’s lovely drizzled over a some plain yoghurt or a scoop of ice cream. If you were feeling really indulgent then you could serve this cake with a scoop of ice cream and a drizzle of the syrup.  
The verdict on the cake from my boyfriend was that it was really good and his second favourite cake of the year after his birthday cake. My verdict on the cake tins is that they are very easy to use, the lip on the edge makes it easy to grab them from the oven with thick gloves on. To prepare them for baking I just greased them with butter and dusted with a little flour and the cakes came out perfectly with no sticking. I only have one shelf in my oven (the joys of renting and not being able to choose your own appliances) so I had to bake in batches but I easily managed to get 3 of the tins on one shelf at once. It’s my Dad’s birthday this weekend and after seeing a photo of this cake, he’s requested a 5 layer cake so I’ll be heading off to Dorset on Friday with my 5 layer tins to bake him something tasty. I think he’s hoping for a coffee and walnut cake so look out for photos on my Instagram profile this weekend to see what I make. 

Disclaimer: I was sent these cake tins for review and was not expected to provide a positive review, all opinions are my own. I was not paid for this post. 

  • Kavey
    September 10, 2014 at 6:18 am

    I’ve never made a layer cake like that — just your regular sandwich with two cakes and a single filling!

    • Jen Price
      September 15, 2014 at 8:25 pm

      I normally make simple sandwich cakes so it was nice to be a bit more extravagant for a change 🙂

  • Helen @ Fuss Free Flavours
    September 10, 2014 at 9:08 am

    the most I have even done is 3 layers! Great going!

    • Jen Price
      September 15, 2014 at 8:24 pm

      Thanks Helen, I think I’ll be making lots of layer cakes now!

  • Becca @ Amuse Your Bouche
    September 10, 2014 at 2:06 pm

    Strawberries and white chocolate sounds like an incredible combination! I’ve not tried strawberries with balsamic yet but I’ve heard it goes really well so I bet I’d love this 🙂

    • Jen Price
      September 15, 2014 at 8:25 pm

      It’s a lovely combination, the balsamic sets off the strawberries really well.

  • Tinuke B
    September 11, 2014 at 11:06 am

    I love layer cakes! t’s great that this comes as a set. Usually I end up using two or three deep tins and using a baker’s wire to cut in half. It’s handy as it gives the cakes a super level surface so they line up nicely.
    Your recipe sounds really tasty, will have to give it a go over the weekend. Will let you know how I get on!

    Tin @ circusmums.com(from UK Bloggers page xx)

    • Jen Price
      September 15, 2014 at 8:23 pm

      I hope you enjoy it if you try it!

  • Elyse Silver
    September 11, 2014 at 11:15 am

    Oh this cake sounds wonderful – I also really want to try a rainbow layer sponge so will check out that Wilton mix.

    Hugs,
    Elyse x
    http://www.sweetelyseblog.com

  • Sisley White
    September 11, 2014 at 10:46 pm

    I’ve had my eye on this set for a while since seeing it on an American website. I think it will have to go on the Christmas list now. Sisley @ Sew White x

    • Jen Price
      September 15, 2014 at 8:26 pm

      For the baker who doesn’t quite have everything yet, I think it’s a great addition to the bakeware collection 🙂