Christmas Cake with Chocolate & White Sweet Potato frosting | December Workshop
We started our December with a 2 days workshop focused on styling, photography and natural dyeing with Isabella and Aimee. We had such an inspiring time together and with our amazing students.
However was my last workshop with this format that welcome people of all levels.
I decided my workshop and lessons will need to be divided by levels of expertise from now as I am finding more and more challenging the variety of students that come.
And even among the student at the same level the interests are often too various to be met in a standard workshop.
So for 2019 I will maintain my 1-2-1 tailored on the individual needs but also we developed a masterclass only focused on Visual Branding and Social Media, with my Pinterest coach and dear friend Antonella and with my soul sister and colleague Catia.
What is visual branding and why I'm talking about it?
I started to work with this concept more than 10 years ago in my corporate job in the fashion industry. Visual branding, to put it down simplistically, is the combination of your brand vision and your target audience. The combination is the solid ground where your creativity can grow.
We combine it with the unmissable knowledge of Pinterest as primary marketing tool for bloggers and Instagram-mer. To put this down candidly my Instagram grew of the 300% . Pinterest is my primary source of traffic on my blog at the moment followed only by Instagram.
The entry level classes will be more focused on a simplified structure that truly solidify the necessary basic skills for food photography. The focus will be on the unmissable technical styling and the foundations of photography.
And now find the recipe for the Christmas cake down here!
Preparation time 10 min
Cooking time 20 min
Baking time 30-40 min
For the cake:
12.34 oz / 350 g white unbleached wheat flour
3.5 oz / 100 g raw sugar
1/4 tsp sea salt
1 Tbsp baking powder, heaped (I use doves farm organic)
2 Tbsp flax meal + 6 Tbsp water (90ml)
100 ml extra virgin olive oil (3 and 1/2 oz + 1/4 tsp)
250 ml almond or oat milk (8 and 1/2 oz + 1 Tbsp)
4 Tbsp cracked cocoa nibs
1 tsp of pure vanilla extract
1 lemon the zest only (unwaxed or organic)
For the Frosting:
2-3 medium white sweet potatoes (17.5 oz/500gr circa)
1.7 oz / 50 gr cocoa butter, melted
1.7 oz / 50 gr iching sugar
a dash of vanilla
(If necessary add some spoons of milk to make the food processor running)
- Turn the oven on at 180°C. Grease the 2 tins of 15 cm with olive oil.
- Mix the 2 Tbsp of flax seeds with the 6 spoons of water in a small glass. Set aside for 5 minutes.
- In a large bowl mix all the dry ingredients together
- In a jar also mix the liquid ingredients together.
- Add the flax seeds to the liquid ingredients.
- in a large bowl incorporate the dry with the wet, gently folding them together.
- Pass the batter into the tins.
Cook for 30-40 minutes. And set aside to cool
While cooking the cakes:
- in a bain-marie melt the cocoa butter.
- Wash and peel the potatoes and cut into chunks.
- Steam for 15-20 minutes in a steamer (or roast whole with the skin on for 30-40 min).
- Add all the frosting ingredients to the food processor. Blend into a smooth cream being careful all chestnut are blended.
- If necessary add some spoons of milk to make the food processor running, the little liquid possible anyway. We want the frosting to stay thick and hold to the cake when cold.
- Put the frosting into fridge overnight or for few hours until is thick enough to decorate the cake.
When the cake has cooled down and the frosting is solid enough to spread you can assemble your cake.
If the cakes are ronded cut the round top with a very sharp knife.
Then cut the 2 cakes lenghtwise to create 4 thinner cakes total.
Place the first cake on your serving plate and spread a scoop of frosting on it, enough to have a good thick filling ( 1cm at least), place the second cake, repeat. And last the third cake on top, but upside down so the perfect bottom become the top of the cake.
Scoop some frosting on the top and with a spatula start spreading to the sides and down around the cake.
If the cake is fragile start with a thin layer that will hold the crunbles. Then place the layered cake into the fridge for 20 minutes, when is cool again you can finish to frost it.
If the cakes are wobbly while yop frost them poke a long kebab stick in the middle to hold them stable while you decorate.
For the full description go to my post :how to cover a layered cake with vegan frosting.