“Let them eat cake”, said the lighthearted, beautiful French Queen, Marie Antoinette.
Little did the pretty, little monarch of ancient France knew what repercussions of Fate her cavalier statement would brew in the anguished country and even after hundreds of years, historians cannot cite her obnoxiously innocent remark without hiding a streak of chuckling smile. The Celestial Face of France, Marie Antoinette, was very popular for her ostentatious, frivolous ways of throwing an air of vanity yet, her charisma still remains for the worlds to come and remember. The haughty minded Marie Antoinette dazed the world with her incredulous ways, such as her ill-starred addiction for splashing money extravagantly on luxuries and even after centuries, Queen Marie’s legendarily cherished vintage cakes are still imitated exquisitely by many famous bakeries, delicatessens, patisseries all over the world. The daintily made vintage-inspired cakes are often further prettified by a string of beautiful roses and lustrous pearls that are fascinatingly woven around them.
For more idea, did you ever try Red velvet cake?
The snowy pink cakes, wrapped with the pearlescent beads of roses and gaily colored ribbons, simply look too, too divine to be feasted upon in a blink and they look as quaint as a China vase, too pristine to be touched by a human hand! However, cakes, no matter how much we doll them up, they are bound to be eaten and small children barely spare them once they are sliced!
Classical vintage themed cakes are still a pompous choice during a fairytale birthday party and this is what, I exactly need to do this year! My little day dreamer, my girl is about to turn five this December and she adores anything that is fantastically pink; pink birthday gowns, a pink tiara, pink balloons, pink ballerina slippers and thus, an entire world that she wishes to shade a soft pale pink color with her little wand! A wand that has still not worked thankfully, or we all would have been leading a curious tale blended in an idyllic pink world!
So, to surprise her with the loveliest pink cake ever baked by a Mamma, I found the wondrous recipe to imitate a vintage cake in my Grandma’s book of cake recipes. And, it is absolutely perfect!
It is a Parisian cake recipe, noted by my Gran, during her sous chef days in Verona and this is recipe is simply out of this world. Graced with the wonder of expresso and baked chocolate blended with a creamy texture of fresh, heavenly raspberries and a Parisian meringue icing, it tastes magical! To delicately beautify and dramatize the entire effect with a subtle touch, my dear, old Grandma ornamented the cakes with edible silver pearls.
The Main Recipe of the Pink Vintage Cake:
- 1.25 cups of fine grained sugar
- 1.5 cups of multipurpose flour
- 1.5 unsweetened of cocoa powder
- 1.25 teaspoon of baking powder
- 1.25 teaspoon of baking soda
- 1 teaspoon of salt
- 1/3 cup of tasteless oil
- 2/3 cups of thick cream
- 1/2 cups of strongly brewed espresso
- 2 fresh eggs kept at room temperature
- 2 teaspoons of vanilla essence
Creamy Raspberry Filling:
- 400 ml of heavy cream
- 100 grams of fresh raspberries
- Sugar, as per taste
The Wonderful Frosting:
The frosting is made up of vanilla beans.
The Baking Method:
- Preheat the baking oven to a temperature of 350 ˚F.
- Smear a greasy layer and streak two baking pans and keep them aside.
- Now, combine all the ingredients such as the flour, salt, baking powder, baking soda and cocoa powder into a large mixing bowl and stir till all the mixture is combined properly.
- Now, crack the eggs and pour their contents into another bowl and whisk them gently.
- Pour the whisked mixture of eggs and cream and empty it into the mixing bowl. Combine the entire blend with other ingredients and keep mixing it for three minutes.
- Add a dash of vanilla, hot cappuccino and mix for another two minutes till the batter becomes even.
- Now, portion the batter into two halves and pour it into two baking dishes.
- Bake the batter in the preheated oven at an operational temperature of 350 ˚F for almost half an hour.
- Cool the entire mixture fully.
- Once the batter mixture is cooled and shapes into a baked cake, share the mixture into two parts in a horizontal fashion.
- Now comes the step where we make the raspberry cream. To make the best cream, simply cut the raspberries and crush them with the help of a fork, and beat the blended cream with some sugar until tiny soft peaks of cream form, like little hills. Now, wrap the raspberries.
- Add the beaten cream with the finally crushed mixture of raspberries.
Both the cakes are supposed to be divided horizontally into two pieces and kept in the fridge so that the cakes can cool nicely and get molded into the hearty shape of a delicious cake. During the time the cake cools, simply avail the time by making the vanilla bean frosting and to color it dreamily, add a sprinkle of pink food color, to make the children swoon at the very thought of eating a rose pink cake. Splash the frosting all over the cake and sprinkle some edible sugar coated pearls to denote a touch of aristocracy for your little princess. The entire Disney like cake is now ready to be presented to the eager masses waiting to dive into its charms. Enjoy it, while it lasts!
You may like Peach Blackberry Pie, here is the recipe.
At the end of the recipe, I unraveled something I never knew and no doubt it sounded really absorbingly nostalgic; my Gran had written it for my mother and I recalled, that my mother would often try for me and my sisters during our childhood, as I too loved the vintage fairytales. I remember how my mom would place the cake into a pretty little bakery packaging and trick us into thinking that it was gifted by fairies living in a faraway land!
Hope you enjoyed it and make it soon, to throw a party for your little day dreamers!