Wednesday, June 15, 2011

Baking Recipe: Robin's Egg Blue Wedding (White Chocolate Chip Butter Cake + Vanilla Orange Buttercream)

Don't you just love the colour blue? And I mean not any colour blue.. to be specific Robin's Egg Blue. I really love this colour and found it to be rather calm, relaxing and adds some vintage flare.

Before it slip off my mind, to digress.. Lisa from Sweet As Sugar Cookies have invited me to join in the Treats Party. I've linked up 2 desserts of mine (Creamy Lemon Cheesecake and Scrumptious Strawberry Tarts). So go check out Lisa's website too if you love to get a sugar rush like I do.

Okay, now back to where I left off.. Over the weekend, I had a tiny project. Originally was to bake a 2 tier wedding cake, but I decided to make it a small 6 inches single tier cake with other tiny cuppies. Have not made those little ones in a while now.

To be honest, I really had no idea on how to decorate. I sketched so many designs and at the end of the day, I didn't even stick to what I drew, typical of me...LOLs. Instead, I decided that the cake has to be rustic and full shabby chic-ness. No clue what to call the cake yet, but I thought "Robin's Egg Blue" sounds catchy. What do you think?

At the end, the designs were impromptu, and if you love a good white butter cake, read on for recipe. Enjoy!


For white butter cake
adapted from Joy of Baking

2 large eggs, separated
1 3/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup caster sugar, divided
1-2 teaspoon pure vanilla extract
1/2 cup milk
1/8 teaspoon cream of tartar
1/2 cup semi dark chocolate chips (optional)

To prepare white butter cake:

1. Preheat oven at 350 degrees approx 177-180 Celsius. Grease 2 6-inches round cake pan and line with parchment paper. With a whisk and clean mixing bowl, whisk egg whites until foamy. Then add in cream of tartar and 1/4 cup sugar and continue to whisk until stiff peaks forms. Transfer to another bowl, if you do not have a spare mixing bowl.

2. In a separate bowl, mix cake flour, salt, and baking flour together. Next, change to a paddle attachment, beat butter and remainder of 3/4 cup sugar at medium speed until light, creamy and fluffy.

3. Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. Divide cake flour mixture to 3 additions, starting with milk and ending with flour and continue mixing until well combined.

4. With a rubber spatula, gently fold in beaten egg whites into cake batter, and fold until well combine. Toss in chocolate chips (optional) and careful to not over mix and lose all the air. Otherwise cake will deflate.

5. Bake for 25-30 minutes or until a skewer or toothpick inserted comes out clean. Set aside to cool before transferring to a wire rack to cool off completely.

For vanilla butter cream with hint of orange flavour

4-5 tbsp of orange juice (freshly squeeze)
3-4 cups of icing sugar (or just enough for taste of frosting consistency)

1 1/2 stick of unsalted butter
1/2 stick salted butter
2 tsp of vanilla extract
1 cup milk
5 tbsp all purpose flour

To prepare orange vanilla butter cream:

1. With a paddle attachment, whisk butter until light, fluffy and creamy.

2. Add in icing sugar a little at a time, as you may not need 4 cups of icing sugar.

3. Turn speed down to slow to add in orange juice and vanilla extract. Then turn the speed up again and continue to whisk until frosting double in volume, as it'll be light and fluffy.

4. In a saucepan, heat up milk but not to boiling point. Let cool slightly, then toss in flour all at once and stir vigorously, until milk and flour is incorporated. You will notice that the liquid will thicken up and return to stove and let mixture simmer, while continue stirring.

5. Once liquid is thicker, let cool for a couple of minute. With a sieve, press the thicken liquid through into the butter cream. Discard the lumps. Turn the mixer back up and whisk the butter cream for the last time for 2-3 minutes until well incorporated.



  1. I love these blue cupcakes! They are beautiful!!!
    Amazing work!!

    Pei Li

  2. Oh how I love the way you used those pink flowers to decorate your cake. I wish I had your talent and creative eye. Thanks for the great shout-out.

  3. I agree with you on the color-simply lovely. Sometimes cakes look so good that it is almost a shame to cut into them! However, after seeing the inside of this one-I am ready to eat it. Great post!

  4. Jo, thanks so much for stopping by my's been too long since I've visited you and your fabulous site. This cake is AMAZING! So beautifully decorated...I'm just in awe :)

  5. Flourtrader: I just realised that your screen name is so catchy. Do try it sometime, this white butter cake is heavenly. :) Jo.

  6. Lizzy, am glad you stopped by. Indeed it has been a while. Thanks so much. Am glad I made you went in awww...;) Congrats for becoming a part of featured publisher community, hugs..

  7. I came here from foodbuzz. Your cake and cupcakes are amazingly beautiful... I love all the little flowers! I thought it's very similar to your theme on your blog. Nice to meet you!


Hey foodies! THANK YOU for leaving me with sweet comments. I hope to inspire you like how you inspire me. Cheers~

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