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Black Velvet cake with Mascaporne frostings

February 23, 2017
Black Velvet Cake

 

Visualisation is such a powerful tool that can conspire with the universe to get you what you want? The pictures you create in your mind if visualised with all your energy somehow conjoins matter and energy in creating the reality you wish for yourself.  I am not talking in some metaphysical plane but in the daily urban grind that we all go through.I am talking about that deep inner desire, those sincere innate feelings you have harboured, that passion that consumes you completely and if you want to have it, I recommend you visualise it with all your mind and body and work for it and before you even know it you will have it for yourself.
Many people still dismiss this and discount this as some mumbo jumbo and term it as idle day dreaming, well if that works for them so be it. I read somewhere if you have to imagine and dream of something, why not believe & dream in the infinite possibilities that possibly there are in this universe than the few tried and tested and documented scripts. Honestly I have become a convert and have slowly become good at visualising things and I feel the sheer joy of all worlds when those come out true in reality. I reluctantly crossed over the bridge to the other side after reading many books that explain and detail this powerful process in great depth and many of these books also have testimonials of many a success that people have reported. But a very big disclaimer that I need to add is simply thinking without acting on your dreams is a very dangerous game often fraught with disappointment. Think, Visualise, plan and then most importantly act on your plans with the visualisation magic doing its backend work to conspire with the rest of the universe to create your reality.

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My post for this velvet cake was a result of my sheer imagination. I have baked enough of the regular red ones and the whole thought of baking a black cake was so exciting and the most interesting part for me was styling it and photographing it to my heart’s content. Somehow the visualisation part did its share in helping me concoct & model it in the deepest recesses of my mind. I let it simmer there as I went through the week and during a casual browsing of the famous basement shop in Sydney known a Victoria basement, I came across these fancy pattern plates.  I instantly knew that these would compliment the cake I was visualising
 Now coming back to this cake… 

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Cream cheese frosting that goes well with velvet cakes but I am in love with Mascarpone frosting that is much more delicate and the combination is perfect.
I am sure I am going to bake them soon may be in a different colour next time around…
I usually update my Instagram account on a regular basis and generally post quick day to day recipes. Make sure you can follow me. instagram@pearlsofeast
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 See you there…

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Recipe adapted from Iambaker

Black Velvet cake with Mascaporne frostings
Author: 
Recipe type: Dessert
 
Ingredients
  • 2½ cups Plain Flour
  • 1½ teaspoons baking soda
  • 1 cup buttermilk
  • 1teaspoon pure vanilla extract
  • 1tablespoon black food coloring
  • 2 eggs
  • 1½ cups sunflower oil or canola oil
  • 1½ cups castor sugar
  • ¼ cup cocoa powder
  • 1 teaspoon salt
  • 2 teaspoons white vinegar
Instructions
  1. Shift flour, salt, and cocoa and set aside.
  2. Use a stand mixer to combine the sugar and oil and mix until well combined. Add in eggs one at a time.
  3. Add food colouring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, and mix until fully combined.
  4. In a small bowl, mix baking soda and vinegar well. Add it to the above batter, and beat for a few seconds.
  5. Pour the batter into two prepared 6 inch pans or 8 inch pans. Bake at 175' C for 30-35 minutes.
  6. Remove from oven and allow cakes to cool to room temperature.
Notes
For Mascaporne butter cream frostings
6 tablespoons (3/4 stick) unsalted butter, room temperature
6 ounces Mascarpone cheese, room temperature
1¾ cups confectioners sugar, sifted
Whisk shifted sugar and butter well until light and fluffy. Add the Mascaporne cheese and blend them together.

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