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Banana split layer cake

Posted on Aug 17, 2017 by in Recipes | 6 comments

A not-so-frequently asked question in relation to my blog is what does the name Blossom and Pearl mean.

Well, infrequent question asker, it may warm your heart to learn that it is a touching reference to my beautiful sister, my long-suffering partner and me. Blossom is my sister, the Ampersand is my partner and Pearl is me.

This weekend, Ampersand and I had the pleasure of hosting the real-life Blossom, who lives all the way on the other side of the world in Canada. Blossom was accommodating enough to assist me in photographing my most recent creation.

So, without further ado, I’m pleased to present the first true collaboration of Blossom and Pearl!

Makes one 8 inch 4 layer cake. Serves 12 to 15

Caramelised banana cake

60 grams of brown sugar

3 medium bananas

300 grams of plain flour

1¼ teaspoons of baking powder

1¼ teaspoons of baking soda

1½ teaspoons of salt

150 grams of butter (softened)

150 grams of brown sugar

150 grams of caster sugar

3 eggs

1 teaspoon of vanilla bean paste

160 millilitres of buttermilk

Chocolate cake

255 grams of plain flour

50 grams of dutch cocoa powder

1 teaspoon of baking soda

½ teaspoon of baking powder

1 teaspoon of salt

115 grams of unsalted butter (softened)

300 grams of caster sugar

1 teaspoon of vanilla bean paste

2 large eggs

360 millilitres of whole milk

115 grams of dark chocolate (melted and cooled)

Swiss meringue buttercream

525 grams of caster sugar

300 grams of egg whites

750 grams of unsalted butter (softened)

2 teaspoons of vanilla bean paste

Freeze dried strawberry powder (to taste)

Yellow and pink gel food colouring

 

 

Make the caramelised banana cakes

  1. Preheat your oven to 180C
  2. Peel the bananas and split them down the middle. Place the bananas on a baking tray and sprinkle with 60 grams of brown sugar. Bake the bananas for 15 to 20 minutes. Set aside to cool.
  3. Once the bananas are cooled, place them in a small bowl and mash with a fork.
  4. Grease two 8 inch cake tins and line with baking paper.
  5. In a medium bowl, sift the flour, baking powder and salt. Set aside.
  6. In the bowl of a stand mixer, beat the butter until smooth.
  7. Add the brown sugar and caster sugar to the butter and cream for 3 to 5 minutes or until light and fluffy.
  8. Slowly add the vanilla bean paste and eggs to the butter and sugar mixture. Mix until combined.
  9. Add the caramelised banana. Mix until combined.
  10. Add the flour mixture in three batches, alternating with the buttermilk until combined.
  11. Evenly divide the cake batter between the two prepared tins.
  12. Bake for 35 to 40 minutes or until an inserted skewer comes out of the centre of the cakes clean. Set aside to cool.

Make the chocolate cake

  1. Grease two 8 inch cake tins and line with baking paper.
  2. In a medium bowl, sift the flour, dutch cocoa powder, baking soda, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer, beat the butter until smooth.
  4. Add the caster sugar to the butter and cream for 3 to 5 minutes or until light and fluffy.
  5. Slowly add the vanilla bean paste and eggs to the butter and sugar mixture. Mix until combined.
  6. Add the flour mixture in three batches, alternating with the milk and dark chocolate until combined.
  7. Evenly divide the cake batter between the two prepared cake tins.
  8. Bake for 35 to 40 minutes or until an inserted skewer comes out of the centre of the cakes clean. Set aside to cool.

Make the swiss meringue buttercream

  1. Combine the sugar and egg whites in the bowl of a stand mixer.
  2. Place the stand mixer bowl over a saucepan of water to create a double boiler. Ensure that the water does not touch the bottom of the stand mixer bowl.
  3. Heat the sugar and egg whites to 70C, stirring occasionally with a whisk.
  4. Once at temperature, transfer the stand mixture bowl to the stand mixer. With a whisk attachment, beat the eggs and sugar on a high speed until stiff peaks are formed.
  5. Change the whisk attachment to a paddle attachment. Add the butter slowly on a low speed.
  6. Add the vanilla bean paste and combine.
  7. Take a quarter of the buttercream. Add the freeze-dried strawberry powder and a few drops of pink food colouring. This will be for filling the cake.
  8. Take three quarters of the remaining butter cream and add yellow food colouring. This will be for covering the cake.
  9. With the remaining buttercream, add a few drops of pink food colouring. This will be for piping detail on the cake.

Assemble the banana split layer cake

  1. Once the cakes are completely cooled, level them to ensure that the tops of the cakes are flat.
  2. Using a small amount of buttercream, affix one chocolate cake to a cake board or plate.
  3. Spread one third of the freeze-dried strawberry powder buttercream on the first chocolate cake.
  4. Place one caramelised banana cake on top of the chocolate cake and spread one third of the freeze-dried strawberry buttercream on the second cake.
  5. Repeat with the remaining chocolate and caramelised banana cakes.
  6. Using the yellow buttercream, frost the top and sides of the cake, smoothing with a scraper.
  7. Place the pink buttercreams in a piping bag fitted with a 1B tip. Pipe rosettes on the top of the cake. Finish with fresh cherries.

 

6 Comments

  1. Those are the most gorgeous photos and it’s very special to meet Blossom!

    • Thanks Michele!

  2. Beautiful story, beautiful photos and it’s great to have family visiting.

    • Thanks Gary! There’s nothing better

    • Thank you Serina. She is wonderful

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