Domed Cherries and Raspberries Layer Cake
@under_baked Domed Cherries and Raspberries Shortcake. Cake designers; does it ever happen to you that a design you have in mind doesn’t always end up how you imagined? Let me tell you icing domed cakes takes a lot of practice as it is, but I wanted to take it one step ahead and make it a patterned dome 😭 She still turned out pleasing (imho) but I will certainly need to keep practicing. In any case, this cake is filled with cherries compote and iced with raspberry whipped cream. Gotta love my berries 😌 . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecoreaesthetic #aestheticbaking #cottagecorebaking #caketoks #cakesoftiktok #cakedecoration
♬ ONLY – LeeHi
A layer cake with a domed finish, using a flexible cake comb. The tanginess of the raspberries and cherries, pairs wonderfully with the whipped cream and cake’s sweetness. A perfect fruit cake for the summer. Please note that there is some advanced preparation that needs to be followed in order to make this cake, so it may not be the simplest of cakes, in terms of total preparation time and technique.
First published:
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Domed Cherries and Raspberries Layer Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Vanilla Genoise (Recipe) | – | 1.5cm thick x 3 Sheets |
| Cherry Jam | Cherries (pitted) Fresh or Frozen | 80g |
| White Granulated Sugar | 40g | |
| Cornstarch | 5g | |
| Water | 12g | |
| Liqueur (Rum, or Cherries) | 10g | |
| Raspberry Compote | Raspberry Puree | 50g |
| White Granulated Sugar | 25g | |
| Cornstarch | 3g | |
| Water | 7g | |
| Insert Cream: Plain | Heavy Cream (38%) | 200g |
| White Granulated Sugar | 20g | |
| Icing Cream: Raspberry | Heavy Cream (38%) | 140g |
| White Granulated Sugar | 30g | |
| Raspberry Compote | 14g | |
| Piping Cream: Plain (Leaf piping tip 125) | Heavy Cream (38%) | 50g |
| White Granulated Sugar | 5g | |
| Decoration: Raspberry Ganache (microwave together) | White Chocolate | 30g |
| Raspberry Compote | 30g |
Preparation:
Cherry Jam:
In a small bowl, mix together the cornstarch and water to combine.
In a small saucepan, cook cherries and sugar on low heat, until the sugar dissolves completely. Add in the cornstarch mixture. Mix it well while cooking on low-medium heat, until the mixture thickens. Allow to cool down completely before use.
Raspberry Compote:
In a small bowl, mix together the cornstarch and water to combine.
In a small saucepan, cook raspberry puree and sugar on low heat, until the sugar dissolves completely. Add in the cornstarch mixture. Mix it well while cooking on low-medium heat, until the mixture thickens. Allow to cool down completely before use.
Cake assembly instructions:
- Spread 40g insert cream, add 50g of cherry jam to the center of the cake (about 2 tablespoons). Then, evenly spread additional 40g cream. Cover the cream with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the entire cake
- Ice and decorate as shown in the photo, or per your personal preference.
