Vintage Layer Cake
@under_baked Vintage Style Cake. Check out my previous video for an in depth review of the process, if you have the chance 😊 . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecoreaesthetic #aestheticbaking #cottagecorebaking #cakesoftiktok #vintagestylecake #cakedecoratingvideo
♬ Flowers – Takashi Ogaki
This was in fact my first attempt at decorating a vintage layer cake. I didn’t get too much fancy with the amounts of piping, however, I really just adore this style of cakes. I keep practicing my piping skills whenever I can, however, if you are trying it at home, the best tip I can give is that considering that piping whipped cream is very different to piping with buttercream.
Whipped cream continues to “whip itself” that more piping cream is coming out of the piping bag (what actually happens is that air getting pushed in from the top part of the piping bag, towards the cream in its bottom part). If we load our piping bag with too much cream, it makes it broken and grainy the more we pipe. This is why its important to load a reasonable amount of cream into the piping bag, to keep the piped shapes stable and defined.
First published:
Last modified:
Vintage Layer Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Chocolate Genoise (Recipe) | – | 1cm thick x 4 Sheets |
| Filling + Decoration: Chocolate Ganache (microwave together; 40g for the filling, 60g for the decoration) | Dark Chocolate (55%) | 50g |
| Heavy Cream (38%) | 50g | |
| Strawberry Jam | Strawberries, Fresh or Frozen | 120g |
| White Granulated Sugar | 60g | |
| Cornstarch | 8g | |
| Water | 18g | |
| Insert Cream: Plain | Heavy Cream (38%) | 240g |
| White Granulated Sugar | 24g | |
| Icing Cream: Chocolate | Heavy Cream (38%) | 140g |
| White Granulated Sugar | 14g | |
| Dutch Processed Cocoa Powder | 20g | |
| Piping Cream: Plain | Heavy Cream (38%) | 100g |
| White Granulated Sugar | 10g | |
| Piping Cream: Coffee | Piping Cream: Plain | 50g |
| Powdered Coffee | 1 tsp |
Preparation:
Strawberry Jam:
In a small bowl, mix together the cornstarch and water to combine.
In a small saucepan, cook strawberries 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 60g strawberry jam on top of the cake layer. Then spread 70g insert cream, and add about 10-15g chocolate ganache on top of it (it is most convenient to use a piping bag at this stage). Cover the ganache 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.
Note: The piping cream was divided as followed:
- 25g- for piping the curtains (Wilton 104)
- 45g- for piping upper and bottom borders (open star piping tip, Wilton 4B)
- 50g- added 1 tsp of powdered coffee, for piping the small shell borders (small open star piping tip)
