Looking for beautiful yet simple cake recipe? You cannot go wrong with chocolate and apricot. Also, the sunflower themed piping is super beautiful and perfect for summertime cake parties. Irrespective of the beauty of this cake it’s still easy and fast to do!
Note: This cake is part of a cake party cake series including 7 sweet and 2 savory cakes seen below
3/8: Apricot Chocolate Sunflower Cake (this one)
4/8: Raspberry Chocolate Mirror Cake
5/8: Blueberry White Chocolate Mirror Cake
6/8: Raffaello Cake (Almond & Coconut Cake)
7/8: Lingonberry Caramel Cake
8/8: Scandinavian Style Savory Sandwich Cakes x2
I did all these cakes for a one party including celebrations of multiple birthdays, anniversaries and other important days of the participants.
Apricot Chocolate Sunflower Cake
Base: Chocolate Sponge
Sugar + vanilla powder
Flour (1/3 dark cocoa powder, 1/3 wheat flour, 1/3 potato flour) + 1/2 tsp. baking powder
- Pour 2 eggs into a glass
- Take 2 additional glasses and measure sugar and flour with these. You should have sam volume of eggs, sugar and flour.
- Pour eggs and sugar into a mixing bowl
- Whisk the mix until it forms white foam
- Add flour and mix
- Cook the cake in the oven in one 6” (15cm) cake pan in 440F / 225C for around 10-15 minutes
- Cut the base into two pieces
Note: You can also cut pieces from a bigger sponge with a mold
1/8 cup (0.25 dl) milk
1/4 cup (0.5 dl) apricot jam / apricot marmelade
1/2 cup (1 dl) whipping cream
1.5 oz (40 g) dark chocolate (40-70% cacao)
1.5 oz (40 g) white chocolate
- Take one of the bases and soften it a bit with half of the milk
- Then top it with even layer of apricot jam and top that with a whipped cream layer and some chocolate pieces
- Finally add the second base layer and soften it a bit with the rest of the milk
- Let the cake rest in a fridge over night and then decorate it
1/2 cup (1 dl) whipping cream (white parts)
1/4 cup (0.5 dl) whipping cream + yellow food coloring (petals)
1/4 cup (0.5 dl) whipping cream + brown food coloring (centre of the flower)
- Whip the creams in 3 separate bowls. Add couple drops of food colorings to bowls 2 and 3.
- Start with covering the cake entirely with the white whip. If you have a pallet knife, use it to make the surface even.
- The second step is to do the petals with yellow whip and leaf pipe. I did two layers of them. Start piping from middle and move toward the edges. You can make them a slightly over the edges if you wish.
- The last step is to pipe the center with brown whip and small round or star pipe.
Have you ever tried doing a flower looking cake or cupcakes? Or would you like to try?