Saturday, March 8, 2008

White Fruit Cake

Here is an eye candy for the day.

I mentioned in my previous post that my sister, Misa was baking a cake for her friend’s birthday and we used the left-over cake crumb to make rice cake balls. Misa was kind enough to leave us a few extra slices. Her cake is so photogenic, and of course fresh and delicious, that we arranged a special Kodak moment. :)


Anonymous said...

Hi Migi, I just randomly discovered your website while searching for some korean recipes and am so excited and impressed with your site! The recipes look amazing. I was wondering if you could post a recipe for this white fruit cake??

Migi said...

Hi there, I asked my sister for her recipe. Here is her response:

Fruit Cake (9-inch)

1. Any standard white or yellow cake recipe works. I use cake-mix. Each box makes two cakes. If you want to make a three-layer cake, as in the picture, you need two cake-mixes. Follow the direction on package for baking.

2. Cakes will rise and make dome shapes when baked. Once cake layers are cooled, cut out the top part so that each layer has flat top. Each layer should be about ½ inch.

Blueberries (1 pint)
Strawberries (1 pint), cut into small pieces

1. Mix the fruits in a bowl and set aside.
2. Make whipped cream using about 1 cup of heavy cream (and powdered sugar).
3. Mix in fruits.
4. Evenly spread the filling onto one cake layer.
5. Add another cake layer on top of the fruit filling and repeat.
6. Place a third layer and press down lightly to make the cake firm.

1. Make another batch of whipped cream using about 1 qt of heavy cream.
2. Thinly spread whipped cream over top of cake and move to the sides to seal in the cake completely.
3. Refrigerate cake for few hours to set the whipped cream.
4. Use whole raspberries or blackberries to decorate the cake.