Pancake Cakes
Pancake Cakes – Delicious lemon and blueberry “Pancake Park” pancake cake made with lemon madeira cake, lemon buttercream frosting and homemade blueberry jam.
You may know that I appeared in the Extra Episode of Episode 4 of The Great British Bake Off the other day (September 11th to be exact). I was very happy when everything was arranged and we got the day to shoot. it was fun!
Pancake Cakes
Since it was Baker-Batter Week, everyone in the Baker’s Area (and some in the audience) were asked to bring a batter-themed bakery or, say, something to talk about. Batter Week, I’m not going to lie… I regretted it a little when I said I’d be excited to go to Bake Off’s “Weird Week” this year, but that number quickly ran out.
This Black And White Pancake Cake Will Wow Your Guests
I wanted to make something that looked like it was made of batter but it was actually a cake. I’m 100% more confident in baking cakes than anything related to batter. That’s how the pancake cake was born.
I knew it had to be a pancake because I could only think of a pack of pancakes… but I’m not very good at making pancakes and they’re not that important. Speaking of which, I knew a cake disguised as a stack of pancakes would be amazing.
I looked up cakes that look like pancakes, and there are quite a few cakes out there now, but I was able to find a video tutorial on how to make Yolanda Gump.. she saved me. She showed me how to make a cake that looks like pancakes. It was truly a godsend for me.
Yolanda’s cakes are amazing and this is one of them. The size of my cake is different than it originally was, so mine looked a little different, but I wanted a little “pancake” to make it look homey and natural (aka clutter).
Crepe Cake With Whipped Cream Recipe
I used a delicious Madeira cake from James Martin of BBC Food that I’ve had for a while, but I doubled it to have a nice cake to decorate for the show! . I used sugar syrup on the cake to keep it moist when it went and it was delicious with the fondant attack.
Honestly, my experience at Extra Slice on the Great British Bake Off was amazing. It was so much fun to shoot! It sounds cool for you too, seeing the episode in front of everyone, but it was nice to be told that you were sitting right in front of the studio, right in front of a table of celebrities.
Also, I had a microphone strapped to me when they told me they were going to taste my cake, but it was actually cut from the BBC Two show. I was so happy that Monica, Ed and Henning happily ate the cake!!
The fact that my social media pages blew up for a while was also interesting, but that’s a small bonus. Thanks for all the lovely ideas about the cake! happiness!
Lemon And Blueberry Pancake Cake!
Delicious lemon and ‘stack of pancakes’ made with lemon madeira cake, lemon buttercream frosting and homemade blueberry jam.
© Jane’s Patisserie. All images and content are copyrighted. Please do not use my images without prior permission. If you would like to republish this recipe, please rewrite the recipe in your own words, credit me, or link to this recipe post.
Welcome to my kitchen! I’m Jane, a food writer, photographer and blogger. My goal with this blog is to give you fun, laughter, confidence and knowledge to bake and cook whatever you like! x This breakfast-inspired cake looks and tastes like a long pancake. Layers of buttery soft cake and sweet maple frosting pack all the flavors of your favorite breakfast into one tempting dessert.
Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat the cream on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the eggs and beat on medium heat for 2-3 minutes. Remove the sides of the dish again.
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Pour in the butter, oil, and vanilla while rotating the paddle on low speed. Increase the speed to medium to high and beat for 5-6 minutes, until the mixture is very white, double the size of the original butter-sugar mixture, and completely homogeneous. Basically, you don’t want to replace it because you’ve added too much liquid to an already oily mixture, so if it doesn’t thicken after 6 minutes, keep mixing. Loosen the sides.
On very low speed add the flour, baking powder and salt. Mix for 45 to 60 seconds until the dough comes together and the rest of the dry ingredients are incorporated. Scrape down the sides of the bowl. Mix on low speed for an additional 45 seconds to ensure that small lumps of cake flour are incorporated.
Spray a 1/4 sheet pan with nonstick baking spray and line with parchment or a silicone mat. Use a spatula to spread the cake batter evenly over the pan. Bake for 30 to 35 minutes. The cake will rise and puff and double in size, but it will still be buttery and dense. After 30 minutes, gently smooth the edge of the cake with your finger. If it does not pass these tests, leave the cake in the oven for an additional 3-5 minutes.
Remove the cake from the oven and let it cool on a wire rack or in the fridge or freezer if you’re in a pinch (don’t worry, there’s no cheating). The cooled cake can be covered in plastic and stored in the refrigerator for up to 5 days.
Original Pancake And Waffle Mix By Vicky Cakes
You can either leave it in the pan as – to make a cake sheet, or punch two circles out of the cake and ring the cake and use the remaining “scrap” to layer the bottom to make a layer cake.
Make it your own by tossing in your favorite homemade or store-bought maple syrup, a drizzle of maple syrup, maple cookies or cereal crumbs. A pile of traditional flapjacks with butter and syrup is big enough on its own, but here we take the idea to the realm of amazing desserts. Baked in thin layers, topped with a generous amount of maple cream that’s tempting to swipe with your secret finger. A few hidden slides of bittersweet chocolate ganache add the perfect punch to this super sweet stack.
Combine syrup, yogurt, eggs, oil, vanilla extract and 1/2 cup water in a large measuring cup or medium bowl.
Pour the wet ingredients into the dry. Using a whisk, mix the batter vigorously by hand until smooth and stiff, about 1 minute.
Pancake Cake By Sugargoat By Stephanie Izard
Preheat griddle over low heat for at least 10 minutes. (Keep the griddle as hot as possible over low heat to prevent the pancakes from burning and give them enough time to cook.)
Liberally spray griddle with nonstick spray. Make 2 pancakes at a time, pour 2 scoops of 1/2 cup batter on the griddle. Use the back of a spoon to gently roll the pancakes into 7-inch circles. Cook on the first side until the edges are dry and firm and no bubbles form on the surface, about 4 minutes. Using a thin, flexible metal spatula, gently flip the pancakes. Cook for about 2 minutes more or until the center of the Panekuku bounces when lightly touch.Remove the layer and put it on a wire rack to cool completely. Repeat the process of cleaning and cooking the dough until you have an 8-layer cake.
Line 2 large baking sheets with parchment paper and place 4 cake layers on 1 layer on each sheet. Chill in the refrigerator for 10-15 minutes.
Pour the cream into a medium bowl. Whip the cream at high speed until it forms a thick consistency. In another medium bowl, combine the mascarpone, maple syrup and vanilla bean paste. Beat on low speed until the mixture is smooth and begins to thicken, about 30 seconds. Gently fold in the whipped cream until smooth.
Birthday Cake Pancakes Recipe
In a small heatproof bowl, combine the dark chocolate and heavy cream. Microwave on high power for 45-60 seconds. Whisk until the chocolate melts and the ganache is smooth and the texture changes.
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