Monday, June 14, 2010

Bombay Sapphire Birthday Cake

I made this cake for my best friend Allie's 20th birthday! Her favorite drink includes anything with Bombay Sapphire so naturally I had to make it in cake form!

The cake was one layer of lemon (made from a box mix) and one layer of white chocolate cake (made from scratch) with raspberry filling in between. I made the raspberry filling by diluting organic raspberry jam with a little bit of water to make it a little runnier. After the cakes had cooled completely, I leveled them, spread the raspberry filling on top of one and then stacked the other on top. Once the cake was assembled I cut it into the shape of a bottle and iced it with blue cream cheese icing.

I was originally planning on making the label out of white chocolate and then writing on it with edible ink markers, but the ink would not stick to the chocolate. So, I ended up just printing off an enlarged Bombay Sapphire label on paper, taping wax paper to the back of it and placing it on the cake. I want to invest in some edible photo paper and edible printer ink so that I can do this again in the future with edible images!


 Here are the recipes for the white chocolate cake and the cream cheese icing I used to make this cake:

White Chocolate Cake Ingredients:

2 and 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
6 oz. white chocolate, chopped
1/2 cup hot water
1 cup butter, softened
1 and 1/2 cups white sugar
3 eggs
1 tsp. vanilla extract
1 cup buttermilk


Preheat the oven to 350 degrees F and place rack in center of oven. Line the bottom of two 9" round cake pans or one medium rectangular sheet pan with parchment paper and then grease with non-stick cooking spray.

In a bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. Meanwhile, in small saucepan, melt the white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.

In a large bowl, cream together the butter and sugar with a mixer until light and fluffy. Add the vanilla and the eggs, beating well with each addition. Stir in the flour mixture alternately with buttermilk, then add the melted white chocolate.

Pour the batter into the prepared cake pan(s). Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely on a wire rack before icing. You can cover and place the cake in the fridge or freezer to speed up the cooling process.

*White Chocolate Cake recipe from AllRecipes

White chocolate cake on top, lemon cake on bottom

Cream Cheese Icing Ingredients:

8 oz. cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
3-4 cups icing sugar
1 tsp. vanilla extract


With an electric mixer, combine the cream cheese, butter, and vanilla until smooth. Add in one cup of icing sugar at a time, mixing well after each addition until the desired consistency is achieved. You may want to chill the icing to make it easier to spread on the cake. Store leftover icing in the refrigerator.

*Recipe by Brooke McMillan

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