This cake right here has not only been cut with some pieces of shattered glass, this cake

also keeps a lil secret… You wanna find out? … Then CUT, if you DARE. This is a white cake with vanilla buttercream frosting and of course a whole lot of sweet, sweet cherry compote.
Shattered Glass Cake [Vegan] Ingredients For the Cake 8 cups white flour 4 cups sugar 6 teaspoons baking soda 2 teaspoons salt 4 cups plant-based Milk (soy works well) 3 teaspoons Vanilla Extract 1 1/3 cups oil 4 tablespoons apple cider vinegar For the Blood 2 cups vegan red berry compote For the Buttercream 2 cups plant-based Butter room temperature 6 cups Powdered Sugar sieved 1 teaspoon Vanilla extract 2-3 tablespoons plant-based Milk For the Shattered Glass 2 cup white sugar 2 cups water 1/2 teaspoon cream of tartar Preparation Preheat the oven to 345 °F. Mix together milk and apple cider vinegar. Stir and set aside for 10 minutes. After 10 minutes, add the rest of the liquid ingredients to the milk-vinegar mixture. Then, mix together with the rest of the ingredients. Combine well. Line your cake tins with some parchment paper and pour the batter into them. Distribute it evenly between the 4 tins. Transfer them to the oven and let them bake for about 45 minutes or until done. You can check if the cake is ready or not by sticking a toothpick into the cake: when the toothpick comes out clean, the cake is ready. When the cakes are done, take them out of the oven, put on a cooling rack and wait till they are completely cooled (leave them in the tins). When the cakes have cooled, transfer them to a flat surface. Use a cake cutter or a knife to cut off the tops and the caramelized sides. Take a round cookie cutter and cut out the middle of 2 cake layers. For the Buttercream: Add the plant-based butter to a large bowl. Take an electric mixer and whisk the butter until its fluffy. Add the rest of the ingredients to the butter and whisk some more, until everything is well combined. Layer the Cake: Start layering the cake. Take a whole layer of cake and place it on your lazy susan or simply put it on a flat plate. Spread about 1/4 cup of buttercream on top. Now take a cake layer with a cut out and place it on top. Spread some buttercream on it as well and also coat the sides of the hole. (See pictures below for reference.)Repeat the previous step with another cake layer with a cut out. Now add vegan red berry compote to it to fill the whole hole completely. Then take the last whole layer of cake and put on top. Add a crumble coat to the cake by adding just enough buttercream to the top and the sides to bond the crumbles to the cake. Transfer the cake to the fridge and let it cool for about 30 minutes. Then, add the rest of the buttercream to the cake. Use a Dough Scraper to even out the top, then the sides. Again, transfer the cake to the fridge and let it cool for about 30 minutes. For the Shattered Glass: Add all the ingredients to a pan and stir until the sugar has dissolved. Set to high heat. When the mixture starts to boil stop stirring. Bring the sugar water mixture to 300 °F. DON'T STIR. Use a candy thermometer to check. As soon as the mixture hits 300 °F, take off the stove and pour into the brownie tin. Let the mixture cool down completely. When the candy glass is firm, use a knife to shatter it. Simply stab the glass a coupe of time until shatters build. Decorate the Cake: Take a few glass pieces and stick into the cake, top and sides. Distribute them evenly (see pictures below for reference). Sprinkle some red berry compote on the spots where the glass sticks to make it look like the cake is bleeding at that spot. DONE! Keep the cake in the fridge and eat within 4 days. Enjoy! #DairyFree #сладкаякухня #Ivy #веган
DairyFree Ivy