• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

sweetest kitchen

... making your day a little sweeter ...

  • Home
  • Recipes
  • About
  • Shop
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

The Madderneine Cake

11/02/2011 by jamieanne 12 Comments

Share on Facebook
Facebook
0Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
0Email this to someone
email

I am extremely happy to be showing you this cake.  This cake is the product of my 5-year-old daughter’s imagination.  A few months ago, she was playing with some trivets/hot-plate type things from the kitchen cabinets; she was stacking them in such a way that they looked like a quadruple-layer cake!  She called it a “madderneine” cake.  I asked her what was in the cake and she told me some of the key parts of it.  For the next couple of months we occasionally talked about it and finally agreed upon the final verison of her “madderneine” cake.

As I show you these pictures, I have to apologize if they are not up-to-par.  Our main computer broke and I am using a laptop so I feel I cannot judge the coloring and brightness as well as I should be able to because the screen is so different!  I hope they look alright!

Anyway, our final version of the “madderneine” cake is this 2-layer white cake filled with pink strawberry-flavored whipped cream and fresh strawberry pieces.  On top is plain whipped cream sprinkled with macadamia praline and the whole cake is fancied up with rose-flavored pashmak (Persian fairy floss).  The pink rose petals are from our garden and the little bright pink flowers are from someone else’s garden.

We didn’t eat the flowers, by the way, they were just for decoration!

It looked very pretty, and my daughter’s eyes lit up when she saw it.  She loved it!  She ate every last bit of her slice.

I did not care much for the cake when it was fresh.  It tasted like it was missing something; it didn’t have any depth.  The taste was very light.  The strawberry flavor is not dominant because the rose pashmak takes center stage on the taste buds.  The crunch of the macadamia praline was a nice touch.

Just a tip – if you’re using pashmak on your cake, only put it on immediately before serving, otherwise, it just melts.  It still tastes fine, it just doesn’t look as pretty!

Despite how girly this cake is, my husband loved it.  He had a slice straight from the refrigerator.  When I tried a cold slice for myself, I enjoyed it heaps more than when it was fresh.  So, upon this discovery, I would recommend that if you to were make our cake for yourself, try it after it has been thoroughly chilled in the refrigerator.

I’m really proud of us, especially my daughter, for helping to bring her make-believe cake to life.

If you have a favorite white cake recipe, please feel free to use it instead of the one below. 🙂

The Madderneine Cake
 
Print
A two-layer white cake filled with pink strawberry cream and frosted with whipped cream. Topped off with crunchy macadamia praline and pink rose pashmak.
Author: King Arthur Flour | taste.com.au
Recipe type: Dessert
Serves: 8-10 servings
Ingredients
  • For the cake:
  • 11½ ounces cake flour
  • 11¾ ounces sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 6 ounces unsalted butter, softened
  • 4 large eggs whites
  • 1 whole large egg
  • 8 ounces full-fat vanilla yogurt or 8 ounces whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • For the whipped cream:
  • 300ml thickened cream
  • liquid strawberry milk flavoring
  • pink food coloring
  • 2-3 fresh strawberries, diced
  • For the praline:
  • 80g unsalted macadamias, roughly chopped
  • ¾ cup caster sugar
  • ¼ cup water
Instructions
  1. For the cake: Preheat the oven to 350°F. Prepare 2 8-inch round pans by greasing the pans then lining with baking paper.
  2. Mix all of the dry ingredients in a stand mixer on slow speed to blend. Add the soft butter and mix until the mixture becomes crumbly. Increase the speed of the mixer and continue to mix until the crumbs begin to cling together. The mixture may or may not become totally cohesive and paste-like; it’s okay if it does, and equally okay if it doesn’t.
  3. Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
  4. In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, ⅓ at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
  5. Pour the batter into the prepared pans. Bake for 25 to 35 minutes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, cool completely, then assemble.
  6. For the whipped cream: Whisk cream to firm peaks. Divide the whipped cream in half; reserve one half. In the other half, add 3-4 tablespoons (depending on your tastes and how strong your flavoring is) of the strawberry milk flavoring, a couple drops of pink food coloring and the diced strawberries and fold gently to combine.
  7. For the praline: Scatter the macadamia nuts on a lined tray. Heat the caster sugar and water in a pan over low heat, stirring, until the sugar dissolves. Increase the heat to medium and cook, without stirring, for 10 minutes, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. When the caramel is golden, quickly pour it over the nuts. Allow to cool completely, then chop into pieces to sprinkle on top of the plain whipped cream. You’ll have plenty leftover to munch on!
Notes
Rose Pashmak, or Persian fairy floss, can be purchased from pariya.com, or on eBay (which is where I got mine!). If you can’t find rose pashmak, perhaps you could try flavoring the plain whipped cream with rosewater instead.
3.4.3177

Related Posts

  • “Freedom from the Box” Wacky Cake“Freedom from the Box” Wacky Cake
  • Strawberry Pie CupcakesStrawberry Pie Cupcakes
  • Valentine’s Strawberry Jell-O ShotsValentine’s Strawberry Jell-O Shots
  • Easy Chocolate Cake with Salted Caramel PopcornEasy Chocolate Cake with Salted Caramel Popcorn
Share on Facebook
Facebook
0Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
0Email this to someone
email

Filed Under: Cakes Tagged With: cake, macadamia, pashmak, praline, rose, strawberry, whipped cream

Did you like this recipe?

camera icon If you enjoyed this recipe, please leave a comment, hit up one of those stars to rate it, and be sure to tag any photos with #sweetestkitchen on Instagram if you made this recipe! I'd love to see what you've created!

 

Previous Post: « World Nutella Day 2011
Next Post: Tiramisu Cupcakes »

Reader Interactions

Comments

  1. apparentlyjessy

    11/02/2011 at 5:35 PM

    I think it’s pretty cool you helped bring your daughters imagination cake to life! What what a wonderful imagination she has! I love the loads of pink, and the fairy floss on the top looks awesome. (and don’t worry, I think the photos are good)

    Reply
    • Jamieanne

      12/02/2011 at 8:40 AM

      Thank you Jessy! 🙂

      Reply
  2. Linda V @ Bubble and Sweet

    11/02/2011 at 8:48 PM

    What a lovely idea to make your daughters imaginary cake into reality. I often take my daughters drawings and turn them into cookies and they are always delightful.

    Reply
    • Jamieanne

      12/02/2011 at 8:40 AM

      Your cookies are indeed always delightful! 🙂

      Reply
  3. Dina

    13/02/2011 at 11:02 AM

    that is a sweet and lovely wish come true 🙂

    Reply
  4. Lora

    14/02/2011 at 4:28 AM

    This cake looks like a little girl’s cake fantasy comes to life. Just perfect, lovely pinkness! Beautiful photos btw.

    Reply
  5. Kell

    14/02/2011 at 3:09 PM

    I just can’t wait until Emma’s old enough for Junior Masterchef. She has a wonderfully creative imagination! Yum!

    Reply
  6. Joy

    15/02/2011 at 6:00 AM

    Oh my, that looks just lovely.

    Reply
  7. Leigh

    17/02/2011 at 1:28 PM

    That cake might just be the most beautiful thing I’ve ever seen. It took my breath away!

    (Also: the link you included at the end, about voting, doesn’t seem to work…)

    Reply
    • Jamieanne

      17/02/2011 at 3:59 PM

      Thank you!

      About the link, the contest is over, so I removed the post and forgot to delete the reference to it in this post – sorry about that! 🙂

      Reply
  8. Michelle

    20/02/2011 at 1:01 AM

    This is wonderful! I love that it started through your daughter’s play and imagination and the two of you brought it to life together. And that it was delicious too!

    Reply

Trackbacks

  1. Tweets that mention The Madderneine Cake | The Sweetest Kitchen -- Topsy.com says:
    12/02/2011 at 11:49 PM

    […] This post was mentioned on Twitter by Your Cupcake Heaven, jamieanne. jamieanne said: New at The Sweetest Kitchen: The Madderneine Cake http://bit.ly/fRNASU […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

logo
Food Advertising by

Meet Jamieanne

Jamieanne is a Pisces and mum of 4 young children. She is originally from a small town in Indiana but currently resides in Sydney, Australia. She enjoys thinking about food, reading about food, writing about food, and photographing food! She is the writer, publisher and photographer of Sweetest Kitchen, a blog which features her most favorite recipes she's tried and tested in her very own kitchen. Read More…

Featured Posts

Valentine’s Strawberry Jell-O Shots

Valentine's Strawberry Jell-O Shots

Blappleberry Hand Pies

Chocolate-Covered Strawberry Cupcakes

Chocolate-Covered Strawberry Cupcakes

Matcha Strawberry Layered Smoothie

Matcha Strawberry Layered Smoothie

Blueberry Muffin French Toast

Blueberry Muffin French Toast

Creative Commons

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

logo
Food Advertising by

Footer

Instagram

Instagram did not return a 200.

About Jamieanne

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jamieanne is the blogger behind Sweetest Kitchen. She's a stay-at-home mum but spends all her free time in the kitchen. Read More…

From the Archives

Copyright © 2021 · Foodie Pro Theme On Genesis Framework · WordPress · Log in · Privacy Policy