Food & Drink Sweet

Eat the Runway – Balmain

September 12, 2013

Balmain cake

This is the start of what will be a fun series of desserts inspired by runway fashion. I am a bit rusty on my cake skills so hopefully it just gets better from here :) but it was fun anyway, especially searching for props to complete the whole look of the image.

Below is the recipe just in case you want to play along.

ingredients presentation

What You Need

– Chocolate cake (recipe Below)
– Golden Butter Sauce (recipe below, it will make more than you need but this is yum with anything)
– Raspberry Frosting (recipe Below)
– Chocolate Glaze (recipe below)
– Marshmallow Fondant (recipe on Allrecipes here, you will need to make this a day ahead)
– Gold Spray food colouring (I used Wiltons)

Chocolate Cake

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened dark chocolate cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup strong brewed coffee, cooled
  • 1/2 cup milk


1. Pre-heat oven to 350f/180c and line 3 6″ cake pans with baking paper. (I only have 2 pans so i cooked the first 2 layers and then cooked the third after)
2. In a bowl mix together the flour, cocoa, salt, baking soda and baking powder and set aside.
3. In a measuring jug mix together the cooled coffee and milk, don’t skip the coffee in this recipe! (I promise it doesn’t taste at all like coffee for those non coffee drinkers)
4. Cream the butter and sugar with an electric mixer, this will take 3-5 minutes. Beat in the eggs one at a time, making sure they are well combined between each addition.
5. Slowly add about a third of the milk/coffee mix and once combined add about a third of the dry ingredients, repeat this until all ingredients are combined, alternating between the wet and dry ingredients.
6. Divide the mixture evenly between the 3 pans, bake for 25 minutes. Once cooked turn out onto a cooling rack.

Golden Butter Sauce

  • 1/2 cup corn syrup
  • 1/4 cup sugar
  • 1/4 cup butter, cubed
  • 1 small egg
  • 2  teaspoons vanilla extract


In a small saucepan, combine the corn syrup, sugar, butter and egg. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Stir in vanilla.

creating the balmain cake
Raspberry Frosting

  • 1 cup butter
  • 1 cup white sugar
  • 4 tbsp flour
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup fresh or frozen raspberries at room temperature


1. In a small saucepan combine the flour and milk. Whisk over medium low heat until the mixture is very thick. Make sure you keep en eye on it because getting distracted for even a minute could result in lots of lumps.
2. Once thickened let the mixture cool to almost room temperature – too cold and it wont melt the sugar, too hot and you will end up with a runny mess that will have to be put in the fridge to thicken.
3. With an electric mixer beat the butter and sugar until pale and creamy.
4. Add the cooled milk mixture t the butter and sugar and beat until combined, add the raspberries and continue beating. If the icing is too runny you can pop it in the fridge to thicken up and then beat it again for a minute or two

Chocolate Glaze

  • 1 cup white sugar
  • 1/2 cup cocoa powder
  • 1/4 cup milk
  • 1/4 cup butter
  • 2  teaspoons vanilla extract

1. In a small saucepan combine all the ingredients over medium heat.
2. Bring to a rolling boil, stirring constantly, and cook for 1 minute. Remove from heat.
3. Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens to spreading consistency.

Balmain Raspberry Chocolate cake
Balmain inspired Raspberry Chocolate cake

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