Peach Bellini Cake and Gelatin Bubble Decorations

Peach Bellini Cake

Happy new year everyone, may 2016 bring you all the good that life has to offer! Here’s a bubbly cake to celebrate the beginning of the year, it’s inspired by my favourite bubbly cocktail – Bellini, a mixture of Prosecco sparkling wine and pureed peach.

The gelatin bubble decorations need to be made a day or two ahead as they need time to dry. These were my first ones and though it’s quite messy little project, it’s really simple. Small water balloons would be perfect for this – I used regular balloons and filled them with just a fraction of the size to get proper sized balls. If you look closely you’ll see the smallest bubble is wrinkly – that’s because the balloon had so little air that it just shrinked under the gelatin. The gelatin is very sticky and starts to harden fast, making just 8 bubbles I reheated the mixture 3 times. I will be experiencing more with this technique and share more once I’m more experienced with it.

The cake texture is a bit similar to angel food cake, but it’s not as delicate and has an aromatic light flavour of Prosecco that goes beautifully with sweet peaches – pureed in buttercream and soft slices in filling. Bellini and bubbly all the way, perfect for New Years Day! Peach Bellini Cake 2016

Peach Bellini Cake
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Bellini Cocktail inspired moist with gelatine bubble decorations. *Prepare bubble decorations at least a day before.
Servings Prep Time
10-15people 2hours
Cook Time
30minutes
Servings Prep Time
10-15people 2hours
Cook Time
30minutes
Peach Bellini Cake
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  • 3
  • 4
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Votes: 0
Rating: 0
You:
Rate this recipe!
Bellini Cocktail inspired moist with gelatine bubble decorations. *Prepare bubble decorations at least a day before.
Servings Prep Time
10-15people 2hours
Cook Time
30minutes
Servings Prep Time
10-15people 2hours
Cook Time
30minutes
Ingredients
  • Gelatin Bubbles
  • 4 tablespoons water
  • 2 tablespoons pure gelatin powder
  • 1/2 teaspoon edible coloring dust or gel food coloring
  • 1 tablespoon peanut oil
  • 8 small balloons
  • Prosecco Cake
  • 350 grams sugar
  • 65 grams unsalted butter softened
  • 2 teaspoons vanilla extract
  • 230 mililiters prosecco sparking wine
  • 325 grams plain flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 egg whites
  • Peach Bellini Buttercream
  • 250 grams unsalted butter softened
  • 600 grams powdered sugar
  • 400 grams canned peaches 2 halves pureed, rest sliced
  • 2 tablespoons prosecco sparkling wine
Servings: people
Units:
Instructions
Gelatin Bubble Decorations
  1. Blow balloons with some air and tie into small round balloons. Brush the balloons with oil and place on a wire rack over a parchment paper.
  2. In a small microwave safe bowl or ramekin mix gelatin powder into cold water, then heat in microwave for 20 seconds.
  3. Add colouring dust and mix until incorporated.
  4. Dip balloons one at time coating the ball, except the knot in gelatin.
  5. Place on prepared wire rack and leave to dry for 18 hours.
  6. When dried but still a bit soft and elastic break the ball from the knot point using scissors and gently pull the balloon out - if needed cut a piece around the knot and use a toothpick to aid in removing the balloon.
  7. Leave to dry for another 6-12 hours and they'll be completely hard and easy to handle.
Peach Bellini Cake
  1. Preheat oven to 175ºC (350°F) and lightly grease two 20cm cake tins and dust with flour.
  2. Place butter, sugar and vanilla in a mixing bowl and beat on low-medium speed.
  3. In a separate bowl combine flour, baking powder, baking soda and salt.
  4. Add a third of the flour mixture and third of Prosecco sparking wine in sugar mixture and continue beating. Repeat until all combined and remove from mixer.
  5. In a separate clean bowl whisk the egg whites until stiff peaks form and add a third to the batter gently folding.
  6. Continue adding remaining egg whites gently folding it in.
  7. Divide into the prepared cake tins and bake for 25-30 minutes until a toothpick inserted from the middle comes out clean.
  8. Place on a wire rack and allow to cool down.
  9. Prepare buttercream by combining all ingredients in a mixing bowl and beat until incorporated and smooth.
  10. Place some buttercream in middle of your cake stand and place cake on top, spread generous amount of buttercream and cover in sliced peached and top with the second cake.
  11. This cake isn't crumbly so you won't need a crumb coat - just spread or pipe buttercream on top. Place bubble decorations on top, you can use sugar sprinkles as additional decorations.
  12. You can easily write text or numbers with sprinkles with help of cookie cutters - place cookie cutters where you want the text to go on and fill with sprinkles - gently push them into the buttercream with a spoon handle or sugar craft tool.

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