Ahh Hummingbird Cake, the beautiful combination of pineapple and banana covered in cream cheese icing! I don't think I have ever made one before now but my mother has made it for my family more than once. A little out of the ordinary for me but I wanted to try out some icing techniques and thought something a little exotic would do nicely.
I found this icing technique on Pinterest and just had to give it a go. Although it uses a fair bit of icing, it is very simple to do and the result is quite impressive.
Hummingbird Cake
Recipe adapted from Leela Bean Bakes
What you will need
2 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3/4 cup sugar
1/2 cup brown sugar
3/4 cup Canola oil
4 large eggs
1 1/2 cup mashed bananas, about 3
225g crushed pineapple
1 cup finely chopped pecans
2 tsp vanilla
Icing
Icing
Adapted from OurBestBites
750g cream cheese
3/4 cup butter
2 cups icing sugar, sifted
2tsp vanilla
Toasted coconut
Preheat your oven to 180*C. Line two cake tins the same size and set them aside.
In a bowl, whisk the flour, baking soda, salt, and cinnamon together. In a separate bowl, combine the sugars and eggs and whisk together. Next, add the oil and whisk until uniform in consistency. Then whisk in the mashed bananas and crushed pineapples, followed by the vanilla extract.
Add the dry ingredients into the egg mixture and fold together. Then fold the pecans into the batter. Do not over mix.
Divide the batter into your prepared pans and bake for about 30 minutes or until cooked through. Let your cakes cool slightly in the tin then turn out onto a cooling wire.
What you will need to do
Preheat your oven to 180*C. Line two cake tins the same size and set them aside.
In a bowl, whisk the flour, baking soda, salt, and cinnamon together. In a separate bowl, combine the sugars and eggs and whisk together. Next, add the oil and whisk until uniform in consistency. Then whisk in the mashed bananas and crushed pineapples, followed by the vanilla extract.
Add the dry ingredients into the egg mixture and fold together. Then fold the pecans into the batter. Do not over mix.
Divide the batter into your prepared pans and bake for about 30 minutes or until cooked through. Let your cakes cool slightly in the tin then turn out onto a cooling wire.
To make the icing, beat together the cream cheese, butter and vanilla until light and fluffy. Add the icing sugar and whisk until smooth.
When the cakes have cooled completely, put a layer of icing on top of one and top with the second cake. Next do a crumb coat of icing all over the cake and put in the fridge.
When the icing has set, bring out the cake.
Using an off set spatula the same size as the blob, press and drag the blob so it goes from thick to thin.
Repeat for each blob and then repeat with another row until you go around the whole cake. Finish off with 8 rounded blobs on the top and garnish each with a pecan.
When the icing has set, bring out the cake.
Sprinkle the toasted coconut over the top of the cake.
Place the remaining icing into a piping bag fitted with an inch size round nozzle. Pipe 3 round blobs of icing down one side.
Using an off set spatula the same size as the blob, press and drag the blob so it goes from thick to thin.
Repeat for each blob and then repeat with another row until you go around the whole cake. Finish off with 8 rounded blobs on the top and garnish each with a pecan.
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