To make this cake, we used a recipe from a London-based baking blog called Bake, and re-created their Wholemeal, Honey and Vanilla Sponge. We used wholemeal flour, reduced the sugar, supplemented the sugar with honey, natural yoghurt and vanilla beans. The aroma and taste of the cake was beautiful, a delicate honey flavour with a gorgeous texture from the wholemeal flour. We tripled the batch as we like our cakes at Cake Me! to be high and grand, and a smash cake is no exception.
Instead of a lemon curd filling, we used cream cheese to create a healthier cream-cheese "frosting". Kira's mummy insisted on zero-sugar frosting, so the cream cheese "frosting" is actually pure cream cheese. Yes, no sugar, no stevia, no spendour, no equal or any other sugar alternative!! Might sound a bit strange (and stinky!) but it is actually pure genius. Kira loves cheese and wouldn't realise that frosting is meant to be sweet in the first place.
For the ombre effect, we used natural colour paste by Creative, so it's free of artificial additives and preservatives. It's also made in Australia. When we first sourced the paste, we were worried that being "natural" that the colours would be muted, however we were pleased with how the colour turned out, deep pink where it was supposed to be, light and pastel-ly on the top. One thing we noticed when we opened the bottle was that the natural colour "paste" was runny up the top and gluggy at the bottom. Fortunately the colour seemed to mix fine with the cream cheese. We haven't tried the paste on fondant, but hopefully after a good stir, the paste would work well on fondant too.