Portal Cakes

When I decided on my bundt cake theme, I knew I had to do an orange portal and a blue portal. Portal and Portal 2 are funny fun puzzle adventure games by Valve. If you’re not familiar, you have a gun that shoots two portals, an orange one and a blue one. You can enter an orange portal and come out a blue portal or vise versa. The portals help you solve your way out of sealed rooms as you work your way through a facility. No spoilers here, but I really enjoy the games and their characters.

For the orange portal, I decided on doing the maple pecan cake with cinnamon glaze that I’ve posted on here before.

For the blue portal, I tried a lemon pound cake recipe and added blueberries. This recipe comes from Tarteletthttp://www.tarteletteblog.com/search…

While I didn’t get to do a sample cake for this one to taste, it smelled delicious and came highly recommended. I will make it again in the future for tasting.

Just like the sarlacc cake, I made a vanilla buttercream to fill the center hole of the cake. I made black sugar cookies using the no fridge recipe and ninjabread men cookie cutters. Then, I cut one sugar cookie man in half and placed each half in the buttercream so it would stand up. Once they were set, I poured the colored glaze around the cake and made sure it filled in the center evenly. For the maple cake, I used the cinnamon glaze as before and colored it orange. For the lemon blueberry cake, I used a vanilla glaze and colored it blue.
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Ultimate Lemon Pound Cake (with blueberries)

2 3/4 cup all purpose flour
1/2 tsp baking powder
3 sticks of butter at room temperature
2 cups sugar
6 large eggs
1 cup milk
2 Tbsp lemon zest
1/2 cup fresh lemon juice
1 package fresh blueberries

Preheat oven to 300F.

Butter and flour a 12 cup bundt pan.

Rinse blueberries. Coat blueberries with some extra flour so they won’t sink in the batter.

Sift flour and baking powder together. Cream the butter and 1 3/4 cup sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Stir in the lemon zest. Fold in the coated blueberries. Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a toothpick inserted in the middle comes out clean. Let cool in the pan for 15 mins. Poke holes all over the cake with a wooden skewer.

Meanwhile, bring the lemon juice and remaining sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved.

Invert the cake onto a rack positioned over a baking sheet which is lined with plastic wrap or parchment paper. Slowly pour the syrup over the cake. It will seep through the holes and into the cake. Let cool to room temperature.

 

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