Let them eat Cake!

If like me you love the idea of baking your loved ones cakes for their special day but break out in a sweat at the thoughts…. I have the answer to your prayers!!

This classic recipe was swiped from my old Home Ec book last year when Home Ec books came en Vogue! It inspired me to resurrect mine! You simply can’t go wrong with it! It’s a total Bish Bash Bosh one!

You will need!

Cake

•300g Self Raising Flour.

•300g Butter, at room temperature.

•300g Caster Sugar.

•1½ tsp Baking Powder.

•6 Eggs, beaten.

•3 tbsp Milk

Buttercream

•375g Butter, at room temperature.

•500g Icing Sugar.

•1tsp Vanilla Essence (optional).

-Preheat your oven to 180°C/Gas 4.

-Grease and line three 18-20cm tins with parchment paper.

-Combine all ingredients in a bowl and beat until it becomes a smooth batter containing no lumps (yes, really, bung it all in).

-Divide into 3 tins and cook for 25/30minutes. (Knife should come out clean, you know the drill!!

-Cool on a wire rack. (If they are bellied after cooling simply level off with a bread knife)

Buttercream: Beat the butter until soft and slowly add the icing sugar, beat until mixture becomes stiff! Add vanilla extract towards the end if you are adding


  • Build the cake:

    Put a small scrape of buttercream onto cake board to stick bottom layer of sponge.

    Spread buttercream with pallet knife or spatula and repeat until 3 layers are done.

    If you wish, you can add a layer of jam before the butter cream on each layer. I always do this with a very plain simple strawberry or raspberry jam, this is not the time for your top shelf special reserve jams, unless you like very sweet cake!

    Now cover the outside of the cake with the remainder of the buttercream using a pallet knife, flat edge knife or spatula. You can decorate with sweets (easy option if you don’t fancy getting messy)

    For mine I applied sprinkles using the flat edge of a large knife and spill the sprinkles between the knife and the cake in an upwards motion.

    I then used the remainder of the buttercream by adding blue food colouring and piped his name and pipped the edges as seen in picture. Take a peek at the nozzles I use for this effect. ( tip: It’s a good idea to refrigerate remainder of buttercream before piping as it can melt quite quickly when doing this. )


    Rainbow Surprise Cake!

    • For this particular cake I tweaked the method a tad. I wanted to make a fun cake for my little boy who was turning 4.

    Before putting the mixture into the tins I divided the batter evenly into 3 bowls and added food colouring into each mixture. (At this point I would like to point out that Aldi Blue food colouring IS NOT blue. As you can see, but it didn’t cause any harm… well, a little. I’m OCD like that!! But, not OCD enough to drive around looking for it at night time. I just pretended I was aiming for “Duck Egg blue”.)

    Whilst building the cake I cut a generous circle out of the centre sponge and filled it up with chocolate sweets! It added a little bit of a surprise!


    Bakers Tip!!

    Less is more with this cake, it is simple and tasty and a real crowd pleaser, your classic buttercream birthday cake! What’s not to love?

    I added the vanilla essence to the butter cream and the sweets on the inside as well as the sprinkles outside, it really was fun but sweet experience!! Bare this in mind if you are trying the rainbow surprise version, I keep it a lot more simple for adulty do’s and the likes !

    I hope you give this a go and find it as simple as I do! Let me know how it goes if you do!! Tag me , I would love to see.

    Cassandra – @theschoolgateadventure 💛


    Advertisements

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out /  Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s