Sunday, 6 May 2012

The Bakehouse Birthday Cake

I can't believe how quickly time flies, but my Bakehouse blog is 1yrs old!  I really want to say a huge thank you to all of you, you really make it a pleasure to keep baking and I hope I've given you lots of inspiration for your own baking too!

To celebrate this momentous occasion I've created this delightful Birthday Cake.  Three colourful layers of soft vanilla sponge sandwiched between layers of sweet buttercream, wrapped in even more indulgent buttercream icing and decorated with an array of edible treats. 

It's easy, tasty, extremely pretty and a perfect way to celebrate....Happy 1st Birthday Bakehouse!

The Bakehouse Birthday Cake


250g unsalted butter, softened
250g golden caster sugar
3 eggs
1tsp vanilla essence
250g self raising flour
1tsp baking powder
1tbsp milk
35ml pink food colouring
35ml lilac food colouring

For the frosting

400g icing sugar, sifted
200g unsalted butter, softened
1tsp vanilla essence
1tsp pink food colouring
Edible decorations of your choice

Preheat the oven to 180C/gas 4 and line 3 sandwich tins with baking paper, grease lightly.

In a large bowl add the butter and sugar, beat well with a wooden spoon until light and creamy.  Add the eggs and the vanilla and use a whisk to combine. 

Sift over the flour and baking powder, then add the milk, and beat with the wooden spoon until smooth and even coloured.  Divide the mixture evenly between 3 bowls.  In one bowl add the pink food colouring and mix well until even.  In the next bowl add the lilac food colouring, again mixing until even in colour, leave the mixture in the third bowl as it is.

Pour each of the sponge mixes into each of the prepared sandwich tins, using a spatula to smooth the tops of each cake.  Place in the oven for 25-30 minutes until a skewer inserted into the middle of each cake comes out clean.  Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

To make the buttercream frosting; place the icing sugar, butter and vanilla essence into a large bowl and beat with a wooden spoon until creamy.  Place the lilac sponge on your serving plate, top with 1tbsp of the buttercream, spread evenly and place the plain sponge on top.  Place another tablespoon of buttercream on top, spreading evenly once again and top with the pink sponge.

In the remaining buttercream add the pink food colouring and beat well.  Using a spatula spread the buttercream all over the cake, ensuring it is completely covered.  Sprinkle your choice of decorations all over the cake and place in the fridge for 5-10 minutes to allow the icing to set, then you're ready to serve!

Belle's Top Tip
You can be as adventurous and you like with the colours of the cake by changing the food colouring and decorations; how about blue, white and red sponge for a Jubilee celebration cake with a white buttercream finish covered in decorations in the royal colours!