Summer Berry Birthday Cake
Ingredients:
225g Unsalted Butter
225g Caster Sugar
4 Eggs
225g Self-raising Flour
2 teaspoons Baking Powder
50ml Milk
1tsp Vanilla Essence
Butter Icing:
300g Icing Sugar
70g Unsalted Butter
100ml Milk
2tsp Vanilla Essence
Method:
Preheat the oven to 180 degrees and prepare three circular cake tins (17cmx17cm).
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Start by creaming together the butter and caster sugar in a mixing bowl. Once creamed together, add in the eggs and mix the ingredients together either by hand or using an electric whisk.
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Next sift the flour and baking powder into the mixing bowl and combine all the ingredients together.
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Once all the ingredients have been mixed together, add the vanilla essence and milk to the mixture.
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Now you can equally separate your cake mix into the three previously prepared cake tins.
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Place the cake tins in the oven for 15-20 minutes until the sponges are golden brown.
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Once cooked, leave the three sponges to cool on a wire rack.
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You can now prepare your vanilla butter icing. Sift the icing sugar into a mixing bowl and add in the butter, milk and vanilla essence (you might not need all the milk so add it slowly), using an electric whisk, mix the ingredeints together to form a light, fluffy butter icing.
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After you’ve made your butter icing and the cake sponges have cooled, layer your sponges together using strawberry jam (any flavour jam can be used). Don’t spread the jam to close to the edge of the sponge otherwise it’ll leak out the sides.
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Now you’ve layered your sponges, spread the butter icing over the top and around the edges of the sponge. I usually use a palette knife to do this, but any knife can be used to spread the icing around the cake.
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Having iced the cake, next you can decorate the cake as you wish. I decorated mine using a combination of summer berries and gave it a waterfall effect down the side.
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Once fully decorated, you can enjoy your cake!
