Phew – the posts are coming thick and fast, but I knew I’d be leaving you all on a cliffhanger if I didn’t blog about the final result!
In the last two posts I talked about making my gran’s 80th birthday cake, and making the passion fruit curd to fill it with. In this post, I’ll show you how to (really easily) make the buttercream icing and put it all together. The only ingredients at this stage are for the icing and decoration, and there are only three of them!
INGREDIENTS: 750g icing sugar, 375g soft unsalted butter, 100g white chocolate. (‘Happy Birthday’ candles are optional)
- Make sure the butter is soft and use a hand mixer to blend it a bit in a big bowl. You might find it easier to do this icing half at a time, as moving this much butter around is tough on the old arms!
- Once the softened butter is mushed a bit, add the icing sugar a little at a time, using the beaters to mix it into the butter after each addition. Don’t be tempted to put it all in at once, you’ll create an icing sugar cloud, sneeze a lot and make a very big mess.
- When all the icing sugar is mixed in, beat until completely smooth and soft.
- That’s it! You can add a splash of vanilla essence, a hit of lemon zest or anything else that takes your fancy, but this is the basic ratio of butter/sugar for buttercream icing.
ICING THE CAKES:
- Cut each cake horizontally through the middle (its easiest with a serrated knife) and spread a thick layer of the passion fruit curd over the bottom layer of each cake.
- Then spread a layer of buttercream over the curd. It doesn’t matter if they mix a little bit, it’s going to be covered.
- Put the top of the cakes back on their bases.
- The larger cake will be your bottom layer. Its easier to pop it on your serving plate/stand before you start icing the exterior, so do that now. I also placed the bottom cake upside down, so that I had a very flat surface to place the next cake onto. It doesn’t matter if the base is a little wonky as you can hide that with icing, although it shouldn’t be too bad if you flattened the top as suggested in part one.
- Buttercream the top of the bigger cake and then place the sandwiched smaller cake on top. Try and get it central.
- Now buttercream the top of the smaller cake, then go round the sides of both cakes, making sure they are completely covered.
- TIP: If the butter wasn’t quite soft enough and you’re still finding the buttercream a bit hard (this can make it tricky when doing the sides) add a tiny splash of boiling water and beat into the mixture. That will soften it nicely but will allow it to harden again when it cools.
- Make sure you fill in any gaps between the two cakes, and any gaps at the bottom. A good idea is to use palette knife once the whole cake is covered. Dip it in hot water and then run it along the sides to create smooth edged and a smooth top.
- To finish it off, melt the white chocolate in the microwave, or over a pan of simmering water if you prefer. While this is melting, get a sheet of baking paper, and place on a tray.
- Once the chocolate is melted, pour into a piping bag with a pinpoint round nozzle – the sort you’d use for writing letters.
- Decide on a shape and then pipe outlines onto the baking paper, followed by some patterns inside the shape to connect all the edges (for stability). I went for tall triangles and filled the insides with zigzags.
- Pop the tray into the fridge until the chocolate has set. The pieces will then come away from the paper really easily.
- How you use them is up to you. I used my tall shapes to stand on the lip between the two cake layers, but they’d also look great forming a sort of teepee on top if you didn’t have candles.
So there you have it. Quite simple really, but very effective. Other ideas could include using milk chocolate for the decorations as a contrast, different colours of icing for each layer or even ombre icing if you were feeling really adventurous!
If you are looking to feed a crowd this is a great cake. By the time we served it everyone (40 plus people) had eaten a lot of food, so we cut it into small squares, like you’d get at a wedding. It probably would have fed twice as many people and several people went home with a chunk! This can also be iced the day before, covered in clingfilm and left somewhere cool. So if you have a big party to plan, you can get this done ahead.
There will now be a short break for the baking bandit. Quite a lot to do in the next few weeks. But its my dad’s birthday at the end of the month and we’re having another party, so I’m sure there will be another cake.
Most importantly – a good wedding cake? I am just looking for something small and white to cut, and some of our friends will hopefully provide a few extra cakes so that we can feed everyone.
Sweetness and that fuzzy ‘too much sugar on my teeth’ feeling to you all,
Today I am trying to embrace our great British weather and I’m already on my second set of clothes for the day, having taken the dog out in torrential rain earlier! July? Summer?! I laugh in the face of summer…. To combat that feeling, here’s a little injection of summer in cake form.
Yesterday I had the delight of attending a lovely little celebration for two very special ladies. Donna and Kaz were celebrating 10 years of making beautiful jewellery at their Edinburgh studios and what celebration, I ask you, is complete without a cake?!!? Oh, and maybe some wine…. but they had that bit covered.
So I took a little time out on Friday afternoon to make a lovely layered lemon cake. Now I may have had a slight ulterior motive for making them this cake. As well as celebrating their success, I was keen to try out this recipe as a possibility for a lemon cake for our wedding next year. I am liking the idea more and more of a proper cake table, with a variety of smaller cakes at the wedding, so I thought I’d test this one out on some willing guinea pigs!
This recipe was adapted from the excellent Primrose Hill Bakery’s ‘Cupcake’ book.
Cake ingredients: 225g caster sugar, 225g self raising flour (sifted), 225g butter (room temp), 1 1/2 teaspoons of baking powder, 25g cornflour, 4 large eggs, zest of 2 large lemons and juice of 3 large lemons.
- Preheat oven to 170 (fan oven) and prepare 2x 20cm round cake tins. I grease and line the sides and base so that the cakes come out with a smooth finish. This is important for presentation because the sides aren’t covered in icing.
- Cream the butter and sugar until pale and fluffy in one bowl, and mix the dry ingredients in another bowl.
- Add the eggs one at a time to the butter/sugar mix and beat between each addition. Then add the floury mix a bit at a time, mixing after each addition. The mix will seem quite stiff but add the lemon juice and lemon zest and it will be come a bit more runny. Its not a particularly runny cake mix though, so don’t worry.
- Divide between the two tins and then pop in the oven for 25 minutes. Poke a cake with a skewer to check they’re done after this time. The cakes will be pale gold but not particularly dark.
Pop the cakes on a rack, still in their tins, for about 10 minutes and then take them out the tins and peel of the paper. You should have two lovely smooth-edged cakes. Now leave them to cool. Don’t be tempted to ice a warm cake – it’ll go horribly wrong!
Icing ingredients: 120g butter (room temp), juice of 1-2 lemons (depends how lemony you like it. About 3 tablespoons works well), the zest of those lemons and 500g sifted icing sugar.
- When the cakes are cool, place the one you decide to be the base on your serving plate. You can turn the cake over so that you have a flat layer to work on. My cake had risen quite dramatically in the middle, so I cut the top off to make it flatter – it just depends how professional you want it to look.
- To make the icing, put the butter, lemon juice, zest and half the icing sugar into a bowl and beat. I do this by hand with a spoon to stop the icing sugar flying everywhere, but you can use a mixer or even the food processor. Then slowly add the rest of the icing sugar until its all combined. If you think the mixture still looks a bit stiff add a bit of water or some more lemon juice, but remember you want a thick mix that won’t run.
- I spread a layer of lemon curd over the first cake, to add another level of lemony-ness and then followed with a layer of icing – about 1/3 to 1/2 of what’s in the bowl.
- Plop the second cake on top – again you can invert it to get a flat top on your cake, but thats just about preference. Personally, I like the top a little rounded.
- Spread the rest of the icing over the top of the second cake. Use a palette knife moving in the same direction all the time to create a swirl in the middle of the cake.
- You can leave it like that, or finish it off with some nice sugared lemon slices.
I forgot to take a photo until I had already put the cake in the box to take with my to the gallery, so this is what it looked like from above:
On the night, I didn’t have any (I had eaten the bits I’d had to cut off earlier in the afternoon) but several people at the event commented how nice it was, so hopefully we have a winner! Next time, when I have a little more time to plan, I may make some nice sugared daisies to decorate, just for that real celebration feel.
Have a good weekend everyone – don’t forget your wellies!