Wow what a week it’s been, I feel like I’ve hardly had time to sit down. From trying to get the garden presentable to ordering and preparing bits for the party next week I’ve barely touched my computer and only managed the occasional snoop around twitter on my phone. Anyway, here is the first completed product of my week; my daughter’s birthday cake for her actual birthday on Monday. Everything on it is made by me (with the exception of the candles).
The cake is a rose coloured vanilla sponge. The top two layers are pale rose, the middle two slightly darker and the bottom ones darker still. Once we have blown out the candle’s on Monday I will make sure I add a picture of the centre.
Between the layers is vanilla frosting and the top is covered with white chocolate. The roses and leaves are my first attempt at making proper sugar flowers.
Each time my kiddywinks have a birthday I treat myself to a few new cake making supplies. For my daughter’s second birthday party I am making a butterfly and flower cake so have invested in a few flower cutters and leaf veiners. I then spent this wednesday learning how to make roses, (and also making chocolate lolipops but that’s another post ). The end results were these varigated roses and some pink and white roses for the main cake. In order to make them I followed instructions found on a very helpful website called http://www.duskyroseveiners.co.uk/ the page I used is here
I am so excited now and can’t wait for it to be Monday. Tonight my son said that my daughter would need a birthday cake on her birthday and when I told them she would get one she got ever so excited “A birthday cake for ME!”
If you want to have a go the recipe and method are as follows:
For the cake (6 thin layers):
To make 6 thin layers I used half as much again as I would for a normal victoria sponge type cake.
Prefheat the oven to 180c and grease and line 2 8in tins.
375 g caster sugar
375g unsalted butter (softened)
6 large eggs (beaten)
375g self raising flour
4tsp vanilla essence
20ml whole milk (approx)
Rose tinted gel colour (I used Wilton and Sugar flair colours)
- In a freestanding mixer cream the softened butter and sugar
- Add the vanilla essence to the beaten eggs
- Add the egg mixture to the butter and sugar while mixing on a low speed
- slowly add the flour
- Add milk until the mixture drops easily off a spoon
- Now split the mixture into 3 and tint with your gel colours. Cocktail sticks are good for adding small amounts of colour, for the darkest colour I ended up using a the back of a teaspoon for speed. Don’t be afraid to take your time – if the colour is too light you can always add more but it is hard to go back once you have added too much.
-Unless you want a marbled effect make sure your colour is completely mixed through.
-Also, unless you happen to have 6 tins and a massive oven you will need to bake each colour separately. You will also need to reline your tins after each batch.
- Split your first batter colour between 2 tins and bake for about 15 minutes. Because the cakes are so thin I found it important to keep a close eye on them. Turn out onto a cooling rack and repeat with the other two batter colours until you have 6 layers.
For the frosting:
160g unsalted butter
500g icing sugar
50ml whole milk
2 tsp vanilla essence
- Cream the butter and sugar in a free-standing mixer on a low speed
- Mix the vanilla essence with the milk while continuing to mix
- Beat the mixture on a high speed for at least 5 minutes
- Spread a thin layer of frosting between each layer – I started with the darkest layers at the bottom.
To finish the cake I melted white chocolate and poured this over the top before adding my hand made leaves and roses.