To celebrate the birthday of a special girl I baked a delectable and very pink birthday cake. The sponge cake was made using Mary Berry’s All-in-one Victoria Sandwich recipe, which is in her Baking Bible and available on the BBC Food website. I used large eggs for this recipe as specified in the Baking Bible (the website doesn’t state which size eggs to use).
I’ve sandwiched the light sponge layers together with delicious vanilla buttercream and seedless raspberry jam. Then, I topped the cake with glacé icing and decorated it with pretty pink sugar decorations. I was pleased with the result, although I wish I’d made the glacé icing a little thicker. However, that didn’t detract from the taste which was gorgeous. The birthday girl was delighted with her cake, so I’m happy with it too.
To make this cake use Mary Berry’s All-in-one Victoria Sandwich recipe for the sponge layers, using 20cm sandwich tins. To fill and decorate the cake follow the rest of my recipe.
100g unsalted butter (very soft)
200g icing sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
4 tablespoon seedless raspberry jam
200g fondant icing sugar
1-2 tablespoon cooled boiled water
Red gel food colour
Pink sugar decorations
1. To make the buttercream, beat together the icing sugar, butter, milk and vanilla extract until light and airy.
2. Spread the buttercream on top of one of the sponge layers. On the base of the other sponge layer spread the jam then sandwich the two layers together.
3. Make the glacé icing by mixing the fondant icing sugar with a little of the water and a few drops of the red gel food colour until you get the desired consistency. Then pour on top of the cake. Next, decorate with the sugar decorations before the icing sets.
If you are planning on serving the cake on a cake board like I have, it’s well worth putting a teaspoon of buttercream in the centre of the cake board before you put the cake on it. This will reduce the risk of the cake sliding off.
This cake is a real pleasure to make and eat. Go on, bake a cake for someone special.
Until next time, happy baking.