A little of what you fancy does you good, well thats what my Grandma always told me. I thought I would write a blog about my love of cake and decorating them. Did you know that 11th May is eat what you want day? (Oh I seem to have thought that was everyday!) But here’s a day dedicated to no guilt eating. What could be better?! And also 17th May is world baking day, so this is rather timely!
So I thought I would do a little blog about the other creative thing I like to do, other than jewellery. And that’s baking and decorating cakes. I used to spend a lot more time doing this, but these days it’s not that easy to find the time. I find it relaxing and I love to challenge myself with the creativity of them. I have made so many thing over the years, some simple and some a little crazy and if I’m honest a bit over the top and stressful. I woke up one night after doing the epic farm cake and thought “Arrragh i must do a horse!” That was after about 7 hours doing the other bits already! But to see the faces of everyone at the birthday party was worth it.
The last cake I made
The last cake I made was my daughter Evie’s birthday cake. She is a huge fan of Beauty and the Beast (the cartoon as she’s a bit little for the motion picture)
I was slightly dreading doing it as I was under a lot of pressure with work and had very little time. And last years was a disaster for some reason, I had to bake 3 cakes to get it right. I have no idea why! But I have to say this was one of the easiest ones I have done! It was thanks to the youtube tutorial by Pink Cake Princess
It’s a lemon sponge with a lemon buttercream then iced. (I have put the recipe at the end) I baked the cake the night before and then iced it, and bought a Belle doll so she would sit in. I have to say myself, it’s a beautiful one and it tasted awesome too!
Some of the other cakes I have done.
I have made lots of cakes over the years, but these are some of my favourites. Some are just simple cakes others are divine chocolate and salted caramel, or carrot cakes. I love to experiment with the cake too. I think not only should it look nice it should taste amazing too.
I have made cakes for many occasions, baby showers, birthdays, funerals and just because I wanted to try something. So have a flick through and see what you think. (sorry some of the photos are the best but it gives you an idea)
I hadn’t realised how many cakes I have made over the years. It gives me such pleasure to make personalised cakes. It’s the same when i make jewellery for people. You know its going to be special, as you know their story and you can make it truly unique.
Lemon Sponge Victoria Sandwich Recipe
- 175 g butter, softened, plus extra for greasing
- 175 g caster sugar
- 3 eggs
- 175 g plain flour
- 1 tsp baking powder
- 1 tbsp milk
- Grated rind and Juice of 1 lemon
For the Buttercream
- 500g Icing Sugar
- 250g butter
- 1 tbsp lemon Curd
- finely grated zest of lemon
1. Preheat the oven to 180C/160C fan/gas 4. Butter and flour the sides of two 18cm sandwich tins and line the bases with a disc of baking parchment.
2. Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy.
3. Whisk the eggs together in a small bowl for a few seconds until just mixed, then gradually add them to the butter mixture, beating all the time. Sift in the flour and baking powder, then add the milk, lemon zest and juice and fold in gently to incorporate.
4. Divide the mixture between the two tins and make a slight hollow in the centre of each cake so that when it rises it doesnt peak too much in the centre, making it difficult to sandwich together with the other half.
5. Place in the centre of the oven and bake for 18-25 minutes, or until golden on top and springy to the touch.
6. Remove from the oven and allow to cool in the tins for 10 minutes, then loosen around the edges of each cake using a small, sharp knife and carefully remove from the tins before leaving on a wire rack to cool down completely.
7. For the Buttercream, whisk softened butter in mixing bowl until smooth and creamy. Add icing sugar, lemon curd and lemon zest. Cover with a tea towel if possible to save icing sugar going everywhere. Whisk until everything is incorporated.
8. Once the cake is cool spread the buttercream between the layers.
Tip: If you have left over buttercream it will freeze!