Mother's Day celebration cake - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Medium
Ingredients
For the cakes
- 250 g Unrefined golden caster sugar
- 250 g Butter (unsalted)
- 4 Egg(s) (free range) medium
- 1 tsp Vanilla extract
- 250 g Self-raising white flour
For the decoration
- 500 g White sugar paste icing
- 2 tbsp Apricot jam
- 100 g Yellow sugar paste icing
- 100 g Green sugar paste icing
- 100 g Orange sugar paste icing
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4) and grease and line an 8” square cake tin.
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2
Cream together the butter and sugar until pale and fluffy, then add the eggs one by one, mixing well between each one, then add the vanilla extract and mix well.
For this step you'll need:
- 250g Butter (unsalted)
- 250g Unrefined golden caster sugar
- 4 Egg(s) (free range) medium
- 1tsp Vanilla extract
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3
Carefully fold in the flour then pour the mixture into the prepared tin, place in the oven and bake for 30-35 minutes until the cake is golden brown and a skewer comes out clean. Remove from the oven and leave to cool before turning out onto a cooling wire to cool completely.
For this step you'll need:
- 250g Self-raising white flour
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4
Cut the cake into 4 equal square pieces, then divide the white icing into 4 equal pieces and roll out until it is about 5mm thick and large enough to cover one of the cakes.
For this step you'll need:
- 500g White sugar paste icing
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5
Brush the cake all over with apricot jam then lay the icing over the top smoothing over the top and sides with your hands and finish with a cake smoother.
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6
To decorate the cake roll out some of the coloured icing and cut into strips, lay these over the cake for the ribbon sticking with a little cooled boiled water. Use flower cutters to cut flowers out of the coloured and white icing and use water to stick them to the iced cake. Repeat for the other 3 pieces of cake.
For this step you'll need:
- 100g Yellow sugar paste icing
- 100g Green sugar paste icing
- 100g Orange sugar paste icing