Celebrate a very special occasion, like your Mother's 50th Birthday, with this impressive Vanilla Celebration Cake. Iced with buttercream and topped with pink lender chocolates, it's a cake which brings something special to the day!
Prep time: 2 hours
Cook time: 25-30 minutes @170º Fan - 190ºC - 375F - Gas Mark 5
Medium Recipe
Serves 20
Ingredients:
540g unsalted butter - softened;
540g golden caster sugar;
9 eggs;
540g self-raising flour - sieved;
3tsp baking powder - sieved;
230ml milk
Ingredients for the Frosting:
500g unsalted butter - softened;
750g icing sugar;
8tbsp milk;
3tsp vanilla extract.
2+tsp pink food colouring.
Recipe:
Pre-heat the oven to 170º Fan - 190ºC - 375F - Gas Mark 5 and line two 25cm diameter circular tins and one 15cm diameter circular tin.
In a mixing bowl, mix together 540g butter and 540g golden caster sugar until light and fluffy. Whisk the eggs in a separate bowl and gradually pour them into the mixture. Once smooth, fold in 540g sieved self-raising flour and 3tsp baking powder. Blend together 230ml milk until thick and smooth.
Pour the mixture evenly between the three tins and place in the oven at 170º Fan - 190ºC - 375F - Gas Mark 5 for 25-30 minutes. Leave to fully cool on a wired rack.
Recipe for the Frosting:
In a mixing bowl, mix together 500g butter and the icing sugar until blended. Whisk in 8tbsp milk and 3tsp vanilla extract. If you wish to make your cake frosting pink mix in 2+tsp pink food colouring until you get your desired colour.
Sandwich the two 25cm diameter cakes together and ice around them. Leave in the fridge for 15+minutes. Ice the outside of the 15cm diameter cake and leave in the fridge for 15+minutes. Once taken out the fridge place the smaller cake on top and in the centre of the two larger cakes sandwiched together and use the rest of the icing to complete the cake.
Tip:
For a longer-lasting cake, leave in the fridge and not room temperature!
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