There is nothing better then a soft, very well decorated birthday cake. Today I’m going to share with you a few tips and tricks and a much loved recipe to get that special feeling going inside you are this will be sure to brighten up your mood. This is from the baking book by Jo Wheatley. I love her recipes and I think they are amazing. The book is called a passion for baking by Jo Wheatley. Enjoy!
You will need 2 round 8 inch baking tins,greased and the bases lined with buttered baking parchment. Top tip, if you don’t have 2 baking tins then you can use one and slice the cake through the middle with a sharp serrated knife. You need to preheat the oven to 180 degrees centigrade,350 degrees Fahrenheit.
225g of unsalted butter or margarine
225g of caster sugar
4 large eggs
1tsp of vanilla extract.(My personal favourite is vanilla paste)
225g of self raising flour
2tbsp of milk
To make the butter cream:
500g of icing sugar
125g of unsalted butter
3tbsp of milk
1tsp of vanilla extract
You can either use a hand mixer or a free stand mixer. Both will work.
In a bowl, cream the butter or margarine and the sugar together until pale light and fluffy. Gradually add the eggs and vanilla extract. Don’t worry if it looks like scrambled eggs. That’s normal. Then add the flour and milk and mix until light, fluffy and creamy. Make sure that there are no lumps.
Next divide the mixture into your prepared pans,spread level and bake on the middle shelf of the preheated oven for about 22-25 minutes until golden. Top tip. If you want to check if the cake is ready, grab a skewer and dip it in the middle. If it comes out clean, then it is ready. If it comes out with the mixture on it, then it is not ready yet.
Once ready, carefully take them out of the tins and then transfer them onto a cooling rack. Top tip. An easier way to take the cakes out of the tins is to, grab a jar or tin of some sort and then place the cake on top. Grab a tea towel and wrap your hands in it. Then push down until the cake comes out of the tin.
To make the butter cream, put all of the ingredients in a bowl and mix on a low speed until everything is combined, so that it is smooth and fluffy.
Lay one cake layer on a serving plate and spread it with half of the butter cream. With the other half of the butter cream, spread it on the other cake. If you want to you, can top it with jam. Then carefully sandwich the two cakes together and then there you have it. Your very own classic vanilla birthday cake.
Ps the picture is not of a cake that I have baked.