April 16, 2014

Birthday Cake.

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My Birthday cake has always been a big excitement of my actual birthday. Now, rather than the big surprise I used to get when I was tiny I now more often than not have a pretty good helping hand in making my cake myself. This year was no exception, a sickly sweet, raspberry favoured buttered icing coating a light sponge dripping in mini eggs. Not to everyones taste, but nevertheless delicious. 

To make a simple 7inch sponge you will need..

6 ozButter 
6oz caster sugar. 
6oz self raising flour
1 1/2 tsp baking powder
3 eggs

First pre-heat your oven to 180 degrees. Next beat all of your ingredients together to make a batter and then pour into greased tins and bake for 25 minutes and then check to see if the sponge springs back when lightly touched - if it isn't quite done put it back for a few more minutes. 

Next get to work on making your butter icing, put a good three cups of icing sugar and softened butter into a mixer and blend until smooth. 

Spread the butter icing onto your sponge base, sandwich both pieces together, once cooled, and then start to coat the edges.

Keep going until the whole cake is covered.

Next to make your pink icing. you can use colouring but I decided this time to use raspberry powder. add a good teaspoonful and then keep adding until you get the colour you want. (Of course you can use colouring to get any colour you fancy - I decided to go for a pastel pink as it is seasonally Eastery)

Next pipe your pink sugary mixture around your cake, however you fancy and then decorate with mini eggs. Once all the candles have been place on the cake its time to enjoy.

Light all the candles, being careful not to burn yourself or anyone, sing a tuneful Happy Birthday and then start tucking in and wash it all down with Pomegranate Prosecco.

A perfect Birthday treat!

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