Last weekend my best friend turned the big 30 and to celebrate I arrange a vintage tea party with all our lovely friends. As you may know from reading my vintage tea party post I love anything vintage and love the excuse to get all my vintage crockery out.
Also today is my one month blog anniversary. So what better way to celebrate but to feature a celebration cake.
My best friend, Steph, has never really been one for conventional so when it came down to her birthday cake I decided to look for something a little bit different. Inspired by Lilly Vanillis Pinterest, I noticed a trend in naked celebration cakes. I liked the rustic idea and as we were throwing her a surprise vintage tea party it fitted in really well.
I used the basic sponge recipe from My Cake Decorating Magazine and decided to opt for plenty of summer berries (in the hope it will encourage the spring to hurry along).
(Adapted from My Cake Decorating Magazine)
400g Caster Sugar
400g Butter (unsalted)
400g Self-raising Flour (Sifted)
6 x Eggs
2 x Teaspoons of Baking Powder
4 x Tablespoons of whole milk
Selection of fresh berries (Strawberries, Raspberries, Blackberries)
160g butter (unsalted)
500g icing sugar
50ml whole milk
Drop of vanilla extract
Heat the oven to 190°c/375°f/Gas mark 5 and line 4 x 7 inch cake tins
Beat the butter and sugar together until pale and fluffy, then add one egg at a time and beat well. Once all 6 eggs have been mixed in fold in the flour and baking powder, if the mixture needs it add a tablespoon of milk. Divide the mixture between the 4 x cake tins and level out using a palette knife. Place the cake tins in the oven and cook for 20 minuets, the cakes will be ready when you insert a skewer and it comes out clean. Leave to cool on a wire rack.
To make the buttercream beat the butter and icing sugar together and then gradually add the milk and vanilla extract. Beat until smooth.
Once the cakes are cooled and the buttercream is ready, it’s time to assemble the cake. Place the first cake layer and place on a stand or cake board, add some buttercream and spread evenly, spread the jam on the bottom of the second layer and sandwich together, repeat this process until all 4 layers have been sandwiched together. Take some buttercream and spread around the edges thinly, dust with icing sugar. To support the cake I inserted a skewer through the middle before decorating with the summer berries.