And so it was finally here, we have been blessed with Cara’s first birthday, I can remember the day my sister went to the hospital with my brother in law and mom.
Isla (3 year old niece/big sister to Cara) stayed up all night (shush) watching Mickey Mouse Clubhouse. Until the following day we awaited to hear the news.
I wanted to do something special and as you can see from my previous cakes, I’ve always been happy to use cake mixes and icing but this time I wanted to do it myself.
I didn’t take as much pictures as I would like because I didn’t have faith it would go better than I expected. I used fondant icing to cover the cakes and FINALLY used my topsy turvy cakes. I was a complete beginner with both icing and tins and was researching smoothing techniques and various recipes for what would be a 3 (albeit wonky) cake.
1kg of Caster Sugar,
1.5kg of Self Raising Flour,
A big tub of Stork margarine
1kg of fondant icing and 3 x 250g
250g of pink icing
Pink food colouring
Green food colouring
Betty Crocker Vanilla Icing
I also found a Madeira cake/Victoria sponge mix in the cupboard but these weren’t used.
I used this recipe for the three cakes. The 25cm tin which would be the bottom. The 20cm tin for the middle and the 15cm tin for the top. The website where I got the recipe and method from seems to have disappeared and so I’m a bit disappointed I can’t put it on here. However I’m a big fan of Lorraine Pascal and this link is a good recipe to follow:
I’m not sure if that link works but I generally googled three tier cake recipes till I found a method I liked.
When it came out I was a bit ‘hmmm’ about it. The recipe I used didn’t call for baking soda/bicarbonate even though I had bought some. I felt it had not risen enough. Once I took it out the pan though, I could see the it had moulded to the shape of the wonk so was a little bit more pleased.
I used the method of creaming the butter and sugar and adding 1 egg to 1 spoonful of flour to avoid curdling. I set to work greasing and lining the middle pan and put this in the oven for 1 hour.
And this was the end result.
Now came the crumb coat. This is the first time I have used icing to coat a cake crumb like rather than just plop it on!
And the fondant icing. I’ve never used it before. I’ve never covered a cake before. I didn’t have a scraper or a smoother. Just my hands.
For my first attempt I was impressed and I’m never happy but I really was pleased. It was a heavy cake and I thought it wouldn’t be nice because of it being a sponge cake I missed putting the jam on it. I thought no one would like but everyone was pleased.