Ingredients:
For the sponge cake:
100g Margarine,
100g Caster Sugar,
2 Medium eggs,
100g Self-raising flour,
To Decorate:
200g Unsalted butter,400g Icing sugar,
400g Icing sugar,
1 Teaspoon of cold water
Method:
Sponge:
- To make the 2 layered sponge cake, you will first need to grease and line 2 7inch cake tins.
- Pre-heat the oven at 180degreesC/Gas mark 4.
- Cream the margarine and sugar until light and fluffy, and pale in colour,
- Beat in the eggs one at a time, adding a little flour with each one until all the flour is combined,
- Add in food colouring a tiny amount at a time until the desired colour is achieved,
- Split the mixture between the 2 tins and bake for 20-25 mins, leave to cool once baked.
Butter-cream filling:
- Cream the unsalted butter with the icing sugar, adding only a little at a time, until thoroughly combined.
- Spread the butter-cream between the layers, (leave remaining butter-cream for final decorations).
Decoration:
- Add the cold water to the icing sugar and combine with a metal dinner knife/palette knife, until a think but manageable consistency, you may need to add a little more water, only add 1/2 teaspoon at a time.
- Add in food colouring gel until desired colour is achieved.
- Spread coloured icing on top of the cake and leave to set in the fridge,
- Once set, use the remaining buttercream to decorate, for writing, hold the icing bag vertically whilst piping to get the desired size and shape of text.
- For the flower, use a flower nail and a triangle icing nib. create a cone of icing and add semi-circle shaped petals around until desired size is achieved. Leave to set in fridge before removing from the nail with kitchen scissors.
This can be as simple or as complicated as you wish, but makes the perfect classic cake that everyone will enjoy!
x K x
