Birthday Baking...

It has been a busy week with all the Easter celebrations and my sisters 22nd birthday celebrations!. This is super easy  to make and it is a perfect birthday cake for this time of year. You are all probably fed up of chocolate by now!, so here is a classic four tier naked Victoria Sponge cake, (I hear that they are all the rage these days!). Read more to find out how to create one of your own, you don't even need a reason why to bake one, just because It Is so delicious!!...

PREP- 30 MINUETS
COOK- 20-25 MINUETS
SERVES- 10-12


INGREDIENTS:

• 175g unsalted butter, softened, plus extra for greasing
• 175g caster sugar
• 3 eggs
• 1 tsp vinilla extract
• 175g self raising flour
• 1 tsp baking powder

FOR THE FILLING:

• 250g icing sugar, sifted
• ​80g unsalted butter
• 25ml whole milk
• A couple of drops of vanilla extract
• A spoonful of raspberry jam

FOR THE DECORATION:

• One punnet of raspberries
• One punnet of blackberries
• ​A sprinkle of icing sugar

METHOD:

For this recipe I doubled the ingredients for the cake In order to create 4 tiers. I also doubled the butter icing recipe In order to fill and semi cover the cake.

​Step 1:
Preheat the oven to 180c. Grease two 7 inch tins and line with baking paper. Cream the butter and sugar together  with an electric whisk or by hand, until pale, light, and fluffy.

Step 2:
Meanwhile, If using an electric mixer, like me, weigh out the flour and baking powder and sift. If you are doing the first step by hand then just do this step afterwards. Add one egg in at a time, with a bit of sifted flour and baking powder mix and blend well until It Is all the flour mix and eggs are incorporated. Add in the vanilla extract and divide the cake mixture between the cake tins and evenly spread it out and bake for 20-25 minuets or until golden brown and springy to the touch. Repeat this process if you want four tiers. 

Step 3:
Now for the fun bit... putting it together !!!. Once all your cakes have completely cooled mix together the icing sugar, butter, milk, and vanilla extract until light and fluffy. Level off each cake layer by using a serrated knife and slice a thin layer of cake off your cakes turning the cake in a circular motion as you go to ensure an even outcome. Do this for all the layers.

Step 4: 
Once all your layers are even place the bottom layer on your cake board and spread butter icing on top and layer up. when you are putting your top layer on spread the butter icing and jam onto the third layer and place your final layer  on top. Do not put jam in between all the layers as this will make it harder to keep the cake straight and upright, as it will make the cake slip and slide!. For the top and the sides you do not need too much icing as you want to achieve the "naked" effect. So place a dollop of icing on top and spread around the sides and the cake (this amount should cover all the cake). You can do this with an ordinary knife. Scrape off any excess icing and transfer your cake onto a cake stand where you can place your washed berries In any formation you like...use your imagination!!. And finally dust with a little icing sugar and enjoy!.

Thank you for taking the time to read my blog. Let me know how your bakes go in the comment section down bellow or tagging me in pictures on social media all linked. I will be back with another tasty blog post very soon!!!.

BakedByAlice x