Festive celebration cake
235 Recipes
Recipe Rating
Preparation Time: 30 Minutes
Cook Time: 10 - 15 Minutes
Serves: Makes 1 large two-tiered cake
Baking made fun with this celebration cake recipe. Great for birthdays or general, happy celebrations.
Ingredients
200g butter or margarine, softened
250ml (210 g) castor sugar
5ml vanilla essence
375ml (210 g) Snowflake cake flour
12ml baking powder
2ml salt
4 extra-large eggs
Filling and Icing
125ml (165 g) smooth apricot jam
2 quantities (800 g) sugar paste icing
3ml cmc powder (edible glue) or tylose (optional)
Food colouring of choice
28 cm cake (make 2)
400g butter or margarine, softened
375ml (315 g) castor sugar
8 extra-large eggs
10ml vanilla essence
750ml (420 g) Snowflake cake flour
20ml baking powder
5ml salt
Filling and icing
375ml (500 g) smooth apricot jam
4 quantities (1.6 – 2 kg) sugar paste icing
6ml cmc powder (edible glue) or tylose (optional)
Food colouring of choice
Method
- Cream butter and sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Add essence.
- Sift flour, baking powder and salt together.
- Add dry ingredients to egg mixture, mixing lightly until smooth. Turn out into each lines and greased round cake pan.
- Bake in a preheated oven at 180° for 15 minutes. Reduce oven temperature to 160 °C and continue baking for 10 - 15 minutes (for 20 cm cake) or 40 - 50 minutes (for each 28 cm cake). Leave in pans for a few minutes before turning out onto a wire rack to cool completely. Make called level by trimming the tops with a knife.
- Filling and icing: Cut each cake horizontally into two layers and sandwich together with jam. Spread a thin layer of jam all over outside of cakes for sugar paste icing to stick.
- Prepare sugar paste icing and add cmc powder. Colour the icing with food colouring, if preferred. Knead well. Roll out each piece on a surface lightly dusted with icing sugar, to a thickness of about 4 mm and slightly bigger than the cakes.
- Stack the two large cakes, one on top of the other. Cover them with the icing and trim edges with a sharp knife. Stack the small cake onto the large double-cake.
- Take off-cuts of icing, colour with food colouring of choice and cut out shapes, such as stars, flowers or dots and decorate cake.
