going all polka dots and spots

 A friend asked me for a spotty polka dot sparkly cake last week.  I usually make cakes with flowers.  So I enjoyed making this.  The Icing and cake supply stores have lots of advice and products on sale to help make the job an easier one-edible glitter, natural food colourings and edible sprinkles.  If you colour your own icing you can save money.  You will need a smoother, which is like what you apply plaster to your walls with, this makes the icing smooth.  The dots can be cut from any sized cutter.  I used dowelling rods to support the top layer.  Ice the board and wrap ribbon around the bases.  A simple candle and sparklers on top makes for a fun result.  A classic Victoria sponge with jam and cream interior. I used this classic recipe please have a go.  This Recipe needs to be doubled up for 4 cakes.  Buy 4 large blocks of icing, colour with a natural food dye.   Roll out and cover the cakes.

110g caster sugar

110g butter

2 medium eggs

110g self-raising flour, sifted twice

3 tbsp good-quality raspberry jam

150ml double cream or same quantity of butter-cream

Granulated or icing sugar for dusting

4 x 18cm/7in tins, preferably loose bottomed

 1. Preheat the oven to 190°C/375°F/Gas mark 5. Grease the sides and base of the tins with butter and line the base with baking paper cut to fit, then dust the sides of the tin with flour.

2. Cream the sugar and butter together with a wooden spoon or electric mixer, until soft and fluffy. Crack in the eggs one at a time, beating well between each addition, until the mixture is smooth. Don’t worry if it curdles a little.

3. Sift the flour over the mixture, adding about a third at a time and folding it in with a large metal spoon, until smooth. Distribute the mixture equally between the four tins and spread as evenly as possible.

4. Bake for 20 to 25 minutes, until golden, and just beginning to shrink a little from the sides of the tin. Cool in the tin for 10 minutes, turn out and remove the paper. Place on a wire rack, top side up, to cool completely.

5. Spread the jam on the top side of two of the cakes, right to the edge. Whip the cream, until just holding a shape(or fill with butter-cream) and spread on top of the jam. Put the other cake on top and dust liberally with granulated sugar or icing sugar.


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