So the Great British bake Off is back!!!! Yaaaay *does a happy dance* ! This means of course, that it also sees the return of the Great Bloggers Bake Off (#GBBOBloggers2016) *does another happy dance*. By now, we will all have seen the first episode and met the new contestants and seen some scrummy cakes in the process (I love cake week – my favourite!).
In honour of tonight’s cake themes I decided to have a go at making something inspired by a Great British classic : the Victoria Sponge. I have to be honest, almost all of my sponge cakes are inspired by this recipe, I might add less flour and add cocoa powder instead to make a chocolate sponge (with a chocolate buttercream of course!), or add some lemon zest to make a lemon sponge and so on. It really is a great cake, a classic; and of course served as it is with just jam, or jam and buttercream, makes it a superb cake to enjoy with another British classic – a good ole cuppa.
I was asked to bake a cake for a 50th Golden anniversary party, and a Victoria sponge cake seemed perfect for this. To make it more special and ‘golden’ I simply sprayed the outside of the cake with some edible gold glitter spray, which I think made it look quite striking for a Victoria Sponge cake.
I also added a ’50’ gold coloured cake topper to mark the significance of the party and cake
Then to finish the cake off with some elegance and extra prettiness, I added some organic roses as decoration.
The sponge and buttercream were flavoured with vanilla and i added some strawberry jam inside the sponges too. I think all in all this was a good first attempt at a 50th golden wedding anniversary celebration cake, and the recipients were very happy with how it looked and tasted 🙂
Here is how I made it:
- *FOR THE SPONGES*
- This recipe makes:
- *1 x 6 inch round cake
- 150g self raising flour
- 150g unsalted butter
- 150g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- *1 x 8 inch round cake
- 200g self raising flour
- 200g unsalted butter
- 200g caster sugar
- 4 eggs
- 2 tsp vanilla extract
- *2 x 9 inch round cakes
- 500g self raising flour
- 500g unsalted butter
- 500g caster sugar
- 10 eggs
- 4 tsp vanilla extract
- *FOR THE FILLINGS & DECORATIONS*
- 1 jar of strawberry jam
- edible gold glitter spray (I used Cake Decor Gold Glitter Spray )
- white roses - organic
- cocktail sticks (to hold the roses in place)
- 1 x 9 inch gold cake board
- cake dowells - I used 4 x 8 inch ones
- *VANILLA BUTTERCREAM*
- 425g butter
- 850g icing sugar
- 2 tsp vanilla extract
- milk - you just need a small amount to help make the buttercream smooth
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line your 3 different tins
- For each cake you will need to do the following
- Cream together your butter and sugar until pale and creamy
- Add your eggs and the vanilla extract and beat well
- Add sifted flour and fold until just combined
- Pour into your prepared cake tins and bake until cooked
- Every oven varies as does each cake tin but I cooked mine as follows
- for the 6 inch - approx 30-40 minutes
- for the 8 inch - 45-60 minutes
- for the 9 inch - 60-75 minutes
- I found this website very useful for timings and cake batter quantities
- Cook each cake one at a time !
- Once each cake is cooked through, remove from the oven and allow to cool completely
- Meanwhile make your buttercream:
- beat the butter for a few minutes until it is soft
- add the icing sugar, slowly and in smaller quantities , and add the vanilla extract and beat until smooth .
- add the milk - just a little to start with until your buttercream is soft and smooth and a nice consistency.
- Once they are completely cooled , carefully slice each cake in half to make 8 sponges
- Sandwich each cake back together with the vanilla buttercream on one side and some strawberry jam on the other
- Place each assembled cake onto the cake board- starting with the 9 inch ones first of course, then the 8 inch and then the 6 inch
- Place the 4 cake dowells into the cake to steady it
- Add more butter cream around the outside of the cake - not to thickly but enough to lightly cover it smoothly.
- Just before the cake is served , place a small circle of baking parchment onto the top of the cake and place 3 roses with short stems (tied together) onto the top of the paper
- I added 3 more roses around the side of the cake and held the stems in place with cocktail sticks
- Spray the cake (and the roses) with the edible gold glitter spray
Great Bloggers Bake Along
If you would like to bake along with me for the new series of the Great British Bake Off, then the rules are here and you can grab my badge on my homepage and on the rules page. I look forward to seeing what you come up with and remember that at the end of the bake off, I will be holding my prize draw which has been kindly sponsored by Tesco (thank you!), where an independent judge will choose his or hers 3 favourite bakes from the final bake along (week 10).
A reminder that this weeks themes were:
You can choose any of these cakes or a British classic of your own choice (as I did!)
The linky is open a little later this week as Monday is a bank holiday, so you have until the end of that day – i.e.. 11.59pm.
So, on your marks get set……BAAAAAAKE!!!!!