Golden Sparkle Celebration Cake #GBBOBloggers2016
Author: 
Cook time: 
Total time: 
Serves: 60
 
Ingredients
  • *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
Instructions
  1. Pre heat the oven to 180oC / 160oC (fan)
  2. Grease and line your 3 different tins
  3. For each cake you will need to do the following
  4. Cream together your butter and sugar until pale and creamy
  5. Add your eggs and the vanilla extract and beat well
  6. Add sifted flour and fold until just combined
  7. Pour into your prepared cake tins and bake until cooked
  8. Every oven varies as does each cake tin but I cooked mine as follows
  9. for the 6 inch - approx 30-40 minutes
  10. for the 8 inch - 45-60 minutes
  11. for the 9 inch - 60-75 minutes
  12. I found this website very useful for timings and cake batter quantities
  13. http://www.lindyscakes.co.uk/2009/07/27/how-to-i-change-a-cake-recipe-quanities/
  14. Cook each cake one at a time !
  15. Once each cake is cooked through, remove from the oven and allow to cool completely
  16. Meanwhile make your buttercream:
  17. beat the butter for a few minutes until it is soft
  18. add the icing sugar, slowly and in smaller quantities , and add the vanilla extract and beat until smooth .
  19. add the milk - just a little to start with until your buttercream is soft and smooth and a nice consistency.
  20. Once they are completely cooled , carefully slice each cake in half to make 8 sponges
  21. Sandwich each cake back together with the vanilla buttercream on one side and some strawberry jam on the other
  22. 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
  23. Place the 4 cake dowells into the cake to steady it
  24. Add more butter cream around the outside of the cake - not to thickly but enough to lightly cover it smoothly.
  25. 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
  26. I added 3 more roses around the side of the cake and held the stems in place with cocktail sticks
  27. Spray the cake (and the roses) with the edible gold glitter spray
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/08/golden-sparkle-celebration-cake-gbbobloggers2016-week-1.html