We’re no strangers to a bit of baking in our house, in fact we love it, we recently made some divine, Rocky Road bites. I have always enjoyed baking over the years, branching out with something a little more impressive each time. Then I had children and my free time diminished somewhat. Now that the baby fog has lifted and life is getting that little bit more settled and dare I say…easier… I decided it was time to get my bake on again and go all out in making a celebration cake.
I say all out it really is quite simple and it looks fantastic and makes a great cake for any occasion. We made a simple Victoria Sponge but I will just give you a quick word of warning, I totally cheated with the icing and brought the pre made stuff, I know I know but needs must sometimes. You can of course make your own butter icing which would work just as well.
Firstly here is a list of ingredients you will need;
- 200g unsalted butter, softened, plus extra for greasing
- 200g caster sugar
- 1 tsp vanilla extract
- 4 medium eggs
- 200g self-raising flour
- about 6 tbsp Jam of your choice, we used raspberry.
- Pre made icing – we used Betty Crocker
- Kit Kats or Chocolate fingers
- Nestle Rowntree Randoms and Fruit pastilles
- Heat oven to 190C/170C fan/gas 5. Grease 2 x 20cm sandwich tins. Beat butter, sugar and vanilla together. Add the eggs one by one then slowly fold in the flour.
- Divide the mixture into the two tins and put in the oven for 20 minutes. When you can put a knife into the middle of the cake and it comes out clean then it is done. Simples.
- Allow to cool completely.
- Once cooled, spread jam on top of one of the cakes. Place the other cake on top.
- Ice the top and sides of the cake. You need a good coverage of icing so don’t be shy.Now this is where the fun begins…
- Decorating – it’s not hard isn’t it. I started by adding the Kit Kats and then added the sweets and chocolate. In terms of the Rowntree Randoms I tried to make them less random and placed all the similar ones next to each other – I know, I am that person. Same with the fruit Pastilles. Pretty simple no?
I liked the choice of M&Ms and Sweets because I loved the idea of it being bright and colourful. I really wanted the cake to stand out and just adding chocolate on top wouldn’t really do that. The colours also contrast really well with the white icing – another reason I opted for creamy butter icing and not the chocolate variety (which I normally totally would as I am all about the chocolate). An excellent addition to the cake is the Rowntree sweets we used as they now have 30% less sugar. I couldn’t help but sample the goodies myself as we don’t often have sweets in the house. I must say, they were good and I absolutely couldn’t tell they had less sugar in them, they were so juicy and it’s the chef’s prerogative right, to sample the goods? What is great about these however is that if you are trying to make a cake with less sugar, which my Grandma does ALL THE TIME, these are a great option as a topping as they too contain less sugar – and they look and taste great.
So there we have it, and incredibly simple yet very tasty and not to mention impressive looking celebration cake