It’s always lovely to be asked to bake a cake for someone, particularly when it’s for a special occasion; isn’t it lovely to have people believe in your ability to do something and do it well?
I was delighted when my sister asked me to bake a selection of cupcakes and a celebration cake for my nephews communion 🙂
Taylor, like my own children, knows exactly what he likes when it comes to cake, nothing too fancy, no jam in the middle but maybe some chocolate somewhere! So with that in mind I suggested a some Vanilla cupcakes, Chocolate cupcakes & Cookies ‘n’ Cream cupcakes, all which were met with approval; and the main cake would be a simple vanilla cake, which features in the Rachel Allen book, Cake.
I made these delightful Vanilla cupcakes, the recipe for which is here.
We had indulgent Chocolate cupcakes with a simple chocolate buttercream, recipe here.
And then there were these, Cookies ‘n’ Cream cupcakes, the children love these, adults do too, though the children usually devour them before the adults get near, these are simply the aforementioned chocolate cupcakes with a chocolate biscuit (Oreo or in this case Jacob’s J-O’s) in the case before the batter is added, so cake cooks around the biscuit. Another half dozen cookies are blitzed in the food processor and mixed into the buttercream.
Then for the main cake, it was a simple vanilla cake, with a buttercream filling covered in white fondant, a topper from Topcake Ireland Edible Cake Toppers and stars because he is a star!
Vanilla Cake -makes one 10″ round cake
400g Caster Sugar
400g Plain Flour
4 Tsp Baking Powder
8 Eggs, beaten
for the buttercream
300g Icing Sugar
150g Butter, softened
1 Tbsp Milk
2 Tsp Vanilla Extract
- Preheat the oven to 180C/GM 4, grease and line the bottom and sides of the baking tin with butter and parchment paper.
- Cream the butter and sugar together until they are light and fluffy.
- Gradually add the eggs, beating all the time.
- Sift the flour and baking powder together into the batter and fold in.
- Tip the batter into the cake tin and bake for 50 minutes or until a skewer comes out clean.
- Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
To make the buttercream, beat the ingredients together until you have a light, fluffy cream, the longer you meat the mixture, the lighter and fluffier it will be.
When the cake is completely cold using a knife and a steady hand, or a cake leveller, split the cake in half. I find it easier at this point to use the top of the cake on the bottom so when it comes to icing I have a flat surface to work with. Dot a little buttercream on the cake board and sit the bottom of your cake on it, the put a generous amount of buttercream on top of that before adding the top layer. Then completely coat the cake with the remaining icing.
Then I placed the fondant which I had already rolled out over the cake and smoothed down into place. I don’t have the right tools for cake decorating so I just did this by hand and hoped for the best!! I trimmed the fondant to size, added the topper, spent an age adding the little blue fondant stars and finished the look with an almost matching blue ribbon.
Much to my relief, the cake was delicious, with second helpings even being requested……always a good sign!!
Taylor too was thrilled with it, and doesn’t he look handsome?
Huge thanks to Taylor for such a lovely day, and to Lorene for allowing me to use photo’s of Taylor here 🙂