I haven’t had much time to bake recently as I’ve been so busy. But, there was one day where I had to make the effort and time to create a delcious cakey creation! My husband’s birthday cake (for his office!!).
Over the last few years I’ve always made him a red velvet cake with white chocolate and cream cheese frosting. It has always been a hit with him AND the rest of his office (they are the ones who demand it to be honest!). This year, I decided to do something a little different and also, let my hubby “have his cake and eat it”. I opted for one of his favourites, strawberries and cream cake.
The Strawberries and Cream Cake Cake Recipe:
I made my usual vanilla sponge for my 8″ cake tins. I used two cake tins.
6 free range eggs
12oz caster sugar
12oz self raising flour
1/2 teaspoon vanilla paste (don’t use the flavouring or liquid, as the taste is much better and stronger with the paste)
I generally use the all-in-one method with my plain cakes. Although, if am not rushed I will beat the butter and sugar together first then add the remaining ingredients.
Spoon the cake mixture into your pre-lined cake tins and put into the oven to bake. Each oven is different, but these take about 25 mins to bake. Half way through the baking I turn the cake around (so the front part is now towards the back). I do this as I feel my oven doesn’t cook evenly, it may be in my head, but I always do it now!
Take the cakes out, once cooked and leave to cool.
Whilst cooling, I then make the buttercream icing.
Strawberries and cream cake – Buttercream Icing
This is my “go to” icing as it’s everyone’s favourite and so easy to make (with a hand-held beater or a electric mixer). I never measure my incredients, maybe this is because I’ve made it so often now. My general rule is, however much butter you use, then use double the quantity of icing sugar. DON’T use milk to soften or mix with, just use a few drops of warm water. If you use milk, it means the icing has a shorter shelf-life, so you may not be able to use the left over bits.
500g unsalted butter
1000 – 1100g icing sugar
drizzle of vanilla paste.
Make sure the butter is at room temperature, or microwave it for a few seconds (don’t let it fully melt). Sieve the icing sugar into the butter and mix it for at least 10mins. I put a tea towel over my stand mixer when I’m mixing so I don’t have a icing cloud in my kitchen. Whilst that is mixing I clear the kitchen up!
After 10 mins, stop the machine and test the icing. I’m not a big fan of butter, so if I can taste it (just a tiny bit), I add a tiny bit more icing sugar or vanilla paste and then mix it for another 5 mins. The consistency should be lump free, soft, sweet and very light and airy.
Once this is done, the cake should be ready to decorate. Beat a tub of double cream, so that it can be spread on to the cake. Then slice some strawberries up (pre-wash, drain and dry them) and lay them on the cream, you can be as creative as you want with the pattern.
Put the next layer of the cake on and you are now ready to decorate. I decided to pipe my usual roses on the cake. But you could use a palatte knife and have a flat cake and then decorate with more strawberries. I’m not a professional baker, so once I’ve done the icing I just want to hand the cake over. I could spend another hour decorating but I just don’t have the patience or time!
I know my hubby and his work colleagues loved the cake. I hope you do to and let me know if you make this one. It’s a great summer cake. Would be lovely to see your pictures of your creations!