I baked a cake that wouldn't fit in our fridge.
So we had to eat it all.
And eat it all we did :)
This wasn't even for any particular occasion, I just wanted to bake a gigantic cake to try out on my sparkly new stand.
Doesn't it just look dreamy.
All three scrumptious layers of it - white chocolate cream cheese frosting, vanilla berry sponge with sprinklings of cinnamon crumble and fresh berries. GET IN MY BELLY.
oh wait it already did.
*Official apologies to my friend Andreas who posted a snap of my cake on his Instagram feed (he's the most incredible 3D artist & photographer and I recommend checking out Meletispix to see for yourself) as I wafted the cake in front of him before I'd taken pictures, so he didn't actually get to eat any. Baked goodies coming your way next week I promise!
What you'll need //
340g softened butter
340g caster sugar
340g self raising flour
2 level tsp baking powder
1 tsp vanilla extract
big handful blackberries/blueberries
for the frosting //
180g cream cheese
80g softened butter
30g white chocolate (green and blacks mmm)
350g icing sugar
for the crumble //
1 tbsp softened butter
3 tbsp flour
1 tbsp demerera sugar
extra berries for decoration
Phew! That's a lot of ingredients! But all entirely worth it.
Not entirely sure why the lighting outside looked blue! But hey ho. Still learning with my camera!
What to do //
Preheat oven to 170 degrees C (fan). Grease and line 3 baking tins. (Approx 20cm diameter) I used my Magic Baking Tin
In a large mixing bowl, cream together your sugar and butter. Mix in your eggs, baking powder, vanilla extract and gradually sift in your flour. Combine thoroughly and stir in your berries.
Divide mixture evenly between the 3 tins and bake for approximately 30 minutes or until lightly golden and a skewer comes out clean from the middle.
Leave to cool on a wire rack.
For the frosting // melt your white chocolate in a double boiler and leave to cool. With an electric whisk combine your cream cheese, softened butter and icing sugar. When white chocolate has cooled, whisk into the mixture until light and fluffy.
When sponges are completely cooled, sandwich together with generous helping of frosting and smother your entire cake in the creamy white coating.
Rub together your flour, butter and demerara sugar for the crumble. Decorate cake however you desire along with your fresh berries and shavings of white chocolate.
Mmm present majestically on a cake stand and serve with cups of fruity tea.
The leaning tower of cake! Not sure how that picture happened...
and this is what happens when I let William loose with the camera...
That's his lucky mascot, Mr Poule :)
This was also my Spring themed bake for #BBbakingclub . Last month's theme was Travel Delicacies which I made my very popular Sticky Swedish Chocolate Kladdkaka for. If you're looking for a super quick and rich chocolatey pud, then I highly recommend baking one!
For more Betty Stamp antics and treats, find me on Instagram and Twitter