Aloha! (Hello, not goodbye)
So as the title suggests I created (and successfully may I add – If I do say so myself) a three-tier, triple layered, Victoria Sponge cake, filled with fresh Strawberries and Mascarpone Icing, decorated with fresh summer fruit and flowers. It was a very very proud moment.
I enlisted my sister and her batty best friend (aka the next generation of AbFab) to help decorate, and thankfully they did not disappoint!
Thankfully I did a test run which wasn’t overly successful. But we did learn a couple of lessons.
Lesson 1: Bake each layer of each cake individually. This results in a higher cake overall, no sinkage and essentially a perfect layer. It may take a little longer, but it also means you don’t have the daunting task of having to cut the cake into three equal layers.
Lesson 2: Brush each layer with sugar syrup – top, bottom and all the way around the edges. No one likes a dry cake, so moist cakes all the way please!
Lesson 3: Don’t add Vanilla Essence to the Mascarpone icing, or over whip. This results in curdled icing, and you have to try to rescue it! Emphasis on the try. Instead just add two table spoons of icing sugar to a pot of 250g of Mascarpone cheese and stir through.
Lesson 4: A rather obvious one but don’t snack on the Strawberries that you are using for the filling and decoration of your cake. I ran out and the cake ended up looking some Raspberry and Blueberry chess board theme – not what we were going for.
Lesson 5: Do “borrow” flowers from the florist at the venue, to ensure the cake is in keeping with the colour scheme. I used 3 big roses for the top of the cake and finished it off with lots of different flowers from the arrangements.
Lesson 6: Do use doweling and cake boards for stacking the cake. Once each layer was iced and stacked, I placed it onto its cake board and inserted the dowels and cut them to the correct height. Each layer was then wrapped in clingfilm and placed in the freezer overnight. Freezing the cake overnight helps with the delivery as it minimizes the risk of the cake collapsing in the car (this has happened to me before). It then defrosts on the way to the venue where the cakes are then stacked and decorated.
Lesson 7: Make sure each cake board is the correct size for each tin, except for the bottom board. The bottom board should be big enough for decorating the base of the cake.
My tin sizes were 15cm, 20cm and 28cm
I used a Mary Berry recipe and increased the quantities for each tin size. The measurements below were used for the 15cm tin.
- 4 eggs
- 8oz caster sugar
- 8oz butter
- 6oz self rising flour
- 2 tsp of baking powder
- Grease the tins and line the base with baking paper
- Combine the butter, sugar, flour and baking powder. Then add the eggs one at a time
- Divide the mixture evenly between 3
- Bake for about 20 minutes until golden and firm
- Turn out onto a wire rack to cool and brush with sugar syrup
- Once the cake is cool, it is now ready to ice, freeze and decorate… Good Luck!
If you have any questions, just ask 🙂