Daffodil cake - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Medium
Ingredients
For the cake
- 4 Egg(s) (free range)
- 225 g Unrefined golden caster sugar
- 225 g Self-raising white flour
- 2 tsp Baking powder
- 225 g Butter (unsalted) softened
For the filling
- 300 g Icing sugar
- 100 g Butter (unsalted)
- 40 ml Milk
- 1 tsp Vanilla extract
- 3 tbsp Raspberry jam
For the icing
- 500 g Royal icing sugar
- White sugar paste icing
- Orange food colouring a drop
- Yellow food colouring a drop
- Green food colouring a drop
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line two 8” sandwich tins.
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2
Mix all of the cake ingredients together until well combined and the mixture reaches a soft dropping consistency.
For this step you'll need:
- 4 Egg(s) (free range)
- 225g Unrefined golden caster sugar
- 225g Self-raising white flour
- 2tsp Baking powder
- 225g Butter (unsalted)
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3
Divide the mixture between the tins and gently tap the tins on the surface to remove any air bubbles.
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4
Bake the cakes for 25 minutes, until golden and cooked throughout.
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5
Leave to cool on wire cooling rack.
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6
To make the buttercream, beat together the butter and icing sugar, gradually incorporating the milk and vanilla extract until smooth.
For this step you'll need:
- 100g Butter (unsalted)
- 300g Icing sugar
- 40ml Milk
- 1tsp Vanilla extract
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7
On the top of one of the sponges spread a layer of jam, topped with some of the buttercream, then sandwich together with the other sponge.
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8
Spread the remaining buttercream across the top and sides of the cake to crumb coat.
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9
Roll out the white sugar paste icing and carefully lay over the top of the cake.
For this step you'll need:
- White sugar paste icing
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10
Using a cake smoother, smooth out the icing and trim the excess icing at the base with a knife.
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11
Use a crimper tool to give the effect around the top of the cake.
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12
Mix the royal icing with water following the instructions on pack and fill a piping bag fitted with a star nozzle with some of the royal icing.
For this step you'll need:
- 500g Royal icing sugar
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13
Pipe around the base of the cake, squeezing the bag at the base and working upward to create the piped effect.
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14
In a separate bowl mix together, more of the royal icing with orange colouring and fill a piping bag fitted with a small circular nozzle. Carefully pipe small dots a quarter of a way up the cake from the base. Then beginning in the centre of one dot, loop the icing to join up each dot.
For this step you'll need:
- Orange food colouring a drop
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15
Colour the remaining icing with yellow and green to create the daffodil effect on the top of the cake. If you are nervous piping directly on to the cake, you can try practising on a sheet of baking paper first.
For this step you'll need:
- Yellow food colouring a drop
- Green food colouring a drop