Recipes

THE wedding cake

On 1st July, my brother got married, and my wedding gift to him and his now wife was their wedding cake.

For ease it was on a tiered stand rather than stacked and as neither of them like fruit cake, I made a lemon sponge layer, a Victoria sponge layer and a red velvet layer (recipes below)

All 3 were iced using techniques from Wilton’s ‘I taught myself buttercream flowers’ and colours from their wedding colour scheme.

I was rather pleased with the result.

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Recipes/Method

Victoria Sponge (for the large layer)
6 eggs
12oz caster sugar
120z self raising flour
12oz margarine or butter (I use Stork)

Lemon sponge (the smallest layer)
4 eggs
8oz caster sugar
8oz self raising flour
8oz margarine or butter
zest and juice of 1 lemon

  1. Cream butter and sugar together until pale and smooth.
  2. Add eggs one at a time (with a little flour if it starts to curdle)
  3. Add remaining flour and beat until light and fluffy.
  4. (If making lemon sponge add lemon zest and 1tsp of lemon juice)
  5. Transfer to lined tins and bake at 180 degrees until sponge springs back at touch.

Red Velvet cake (I used the Hummingbird Bakery recipe and doubled the quantities below for the middle layer)
60 g unsalted butter at room temperature
150 g caster sugar
1 egg
20 g cocoa powder
40 ml red food colouring
½ tsp vanilla extract
120 ml buttermilk
150 g plain flour
½ tsp bicarbonate of soda
1½ tsp white vinegar

  1. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed.
  2. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
  3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste.
  4. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
  5. Turn the mixer down to slow speed and slowly pour in half the buttermilk.
  6. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again.
  7. Turn the mixer up to high speed and beat until you have a smooth, even mixture.
  8. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
  9. Transfer to lined tins and bake at 170 degrees for 20-25 minutes until sponge bounces back when touched.