BERRY CAKE WITH LEMON BUTTERCREAM
April 24, 2016
A friend of ours asked us to make a cake for her birthday this week, so we thought we'd blog about it for you!
She loves berries and lemon so we came up with this berry cake; a pink vanilla sponge cake with a raspberry buttercream centre, coated in lemon buttercream and topped with strawberries, blueberries and raspberries!
She loves berries and lemon so we came up with this berry cake; a pink vanilla sponge cake with a raspberry buttercream centre, coated in lemon buttercream and topped with strawberries, blueberries and raspberries!
Ingredients:
For the cake...
For the cake...
8oz butter
8oz caster sugar
8oz self-raising flour
4 large eggs
1 tsp baking powder
1sp vanilla extract
pink food colouring
For the buttercream...
4oz butter
Approx. 15oz icing sugar
Juice of 1 lemon
A handful of raspberries
For the decoration...
Raspberries, blueberries and strawberries
A handful of raspberries
For the decoration...
Raspberries, blueberries and strawberries
Preheat your oven to 200°C/180°C Fan/Gas mark 6.
In a bowl, beat together the sugar and butter until light and fluffy. Then add in the eggs, baking powder and vanilla. Now, mix in the self-raising flour and stir to make a smooth batter. Finally, you can add the food colouring, adding as much or as little as you need to get the colour you desire.
Divide the mixture between two lined tins and bake for 25-30 minutes or until a skewer inserted into the middle comes out clean. Place onto a wire cooling rack to cool completely.
Next, you will need to make the buttercream. It might seem like 15oz is a ridiculous amount of icing sugar, and it kind of is, but this is because the lemon juice makes it a lot wetter than usual! The amount of icing sugar you need will depend on how big your lemon is, so just add as much as you need until you get the right consistency.
To make the buttercream start by beating together the butter and around half of the icing sugar. Add the lemon juice and continue to gradually add the icing sugar until you are happy with the consistency and the taste.
To make the buttercream start by beating together the butter and around half of the icing sugar. Add the lemon juice and continue to gradually add the icing sugar until you are happy with the consistency and the taste.
For the raspberry buttercream in the middle, put a small amount of buttercream into a separate bowl. Then chop up a handful of raspberries into smaller pieces, and stir these into the buttercream.
Spread your raspberry buttercream generously onto the first layer of cake and then place the second layer on top.
It's time to start covering the cake with your lemon buttercream. We started off by filling in the gap where the raspberry buttercream is. Take a knife and carefully spread the buttercream into the gap. Be careful, and try not to get any of the raspberry buttercream mixed into the lemon one but instead use it to keep the raspberry buttercream inside.
We gave the cake two layers of buttercream to cover up any crumbs and areas where the buttercream was a little thin and transparent.
After giving your berries a rinse, chop the stalks off the strawberries and cut a few of them in half for decoration around the sides.
Go ahead and decorate the cake with the berries in any way you would like! We chose to put ours in a crescent shape and then dot some around the edges. Alternatively you could just pile them all in the centre of the cake or get creative with a pretty pattern! Dust with a little icing sugar and serve with a nice pot of tea (or glass of Prosecco)!
Our friend really enjoyed this cake for her birthday and said it tasted lovely!
We hope you have had a lovely weekend, and hope you enjoyed reading our post as the weekend comes to an end!
If you have any suggestions of cakes you would like us to bake,
please leave a comment as we love a good reason to bake!
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Love Antonia and Imogen x
