Here is the cake I made for my youngest Granddaughter’s 1st Birthday
Ingredients for the cake
175g butter, room temperature
175g caster sugar
175g self raising flour
Filling for the cake
55g butter, room temperature
1/2 tsp vanilla extract
250g icing sugar
To decorate the cake
1 Tbsp apricot jam
500g ready to roll fondant
Preheat oven to 180C/gas mark 4.
Line 2 20cm/8ins sponge tins with baking parchment.
Cream the butter and sugar together until the mixture is pale in colour, light and fluffy.
Add the egg a little at a time, beating well after each addition.
Sift the flour a and add to the mixture, beat well.
Divide the mixture between the tins and smooth the tops over.
Bake for about 25 minutes until well risen and golden brown.
Remove from the oven and leave to cool in the tins for 5 minutes before removing and placing on a wire rack to cool completely.
While they are cooling make the butter cream.
Beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the rest of the icing sugar and continue beating until the butter cream is smooth and creamy.
When the cake is cold, spread one with the jam, the other with the butter cream and sandwich together.
Knead the ready to roll fondant to soften it.
Roll out until it’s slightly larger than the cake. Heat the jam in the microwave for about 30 seconds and brush over the top of the cake, then place the rolled out fondant in place on the cake and smooth over to make sure there are no air bubbles underneath it.
You can then add whatever decorations you like. I used two different sized flower blossom plunger cutters. Attached the larger ones on top of the cake and the smaller ones around the side. To attach them I used a small dab of water then held each one in place for a few seconds. Then coloured a small amount of icing sugar yellow for the larger flowers on the top of the cake.