Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Flowery 1st Birthday Cake September 2, 2012

 

 

 

 

 

 

 

Here is the cake I made for my youngest Granddaughter’s 1st Birthday

 

Ingredients for the cake

 

175g butter, room temperature

175g caster sugar

3 eggs

175g self raising flour

 

Filling for the cake

55g butter, room temperature

30ml milk

1/2 tsp vanilla extract

250g icing sugar

 

To decorate the cake

1 Tbsp apricot jam

500g ready to roll fondant

 

Method

 

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.

Advertisements
 

 
Woodpeckers & Jays 2018-19

Visit our class blogs regularly to engage with the journey of your child in Year 3.

Year 2: Kingfishers & Swifts 2017-18

Visit our class blogs regularly to engage with the journey of your child in Year 2.

Mummy Mishaps

clumsily raising my boys and baking cakes

Owls & Larks' Y1 Blog - 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

Hatchlings' Class Blog 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

Cakes, bakes & cookies

Having fun baking and decorating cakes

Cwmbran Life

Cwmbran news

Blue Sky Daze

An Irish Lifestyle Blog

My Favourite Pastime

Simple Everyday Recipes

Omnomicon

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

365 Days of Bacon

Every day. Bacon-fied.

Gluten Free Gus

Baking Joy Into Every Gluten-free Bite

midihideaways

the inside view on life and holidays in Languedoc, southern France

Best Movers Companies Toronto

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Bunn & Bird

Vegi Food on a Student Budget

calculatedmess

The place where I share all the crazy, amazing, interesting and informative facts I find online and offline.

Ancestry by Heir Line - Blog Page

The professional genealogy and family history company with a proven track record and fast growing reputation across the globe. Be it local, national or international work, no project is too large or small. Family trees, old photograph restoration, heir hunting, tracing long lost relatives... and beautiful, personalised handbound books for your future generations to treasure forever. www.heir-line.co.uk