I like cake!

I made this cake for my niece's christening.
Top 2 layers are red velvet and the bottom one is frangipane.

First ever wedding cake

Had my first go at fondant recently, it's by no means perfect and my writing needs an awful lot of work, but I was happy enough with it for my first go

Bottom layer was chocolate cake covered in dark choc butter cream filled with salted caramel buttercream. Top layer vanilla bean cake with coffee buttercream filling.
Made the roses following a youtube tutorial and painted with gold, the imperfections with the fondant/decoration annoyed me but omg it tasted delicious! biggest cake I've made, t'was stressful!!

Faith wrote: »

Can I have a recipe for that? I made something similar when I was a kid and loved it, and never found the recipe again.

thanks, its a long recipe but easy to make, and its well liked in our house
I use a Swiss roll tin, lightly buttered,base and sizes
Pastry is best made the day before, its my great grandmothers recipe, and lovely for apple tarts/ mince pies etc

Pastry,
155g cold butter (salted) if using unsalted add quarter tsp salt)
60g cold lard
425g plain flour
2 tbsp sugar ( optional)
125 ml ice water, ( sometimes a bit more depands in the flour for some reason )

if you have a food processor big enough ( i don't) put flour, sugar in pulse couple times, add fats and pulse 8-10 times, your looking for large coarse crumbs size of peas, add water bit at a time, till dough comes together as a mass , rather then a ball, test it, just squeeze a bit of the dough and it should hold together
it will look strange and dry, and you should be able to see the bits of fat, but it will be the nicest flaky pastry,
If by hand, everything into bowl and use pastry blender or 2 knives,and follow above,
turn out and press and shape together with your hands till forms a dough, lay it on clingfilm and fold clingfilm over dough, and press it as flat as you can with heel of you hand, put into fridge.
then take out and roll to fit tin, ( I start it in the clingfilm as it can be hard to get it started, as its a dry dough, but will soon become pliable )
or if your in a hurry buy ready made shortcrust pastry

apples,
6 cooking apples, peeled, cored and cut into smallish chunks
1 tbsp lemon juice
2 tbsp melted butter,
60g caster sugar,
all into bowl and mix well, add to pastry base

sponge,~( all in one mix)
3 eggs
200g self raising flour
170g margarine
170g caster sugar
1 tsp vanilla extract
pinch of salt
everything into mixer or bowl and mix well
starting at sides of tin put batter unto apple and spread to cover
preheat oven to 200c, put tin in lower rack in oven, reduce heat to 180c and bake for 30-40 mins,
cool in tin then cut into squires, dust with icing sugar if you fancy,
It will hold really well for at least a week

good luck with it, if you have any problems with anything let me know, won't we able to respond for a week as going in to hosp for operation on Monday, hope to be out by Friday,

Dizzyblonde wrote: »

Thanks for the recipe, I used to make something similar but yours looks way nicer. Best of luck with the op

Thank you

hello again:) nobody baking any more? made this cake to welcome new baby girl