My boyfriend performed in Titanic at Epsom Playhouse last week, he switched between being a 3rd class passenger and a card sharper in 1st class where he got to enjoy puffing away on fake cigars. It was a truly fantastic and very moving show, so congratulations to ELOC for such a success! My boyfriend is somewhat adored by some of the ladies in the company and he was asked if he would present one of the ladies with a birthday cake at the after show party, dressed in an Officer’s Uniform! He said yes and of course loved it, I was tasked with making the cake!
I only had a couple of hours in the morning to do it so it had to be something quick and easy. I opted for a simple vanilla sponge and made it special with some rose swirl piping and shimmer dust, enter my old favourite Wilton 1M nozzle to save the day.
Start by making a simple vanilla sponge:
8oz margarine (I use stork)
8oz golden caster sugar
8oz self raising flour
splash of milk
2tsp vanilla essence
Grease and line 3 sandwich tins and preheat the oven to 180C. Cream together the margarine and caster sugar until smooth. Then beat in the eggs 1 at a time, trying to get air in the mixture. Add a splash of milk and the vanilla and beat in. Seive the flour into the mixture and gently fold in using a spatula. Pour the batter into the sandwich tins and bake in the oven, they should only take about 20 minutes. I had some mixture left over and used this to make some mini cupcakes.
Once the cakes are golden and cooked through leave to cool completely on a wire rack. Meanwhile, make the butter icing. I made cream cheese butter icing because I think it has a much nicer taste.
200g cream cheese (cold)
250g unsalted butter (softened)
600g icing sugar (seived)
1tsp vanilla essence
2 tbsp milk
Beat together the icing sugar and butter until smooth. Then beat in the cream cheese, vanilla and milk but don’t overmix or the icing will go runny. Add more sugar/vanilla to taste and add as much milk as you need for the desired consistency. If you are piping you want it quite stiff. Add food colouring of your choice! I went for Sugarflair Paste in Tangerine and added just a tiny bit to get a lovely peachy colour.
Put a little icing on the board you will use for your cake to stick it down. Put down the first cake layer, spread with a thin layer of icing and sandwich the next layer on top, repeat and add the third layer. Now you need to cover the whole cake in a thin layer of icing to catch all the crumbs.
Fill a piping bag fitted with your nozzle and decorate the whole cake with Rose swirls, by swirling from the inside out. I started around the outside of the cake and then the top. Any gaps that are left just fill in as though it is still part of a swirl. This is the same icing technique used on cupcakes, you can see it here.
To finish I dusted the cake with some Rainbow Dust Comet White Dust from the Edible Silk Range to give it a bit of sparkle! (I only use glitters that are truly edible, the really glittery stuff is just labelled non toxic, not edible, so go for this edible silk range for a bit of sparkle, for more advice see here.)
And there you are, your rose swirled birthday cake is complete, simple, but effective!
Now please stop raining, I really want to get out on a bike ride, The London to Brighton is only 7 weeks away!
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Love, Lottie xx