Tag Archives: Butter icing

Lemon and Blackcurrant

Lemon and Blackcurrant Cupcakes

Hello everybody!

I’m sorry it has been a few months since I have posted a blog but now I am back! I have been super busy recently getting engaged, starting wedding planning and starting a new job! However that doesn’t mean I haven’t had time to bake so after a short break to regenerate my baking and blogging batteries I am back with lots of lovely treats for you. And it is GBBO season, so what better time to get posting about baking! And not just that I’ve got ideas for lots of posts including lifestyle and travel, so keep your eyes peeled!

Today we have Lemon and Blackcurrant Cupcakes! These gorgeous little cupcakes are simple to make and decorate, look pretty and taste lovely, lemony and summery!

Lemon and Blackcurrant

To make these cupcakes you will need:

6oz butter or margarine
6oz golden caster sugar
6oz self raising flour
3 eggs
1 tsp vanilla extract
zest 1 lemon

2tbsp caster sugar
juice of 1 lemon

500g icing sugar
250g unsalted butter
3 tbsp blackcurrant jam
ready to roll icing in yellow and violet

Cupcakes

Preheat the oven to 180C and line a muffin tray with muffin/cupcake cases. Beat together the butter/margarine with the golden caster sugar until fluffy. Add the eggs to this mix one at a time, beating well after each addition. Fold the flour into the cake mix, mixing gently until well combined. Finish the mixture by adding 1tsp vanilla extract and the zest of 1 lemon. Spoon the mix into the prepared cases until 2/3rds full. Bake for 15-20 minutes until golden.

Heat the juice of 1 lemon with 2 tbsp sugar in a pan until the sugar has dissolved. Use a skewer to make half a dozen small holes in the top of each cupcake and spoon the lemon syrup over each cake. Leave the cakes to cool completely on a wire rack before icing.

Blackcurrant icing

To make the icing start with the jam. Gently heat a couple of tablespoons of blackcurrant jam in a saucepan, you don’t want it hot, just a bit more liquid. Pour the liquid jam through a seive so you are left with a smooth jam. Set to one side. Now beat together softened (room temperature) unsalted butter with seived icing sugar. If you are using a stand alone mixture try covering it with a tea towel when you do this to avoid icing sugar flying everywhere. Add 1-2 tbsp milk if necessary to loosen up the mixture. Add the jam a little at a time and mix well until you have acheived your desired colour.

Use a piping bag and nozzle to ice the cupcakes and finish with little flowers made from ready to roll icing. Tada, beautiful summery cupcakes!

Finished cupcakes

eat the cupcakes

With love, Lottie xx

 

 

Coconut and Lime Cake

Coconut and Lime Meringue Cake

Birthdays are the perfect time to experiment with cakes and to make big impressive cakes. It was my Dad’s birthday recently and when I asked him what cake he wanted he said he wanted a lemon cake. Now I do love a lemon drizzle cake but it just wasn’t exciting enough for me, I wanted to make a big layer cake and I have already made a lemon layer cake so wanted to try something new. I know he is a huge fan of coconut so I decided to keep to the citrus theme that he asked for but switched the lemon to lime and combined it with coconut, two flavours that work really well together. It is a 4 layer cake, the sponge is made with coconut milk, lime zest and drizzled with a lime syrup. The cake is covered and filled with coconut buttercream and then I piped soft meringue onto the top and covered the sides with coconut to finish. I’m not going to lie, I was quite proud of this creation and I’m sure I will be recreating it again!

Coconut and Lime Cake

To make this Coconut and Lime Meringue Cake you will need:

12oz butter or margarine
12oz caster sugar
12oz self raising flour
6 eggs
4 tbsp coconut milk
zest of 1 lime

For the syrup:
juice of 2 limes
80g caster sugar

Start by making the sponge. Cream together the butter and the sugar and then add the eggs one at a time beating well. Fold the flour into the mix and finally mix in the lime zest and coconut milk. Divide the mixture between 4 greased and lined sandwich tins and bake in the oven for approx 25 minutes. Turn the cakes out onto a wire rack and move on to making the lime syrup.  Heat the lime juice with the caster sugar in a pan until all the sugar is dissolved. Use a skewer or fork to make some holes in the cakes and drizzle the syrup over the cakes. Leave the cakes to cool completely before icing.

Sponge cakes

For the coconut butter icing:
500g softened unsalted butter
750g icing sugar
2 tbsp coconut milk
100g desiccated coconut (plus more for sides of cake)

To make the butter icing cream the butter and icing sugar together and beat well. Add the coconut milk and desiccated coconut and mix in well. Use the icing to layer the cakes and then cover the cake in a layer of butter icing, trying to get a nice smooth finish.

Layer the cake

Cover with butter icing

To make the meringue put the egg whites and the sugar in a heatproof bowl with 35ml water. Put the bowl over a saucepan of simmering water. Use a handheld whisk to slowly beat the mixture until it forms stiff peaks. This will take about 5-10 minutes. Remove from the heat. The meringue should be thick and glossy. Fill a piping bag with the meringue and pipe onto the top of the cake.

Meringue

 

To finish the cake use a blow torch to give the meringue some colour. Cover the sides of the cake in dessicated coconut  and add a slice of lime to the top of the cake. Tada!

Layer cake

Coconut and Lime Cake

 

Lottie xx

I am entering this post into the One Ingredient Challenge hosted by Nazima at Franglais Kitchen and Laura at How to Cook Good Food.

one ingredient limes

Lemon and blackberry cake

Lemon and Blackberry Cake

Everybody loves lemon cake, you can’t go wrong with it. This makes it the perfect option to take to a social gathering, in this case I took this cake along to my amateur dramatic group Summer BBQ. That’s the other thing about lemon – a perfect lovely summery flavour. As it has been approaching the end of summer blackberries have been coming into season and their lovely tart sweetness pairs deliciously with the citrus zing of lemons. Sadly these weren’t berries that I picked brambling, but I can’t wait to get out brambling and make lots of delicious blackberry bakes! The use of blackberries in a lemon cake also creates a great visual contrast with the pale yellow of the lemon icing to the dark juicy whole blackberries hidden inside the cake.

Lemon and blackberry cake

To make this lemon and blackberry cake:

For the sponge:

200g unsalted butter
200g caster sugar
4 large eggs
200g self raising flour
zest of 2 lemons (unwaxed)
splash of milk
100ml lemon juice
100g caster sugar

Flowers

Put the butter and sugar in a bowl and beat together until creamy. Add the eggs one at a time and beat well after each one. Add the flour and fold into the mix with a spatula or metal spoon. Fold in the lemon zest and 1 tbsp milk. Spoon the batter into 3 greased and lined 6 inch cake tins, dividing the mixture equally. Bake in a preheated oven at 175C for 15 to 20 minutes. Once baked leave in the tins to cool for 10 minutes before turning out to cool on wire racks. Meanwhile heat the lemon juice and sugar in a pan until the sugar has dissolved. Pierce the cakes with a skewer several times and brush the syrup over the cake, infusing it with the lovely lemon flavour. Leave to cool completely before icing.

Cake layer

For the icing: (the use of lemon curd is inspired by Peggy Porschen’s Lemon Limoncello Cake and it works so well):

250g unsalted butter
250g icing sugar
100g lemon curd

Fresh blackberries
White ready to roll icing to make the daisies.

To make the icing put the butter (at room temp) and icing sugar in a bowl and beat well. Add the lemon curd and mix until well combined.

Layers

 

Use the icing to sandwich the layers of cake together, adding the whole blackberries in between the layers too. Use the remaining icing to cover the cake, giving it nice straight sides and finishing the top with a swirl.

The cake

 

You can use any remaining blackberries around the outside of the cake and use some fondant icing to make some daisies to finish off the top of the cake. Then you can enjoy!

slice

 

Lottie xx

And for those of you that don’t know I am very excited that I have a recipe published in the Macmillan CancerLittle Book of Treats‘. You can buy it for £4 in Marks and Spencer Cafes and support a fantastic cause, it is a lovely book with lots and lots of delicious recipes inside. You could also host a Macmillan Coffee morning, for more information visit the website.

I have linked this recipe up to the Four Seasons Food Challenge due to the autumnal blackberries in this cake. This is hosted by Delicieux and Eat Your Veg.

fsf-autumn

 

Lavender and Honey Macarons

Lavender and Honey Macarons

Lavender and Honey Macarons

My favourite place to go at the moment has to be Mayfield Lavender in Surrey. It is just gorgeous. A huge field of purple that smells divine, just driving past it everyone turns their heads. If you haven’t stopped to have a walk through the rows and rows of lavender yet then make sure you do, you won’t want to leave and I’m sure you will be back. I can’t keep away, whether I’m just admiring the beauty of the purple plants, having a walk through the planted rows, buying bunches of lavender to make my flat smell just as wonderful as the field, doing aPilates class under a tree in the field, taking photo upon photo of the lavender or sipping a refreshing glass of delicious Lavender Lemonade. In fact I think I am due another trip there! Lavender is also a wonderful ingredient to add to your baking, a lovely light floral taste. I paired the lavender with honey to make these lovely Lavender and Honey macarons. I used Surrey Honey, a delicious local honey. The macaron shells are flavoured with the dried lavender buds on the top, this is all you need to flavour them with lavender, any more and it would be too much and I used the honey in the buttercream. The result, Lavender and Honey Macarons. I’ve also included some photos from the Lavender field at the end of this post, so scroll down to see the beautiful Mayfield Lavender.

Lavender and Honey Macarons

To make these lavender macarons you will need (makes approx 20):

175g icing sugar
125g ground almonds
3 large eggs (whites only)
75g caster sugar
purple food colouring (gel or paste, not liquid)
dried lavender buds
pinch of salt

To make the honey buttercream you will need:

150g icing sugar (sifted)
75g unsalted butter
2tsp runny honey

 Time to eat

Start by preparing a tray for the macaron shells (unless you have a macaron mat!). Line a baking tray with greaseproof paper. Under this I slide a sheet of paper printed with 3.5cm circles, this means I can create equally sized macarons and just slide the paper out before baking. Now make the shells. Sift the icing sugar and ground almonds into a bowl, pushing the almonds through the sieve so they are fine. If you have a food processor then give them a blitz in that. In another bowl whisk the egg whites with a pinch of salt until the egg whites form soft peaks. Add the caster sugar a little at a time and whisk, the egg whites should turn thick and glossy. Add the food colouring, a little goes a long way. You have to add the colour before adding the dry ingredients because you don’t want to risk overmixing at that stage.

 A thick and glossy consistency

Once you have achieved your desired colour add half of the icing sugar and ground almonds and fold in using a spatula. Add the rest of the icing sugar and almonds and fold in.  Don’t over mix it, you want the mixture to fall like ribbons from the spatula, not for it to be too liquid. Spoon the mixture into a piping bag, either fitted with a 1cm nozzle or with the end of the bag snipped off. Pipe small circles of mixture onto your prepared baking tray, using the printed circles as a guide. Remove the printed paper once finished. Lift the tray off the surface and drop back down from about a 15cm height 2-3 times, this helps the macarons have a good foot. Sprinkle the top of each macaron shell with a few dried lavender buds.

 Sprinkeld with Lavender

Leave the macarons at room temperature for about 20-30 minutes to form a skin. You should be able to lightly touch them without the mixture sticking to your finger. Bake in a preheated oven at 160C for 15 minutes and leave to cool on the tray. Now make the honey buttercream. Beat together the butter and icing sugar in a bowl until smooth, add the honey and beat well. Once the macaron shells are completely cool fill a piping bag with the buttercream and pipe a circle of buttercream onto the bottom of half of the macarons. Sandwich them together and they are ready to enjoy!

 Lots of Macarons

And now for some photos of the beautiful Mayfield Lavender fields:

 Mayfield Lavender Fields

 Lavender

 Making Honey

 Friends in the Lavender Field

Lottie xx

Chocolate and Strawberry Cupcakes

Strawberry and Chocolate Cupcakes

Strawberries are everywhere at the moment, made famous by Wimbledon’s strawberries and cream, they are the perfect summer fruit. Therefore also the perfect fruit to use in your baking this summer! I can’t seem to get enough of strawberries right now but chocolate and strawberry are a perfect combination.

I finished University recently, finished 6 years of medical school and had a lovely graduation day (you can see a picture of me on my graduation day below) earlier this month at Royal Festival Hall as well as a graduation ball at the Tower of London. A fantastic end to an amazing 6 years! During my last placement I had promised my class that I would bake them something and bring it in, I made them 12 of these strawberry and chocolate cupcakes and 12 orange and lemon cupcakes and then transported them across London in my amazing 24 cupcake carrier! These cupcakes are chocolate sponge iced with a strawberry cream cheese frosting topped with a strawberry and a drizzle of melted chocolate.

Chocolate and Strawberry Cupcakes

For the cupcakes I based the chocolate cupcake recipe from The Hummingbird Bakery Cookbook as I find this Hummingbird recipe works very well every time, it is also a lovely moist chocolate cake. I used it in my very first blog post – Black Forest Cupcakes and also for these Christmas cupcakes. This time I adjusted the measurements of the ingredients to give a slightly bigger cupcake.

Cupcakes

To make 12 cupcakes you will need:

150g plain flour
30g cocoa powder
210g caster sugar
2.5 tsps baking powder
pinch of salt
60g unsalted butter (softened slightly)
180ml whole milk
2 eggs
1/2 tsp vanilla extract

Preheat the oven to 180C. Put the flour, cocoa, baking powder, salt and butter in a bowl and beat slowly until the mixture looks sandy. You can do this with your fingers if you prefer, rubbing the butter into the dry ingredients. Whisk the milk, eggs and vanilla together and pour half of this into the flour mix in the bowl. Beat well before adding the remaining milk and egg mix and beating again until well combined. The mixture should be smooth. Pour or spoon the mixture into the prepared cupcake cakes until about two thirds full. Bake for 20-25 minutes at 180C. When they are done they should be bouncy to touch. Leave to cool completely on a wire rack before icing.

Chocolate cupcakes

To make the strawberry cream cheese frosting (I used this recently without the strawberry on some vanilla and raspberry cupcakes) you will need:

200g unsalted butter (softened)
200g cream cheese
500g icing sugar (sifted)
3 tbsp strawberry purée (made from fresh strawberries)
pink food colouring (I use the Sugarflair pastes)

Start by making the strawberry purée with a handful of fresh strawberries. There is no need to cook the strawberries first, using a food processor purée the strawberries. If you don’t have a food processor or blender just use an electric hand whisk. Once you have made a purée push it through a fine sieve to remove the little strawberry seeds that coat the strawberries on the outside.

Beat together the butter and icing sugar until well combined and then add the cream cheese and beat well. Finally add the strawberry puree and pink food colouring until you get your desired colour. If you are using the pastes, a little goes a long way. Beat well but don’t over mix or the frosting will go runny. If this happens you can add more icing sugar or you can leave the frosting in the fridge to firm up so that you can pipe it.

Strawberry frosting

Now it is time to assemble the cupcakes! Use a piping bag fitted with your favourite nozzle (I used the Wilton 1M to create a Mr Whippy style swirl) to pipe the frosting onto the cooled cupcakes. Top each cake with half a strawberry and drizzle with melted chocolate. Leave the chocolate to set before serving. Enjoy some lovely fruity, summery cupcakes!

Cupcakes on stand

And here is a picture of me with my siblings on my graduation day, it was such a lovely day and a great way to end 6 years. Hope you like the shoes! On to the next chapter!

GraduationLottie xx

PS. I am entering these fruity cupcakes into this month’s Tea Time Treats and this month’s Calendar Cakes as theme for both is fruit! Tea Time Treats is hosted by Lavender and Lovage and What Kate Baked. Calendar Cakes is hosted by Laura Loves Cakes and Dolly Bakes.

calendar-cakes

tea time treats

 

Ruffle icing

From Cradle to Crown – Renshaw Baking Royal Baby Cake Competition

As I am sure you will all know there is a Royal baby on the way! If you don’t know, then where have you been?? It is all quite exciting and what better way to celebrate the arrival of a Royal baby than with cake! I was recently contacted by the lovely people at Renshaw Baking who invited me to take part in their ‘Royal Baby Cake Competition’ and they even sent me the icing and marzipan to do so.  As if that wasn’t incentive enough to get involved in the competition, the first prize is a place in a class at the Peggy Porschen Academy, I couldn’t say no – I would absolutely LOVE to win that! All I had to do next was come up with an idea. I played around with a few ideas, but not knowing if the baby is going to be a boy or a girl made it a little bit more tricky. Last time I made a royal themed cake was for the Queen’s Diamond Jubilee, I used a stencil on that cake, you can can see it here. This time I wanted to use the icing I was sent to create a topper for the cake, this isn’t something I do very often so thought it would be a good chance to get some practice in! In the end I opted for a red, blue, white and gold colour scheme for the cake. Red, white and blue for the Union Jack colours and gold to add a bit of royalty. For the theme of the cake I decided on ‘From Cradle to Crown’, after all this baby may be King or Queen one day! This is the result:

Royal Baby Cake

Top of cake

The cake itself is a fruit cake, I chose to make this for a few reasons, one is that it is traditional and the Royal Family is something that is traditional so I thought it well suited. Another reason is that the fruit in the cake bejewels the cake, especially the glace cherries, again making it suitable for a royal cake. This recipe is a quick and easy fruit cake, you can even alter the fruits that you put in to your taste, I used dried figs, sultanas, raisins and glace cherries.

Cake

To make the cake you will need (makes a 6 inch cake):

120g chopped dried figs
150g sultanas
150g raisins
150g glace cherries (halved)
150g unsalted butter
175g golden syrup
175ml milk
225g plain flour
1/2tsp bicarbonate of soda
1tsp mixed spice
2 eggs
Rum (or brandy or sherry)

Heat the butter, syrup and milk in a pan until they are well combined and the butter has melted, simmer for 5 minutes. Stir in the figs, raisings, sultanas and cherries. Mix in the flour, bicarbonate of soda, mixed spice and eggs. Pour the batter into a greased and lined 6 inch cake tin and bake in the oven for 1.5 to 2 hours at 150C until a skewer inserted into the centre comes out clean. Leave to cool on a wire rack. Pierce the top of the cake with a skewer several times and drizzle with a couple of tablespoons of rum, repeat on the bottom. You can keep feeding the cake with alcohol a couple of times a day until you ice it.

Fruit cake

To decorate you will need:

Apricot jam
Marzipan
White ready to roll icing
Red, blue and yellow icing
Water
Gold lustre powder
Gold ribbon

Now it is time to ice it. I was sent this lovely box of marzipan and icing from Renshaw Baking, it contained a packed of natural marzipan, a packet of white ready to roll icing and a primary colour pack of ready to roll icing that contained blue, red, yellow, black and green icing. Plenty to work with! Renshaw Baking are the royal warrant holders for their almond products so I definitely wanted to include marzipan in the cake. I decided to both fill and cover the cake with marzipan.

Renshaw

Heat the apricot jam gently with a tablespoon of water until it is runny. Cut the cake in half and brush both cut sides of the cake with a little apricot jam. Roll out the marzipan to about 5mm thickness and lay over the bottom half of the cake. Trim the edges and place the top layer on top. Roll out the rest of the marzipan, brush the top and sides of the cake with some more apricot jam and then cover the cake with the marzipan, trimming the edges and smoothing down to give a neat finish.

Marzipan filling

Marzipan

Next cover the cake in white icing, rolling it out to about 4mm, draping it over the cake, smoothing the top and the sides and finishing it by trimming the edges. I used a patterned rolling pin to create texture on the top of the cake and then brushed the top of the cake with gold lustre powder. Make the feet out of red and blue icing, make the soles of the feet and then add little balls of icing for the toes. Make the crown out of yellow icing, brushed with gold lustre and finished with red icing for the jewels. Make the cradle out of white icing, creating a base first, adding a rim around the top and a pillow. Make the baby out of marzipan, a ball for the head and a sausage for the body. Finish it by making a blanket for the baby, use the edge of a metal knife to create a criss cross pattern and brush the blanket with gold lustre powder. Finish both the cradle and the crown with a thin gold ribbon and use the same ribbon around the top of the cake, tying it in a bow.

DSC_0871

Baby

 

Position the baby in the cradle, the footsteps and the crown on the cake so the footsteps lead from the cradle to the crown.

Cake toppers

The final step is to finish the cake off with some ruffled butter icing on the side of the cake in red and blue.

To make the buttericing beat together 200g unsalted butter with 400g seived icing sugar until well combined. Divide the icing into 2 bowls. Add red food colouring to one and blue food colouring to the other and mix well. I like to use paste food colourings. Fill 2 piping bags fitted with petal nozzles with the butter icings. I like to use the Wilton 104 nozzle, it is also good for creating rose petals. Alternate red and blue around the cake moving the nozzle from side to side to create the ruffle as you pipe a line from top to bottom. You can read more about the ruffle piping technique here. The cake is now finished and ready to enjoy if you can bring yourself to cut it!

Ruffle icing

 

Slice of cake

 

Thank you to Renshaw Baking for inviting me to take part in the competition and sending me the icing and marzipan. I found all the products really easy to work with and was very happy with the finish they gave. I also love the colours in the primary colour ready to roll icing pack, they are lovely and vibrant.

Happy Baking!

Lottie xx

 

 

 

Optimized-DSC_0703 (2)

Paralympics Cupcakes

Paralympics fever has started and I love it. I went to the athletics this weekend and it was fantastic, such a buzz in the stadium! There are some really inspirational athletes, I am loving watching it all. To celebrate the Paralympics I decided to make some Paralympic themed cupcakes! I made vanilla cupcakes with a jam filling and swirls of cream cheese icing. You can find the recipe for the cupcakes here, they are the same ones I made for the Diamond Jubilee.

The recipe for the cream cheese icing is here. I decorated half of them with cocktail umbrellas (which were quite hard to find!) because the umbrella was a very prominent object in the Paralympics Opening Ceremony and I also got to carry one around the stadium. The other half of the cupcakes I decorated with the agitos. The 3 agitos in red, green and blue are the Paralympic symbol. Agito is ‘I move’ in Latin and this symbol is representative of movement. The motto of the Paralympics is Spirit in Motion.

To fill the cupcakes with jam just cut away a little circle from the top of the cupcake, add a little spoonful of jam and replace the top of the cupcake.

To do the swirl on the cupcakes I used the Wilton 1M nozzle. I coloured the icing with red, blue and green to represent the colours of the agitos. To do this effect you paint stripes of colour inside the piping bag, then fill with icing and pipe.

I hope you like them!

Lottie xx

 

angel_cake

Angel Cake

Well I did it, I completed the London to Brighton Bike Ride. The ride itself was 54 miles and we cycled to Clapham to start too, so a total of 61 miles! It was hard work but I really enjoyed it, ready to do it again next year now! We were really lucky with the weather too and the sun came out to say hello to us. We finished the day off with a BBQ on the beach!

This isn’t the same thing as Angel Food cake, this the simple coloured, layered sponge cake that you find in the supermarkets. Angel cake is one of my all time favourite cakes, I love the colours and the simplicity of the cake, it just looks so pretty! Strangely enough though it wasn’t a girl that requested I make this pretty looking cake. My boyfriend has a Construction Company,  you can see his website here, and he often likes to take cakes in for people working with him. Apparently this request for layered angel cake came from his plasterer! Fine by me! To make the cake I just used a simple sponge recipe, the only difficult bit was that I only have 1 loaf tin so had to bake each layer separately, but each layer is thin so it is still really quick to make. The other thing was that I didn’t have any yellow food colouring and so rather than going out to buy some I decided to use orange instead, I think it looks quite nice! The layers are sandwiched together with vanilla butter cream and the cake can then be sliced and eaten. Simple but pretty and delicious! I know my sister is also a fan of Angel Cake, she is in a cheerleading team called Surrey Angels and so made an angel cake for them once, although I didn’t get to see it! I also just remembered that I got a slice of Mr Kipling Angel Cake from the bus stop on Tottenham Court road when it was dispensing cake slices! Random!

To make this cake you need:

8oz margarine or butter (I like to use Stork in sponge cakes)
8oz caster sugar
8oz self raising flour
3 large eggs
2 tbsp milk
1tsp vanilla extract
Food colouring (Pink and yellow/orange)

Lightly grease a loaf tin and line the base. Preheat the oven to 180C. Cream together the butter and sugar and then beat in the eggs one at a time until well mixed. Add the milk and vanilla and mix well. Fold in the flour using a spatula. Divide the mixture evenly between 3 bowls. Leave one bowl as it is, add some pink food colouring to one bowl and yellow to the final bowl (or orange if you don’t have yellow!). Mix well, remember a little food colouring goes a long way (I use Sugarflair Pastes).

Pour one bowl of cake mix into the prepared tin and bake at 180C for about 15 minutes, or until the cake springs back when it is touched. Leave to cool on a wire rack and cook the other 2 layers one at a time. Leave all 3 layers to cool on a wire cooling rack until completely cool.

To make the butter cream filling:

70g unsalted butter
140g icing sugar (sieved)
1tsp vanilla extract
1 tbsp milk

Beat all the ingredients together until the icing is smooth.

Coat 2 of the layers with the icing and sandwich the cakes together. Tidy up the icing at the edges and slice the cake. Done!

Thank you so much to those of you who have already nominated me in the Cosmo Blog Awards 2012. If you haven’t done so yet but like my blog and would like to nominate me then please use this link to nominate me for Best New Food Blogger. As my blog is also under 1 year old you can nominate it into Best Newcomer with Next and be in with the chance of winning a shopping spree! Thanks!

Lottie xx