Hello, today i bring this cake to share celebration of #MFR the magazine i love is doing 6 years yaaayyy. So for that reason i create this cake to show my love and apppreciation to all staff at #MFR. Because of magazine i have been more creative and learn new recipes all the way. Well i hope many more to come so to help this community to grow buy more #MFR . I hope you like it.
Happy birthday cake
oil or melted butter, for greasing
300g plain flour
1 and 1/2 tsp baking powder
350g unsalted butter, softened
350g caster sugar
6 eggs, beaten
2 tsp vanilla extract
2 tbsp milk
Preheat the oven 180C. Grease and line 5 tins 6 inch and use paper for each
one in bottom.
Sift the flour and baking powder into a large bowl and add the butter,sugar,eggs and 1 vanilla seeds.
Beat well until the mixtures is smooth,then beat in the milk.
Spoon the mixture into the prepare tins and smooth into the corners with a palette knife.
Bake in the preheated oven for 15-20 minutes, or until, firm and golden brown.Leave to cool in the tin.
When the cake is cold, remove from tins.
For the cover Creme Patisserie (Pastry Cream)
4 egg yolks
60g caster sugar
25g plain flour
2 tsp cornflour
Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
Whisk in the flours.
Heat the milk in a saucepan until stating to boil.
Whisk the milk into the egg mix.
Put the whole lot back into the pan, stirring all the time until thick and boiling.
Take the pan off the heat – cover with cling-film to prevent a skin from forming.
Use filling and the sponge and make a cake to sandwich together the cakes and build like tower cover all
with Creme Patisserie (Pastry Cream).
For decor i use 11 strawberries deep in dark chocolate and white chocolate i use party sparkly made by sugar.
I hope you like it, do not forget caring and sharing !!!
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