Oh my, I am beyond honoured and so excited to be celebrating Made From Scratch’s second birthday! If someone had told me that I would be hosting baking classes and that I would have the privilege of knowing and working with so many amazing people then I wouldn’t’ have believed them in a million years. Nothing makes me happier than blogging, meeting and chatting with you all and of course the absolute honour of teaching baking classes. I don’t have the words to thank you for all your support over the last two years, each and everyone one of you mean the world to me. So I thought I would celebrate with a mini funfetti layer cake photographed by the wonderfully talented Ellie from Jel Photography, again thank you so much I can’t wait to see what the next two years brings. x
Click read more for the recipe.
Vanilla Layer Cake
2 1/2 cups (365g) plain flour, sifted
1 1/2 teaspoons baking powder
1 3/4 cups (385g) caster sugar
250g butter, melted
1 1/2 cups (375ml) milk
2 tablespoon vanilla
100’s and 1000’s
Preheat oven to 160°C. Line the base of a 6” round cake tin with baking paper and butter and flour the sides. Sift the flour and baking powder into a mixing bowl, add in the sugar and whisk to combine then make a well. Gently melt the butter in a small saucepan or in the microwave, make sure it doesn’t separate (you don’t want the oil to rise) Add the vanilla to the milk and then pour into the flour mixture and beat until combined, add the eggs one at a time and then the butter. Pour 300g of batter into your prepared tin and sprinkle 1 tablespoon of 100’s and 1000’s onto the batter. Bake for 20-25min or until a skewer inserted comes out clean and repeat for another layer, you can make as many layers as you like. Allow to cool in the tin for 10min before turning onto a wire rack to cool completely.
If you only have one cake tin, thats ok, just make sure you throughly clean the cake tin after each use and run it under cold water to cool it down between uses – you will also have to prepare the cake tin each time for each cake.
vanilla buttercream icing
115g butter, softened
3 teaspoons vanilla essence
500g icing sugar
Beat together the butter, milk, vanilla essence and half of the icing sugar until combined. Gradually add in the remaining icing and beat until smooth and creamy – the longer you mix it the whiter and fluffier it will get.
Assembling your layer cake
With the vanilla buttercream, lightly crumb coat the first cake and place in the fridge for 10min to cool. Add a thick layer of buttercream to the top of the cake, leaving the sides lightly iced, place in the fridge again for another 10min until firm to touch before adding a thicker layer to the sides of the cake. Add some sweet cake toppers and most importantly enjoy. x