Sunday, 26 September 2010

Birthday Cake Trials

My son's birthday is coming up shortly, and I’m hoping to bake my first ever 2 tier cake!

Today I am trying out a Madeira Cake which hopefully will serve as the top tier. I will then use a chocolate biscuit cake (icebox cake) as the bottom tier.
Both will be covered in fondant. I’m thinking baby blue fondant for the bottom tier with white fondant stars and then alternate the colours on the top tier.

The recipe I’m trying out today is taken from

This can be used for a wedding cake tier as can the chocolate biscuit cake.

I’m using the 10” recipe below. I am using butter instead of the soft margarine and added 2 teaspoons of vanilla extract to flavour. If you want to make this lemon flavoured, simply add the rind of one lemon or orange.

Square Tin
18cm / 7"
23cm / 9"
Round Tin
15cm / 6"
20cm / 8"
25cm / 10"
Self Raising Flour
175g / ¾ cup
350g / 1 ½ cups
575g / 2 .5 cups
Caster Sugar
125g / ½ cup
275g / 1 cup
500g / 2 cups
Soft Margarine
125g / ½ cup
275g / 1 cup
500g / 2 cups
15ml / 1 tbl
45ml / 3 tbl
60ml / 4tbl
Baking time (approx.)
1 - 1 1/2 hrs
1 1/2 - 1 3/4 hrs
2 - 2 1/4hrs

1.   Line deep cake tin with a double layer of greaseproof paper.
2.   Pre-heat oven to 150°C / 300°C / Gas 2.
3.   Sieve the flour into a bowl and add all the other ingredients.
4.   Gently beat all the ingredients together, using a low setting on the mixer.
5.   When ingredients are combined, increase speed and beat for one minute.
6.   Spoon mixture into the prepared baking tin and smooth the top.
7.   Cook in the centre of the oven for specified time, as above. Test the cake by lightly pressing the centre. If baked, it should spring back and the top should be golden brown. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is cooked.
8.   Leave in tin for about 15 minutes, then turn onto a wire tray to cool.
9.   When completely cold, wrap in greaseproof paper and store in a cool, dry place.

Note: I creamed the butter and sugar first and then added the rest of the ingredients. Use a large mixing bowl if making the 10” as the recipe makes a lot of batter and it went everywhere when I turned on the mixer!

The cake is in the oven at the moment, with a lovely vanilla aroma. Can’t wait to see what it turns out like!
I'll upload some photos when it comes out of the oven!


  1. Wow, who's a lucky boy!!
    You'll have to post a photo of this one!!

  2. well hmmm...didn't quite manage to get the photos taken. Unfortunately, several slices were eaten before the camera could be taken out!!

    Oh well :-)