My little sister recently turn a whopping 16 (she is still 6 in my head) !! I was tasked with the making a birthday cake for her tropical themed birthday party. Before I got married I was Emily Fleming... and as a Fleming, my sisters and I are obsessed with all things flamingos... just because we are flemingos!
So, with a theme like tropical I had the perfect excuse to decorate a cake in flamingos which will most likely never happen again!
I've got to say, I'm pretty damn proud of it!! So want to know how to make it? Well keeeeep on reading...
I always use my standard cake mix which you will have seen featured in my latest cake post Strawberries And Cream This time though, everything is in higher quantities as I am making my first ever two tiered cake! I don't have different sized tins at the moment so this recipe is for 4 standard tins (I then cut two layers in to smaller circles for the top tier)
600g Self Raising Flour
600g Icing Sugar
Firstly (the boring bit) set the oven to 180 degrees celsius. Now for the cake... put the butter in the mixer and whizz away until light and creamy. Then add the sugar and again let it mix for a minute or so to get light and fluffy. Next add the eggs one by one mixing mixing all the time to stop the mixture from curdling.
I then add the self raising flour. Make sure not to over mix once the flour is in as this will make the sponge a lot less light and fluffy... which is what we are trying to avoid! I then add a splash of milk and a little bit of vanilla essence.
Then separate in to 4 tins and bake in the oven at 180 degrees celcius for between 20 - 30 minutes... I swear no cake is the same! If you think it looks done at 20 mins, stick a sharp knife in to the middle to see if it comes out completely clean. If there is even a tiny bit of raw mixture on it... leave it in the oven and try again in 5 minutes.
Once the cakes are out of the oven, leave to cool completely. I use this time to start with the decoration! Firstly the icing. Put the butter in the mixer and then slowly add the icing sugar. I say SLOWLY because if it all goes in at once your whole kitchen will be covered in icing sugar... and we really need it in the bowl! Once well combined and looking light and creamy, and the vanilla essence and your done.
Once the cakes have cooled, I cut two of them in to smaller circles for the top tier. It's annoying that I don't have 2 mini tins here as its a shame to waste! Although, the cut offs are perfect for taste testing!
Now you are all set to decorate as you wish to your hearts content!
I have one very happy sister! And by the way shes a blogger too (Race.With.Grace)... although you'll find a lot less cakes, and a lot more fitness!
Below with my sisters: Me, Grace & Sophie