There’s no better way to add a personal touch to your day than with home-made touches. Feeling creative? Lockdown is the perfect excuse to start practising for the big day, with this fab DIY wedding cake recipe…
Whether you have a tight budget or want to add a hand-made element to your wedding details, you’ll love this DIY wedding cake inspiration. Panasonic have provided this must-try recipe, which can be made using an everyday kitchen appliance that many people already own, the humble bread maker!
Dish: 1x 20cm (8”) deep loose bottom cake tins, greased and lined.
Oven Accessory: Panasonic CF8 range
- 225g butter or baking spread
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 level tsp baking powder
- 2 tsp warm water
- Strawberry jam
- 175g butter, room temp
- 350g icing sugar
- 1/4tsp vanilla extract
Preheat oven on CONVECTION 180 °C.
Grease and line the tin.
Cream butter and sugar until pale and fluffy.
Add the eggs a little at a time beating well after each addition.
Sieve the flour and baking powder together and gently fold into the mixture.
Add 1-2 tsp of warm water until the mixture drops easily off the spoon.
Pour the mixture into the prepared tin. Place the tin on the base of the oven and Bake on CONVECTION 180 °C for 40 minutes or until golden and the top springs back when lightly pressed.
Cool for 2 mins and remove from the tin to completely cool.
Repeat 3 more times to make 4 cakes.
When the cakes are cool carefully slice the tops to make an even flat surface. Spread the bottom of one cake generously with strawberry jam, then with one third of the butter icing. Lay the next cake on top and repeat. Finish the last sponge with the base uppermost to give a flat top.
Either fully ice the cake with a ready rolled icing or make another batch of the butter icing and lightly ice, leaving some of the sponge exposed for the naked cake effect.
Dress with fresh fruits and macaroons or fresh flowers.
*To create the butter icing, gradually beat together the icing sugar, butter and vanilla extract until combined.
When decorating with fresh flowers that aren’t an edible variety, be careful to wrap the stems before inserting into the cake. This avoids any sap seeping into the sponge.
When preparing your cake tins, make sure you grease evenly and all the way to the top. This will help to ensure your cakes bake level.
If you decide to cover your cake wholly in icing, make sure you allow time for the first layer of buttercream to set in the fridge before applying the next. This helps to create that desirable flawless finish without crumbs.
Recipe supplied by Panasonic. For more recipe inspiration visit www.theideaskitchen.co.uk