This. Cake. Was. Amazing!! Even if I do say so myself!! I decided I had to share it with you!
It was Easter weekend and Mr W mentioned how nice it would be to have a slice of cake and I couldn’t agree more! It seemed the vast amounts of chocolate around over the weekend had not curbed the Mr and I’s sweet tooth!
After a quick brainstorm I decided that the cake would be a 3 layered Victoria sponge with jam in between the bottom and middle layer, and butter icing in between the middle and top layers.
With the season being Easter and chocolate being rife and all, I decided I would decorate the cake with chocolate fingers around the outside- you’ve probably seen a few examples of this recently as these cakes are seemingly “all the rage” at the moment- and mini eggs on the top as these are a firm favourite in our household!
Sadly, a trip to two supermarkets in our area proved mini eggs aren’t just a favourite in our household- they were sold out! So I went for chocolate buttons as a plan B.
I used a basic recipe for the sponges, unfortunately I couldn’t tell you where I picked it up from! But I can tell you if you mix it all right you will get perfect fluffy sponges that Mary Berry would be proud of!
400g caster sugar
310g self raising flour
1 table spoon of vanilla extract
*Preheat the oven to 180c or gas mark 4. Grease three 20cm tins. (I baked my sponges one at a time on the same shelf and using the same tin! It takes longer to make the cake but I think it’s worth it to get all three sponges in the same consistency!)
*In a medium bowl, cream together butter and sugar. Beat the eggs in one at a time.
*In another bowl mix the milk and vanilla extract.
*Add the milk and vanilla mix to the butter, sugar and egg mix alternating with the sieved flour and ending with the flour. For example: add a quarter of the milk and vanilla, mix, add a quarter of the sieved flour, mix. Continue until both milk and vanilla mix and flour are all added to the creamed butter, sugar and egg mix.
*Mix until smooth consistency and pour even amounts into 3 tins (or if like me, cooking with one tin, pour a third into tin and leave two thirds for two other sponges.
*Bake for 15-20 mins in preheated oven until a nice golden colour. Cake is done when a sharp knife or metal stick comes out clean. (Mine were all baked separately on the middle shelf of a fan assisted oven and all came out perfect after 19 mins)
*Leave in tin to cool for 5 minutes then transfer to wire rack to allow to cool completely before decorating.
Decorating the cake:
*To make butter icing use the same amount of butter and icing. To cover my cake I used 250g butter and 250g of icing. This was enough to cover the whole cake and do one inside layer. If you like big dollops of butter icing up the quantities. I prefer a light to medium coverage so as not to overwhelm the cake!
*Spread a layer if strawberry jam over one sponge and stack another sponge carefully on top.
*Spread a layer of butter icing over the top of the sponge and carefully stack on the last sponge.
*You then need to cover the entire cake in butter icing! This is essentially the glue that will hold your chocolate fingers on to the sides of the cake.
*A 20cm cake will use 3 packs of chocolate fingers. Start sticking the chocolate fingers around the outside of the cake holding them on firmly. Once you have stuck on the fingers, you can decorate the top!
*The cake took 2 packets of giant buttons to decorate; I used a packet of milk chocolate buttons and a packet of white chocolate buttons and placed them in circles alternating the colours.
And I was done!!! Taaadaaahhh!!
Of course you can decorate the cake however you choose that’s the best part! And the possibilities are endless!
I would have liked to alternate between milk and white chocolate fingers around the cake but sadly couldn’t find any white chocolate fingers in the shops!! I would also quite like to try one with strawberries and whipped cream on the top for a summer twist!