Nearly Naked Celebration CakeSquires Kitchen Shop
For the top tier
- 2 x 15cm (6") round Victoria sandwich tins or standard cake tins
- 175g (6oz) soft margarine
- 175g (6oz) golden caster sugar
- 3 free-range eggs
- ½tsp vanilla extract
- 175g (6oz) sponge flour
- 15–20min cooking time
- 2 x 20.5cm (8") round Victoria sandwich tins or standard cake tins
- 225g (8oz) soft margarine
- 225g (8oz) golden caster sugar
- 4 free-range eggs
- ½tsp vanilla extract
- 225g (8oz) sponge flour
- 20–25min cooking time
For the base tier
- 1 x 25.5cm (10") round Victoria sandwich tins or standard cake tins (cakes baked separately)
- 2 x 340g (12oz) soft margarine
- 2 x 340g (12oz) golden caster sugar
- 2 x 6 free-range eggs
- 2 x 1tsp vanilla extract
- 2 x 340g (12oz) sponge flour
- 35–40min cooking time
For the assembly
- Round Victoria sandwich cakes (see below): 2 x 15cm, 2 x 20.5cm and 2 x 25.5cm (2 x 6", 2 x 8" and 2 x 10")
- 25.5cm (10") round cake drum
- Round cake boards: 15cm and 20.5cm (6" and 8")
- 450g (1lb) strawberry conserve
- 1l (1¾pt) double cream
- Rosette Savoy piping nozzle
- 7 cake dowls
- Assorted fresh berries
- Icing sugar, for dusting
- Preheat the oven to 180°C (350°F/gas mark 4) then grease and lightly flour the cake tins.
- Prepare and bake the cakes one tier at a time. Cream the margarine and sugar together until light and fluffy.
- Gradually add the beaten eggs and vanilla, beating well between each addition.
- Sift the flour and fold it into the mixture with a metal spoon.
- For the 15cm and 20.5cm (6" and 8") cakes, divide the mixture between the prepared tins. To ensure the cakes are even when baked, weigh and match the amount of mixture going into each tin.
- For the 25.5cm (10") cake, make as above but place the first lot of mixture into one tin. Repeat the recipe in the same way for the second 25.5cm (10") cake.
- Place the cakes in a preheated oven. Test the cakes approximately five minutes before the end of the recommended baking time. The cake should spring back to the touch and be golden in colour.
- When cooked, remove the cakes from the oven and leave in the tins for approximately five minutes. Turn out onto a cooling rack.
- Place one of the 25.5cm (10") cakes in the centre of the cake drum.
- Spread strawberry conserve over the cake.
- Whip half of the double cream to a piping consistency. Fit a piping bag with a rosette nozzle and half-fill with cream. Pipe a layer of whipped cream over the jam and place the second 25.5cm (10") cake on top.
- Insert four evenly spaced dowels into the 25.5cm (10") cake. Mark the dowels level with the top of the cake, then remove, cut to size and reinsert.
- Repeat steps 2–4 with the 20.5cm (8") cakes, placing them on the 20.5cm (10") cake board and using three dowels instead of four. Stack them on top of the base tier.
- Place the smallest cake onto the 15cm (6") cake board then fill with conserve and cream as before, using up the remaining double cream.
- Stack the 15cm (6") cake in the centre of the 20.5cm (8") cake.
- When the cake is ready to serve, arrange fresh berries on the top, around each tier and around the base of the cake. Once you are happy, dust the entire cake with icing sugar.
You’ll find some great step-by-step tutorials and much more from top cake designers in the December/January 2016–17 issue of Cakes & Sugarcraft magazine, out now. It’s packed with the latest trends and original, easy-to-follow tutorials that you won’t find anywhere else.
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