I know I said last Sunday that this week there may not be a baking post to go along with my new baking post every Sunday schedule, but change of plan! This week I ended up making my very own dairy free birthday cake and it tasted so nice and I think it looked alright too that I couldn’t resist putting it on here, so you guys have the option to replicate it too! I made a 3 tier, vanilla, pink gradient sponge with buttercream icing and sprinkles.
For the cake:
- 330g dairy free butter
- 330g caster sugar
- 330g self-raising flour
- 4 eggs
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- Splash of milk
- Raspberry jam
For the icing:
- 250g dairy free butter
- 450g icing sugar
- Wafer daisies
Step 1: Preheat the oven to 180 degrees. Grease and line your cake tins with butter or baking paper.
Step 2: Cream together the butter and sugar until light and fluffy. Lightly whisk the eggs in a separate bowl and then add into the butter and sugar mixture and combine. You want to whisk this for a few minutes to get the air in.
Step 3: Add the sifted flour, baking powder and vanilla extract and fold together until just combined. This may be quite a thick mixture at this stage. Add a small splash of milk until you have a smooth batter.
Step 4: Weigh the mixture and then split into 3 equal amounts, into separate bowls. In the first bowl, add pink food colouring until you get a bright, vibrant pink. In the second bowl, add slightly less pink food colouring. Finally, in the last bowl add a smaller amount of the pink food colouring again. You should be able to see the gradient in the bowls and you can adjust as you want. (I admit, I put a bit too much food colouring in my second layer and so it came out darker than I wanted.) You can of course do this with any colour, I just chose pink.
Step 5: Pour each bowl into a separate 21cm cake tin, and level off the top. I only have 2 cake tins, so I did 2 layers in the oven first and then the final one afterwards – so don’t worry you don’t need to have 3 tin necessarily.
Step 6: Cook for 20 minutes until cooked and a skewer comes out clean. Leave it to cool completely.
Step 7: Once they are completely cool, move onto the icing. Cream the butter, then add the icing sugar and mix until incorporated. I carry on mixing it for a while longer so that it gets a bit lighter in colour. You can add food colouring at this stage too, if you want coloured icing.
Step 8: Pop the darkest colour on the bottom (you might want to trip the cake to make a flat top), add a layer of raspberry jam. Pop the next layer on top, add a layer of raspberry jam and then finish with adding the top, lightest layer.
Step 9: Now you want to put a thin layer of the buttercream all the way around the cake using a palette knife. This is the crumb coat, to try and lock in all the loose crumbs so they don’t end up on the top layer. Don’t worry if this is messy or covered in crumbs – it is supposed to be. Let this set for about 5 minutes.
Step 10: Add the final coating of buttercream around the cake until it is covered and smooth.
Step 11: Cover with sprinkles – I warn you this is extremely messy and you might need more than just 1 set of hands to do this. I got my sister to hold the cake up (on its base) and on a slight tilt so I could cover the icing in sprinkles. I then popped them on the top too and added some wafer daisies and number candles for extra decoration.
And there’s my 22nd birthday cake! It barely lasted very long after everyone got their hands on it – so it must have been an alright tasting cake! It’s quite simple to make, it just takes a little bit longer and some patience. I will definitely be making this again; it not only tastes good but looks quite impressive too. What do you think of my cake?! I hope you enjoyed another bake, don’t forget to like and follow me for more!
Thank you for reading.