Celebration Cake – Fail Safe Baking Method

Baking in the past was always a bit hit or miss for me. I have made some shocking looking cakes, cakes that are embedded in our family history and have generated hours and hours of laughter (it’s a very good thing I’m not overly sensitive!). Soooo, when on my very first Mother’s Day as a first time Mummy, I received my first Mary Berry baking book, there was no going back. I stepped up to Mary Berry’s plate and I haven’t looked back. If you are looking for a recipe that will guarantee a rise, look no further. This is 100% fail safe and won’t let you down when you need a good sponge. I’ve added cream and chocolate but you don’t need to.

Ingredients for sponges:

8oz Self raising flour

8oz Softened butter

8oz caster sugar

4 large eggs

2 tsp baking powder

2 8inch cake tins

Ingredients for filling:

Jam of choice

Extra thick whipping cream

Ingredients for topping:

2 large bars of milk chocolate

Smarties for decorating

Preheat the oven to 160•c (fan) and grease/line your baking tins.

Mix all of the cake ingredients together, whipping into a smooth mixture.

Divide the cake mixture evenly into the cake tins.

Bake for about 25 minutes until golden and springy to the touch. Remove from oven and after a couple of minutes, turn out and leave to cool on a wire rack.

Whilst the sponges are cooling, beat the cream into a thick mixture.

Now break up the chocolate into chunks and place into a heatproof bowl. Pour some water into a saucepan and place the bowl of chocolate on top. Heat until the chocolate melts.

when the sponges are completely cool, spread a generous layer of jam over one of the sponges.

  • Spread your whipped cream on top of the jam.
  • Place the other sponge evenly on top.
  • Now pour the melted chocolate on top – Start at the centre of the cake and swirl it neatly around. Use a palette knife to spread it evenly. Pop on your decorations before the chocolate hardens.
  • Place into the fridge. Once the chocolate has hardened, place into an airtight container and pop back into the fridge (for up to 3 days). When you need it, remove from fridge and let it rest up to room temperature. Enjoy – my little 5 year old loved it!

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