This two-tier cake, with its simple decoration of flowers, is ideal for a wedding, anniversary, christening or special birthday.
Equipment
Ingredients
Butter icing
- Step 1
To make icing: Place the butter in a large mixing bowl. Use an electric beater to beat for 2 minutes or until very light and fluffy.
- Step 2
Gradually add the icing sugar and beat until the mixture is very pale and fluffy. Gradually add the milk and beat until smooth and well combined.
- Step 3
To assemble cake, use a serrated knife to trim the top of both cakes to even the surface. Split each cake in half horizontally.
- Step 4
Place top layer of the larger cake up-side-down on a serving plate. Spread the top with a 1cm-thick layer of icing. Top with the remaining cake layer. Spread the top and sides with the icing, smoothing with a spatula or round-bladed knife.
- Step 5
Place the top layer of the smaller cake upside-down in the centre of the larger iced cake. Spread the top with a 1cm-thick layer of the icing. Top with the remaining cake layer. Spread the top and sides of the cake with the icing, using a spatula or round-bladed knife to create swirls on the surface.
- Step 6
To decorate the cake, arrange the hyacinths in a small posy and tie the stems with ribbon to secure. Place the posy on top of the cake. Pick off a few small blooms and place them on the cake's middle layer and base.
Easy butter icing
Easy vanilla butter cake
For Orange Cake, see Easy Vanilla Butter Cake related recipe and select the Notes tab for the orange cake variation.
Warning: please note that when some people come in contact with hyacinth stems it can cause an allergic reaction.
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