- 450 g unsalted butter - softened
- 450 g caster sugar
- 4 tsp vanilla extract
- 8 large eggs
- 400 g self-raising flour
- 50 g cornflour
- 6 milk
- 8 tbsp raspberry jam
- 250 g unsalted butter - softened
- 400 g icing sugar
- 6 tbsp milk
- 2 tsp vanilla extract
- 15 kg Renshaw Duck Egg Ready to Roll Icing
- 750 g Renshaw White Ready to Roll Icing
- Blue sugar dragees
- Royal icing
Preheat the oven to 180°C / 350°F / gas mark 4.
Grease and line two 6 inch round cake tins and two 8 inch round cake tins.
In a large bowl, cream the unsalted butter and caster sugar and add two teaspoons of vanilla extract.
Add the eggs, one at a time, adding a spoonful of flour between each.
Fold in the rest of the self-raising flour and cornflour and when mixed in, add 6-8 tablespoons of milk.
Divide the mixture between the four lined cake tins and bake in two batched for about 25 minutes each until a cake skewer comes out of each cake clean.
Leave cakes in their tins on a wire rack for 10 minutes, then turn out on the wire rack and leave to cool completely.
Take one layer of the smaller (6 inch) sponge cake and one layer of the larger (8 inch) sponge cake and spread the bottom of each with 4 tablespoons of raspberry jam.
To make buttercream, put the butter into a mixing bowl and beat until creamy in colour and light in texture. Sift the icing sugar into the bowl and combine, then add 3-4 tablespoons of milk and one teaspoon of vanilla extract and beat until smooth.
Take half the prepared buttercream and spread on the top of the bottom layer of both the smaller (6 inch) and larger (8 inch) sponge cakes. Place the top layers of sponge on top of the buttercream layers to create two sandwiched Victoria sponges.
Knead 1.5kg Renshaw Duck Egg Ready to Roll Icing and 500g White Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out each icing to desired thickness.
Cover each Victoria sponge with a thin layer of the remaining buttercream.
Place the larger (8 inch) sponge cake on a 10 inch drum and lift the duck egg icing over the larger (8 inch) sponge cake smoothing down the sides and over the drum with the palm of your hand. Trim excess icing from the edge of the drum. To give a sheen to the surface, smooth with the palm of your hand.
Evenly space and insert four pieces of plastic cake dowelling into the centre of the larger (8 inch) cake, ensuring that the smaller (6 inch) sponge cake will cover the dowels when placed on top. Trim the dowels to the same height as the larger (8 inch) Victoria sponge using wire cutters or strong scissors.
Lift the white icing over the smaller (6 inch) sponge cake. Using a Patchwork Cutter quilting embosser, starting at the back of the cake, apply equal pressure against the embosser bending around the curve of the cake. Line up the pattern and repeat the whole way around the cake. Trim excess icing.
Secure blue sugar dragees in each of the joins, securing in place using royal icing.
Gently stack the smaller (6 inch) white icing covered sponge cake on top of the larger (8 inch) duck egg covered cake, securing in position with royal icing.
Knead the remaining 250g White Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out each icing to desired thickness.
Using a large and small daisy plunger cutter, cut flowers shapes out of the white icing, and use cooled boiled water to stick the daisies around the sides of the duck egg blue icing covered cake, providing an even spread of the small and larger flowers.
Use a No 2 piping nozzle and pipe dots of royal icing in the centre of each daisy and in between the flowers to make a pattern between gaps.
Pipe royal icing pearls closely and evenly round the base of the duck egg blue icing covered cake and decorate with a duck egg blue ribbon round the base of the smaller white icing covered cake.