Kim-Joy’s Afternoon Tea Cake
The cake is quick to make and delicious – creating the sugarpaste icing decorations is what takes time, but you can keep it more minimalist and it will still look effective!
Uploaded by Renshaw Baking
- 180 Salted Butter
- 180 g Caster Sugar
- 4 Eggs
- 1 tsp Vanilla Bean Paste
- 250 g Self-raising Flour
- 2 tbsp Milk
- 250 g Unsalted Butter
- 375 g Icing Sugar
- 1/2 tsp Rosewater
- Milk (to combine)
- Renshaw White Ready to Roll Icing
- Renshaw Baby Blue Ready to Roll Icing
- Renshaw Teddy Bear Brown Ready to Roll Icing
- Renshaw Pink Ready to Roll Icing
- Renshaw Tiger Orange Ready to Roll Icing
- Renshaw Pastel Green Ready to Roll Icing
- Renshaw Poppy Red Ready to Roll Icing
- Rainbow Dust Gold Metallic Paint
- Rainbow Dust Silver Metallic Paint
Renshaw products used
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Baking the Cake:
Preheat the oven to 160C. Grease and line the bases of two 18cm tins.
In a large mixing bowl, cream together the butter and sugar until fluffy and almost white. In a separate bowl, beat the eggs. Then add the eggs gradually to the butter/sugar mix, beating well after each addition. Add the vanilla and whisk in. Add the flour and whisk by hand until just combined. Add the milk to loosen the batter.
Spoon equally between the two pre-prepared cake tins. Bake for around 30 minutes, or until a knife inserted comes out clean. Turn out on to a cooling rack, remove the baking paper backing, and then leave to cool completely.
Making the Buttercream:
Meanwhile, make the buttercream. Add the butter and icing sugar to a bowl. Beat until light and fluffy. Whisk in the rosewater. Add milk to soften and achieve a spreadable consistency.
Once the cake is cool, level the tops, then sandwich together with the buttercream. Cover the outside of the cake in a crumb coat layer of buttercream, and smooth. Place in the freezer until firm, then add a second layer of buttercream and smooth again. Chill the cake again until firm.
Decorating the Cake:
To make the tablecloth, knead your white icing until smooth and pliable, then roll out and cut into a large circle. Use tools to mark or crimp the edge to make it resemble a tablecloth.
When the buttercream on the cake is chilled and firm, lift and place the tablecloth on top of the cake, smooth over the top with the palm of your hand but leave the edges free. You can then add extra tablecloths, plates, bakes, cups, a teapot, mini spoons, cakes, cake stands, napkins, croissants, etc (all made from icing) to create your own afternoon tea. For example, cut out a triangle of Teddy Bear Brown icing, then roll in on itself starting with the wider end to create a croissant. To make a cake, layer up circles of icing in alternating colours, then add small balls of icing around the top for decoration. 🌟 Top Tip: Add a little Tylo Powder to your icing so that your decorations set firm.
Add details afterwards by painting on edible gold paint on the edges of plates, platters, etc, and silver paint for the cutlery. 🌟 Top Tip: A ball tool, small sharp knife, small rolling pin and a paintbrush are useful, but you don’t need any specialist equipment really! Just time and patience.