WHAT YOU WILL NEED
Cake tins (I used 7-inch sandwich tins)
food colour gels in the colours of your choice
Greaseproof paper
Cooling racks
buttercream icing(homemade or bought)
THE RECIPE
(I'm retro and use lbs and ounces because that's how my mum taught me to bake)
24oz of self-raising flour
24oz caster sugar
24oz butter(none salted or I use stork)
12 free range eggs
vanilla essence
THE METHOD
(pre-heat the oven to 160c and grease and line the cake tins)
Either in a mixer or by hand cream together the sugar and butter,
Add 3-4 tsp of vanilla essence (or to taste),
add the eggs,
add the flour,
make sure everything is well mixed,
split evenly six bowls and add the food colouring little by little until you have achieved the perfect colour,
put the mixture into the tins and make sure it is flat on the top,
place in the oven, I usually do two tins at a time both on the top shelf so they can cook evenly,
they should take roughly 30 mins but check with a skewer in the middle and check it comes out dry.
turn out onto the cooling racks and carry on baking all the cakes,
Once all the cakes are baked and cooled trim each cake until flat start building up the cakes with buttercream in between each layer,
once it's all layered up go over the whole cake with a thin layer of buttercream and place in the fridge for half an hour (this is the crumb coat)
Get back out of the fridge and do another layer of icing and decorate as required
Slice eat and enjoy!!!
Thanks for taking the time to read this, let me know if you make it and how it turned out.
speak soon!!
T-L-T
X X.
