For Nicoletta’s 10th birthday, we created a cake in our honour, to be henceforth known as the Nicoletta Cake; hear hear!
This cake was made with 3 tiers of varying shades of yellow sponge cake and iced with buttercream. We made a mini ombre naked cake to accompany our fondant iced creation, to indicate the layers in our Nicoletta Cake.
This recipe is a family favourite, and has been used for all kinds of birthday cakes, Neapolitan cakes, cupcakes and tray bakes. It is fondly known as the “1-2-3 cake recipe”:
250g Butter (room temp.)
1 cup Milk
2 cups Sugar
4 Eggs (room temp.)
1 tsp. Vanilla extract
3 cups Flour
1½ tsp. Baking powder
Cream the sugar and butter in an electric beater until the mixture is light and fluffy. Add the eggs, one at a time, beating till the eggs are incorporated after each addition. Mix in the milk and flavouring. Add the sifted cake flour and baking powder and mix well (scrape the bottom to make sure it’s all mixed together). Split the batter into 3 and colour 2 of the batters in varying shades of yellow (light yellow and bright yellow).
Spoon each batter into a pan and bake at 180°c for 15-20 minutes, or until golden and the cake tester comes out clean.
Allow to cool while you prepare your fluffy buttercream frosting:
- 185g Butter (room temperature, and cut into cubes)
- 200g Icing sugar
- 1 Tbs. Milk
- 1½ Tbs. Vanilla extract
- a pinch of salt
Whip butter in a mixer till it becomes very pale and very creamy; the more you beat, the creamier it gets. Add the remaining ingredients and mix slowly. Frost your cake.
Our friend at Love Life Cupcakes helped us out by decorating the cake using White and Yellow Ready to Roll Fondant Icing. The cake was covered in a sheet of fondant and draped with ruffle layers around the cake. Ruffles were created by cutting strips of fondant to build up the layers one by one. The cake was finished with a large yellow and white flower!