I am a cake loving mummy, whether it’s a cupcake, cream cake or a yummy slice of cake. I really do enjoy eating cake!
Despite my love of cake I don’t very often make my own. I enjoy baking, especially with E but I am not the worlds best baker. I have wonderful visions in my head of how fab something is going to turn out but it’s rarely successful. However my family will still happily try or eat my creations I attempt to bake or decorate.
Recently we were sent some Renshaw products to trial. I had heard of Renshaw before but I’ve not tried their products. They have been supplying products to the trade for over 100 years and now they have brought out a range of products for home bakers. They sent me some products from this range to sample.
Included in the box of goodies there was some Renshaw ready to roll icing, ready to roll marzipan, pots of chocolate melts and sprinkles. The ready to roll icing and marzipan are self explanatory. The chocolate melts, which I have yet to try look amazing. Such bright colours and all you have to do is pop them in the microwave to melt and then use as a topping for cakes, biscuits, cake pops or even chocolate sweets.
I decided to trial out the ready to roll icing as my own roll icing has never proved successful, I figured baking a cake would be the best place to start and to add to the fun I got E to help me.
We used a basic sponge recipe, I didn’t want to go to fancy in case it ended as a baking disaster.
This is the recipe that we used
125g/4oz butter or margarine, softened
125g/4oz caster sugar
2 medium eggs
125g/4oz self raising flour
- Heat the oven to 180C/350F/Gas 4.
- Line two 18cm/7in cake tins with baking parchment
- Cream the butter and the sugar together until pale.
- Beat in the eggs.
- Sift over the flour and fold in using a large metal spoon.
- The mixture should be of a dropping consistency; if it is not, add a little milk.
- Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.
- Sandwich the cakes together with jam and buttercream or any flavours you fancy.
E enjoyed baking the cake, measuring everything out and she loved using my Kenwood mixer as normally when we bake we do everything by hand.
Measuring out the butter.
Sieving the flour ready to add to the mixture
I started by making some butter icing, you need to cover the cake you are planning to use the roll icing on, this acts like a glue – keeps the icing in place. My butter icing is normally too runny, no idea where I go wrong but this time after a bit of time chilling in the fridge it was fine. I had to think of how I was going to decorate my cake, I thought seeing as I love cake I would decorate it with hearts.
I chose two colours of Renshaw roll icing, a pale blue and a red one. Once I had read what to do, I scattered some icing sugar on the surface and started to knead the icing. The icing rolled out really easily. Next came the moment of truth, placing the icing on top of my butter creamed cake.
I was expecting there to be air bubbles and to be all bumpy but it surprisingly sat really well, I used a flat knife to smooth it down and then cut away the excess icing. I then decided to use the red roll icing to make some hearts to put onto the cake.
Here you can see the finished product. It’s not amazing, I am however impressed with my handy work.
Obviously the real test to any success is the taste challenge. The next day I let E and the hubby try the cake and to my absolute delight they loved it. E loved the design and the taste and even my hubby said it tasted lovely. I can see the cake wont last long and E has already said when its finished mummy will you make another one like it.
I do love a piece of cake. Do you have a favourite type of cake?