Scatter with the reserved orange zest. This berry layer cake is an impressive yet super easy dessert to make, I promise! Add 300ml (10fl oz) water and heat gently over a low heat, stirring until melted and smooth. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Subscription offer: save 44% and receive a brand-new cookbook, Chocolate layer cake with passion fruit icing, Summer berry cake with rose geranium cream, Chocolate & raspberry birthday layer cake, Triple chocolate & peanut butter layer cake, John Whaite’s Chocolate chiffon cake with salted caramel butter cream. A stunning celebration cake of six or seven colourful layers with soft cheese frosting – an impressive showstopper, For the ultimate indulgence look no further than Sarah Cook's four-layered chocolate-caramel extravaganza, Try this light, creamy raspberry cake for a sweet summer treat. 53 ratings 4.5 out of 5 star rating. Divide evenly between the 2 tins. It's difficult not to demolish this classic by Tana Ramsay in … Mary Berry shows how to make a Christmas cake for any tin size or number of servings. After 5 mins, remove from the tins and leave to cool on a wire rack, To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Woman & Home is part of Future plc, an international media group and leading digital publisher. It freezes well un-iced or filled. Bbcgoodfood.com. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth, Divide evenly between the 2 tins. Method. Mix the flour, baking powder and … Recipe from Good Food magazine, April 2013, New! After 5 mins, remove from the tins and leave to cool on a wire rack. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth. All rights reserved. Lemon drizzle cake. For big celebrations this cake is a must, four layers of moist sponge, lashings of chocolate ganache and the crunch of Maltesers, A light vanilla sponge dotted with seeds and sandwiched with orange frosting and fresh strawberries - heavenly, Stack up our best ever chocolate sponges and smother in an Oreo biscuit icing to make this towering celebration cake, April opts for the 'naked' style of decorating so the cake isn't swamped with icing, but instead delicately finished with candied almonds and Swiss meringue buttercream, The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze, The toffee nut topping gives this sponge the edge- we used Brazil nuts, hazelnut, pecans and almonds, Great British Bake Off winner Jo Wheatley shares her never-fail sponge recipe in this layered cake with a zingy butter icing, Give coffee cake the ultimate upgrade - layer with chocolate hazelnut frosting, add a creamy topping and sprinkle with crushed nuts, Bakers rejoice: this summer berry cake layered with rose geranium cream is simply divine. Grease 3 x 20cm/8in sandwich tins and line the base of each tin with baking parchment. If you haven’t got a … Visit our corporate site. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Spread half the butter icing over the glazed cake. Good Food Deal
The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze. Like a Victoria sponge but better, try budget-friendly frozen raspberries for the cream, Get ahead for a dinner party or celebration with this indulgent, fruity cake which can be frozen for up to 2 months, This layered drip cake is smothered in cream cheese icing and drizzled with a dark chocolate ganache – a stunning centrepiece for a big occasion, A show-stopping layer cake of moist buttermilk sponge, jam, berries and cream cheese frosting - a real centrepiece, Make a showstopping cake this Easter. Remove the paper from the cakes. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Choose from rainbow and ombre cakes, chocolate tortes and more. Please deactivate your ad blocker in order to see our subscription offer, Lamb steak with aubergine and Romano peppers, June Sarpong reveals her gaslighting experience as a black woman on television, The Duke and Duchess of Cambridge issue heartwarming message to armed forces, Best Black Friday deals: the early savings you can shop right now, 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment, Heat oven to 180C/160C fan/gas 4. Remove the paper from the cakes. Bake for 20-25 mins or until well risen, lightly golden and shrinking … Stir in the orange zest. England and Wales company registration number 2008885. Get the Cooks Professional Espresso Maker for just £39.99, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. For the decoration, using a zester, peel long strips of lemon rind. ♥ To make the cake, put the broken pieces of chocolate and butter into a pan. Sit 1 cake upside down on a plate. Sit 1 cake upside down on a plate. It freezes well un-iced or filled. Utterly nutterly caramel layer cake. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins.