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Bunting Cake
A classic vanilla sponge cake is the perfect centerpiece for birthdays and special celebrations. Layers of tender cake are filled with sweet buttercream and fruit jam, then wrapped in a smooth layer of fondant icing. The clean white exterior provides a blank canvas for colorful fondant bunting decorations. You can customize the edible flags to match your party theme or spell out a special message. This impressive dessert looks beautiful on a dessert table and slices cleanly for guests.
Ingredients
- 2 x 350g unsalted butter
- 2 x 350g caster sugar
- 2 x 2 teaspoons vanilla extract
- 2 x 6 eggs, lightly beaten
- 2 x 300g plain flour
- 2 x 50g cornflour
- 2 x 4 teaspoons baking powder
- 2 x pinch of salt
- 2 x 4 tablespoons milk
- 400g seedless raspberry or apricot jam or lemon curd
- 250g unsalted butter
- 500g icing sugar, sifted
- 2 teaspoons vanilla extract
- 2–3 tablespoons milk
- 1kg ready-roll white fondant icing
- 200g sugarpaste or fondant icing
- 100g royal icing sugar, plus extra for dusting
- 2 x 23cm round cake tins
- 2 x 15cm round cake tins
Instructions
- 1Preheat the oven to 180ºC (160ºC fan or gas mark 4). Arrange the oven shelves near the middle so the cakes have plenty of room to rise.
- 2Grease two 23cm round cake tins and line the bottoms with buttered baking parchment.
- 3Prepare the first batch of vanilla sponge batter using half of the listed butter, sugar, vanilla, eggs, flour, cornflour, baking powder, salt, and milk.
- 4Divide the first batch of batter evenly between the two prepared 23cm tins. Smooth the tops into an even layer using a palette knife or the back of a spoon.
- 5Bake the cakes for 30 to 35 minutes. They are ready when the tops are golden and a skewer inserted into the center comes out clean.
- 6Let the baked cakes rest in their tins for 3 to 4 minutes. Carefully turn them out onto a wire rack to cool completely.
- 7Wash and dry one of the 23cm tins. Grease and line it, along with two 15cm round cake tins.
- 8Mix the second batch of sponge batter with the remaining cake ingredients. Divide this batter among the newly prepared tins. Bake the 23cm cake for 30 minutes and the 15cm cakes for 20 to 25 minutes.
- 9Transfer the finished cakes to a wire rack to cool completely before adding the buttercream, jam, and fondant icing.