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A Lot On My Plate


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︎Copyright Some Things I Like to Cook 2020

Flower Birthday Cake

This is a very easy, very simple butter cake. It’s very reliable, it’s easy to multiply the recipe if you want to make multiple layers. It stores really well in the fridge if you make it the day before icing, which I often do. 

Sometimes I’ll throw some raspberries or other berries into the batter which is yummy too.

The buttercream recipe is generous for a 2 layer cake, which is maybe excessive, I’m sorry. The one pictured is 2 layers and filled with lemon curd and raspberry jam. If you’re not putting any of the buttercream between the layers perhaps make 2/3 of this recipe. I know I harp on a few times in the method about having everything at room temp but it’s really crucial. 


Per Cake Layer:
200g caster sugar
3 eggs
1 tsp vanilla paste/seeds from 1 vanilla bean
200g self raising flour
200g unsalted butter - melted and then cooled slightly


350g unsalted butter, softened
650g pure icing sugar, sifted
1tsp vanilla paste/seeds from 1 pods
1 teaspoons of salt
2 tablespons of heavy full fat cream

Cake Method:

Important before you start. Please note that the amounts listed in the ingredients make 1 layer of your cake. I like to repeat the process twice rather than making two cakes at a time because I find my mixer bowl gets rather overfilled. However, you should be able to simply double the mixture and divide between two tins should you think you can :)

Preheat oven to 180 degrees.

Grease and line a 22cm cake tin (or two, if doubling)

Melt butter and set aside to cool (I will often sit it in the fridge while I do the next steps).

Weigh out 200g of sugar in stand mixer bowl, crack in eggs and add vanilla, beat until light and fluffy.

Weigh out and sift 200g self raising flour in a separate bowl and set aside.

When the melted butter is almost room temp slowly pour it into the fluffy egg and sugar mixture with the mixer on low/medium speed.

Once this is completed, add the flour 1 heaped tablespoon at a time until combined, careful not to over mix the flour so as not to form too much gluten. You can also remove bowl from mixer and fold the flour in by hand if you’re worried.

Cook in preheated oven for approx 30 mins or until a cake tester or metal skewer comes out clean when tested in the middle of the cake.

Repeat all of the above a second time, for the second layer, if not doubling the recipe the first time.

Let cakes cool completely before icing. 

Buttercream Method:

Make sure to get everything out of fridge as long before making as possible, room temperature is your only friend here (anything too cold will likely split your buttercream, but if this does happen, just keep beating, it will eventually come back, even when it feels like there’s no hope, just keep going)

With paddle attachment on, beat butter on medium/high speed until creamy and pale - approximately 5-6 minutes. Go longer if you’re wanting a nice white buttercream.

Add icing sugar 1/3 cup at a time, beating for 2 mins between each addition, so as to dissolve the sugar. Beat for 5 minutes after adding all sugar. I use a tea towel over the mixer to avoid the powder cloud here.

Add vanilla and salt and beat until combined.

Turn mixer to low and slowly add 2tbsp of the cream, turn mixer to high and beat for 3-5 minutes. Add more cream until you reach desired consistency.

If you’re having trouble with grainy sugar (you didn’t beat long enough between sugar additions), add a little milk at this stage instead of cream. This will help dissolve the sugar granules but might loosen your mixture too much so make sure to start with a tiny amount.

If you’re wanting to add any colouring or fruit, this is the time to do it. Fresh raspberries are gorgeous after a few beats, nice and rippled. Again though, make sure they are room temperature. 


Your cake should be completely cooled before you start to ice. Use whatever fillings you like in the middle, something tart is lovely against the sweet buttercream and cake. This cake has lemon curd and raspberry jam.

Layer up your cakes and filling, and then do what’s called a crumb coat. It’s like a rough ‘undercoat’ of icing and will still show your cake but it’s creating a barrier between the crumbs of the cake and the outer layer of icing so you don’t get any pull back when you spread it. 

Then go in with your thicker outer layer. 

Top with EDIBLE flower petals. This one has marigold, borage, lavendar, chive flower, chamomile, and a few other goodies. Just be sure to make sure you’ve correctly identified them, you don’t want anyone getting sick.