Once baked, cool the cakes on a wire rack, then wrap in cling film and store in the fridge. To make the buttercream, place the salted butter in the bowl of an electric mixer. Sift the icing sugar ...
Roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half. Place the circle of paste on the jam glaze and set the balls round the edge. Brush the ...
If it is too firm, then add a little milk until it is your desired consistency. To build the cake, place the bottom layer of your coffee sponge onto your serving dish and spread the coffee ...
Invert onto a serving platter or cutting board and release cake. Place cake back in freezer until it’s frozen solid, 20-30 minutes. Use an electric mixer to beat heavy cream and confectioner’s ...
Grease and line two 20cm (8 inch) round loose-bottomed cake tins with non-stick baking paper. Measure one-third of the cake ingredients into a large bowl and whisk using an electric hand whisk for ...
Whether you’re making a decadent chocolate cake or tasty lemon drizzle cake, make sure they’re being placed in these stylish statement cake tins from Emma Bridgewater, Cath Kidston ...