If you follow me on instagram you may have seen this behemoth of a cake recently... my practice wedding cake. Yes, yes I am making my own cake too. I had planned to do a practice of most things i'm making for the wedding, but this was also to prove a point to my mum and Mr-soon-to-be-Makes that I was perfectly capable of making my own cake too, and it wouldn't look terrible.
Although I spend much more time sewing nowadays; I make a mean Victoria sponge (if I do say so myself). After a few recipe tweaks over the years I would even go as far as saying it's as good as Grannys! (Check out this post for tips)
I do like fondant icing, but I can take it or leave it really, and I can't stand your standard wedding fruit cake. Personsally, I find the plain white wedding cakes quite old-fashioned nowadays and a naked sponge cake is just so delightfully English, (much like me!). So I always knew i'd like a sponge, and when naked cakes became the latest wedding craze I thought I could probably wrangle doing that myself.
Each layer is a different flavour cake. The bottom is carrot cake with cream cheese icing, the middle a plain Victoria sponge with raspberry jam and buttercream and the top is lemon sponge with lemon curd and lemon buttercream. The diameter of the tiers is 6", 9" and 12" as I decided that would allow a wide enough edge for decoration, rather than only a 2" difference. I made 2 cakes for the top two tiers, so 4 layers in total and 1 1/2 cakes for the bottom, or 3 layers.
I made each cake a week in advance, waited until it was cooled completely then wrapped in clingfilm and tinfoil and popped in the freezer. When assembling I waited until the cakes had defrosted before unwrapping them, then used a piping bag to pipe buttercream on each layer, adding extra around the edge. After sandwiching the next layer on top I used a palette knife to scrape of the excess, leaving a 'grouted' effect on the sides.
For decoration I used some strawberries and blueberries and a few cheap supermarket flowers, but when it comes to the big day I'm planning to use some lavender as we're using it as a key flower. I've also got plans to whip up a little cake topper...which might even get it's own post.
Now to the most important question....how did it taste?
Well I was worried it might dry out in the freezing stage, but if anything that makes it more moist as its frozen as soon as its baked. Also having buttercream only inside rather than around the edges too makes it sweet without being too sweet. It was a damn good tasting, simple cake!
Did you spot the Star Wars mug?!