It is my niece Jaime's first birthday on the 3rd of September, the lucky wee thing is going to Spain with her mum and dad on her birthday though so we threw a little party at the weekend. I baked this cake, a hot milk sponge. I had some problems with the layers though, they didn't rise. I checked the date on the baking powder and it was fine so I can only imagine the problem was in the recipe. Doubling the amount of baking powder worked in the third layer I made to bulk it up, usually it makes two layers only.
It was also my first time using a silicone case, how did I ever cope without them before?! They are absolutely brilliant. I got mine from tesco for £5 as well so they don't break the bank!
For the icing I just made a plain light vanilla buttercream which works wonderfully with this cake, which is quite dense. I also sprinkled crushed flake chocolate over the icing between the layers. It's definitely comfort food at it's greatest. Perfect with a cup of tea.
For the letters, I rolled plain white regal icing out with a rolling pin and cut the letters with some metal cookie cutters dusted with icing sugar to stop it from sticking. I then mixed up some caster sugar with hot water and dipped a brush into it and then into my gold edible glitter and painted it on. I love this glitter, I'm going to buy it in every colour it just looks great. Although it can be very messy.
Happy Birthday Jaime!
- 235 ml milk
- 15 g butter
- 4 eggs
- 335 g white sugar
- 2 g salt
- 10 ml vanilla extract
- 3 ml almond extract
- 250 g all-purpose flour
- 15 g baking powder
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking powder. Set aside. Heat milk and butter in a small saucepan until just boiling, then remove from heat and set aside.
- Beat eggs until thick and pale yellow in color. Beat in sugar, salt, vanilla and almond extract. Reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture. Spread batter into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until the center springs back when lightly tapped.