So it was Mother’s Day last weekend, which brought with it a delicious roast leg of pork – the kind that melts in your mouth yet crackles to a teeth-busting crisp – alongside roasted potatoes, tart red cabbage and celebratory spring greens.
The day also yielded a sweet and oh-so-satisfying Mother’s Day cake, complete with fondant sunflowers and a baby-pink buttercream coating. Delectably divine to tuck in to and a dream to make.
‘The Mother of All Cakes’
For the sponge, you will need:
- 10oz butter
- 10oz light brown muscovado sugar
- 5 large eggs
- Tsp vanilla extract
For the buttercream, you will need:
- 500g icing sugar
- 250g soft butter
- Tbsp milk
- Red food colouring
For the fondant flowers:
- Ready-to-roll fondant icing in white and red – about a golf ball-sized piece of each
- Flower-shaped presses/cutters
You will also need a 23cm springform tin, greased and lined
Pre-heat the oven to Gas 5/180 degrees/160 fan.
To make the sponge, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, adding in a tablespoon of the flour after each addition. Gently fold in the remainder of the flour in a figure-of-eight motion using a metal spoon, until all the flour is combined. Add the vanilla extract and give it a final stir.
Place into the greased pan and bake on the middle shelf for approximately 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Ovens will vary, so I suggest you check at 30 minutes and then at subsequent 5 minute intervals. Once baked, allow to cool completely on a wire rack.
Prepare the buttercream by beating the butter until fluffy. Gradually add the icing sugar and beat thoroughly throughout. If you’re using a Kitchen Aid or similar freestanding mixer, use the lowest setting when adding the icing sugar, otherwise your kitchen will be covered in a cloud of white!
Once all the sugar has been mixed in, add a tablespoon of milk to loosen and give it a good mix. Now add a drop of red food colouring and mix well to disperse – keep adding additional drops one at a time until you have the desired shade you’re after.
Ice the cake by spreading the buttercream in a thin layer over the top and sides, spreading it out evenly using a palette knife and avoiding any lumps and bumps. Set to one side. If you’ve any buttercream left over that you don’t intend to use straight away, pop it in an air-tight container in the freezer for up to three months!
Now roll out the white and red fondant icing separately to approximately the thickness of a 20p coin. Press the floral cutters down onto the icing firmly then transfer the cit-out flowers to a plate. It’s worth cutting out various sizes and stacking them on top of one another, sealing them together with a dab of water. To make the centre of the flowers, roll a little ball of icing and press on the top of the flowers, sealing with water. You can buy the cutters I used from Lakeland.
Sit the completed flowers on top of the buttercreamed cake in any pattern or design of your choice and you’re done!
Serve it with a smile to marvellous mums!