Name of baker: Rosie Leigh
Name of cake: Large Victoria Sponge with Butter-cream icing
500g (16oz) Unsalted Butter (at room temperature)
500g (16oz) Caster Sugar
500g (16oz) Self-Raising Flour
2 x 20in cake tins, greased and lined
Butter-Cream Icing: 250g Icing Sugar
80g Unsalted Butter (at room temperature)
25ml Whole Milk
Fresh strawberries (optional)
Hundreds and Thousands Sprinkles
Multi-Coloured Chocolate Beans
1) Beat the butter and sugar together until smooth/creamy
2) Beat in two of the eggs, add half the flour and repeat until all ingredients are incorporated
3) Add ½ Tsp of Vanilla extract and mix in
4) Split the mixture between the tins and bake at 170c for 30-40mins or until golden/a skewer comes out clean.
1) Beat icing sugar and butter with electric whisk (medium speed).
2) Combine the milk and vanilla separately then add to the icing/butter mix gradually.
3) Once all incorporated turn up to a high speed and beat until light and fluffy (at least 5 minutes).
1) Layer the strawberry jam on the bottom cake (add fresh strawberries if you like)
2) Add the second cake on top of the jam, cover the top of the cake with a generous amount of butter-cream and sprinkle decorations on top
About the baker:
Free Cakes for Kids is a wonderful organisation and as I am dedicated to working either with or for children, volunteering with Free Cakes for Kids provides me with a wonderful opportunity to combine my love for baking with helping in some way to make a child’s birthday special.
I am also passionate about baking in all forms. I have had opportunities to make celebration cakes for a variety of age groups and events but working with Free Cakes for Kids allows me to practice and expand further on this experience.
In addition, as I have five nieces and nephews under 10 years old I can appreciate first-hand just how special it feels to receive a personalised cake such as those made by Free Cakes for Kids!