Hello world! Apologies for our lack of posts, we have been at the beach enjoying the sun rather than indoors over the past few weeks so this is a recipe we tried (and we think we succeeded with) last year. We have to admit that we did indeed use an Edmonds cake mix…which we have never ever used before in baking but for this particular cake it was the easiest way to do it and all the icing helps make it super tasty making up for the fact that it’s not a home made mix.
Also…please excuse the quality of the photos. These ones were taken with an iPhone but get ready for some super cool photos in future posts because Holly got a superstar camera for christmas which she is currently christening in Cambodia.
This cake is a great option for birthday cakes and isn’t as hard as it looks….
- 2 x Edmonds butter cake mix
- 4 eggs
- 1 1/2 C Milk
- Food colouring (6 colours of your choice)
- 1 cup butter, at room temperature
- 8 T milk
- 1 T vanilla essence
- 6 C icing sugar
To make the cake layers:
We recommend mixing the two mixes separately and then dividing them into three. Using one of the cake mix packets, follow the instructions. We understand you may use a different packet from us depending on what the supermarket stocks so just follow the instructions on the packet. Once you’ve got the mixture for the first cake, divide that into three bowls, equally. Add the food colouring to each mixture and then place into their respective cake tins (of the same size of course). Also, make sure the tins are well greased and lined because since the layers are thinner than a cake, they may fall apart when taking them out of the tin if they are not well lined…speaking from personal experience. Bake at 180 degrees celsius, for about 20 minutes until it looks cooked. Definitely don’t cook it for as long as the packet says because you’re only cooking a third of the mixture. Once those layers are cooked, lay on a baking tray to cool and then repeat the next three layers with the other cake mix.
To make the icing: Cream the butter and milk until light and fluffy. Add the vanilla and icing sugar. Mix on low until combined and then increase speed to whip for 1-2 minutes until it has reached your desired consistency. Add a bit more milk/icing sugar if needed.
Ice on top of the first layer, then place the second layer on and ice on that. Repeat the process until all 6 layers are on with icing in between each layer. Then ice the top and sides of the cake to try and conceal the layers…this makes for a nice surprise for whoever cuts the cake. Then decorate as you wish and be creative! Enjoy and we guarantee you will get lots of comments on your amazing baking skills!
Have a look at some of our yummy photos on Pinterest: