DIY Tutorials: A Three Tier Victoria Sponge Recipe… Cake Anyone……?

Posted by: Binky Nixon On: Feb. 28th, 2013

Hey I'm Binky, a wife first, a dog owner second and a girl crazy about weddings. I travel all over the place shooting and love sweet moments. I am blessed to do what I do and... [read more]

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So towards the end of last year myself and a few creative buddies decided to do a shoot. We thought it would be nice to do a little tutorial on how to make a beautiful, yummy cake! We had all seen a lot of the stacked Victoria sponges with cream and jam at weddings. These cakes all have a beautiful home made feel to them and are often decorated with white and red flowers (and some mini bunting of course). Lou from “A little piece of cupcake” said about doing the same style cake with a beautiful lilac coloured flower.

 

Rather than just making the cake and photographing the stages, we decided to go all out. Give it a little edge with a cute hairstyle, vintage dress and some fake lashes to die for! Shot in my kitchen and starring Lou (the fabulous cake maker herself) this is what we came up with.

 

So to achieve this

 

 

you will need……..

 

10 inch round cake tin

8 inch round cake tin

6 inch round cake tin

Palate knife

Greaseproof paper

 

and lets not forget your ingredients

 

For the sponges-

 

Unsalted butter at room temperature

1kg Caster sugar

18 Eggs

1 Vanilla pods

1kg Plain flour

15 tbsp. Baking powder

1 tsp. Salt

A splash of Milk

 

For the frosting-

 

500g icing sugar

160g Unsalted butter at room temperature

½ tsp. Vanilla extract

50ml milk or water

 

So first off

 

Method

 

• preheat the oven to gas mark 4
• Grease and line cake tins, I normally divide the ingredients into 3 and cook a batch containing 10in, 8in and 6in cake at a time.

 

 

 

 

 

 

 

• salted butter and caster sugar in a free stand mixer
• Add an egg one at a time making sure the egg is completely mixed in before adding another.Cream together the un
• Cut down the vanilla pod lengthways and scrape out the seeds, add seeds to mixture
• Slowly sift in the flour, salt and baking powder, and fold.
• Add a splash of milk and mix.
• Pour mixture into each tin, and bake in the oven for 25 minutes

 

 

 

 

 

 

 

 

 

 

• To check the cake is cooked place a skewer into the cake and if it comes and clean the cake is cooked. It should be golden brown and spongy to touch.
• While the cakes are cooking in the oven you can mix the frosting, put all ingredients into the mixer and mix until all ingredients are combined.
• Once all cakes have cooled you can start to build your Victoria sponge, put a 10in cake on to a plate or cake stand then cover the top with your delicious frosting, if you do not want to use frosting you can use jam or lemon curd or even whipped cream.

 

 

 

 

 

• Then put another 10in cake on top and repeat. Then put your last 10in sponge on top.
• Now place your 8in sponge in the middle of the last 10in cake and cover the top with your frosting and repeat with the next two but don’t cover the last one with frosting.

 

 

 

 

 

 

• Do the same with the 6in sponges, your tiered Victoria sponge is now complete, sift over some icing sugar and decorate with fresh flowers and seasonal fruit berries if you wish.

 

 

 

 

 

 

 

 

 

 

 

 

 

Ta Daaaaaaaaa!

 

 

And of course if you can’t be bothered with all of this and want some scrummies such as this

 

 

then get in contact with Lou at “A little piece of cupcake” she will bake you something beautiful and tasty.

 

Thank you to all the peeps involved

 

Make Up – Nat at NC Bridal Beauty

Hair – Sarah at Doo Wop Doo’s

Dress – Candi Jones, California

 

and photography by MOI…..x