With my brother’s wedding fast approaching I thought I had better try out another cake idea that I have had for his wedding. As it was my birthday and it is tradition at work to bring in cake I thought I would take the opportunity to try this cake out on a lot of people. In the end I think around 40 people ended up trying the cake with a number of people sneaking back for seconds…
As I mentioned in an earlier blog (An idea for a wedding cake) my brother and his fiancé have decided to have a “bake off” at their wedding and are encouraging their guests to bring a variety of baked goods. It is my understanding that the cakes will be judged on both creativity and presentation. At the moment I am thinking that this is going to be the cake that I bake as I think will all the colours of the summer berries it is visually very pleasing, however, I think that I am going to have to make a few refinements to the cake to make it more structurally sound as ideally I would like to make the cake several tiers higher.
I ended up icing and decorating the cake at work as I could not face the idea of taking the finished cake onto the London underground. I popped into the work canteen at around 8.30am and put the cake together within about 10-15 minutes. All in all it was a stress free process as the beauty of this cake is that is does not matter how messy the cake looks after you have iced it because the berries will cover any mishaps that you may have.
So, why do I think that this is going to be the cake that I make for the bake off? Well, as the wedding is at the end of August and we are all crossing our fingers that the weather is going to be lovely, I felt that a light cake that has a beautifully creamy filling which is countered by the sharpness of the lemon curd and summer berries would be the type of cake that people would want to eat. However, we shall just have to wait and see how it turns out.
I would definitely say that this is a cake to try. If you do not want to make such a large cake, then halve the recipe and bake the cake in a 10″ tin and you will have a lovely cake for either afternoon tea or a summer pudding that your guests will love.
For the cake:
400g soft margarine
350g caster sugar
400g self raising flour
zest of 2 lemons
1tsp baking powder
1-2 tbsp milk
For the mascarpone icing:
150g- 200g icing sugar
zest of a lemon
For the filling and toppings:
1-2 heaped tbsp lemon curd (per layer of sponge)
1 punnet strawberries
1 punnet blueberries
1 punnet blackberries
1 punnet raspberries
1. Preheat oven to 170C and line a 10″, 8″ and 6″ round cake tin with baking paper.
2. Beat together in a bowl the soft margarine and sugar until light and fluffy.
3. Add the eggs, flour, zest, baking powder and milk, then beat together using an electric whisk for 1-2 minutes.
4. Divide the cake batter up between the 3 tins and bake for around 15-20 minutes for the 6” and 8” tins and 35-45 minutes for the 10” tin or until a skewer comes out clean when inserted into the centre of the cake.
5. Leave to cool completely before cutting each of the cakes in half.
6. Make the mascarpone icing by beating the mascarpone in a bowl until soft, add the lemon zest and a little of the icing sugar at a time until you get a consistency of a smooth butter cream.
7. Place one half of the 10” sponge onto a plate then smooth over a little of the mascarpone icing, add 1-2tbsp of lemon curd on top and smooth over with a palette knife. Repeat the process until all of the sponges are stacked on top of each other. (Make sure you don’t use all of the mascarpone icing as you will need some left over to act as the glue to stick the fruit on the cake.)
8. Once the cake is stacked up, then spread the remainder of the mascarpone icing all over the cake before decorating with the berries.
Tip: If you want to make the cake more special decorate with roses and sprigs of mint interspersed between the berries!