I have a confession to make. I made an iced cake and we ate it all in just over a day. Don’t judge me! In my defence it was 4 adults and 2 children who demolished it, and it wasn’t as big as it looks (I swear!).
In case you wanted to have a go at making this yourself I have posted the recipe and links to the Totoro cutters below. You may want to exercise a bit more restraint than I did, but then again, no harm in having your cake and eating it! I’m sure that’s what that saying means.
Iced Vanilla Sponge Cake Recipe (serves 6-8, or a small family of cake fiends)
Vanilla Sponge Cake:
175g Caster Sugar
1tsp Vanilla Extract
150g Self Raising Flour (sieved with cornflour)
170g Soft Butter
300g Icing Sugar
1tsp Vanilla Extract
dash of milk (optional)
3tbsp Seedless Raspberry Jam (warmed slightly until a spreadable consistency)
Ready to roll white icing + icing sugar
2 x 8in round cake pans
1) Preheat oven to 190C and grease and line your cake pans.
2) Cream together butter and sugar until light and fluffy (this part is really important as it introduces air into the mixture resulting in a light, fluffy cake).
3) Mix in eggs 1 at a time, with a tablespoonful of flour (the eggs tend to split the mixture so adding flour prevents this). Add the vanilla extract.
4) Add the milk and flour/cornflour mix and fold in using a large metal spoon (again, this incorporates air into the mix).
5) Divide mix evenly between tins, smooth the tops and bake in the centre of a preheated oven for 25 mins or until the cake comes away from the sides of the pan and is springy to the touch.
Leave cakes to cool for 10-15 mins in their pans before turning onto a wire rack and cooling completely.
6) Once cakes are completely cool put one cake upside down on a cake stand/plate. Spread the jam onto the top (leave 1-2cm round the edge free from jam to avoid it squidging out of the sides).
7) Make your buttercream by mixing together the ingredients until it is spreadable. If too firm add a dash of milk or some more butter, if too buttery add more icing sugar. I really just go by eye for this.
Spread some of your buttercream mix onto the other half of the cake and put this onto the cake with jam on (if you spread it on the top-side, when you flip it over you’ll have a flat surface ready to ice).
9) Cover your cake in the remaining buttercream getting it as smooth as possible and filling any gaps between the cakes. If you want to make your cake as professional as possible you can do a crumb coating by spreading a thin layer of buttercream over the entire cake and then leaving it in the fridge for half an hour- you can then smooth the remainder of your butter cream on your cake, ready to ice.
10) Dust a non stick mat and silicone rolling pin (or your clean surface and a normal rolling pin!) with icing sugar and roll your icing out, turning it every so often and re-dusting with icing sugar to stop it from sticking. Don’t roll your icing too thin or it will be difficult to handle and may rip. The key here is practice and patience. Roll your icing to around 10in in diameter so you have enough to cover your cake.
11) Carefully lift the rolled icing (use two hands and move quickly and precisely). Drape over your cake so there’s an even amount of icing around all sides of the cake and then smooth the top and sides in fluid movements. Don’t be too firm and if the icing starts to fold over itself lift it slightly and continue smoothing. Trim away any excess.
Tip: If you get any splits you can mix a tiny bit of boiled water with a small ball of icing until you creat a paste. Spread this on with a spatula and smooth it over. This is great for splits in the icing, dry patches and fingernail marks. Once dry you can’t see the paste on your icing.
With your left over icing you can re roll and use a Totoro cookie cutter (dusted with icing sugar) to cut out your decorations. Try experimenting with different decorations such as icing roses.
Totoro cookie cutter set available to buy HERE.