This is the cake I alluded to (i.e. described in its entirety) when I was telling you about the Pink Vanilla Macarons which sit on top. Thankfully, even though describing my cake plans is a sure-fire way for them to go wrong, I can happily report that this cake was a success.
I made this cake to sort-of celebrate my 23rd birthday, but it turned out that I was having too much fun celebrating in other ways to bake. Last weekend I did an overtime shift at work, came home, got spruced up and went out for a meal with friends before carrying on into the night with one or two (or three... or five...) beverages. If anyone happens to be passing through the town of March in Cambridgeshire, I highly recommend The Spice Bank for their fantastic food and unexpected free birthday wine, cake and card.
Sunday was my birthday, but lucky for me I don't get hangovers so I pretty much sprang out of bed, waited for 11am to happen then went to the shops with a friend. Much shopping ensued. In summary I had a very good day.
Anyway, let's talk about this cake. We have three layers of sponge cake, sandwiched with a pink Swiss meringue buttercream, topped with more pink Swiss meringue buttercream, Pink Vanilla Macarons and some sprinkles. Granted some of the macarons are a bit cracked, but that's part of the trial of making them. They are a bit big; the cake could do with a few more layers to counteract their size. However, I am very pleased with the cake as a whole, and you know what? It tastes great.
This cake would be perfect for a big occasion (such as a birthday). It can be made in stages for convenience: the macarons last about 2 weeks kept in the fridge, and you can freeze the sponges for about a fortnight too.
For the sponge:
- 300g Self Raising Flour
- 300g Butter
- 300g Caster Sugar
- 3 Eggs
- 3 Tsp Baking Powder
- 100mL Milk