I’ve got so much blogging to catch up on, with Anna’s 18th and my son’s 1st birthday falling in the same month, busy busy! As you know, I made this crazy skittles flavoured cake for Anna’s 18th party. However, the party wasn’t on her actual birthday and our family celebration called for another cake, of course! Anna loves raspberries and Cadbury Twirls, so I wanted to somehow combine these two elements. Raspberries and chocolate are a winning combination, so I knew it would be hard to go wrong!
I decided to make a vanilla sponge, sliced into thin layers and sandwiched with raspberry jam. The idea was not to let anything interfere with the raspberry flavour too much, however, this did make a very sweet cake – so lemon sponge layers would also be very nice, depending on personal preference.
I then covered the whole cake in delicious raspberry buttercream. I had some Squire’s Kitchen raspberry flavoured fondant icing mix in the cupboard, which I won in a hamper (woooo). It is used in just the same way as icing sugar and makes fabulous raspberry glacé icing or buttercream. It can be difficult to flavour buttercream as it can’t take much liquid before it curdles, so it’s amazing to be able to buy concentrated, flavoured icing sugars for special occasions.
I wanted the cake to be tall enough so that the Twirls were only slightly higher than the top of the cake. The raspberries nestled just inside the Twirls, to make the whole thing look nicely finished. From an aesthetic point of view, it looks much better like this than if the Twirls are much taller than the cake, so bear this in mind when thinking about how much cake to bake.
I warmed and strained about half a jar of raspberry jam and brushed it all over the raspberries for a lovely glaze. It really brings the raspberries to life and gives the cake a nice polished look.,
Turns out it’s quite difficult to position 18 candles around a cake symmetrically!
Happy 18th Anna!
Raspberry Twirl Cake
Thin layers of vanilla sponge, sandwiched with raspberry jam and covered in raspberry buttercream. Surrounded by Cadbury Twirls and topped with raspberries, glazed with raspberry jam.
Note: This recipe makes 3 8 inch cakes, cut in half to make 6 thin layers. I only used 5 of the layers to get just the right height for the Twirls and raspberries to sit neatly. I’m sure the 6th layer won’t go to waste if you don’t need it!!
350g soft margarine or very soft butter
350g caster sugar
6 large eggs
350g self-raising flour
3 level tsp baking powder
1 tsp vanilla extract
Pinch of salt
1 and 1/2 jars of good quality raspberry jam
19 double Cadbury Twirl bars (38 singles)
Butter Icing Ingredients:
200g sifted raspberry fondant icing mix
1. Preheat the oven to 180 degrees / 160 degrees fan (or the temperature you use to bake cakes in your oven, each oven is different).
2. Prepare three 8 inch / 20 cm cake tins with a disc of greaseproof paper in the bottom
3. Cream together the margarine and caster sugar until light and fluffy.
4. Add the lightly beaten eggs and sift the flour, baking powder and salt into the bowl. Add the vanilla extract.
5. Now beat everything together briefly until everything is just nicely incorporated.
6. Divide the cake batter between the three tins. Use the back of a spoon to make sure the batter is as level as possible.
7. Bake for about 25 minutes, until slightly golden and the cake springs back when lightly pressed in the middle.
8. Leave in the cake tin to cool for a couple of minutes, then remove and leave to cool on a baking rack.
9. Once the cakes have completely cooled, cut them evenly in half using a large bread knife.
10. Put the bottom cake on the cake stand and dollop a thin of jam onto it – stack and repeat. You will have a spare 6th layer….at this point, measure your Twirls against the cake and decide if you need it – remember you will be putting raspberries on top as well, so the Twirls need to be slightly taller than the cake. Don’t put jam onto the very top layer.
11. Make the butter icing, by following the instructions on the pack and cover the whole cake in icing.
12. Stick Twirls around the side of the cake.
13. Add raspberries in circles on the top, and brush on half a jar of warmed and strained jam to glaze.