Bake your own fairy-inspired cake

Ingredients:

220g butter 
210g granulated or caster sugar 
4 eggs 
1 tsp vanilla extract 
220g self-raising flour 
1/4 tsp baking powder 
1 jar strawberry jam (add as desired) 
1-2 tubs of buttercream frosting 

How to make:

1. Measure out all your ingredients. 

2. Preheat oven to 175°C before starting and lightly grease your cake tins with butter before adding parchment paper. I used six-inch-wide cake tins which worked great for the volume of mixture above.

3. In a mixer, add your butter and sugar and mix until you have a light and fluffy batter mix. This can also be done with an electric hand mixer or by hand if needed.

4. Crack your eggs into the bowl adding the vanilla extract and whisk all ingredients together until combined.

5. Add the baking powder and flour into a bowl and mix with your electric hand mixer (or by hand if needed).

6. Divide the mixture between your two cake tins as evenly as possible. 

7. Bake for approximately 25-30 mins. Test by sticking in a wooden cocktail stick or skewer – when it comes out clean your cake is ready. Try not to open your oven early to check as this can cause your cake to sink.

8. Allow them to sit in the tin for five minutes before attempting to move them out. After five minutes release one of the cakes onto a plate.

9. Spread generously with buttercream and jam before adding your second cake on top of your first cake. The amount of buttercream and jam is a personal preference but bear in mind you need to balance another cake on top.

10. For extra height, repeat all of the above to make a double-layer cake (four single layers).

To frost:

1. Start with the top of your cake first. Add one measuring cup of frosting, to begin with, and with a spatula start spreading towards the outside of your cake. 

2. Now, using a thick icing tip to ice the sides (I use the Wilton cake icer tip) begin piping around the outside of your cake in smooth sections. 

3. Smooth off with an icing smoother (these are available at Hobbycraft and Amazon). A cake turntable is also helpful here to twist the cake in circles easily and keep the smooth motion for a seamless finish.

4. Resmooth the top of your cake if needed once you are happy with the sides.

5. Add decorative piping around the bottom if you wish to disguise the join of your cake on the plate.

6. Add decorations and edible glitter on top to finish!

Huge thanks to Michelle Batson for sharing this delicious recipe! Check out Michelle's Instagram for more sweet treat inspiration @graces_mummy