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New Baby Cake

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About the bake

This simple Baby Shower Cake is perfect for the new arrival in the family. Decorated with blue and white sugar paste icing, we've shaped this into a sky with white fluffy clouds on a blue summer's day. Cut this open to reveal a yummy sponge filled with buttercream and jam. Get creative, try alternative backgrounds- a hot air balloon, someone's name or even a few birds scattered across the top in flight, the sky's the limit. We've included some handy tips on cutting sponge cake in our classic video above.

1Total Time
30Prep Time
30Bake Time
8Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (170°C fan, gas mark 4) and grease and line two 8" sandwich tins.

  2. Step 2:

    Beat together the softened butter and sugar until light and fluffy.

  3. Step 3:

    Add the eggs and vanilla extract and continue to mix, before carefully folding in the flour and baking powder.

  4. Step 4:

    Split the mixture evenly between the two sandwich tins and bake for 20-30 minutes until golden and baked throughout.

  5. Step 5:

    Leave the cakes to fully cool on a wire cooling rack.

  6. Step 6:

    Meanwhile make the buttercream by beating together the butter and icing sugar, before gradually incorporating the vanilla extract and milk.

  7. Step 7:

    When the cake is fully cooled, spread the jam and part of the buttercream across the top of one sponge and sandwich together with the other sponge on top.

  8. Step 8:

    With the remaining buttercream cover the sides and top of the cake to help the sugar paste stick in place.

  9. Step 9:

    Roll out the blue sugar paste into a large circle and lay over the cake, using your hands or a cake smoother to smooth out any bumps.

  10. Step 10:

    Roll out the white sugar paste icing and using a cloud cookie cutter stamp out the shapes. These can be stuck to the blue sugar paste by lightly brushing the back of the clouds with water.

  11. Step 11:

    To finish the cake, tie around a satin ribbon and top with a baby ornament or cake topper.

Ingredients

  • For the sponge

    • 225g Butter (unsalted)
    • 225g Billington's Unrefined Golden Caster Sugar
    • 225g Self-raising white flour
    • 2 tsp Baking powder
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 4 Egg(s) (free range)
  • For the filling

    • 60g Raspberry jam
    • 250g Silver Spoon Icing Sugar
    • 80g Butter (unsalted)
    • 25ml Milk (whole)
    • 1 tsp Nielsen-Massey Vanilla Extract
  • For the decoration

    • 500g Blue sugar paste icing
    • 300g White sugar paste icing

Utensils

  • Two 8 inch sandwich tins
  • Mixing bowl
  • Cooling rack
  • Rolling pin

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