Number Cake
6 Reviews
Method
Step 1:
Preheat the oven to 170°C (150°C fan, gas mark 3) Grease and line your tin with non-stick baking paper.
Step 2:
In a large bowl cream together the butter and sugar until light and fluffy.
Step 3:
Add in the eggs one by one, mixing with each addition. You may want to add a tablespoon of the flour with each egg to keep the mixture smooth.
Step 4:
Mix in the flour, baking powder and vanilla extract and continue to beat until the mixture is a smooth dropping consistency.
Step 5:
Pour the mixture into the cake tin and bake for 30-35 minutes until baked throughout, golden and springy to touch.
Step 6:
Allow the cake to cool in the tin for 5 minutes before turning out on to a wire cooling rack.
Step 7:
To make the buttercream, beat together the butter, icing sugar and vanilla extract until light and fluffy. The longer that you beat the buttercream for the lighter and fluffier it will be.
Step 8:
Fill a piping bag fitted with a circular nozzle with buttercream and pipe blobs of buttercream all over the cake.
Step 9:
Slice strawberries and position them along with the raspberries, macaroons and crushed meringues on to the cake. Finish with a flower.
