Classic Victoria Sandwich

This month we have chosen a classic Victoria Sandwich. Light vanilla sponge filled with lashings of buttercream and delicious raspberry jam.

Vic sponge recipe

Thank you for all your lovely feedback about our January Cake Boxes. We love hearing that you have had a go at one of our bakes so please do send us a photo.

Thank you to @heyimjasmineh on Instagram for sharing your photos. Your cake looks awesome and it looks as though you had some great helpers!

Here at Cake HQ we believe that Victoria Sandwich is a classic for very good reason. Also, once you have mastered the perfect sponge you can apply those skills to so many other great cake recipes.

We grew up baking with our mum’s and still believe that the “creaming method” is the way to go. However, if you are new to baking then Mary Berry’s “all in one method” is super easy and always produces great results.

When baking our cakes for our subscription boxes they are still done one at a time as you would at home, although they are slightly larger! We have scaled our recipe back down to make the perfect 8″ cake for you to enjoy at home.

Cake ingredients:

  • 225g butter – softened
  • 225g golden caster Sugar
  • 4 eggs – lightly beaten
  • 225g self raising flour
  • 1 tsp vanilla paste/extract

For the filling:

  • 125g butter – softened
  • 250g icing sugar
  • 1 tsp vanilla paste/extract
  • 1/2 jar good quality strawberry/raspberry jam

Method:

  1. Cream the butter and sugar in a mixer until pale and fluffy – this really needs to be done with a hand held beater or stand mixer. It will take a while so do be patient.
  2. In a separate bowl lightly beat the eggs with the vanilla paste/extract.
  3. Beat the eggs into the butter/sugar gradually with a little flour*.
  4. Gently fold in the remaining flour.
  5. Divide the mixture between the two lined tins and level the surface.
  6. Bake in pre-heated oven for 20-25 mins.
  7. It’s ready if it springs back when pressed in the centre and the edges are coming away from the tin.**
  8. Cool for a few minutes before turning out onto a cooling rack
  9. Make the icing – beat the icing sugar with the butter and vanilla until light and fluffy***
  10. Assemble the cake! Top one cake with jam and the base of the other with icing
  11. Then sandwich together and dust the top with icing sugar
  12. Take a photo and send it to @thecaketastingclub over on Instagram or Facebook.
  13. Pour a cuppa and gobble!

 

Remember, we’d love to hear how you get on if you make the cake. The best place to find us is usually over on Instagram but you can also find us on Facebook or just drop us an email.

Happy baking!

Vikki x

TIPS

*I add a third of the beaten egg mix with a tablespoon of flour, beat until combined. Then repeat this twice more until all the egg is added.

**A skewer inserted into the middle of the cake should come out clean with just a few crumbs attached.

***Make sure you cover the mixer and start slowly otherwise you will disappear in a cloud of icing sugar! I also make the sure that the butter is very soft.

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Birthday wishes and frosting kisses…

Happy birthday to us!! Can you believe The Cake Tasting Club is turning one this May?!

What a year it’s been, we are so so thankful to all our lovely subscribers and customers and feel so lucky with each and every order we receive ❤️ This little business allows us to balance working life fulfilling our passion creating cakey joy, with being parents. We are so grateful to be able to do that, so huge shout out and thanks to all our cakey crew!! You’re one in a million and we love you!

Here’s a few highlights from our first year:

  • Having a baby!!
  • Connecting with so many lovely businesses and feeling the sharing love ❤️
  • Hero Frank Skinner mentioning us on the radio, eeeppp!
  • Eating huge quantities of cake offcuts
  • Writing lots and lots of lovely gift messages that make us feel all warm and squishy inside ❤️  Some made us cry too ❤️

Last weekend we had an amazing photoshoot to celebrate our birthday with the amazing Polina Sofia Bakh shot at the beautiful OpenHaus kitchen showroom. We are so excited to show you all the photos, watch this space! (spoiler; involves lots of cake, confetti and jazzy aprons!) Here’s a cheeky peak behind the scenes:

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This month’s box is going to be extra especially special; every single box will be birthday themed and include jazzy extras so you can help us celebrate! (Have a birthday wish on us!)

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There is also going to be ONE GOLDEN TICKET hidden in one of our boxes, will it be in yours?! The lucky recipient will win £100 TO SPEND ON OUR WEBSITE!! Mega! What would you spend it on; cake for you, gifts for birthdays…the choice is yours.

From tonight until Wednesday at midnight we are also having a 48 hour FLASH SALE on our Cake for One subscription boxes. Enter the code BIRTHDAY at checkout to get your first box for just £5 including free delivery!

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In other news – as it is National Vegetarian week we would like to remind you that we are proud to be a 100% vegetarian business. All our cakes are made from scratch by us from great ingredients, and we now have a vegan box in our range hooray!

Don’t forget to tag us in your unboxing photos, we just love seeing our cake out in the big wide world being enjoyed ❤️ @thecaketastingclub  #caketastingclub

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To summarise; yay for birthday, chance to win golden ticket, exciting photoshoot, vegetarian fist pump and flash sale! Whoa it’s all occurring this month at The Cake Tasting Club!

Keep it cake kippers

Big loves xxxxxxxxxx

Hand iced biscuits require a steady hand..

Hand iced biscuits do indeed require a steady hand; that and patience, of which I have never been particularly good at; but this month, the month of LOVE, we pushed the boat out and hand-iced you each two beautiful dreamy pastel vanilla bean hearts. I was so in love with the colour I almost couldn’t let them go. But alas this is the business: we bake; we post; you eat and enjoy (hopefully!!) and we are left with mere crumbs (and fingers crossed pre-planned ‘extras’ to gobble :))

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Valentines day has come and gone, presumably you were showered with gifts and trips to Paris. If you weren’t someone has a lot of explaining to do; I imagine. I always think the best thing about Valentines day is the food (actually the best thing about any day is the food, right?): chocolates; fizzy wine; more chocolates ❤ and a ritzy dine in meal eaten in silence so as not to wake the two sleeping beasts that also live in your house (aka, the baby and the toddler who both seemingly HATE sleep, are on a mission to destroy your resolve and keep you in a permanent state of “subtitles on the t.v” induced fear). We made a lovely jubbly valentines box for you and your lobster to enjoy: white chocolate shortbread scrabble letters; chilli chocolate truffles; gooey peanut butter and Nutella brownies and two “make your own” organic, white hot chocolates with vegan marshmallows – oooohhh it was a dream!

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We also had our fabulous classic box, for February, which also had a stellar line up:

  • Hand-iced vanilla bean heart biscuits
  • Passion fruit cake
  • Salted caramel brownie
  • Teapigs popcorn tea

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We have also suped up our brownie box, so now it contains MORE BROWNIE THAN EVER BEFORE, three flavours and six pieces! Yum! This month we had a great line up of:

  • Sprinkle ganache brownie
  • Passion fruit cream cheese brownie
  • Salted caramel brownie
  • Teapigs popcorn tea

 

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Hells bells I am HUNGRY after that cheeky line up, where’s the husband with my carb laden dinner (perks of breastfeeding) so I can plough through that and get to the good stuff! Coookie!!

Please do tag us in any photos of you enjoying your box (@thecaketastingclub #caketastingclub), we LOVE to see them. If you have a mo then we’d also love it if you could leave us a review on our Facebook page.

And as always- Keep it cake!

xx