10/04/2018
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Naked Berry Cake

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Naked cakes make the perfect rustic centerpiece to any spring or summer occasions. Recipe by Amy-Beth Ellice, taken from her book 'Amy's Baking Year', RRP £14.99.

You will need:

Edibles:

Equipment:

  • 700g (1lb 8oz) butter, plus extra for greasing
  • 700g (1lb 8oz) caster sugar
  • 700g (1lb 8oz) self-raising flour
  • 12 eggs
  • 2 tsp vanilla extract
  • 225g (8oz) butter
  • 450g (1lb) icing sugar, sifted
  • 1 tsp vanilla extract
  • To decorate:
  • fresh berries
  • fresh edible grade flowers
  • icing sugar

1

Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4. Grease a 20cm (8 inch) cake tin and line the base with baking parchment.

 
2

Put the butter, caster sugar, eggs and vanilla extract into the bowl of a free standing electric mixer (or you can use a handheld electric whisk and mixing bowl). Then sift in the flour, lifting your sieve quite high to incorporate air, and mix until light and creamy.

3

Divide the mixture between the prepared tins and bake for about 50 minutes or until well risen and a skewer inserted into the middle of one of the cakes comes out clean. Remove the cakes from the oven and leave to cool in the tins before turning out onto wire racks. Peel off the baking parchment and leave to cool completely.

4

While the cakes are cooling, make the buttercream by beating the butter until soft and creamy. Gradually beat in the icing sugar starting on a low speed. Add the vanilla extract and beat again until smooth.

5

Place the first cake onto a cake stand and spread with a third of the icing. Layer some fresh berries on top of the buttercream and sandwich with the second layer. Repeat this process until all of your cakes are sandwiched together.

6

Decorate your cake with fresh berries and flowers and dust with icing sugar.

 

For more step-by-step tutorials, expert advice, product reviews and cake news, subscribe to Cake Decoration & Sugarcraft Magazine

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