6 inch (top tier) to be divided between two tins

  • 400g unsalted butter, softened at room temperature
  • 400g white caster sugar
  • 400g self-raising flour
  • 6 large free range eggs
  • 1 ½ tsp baking powder
  • 2 tsp vanilla bean paste

Bake at 180°C for 30 minutes or until a skewer comes out clean.

8 inch (mid tier) to be divided between two tins

  • 500g unsalted butter, softened at room temperature
  • 500g white caster sugar
  • 8 large free range eggs
  • 500g self-raising flour
  • 2 tsp baking powder
  • 3 tsp vanilla bean paste

Bake at 180°C for 35-40 minutes or until a skewer comes out clean.

10 inch (bottom tier) to be divided between two tins

  • 700g unsalted butter, softened at room temperature
  • 700g white caster sugar
  • 10 large free range eggs
  • 700g self-raising flour
  • 2 ½ tsp baking powder
  • 4 tsp vanilla bean paste

Bake at 180°C for 45-50 minutes or until a skewer comes out clean.

Method

Whisk the butter for 5 minutes until light, fluffy and pale in colours. Cream together with the sugar for a further 5 minutes. Beat in eggs, do not worry if the mixture looks curdled at this point. Fold in the flour, baking powder and vanilla paste using a metal spoon or spatula to cut through your cake mix. Bake each one until golden and cooked through.

For a cake of this size you will need 1 pot of seedless raspberry or strawberry jam and 1.5kg of buttercream

Equipment 

  • 12 inch cake board
  • 2 x 10 inch cake tins
  • 2 x 8 inch cake tins
  • 2 x 6 inch cake tins
  • Dowling rods

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