STEP 1Line an 8 1/2- by 4 1/2-inch loaf pan with 2 pieces of parchment paper, leaving a 3-inch overhang on all 4 sides. Using an electric mixer, beat the condensed milk, cream cheese, and vanilla in a large bowl until combined. Add the heavy cream and beat on high speed until thick, stiff peaks form, 3 to 5 minutes.
STEP 2Meanwhile, using a food processor or blender, purée half the strawberries.
STEP 3Spoon half the vanilla cream mixture into the prepared pan, spreading it evenly. Tap the pan to get rid of air bubbles. Fold 1/3 of the strawberry purée into the remaining cream mixture until combined. Spoon remaining strawberry purée over the pink cream mixture and fold in, leaving streaks of the purée to create a swirled cream. Spoon over the vanilla cream in the pan. Gently tap the pan to distribute the mixture and get rid of any air bubbles (spreading will destroy the swirls). Cover and freeze for at least 8 hours and up to 2 weeks.
STEP 4Thirty minutes before serving, cut the remaining strawberries into pieces and toss with the sugar. Let sit, tossing occasionally, for 25 minutes. When ready to serve, invert the cake onto a platter and remove the pan and parchment. Spoon the berries (and any juices) over the top.
Heat oven to 350°F. Coat two 8 x 2-in. round cake pans with nonstick spray. Line bottoms with wax paper; spray paper.
Make Cake: Pulse chocolate and the 1 1⁄2 cups sugar called for in batter in a food processor until chocolate is ground.
Beat butter, sugar, chocolate, baking powder and vanilla in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Divide between prepared pans; spread evenly.
Bake 35 minutes or until a wooden pick inserted in center of cakes comes out clean. Cool in pans on a wire rack 10 minutes, invert on rack, remove paper and cool completely.
Make Chocolate Buttercream: Beat butter and chocolate in a large bowl with mixer on medium speed until creamy. Beat in Marshmallow Fluff. When blended, beat in confectioners’ sugar and vanilla. Increase speed to high; beat 3 to 4 minutes until fluffy.
Put 1 cake layer on a serving plate. Spread top with 1 cup frosting. Top with other cake layer. Frost sides, then top with remaining frosting.
1lb. strawberries (reserve 4 small whole berries for garnish)
Directions:
1. Pour 1 cup of the cream into a 4-cup glass measure; bring to a simmer in microwave, about 2 minutes; add white chocolate. Let stand 2 minutes. Whisk until smooth; refrigerate while making cake.
Heat the oven to 350°F. Line bottom of two 8 x 2-in. round cake pans with parchment or wax paper; coat pans and paper with nonstick cooking spray.
In a medium bowl, whisk together flour, baking powder, poppy seeds and salt. Beat sugar, butter, lemon zest and juice with mixer at medium speed until light and fluffy, about 3 minutes. Beat in egg whites and whole egg until smooth. With mixer on low, alternately beat in flour mixture and milk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans and smooth tops with spatula.
Bake for 35 to 40 minutes, until a wooden pick inserted in the centers comes out clean. Cool in pans on wire rack 10 minutes. Loosen edge of cakes with knife; invert onto the rack and remove parchment paper. Turn cakes right side up. Cool completely.
In large bowl, beat chilled white-chocolate mixture with remaining 1 1⁄2 cups cold cream until stiff peaks form.
With a serrated knife, halve cakes horizontally. Place 1 layer on a serving plate, cut side up; spread with 2 Tbsp of the jam. Spread a scant 2⁄3 cup frosting over jam. Arrange one third of the sliced strawberries evenly over frosting. Top with a second cake layer; spread with another 2 Tbsp jam, frosting and a layer of berries. Repeat with a third layer. Brush the cut side of remaining cake layer with remaining jam and place jam-side down on top. Cover cake with remaining frosting.
5 sticks (3½ cups) unsalted butter, at room temperature, plus more for pans
2 recipes Classic Vanilla Cake batter
24oz. marshmallow crème (1 16-ounce container plus 1 8-ounce container)
2tsp. pure vanilla extract
1lb. confectioners’ sugar
Blue paste food coloring
1 35-ounce bag round rainbow candies (we used Sixlets; see tip below)
Chocolate sprinkles
Directions:
Heat oven to 350°F. Grease bottoms of one 8-inch and one 10- by 2-inch round cake pan and line with parchment or waxed paper.
Pour 6 cups batter into 10-inch pan and 4 cups into 8-inch pan (any remaining batter can be baked into cupcakes if desired). Bake until each cake is golden and toothpick inserted in center comes out clean, 25 to 35 min. Transfer cakes to wire racks; let cool 15 min. Remove cakes from pans and let cool completely on racks.
Meanwhile, prepare marshmallow frosting: Spoon marshmallow crème into large bowl. Using electric mixer on medium speed, beat in softened butter 2 tablespoons at a time, beating well after each addition. Beat in vanilla. On low speed, gradually add sugar and beat until smooth. Increase speed and beat until light and fluffy. Makes about 5 cups frosting.
Fit pastry bag with 1/2-inch round tip. Spoon in 1 cup frosting; set aside for clouds. Transfer 21/2 cups frosting to medium bowl, then tint light blue with food coloring. Keep remaining frosting white for rainbow.
Trim top of 8-inch round cake to make flat. Cut cake crosswise in half to make 2 semicircles. Spread some of white frosting on trimmed side of 1 semicircle. Top with other cake half. Trim base of semicircle cake to make level and ensure that sides are straight. Line baking sheet with waxed paper. Cut thin piece of cardboard into rectangle same size as base of cake (8 inches by 3 inches) and place underneath cake. Transfer cake on cardboard base to prepared baking sheet. Spread enough frosting to fill gap at top and sides and smooth with offset spatula. Refrigerate until firm, about 30 minutes.
Trim top of 10-inch cake to make level. Place cake, trimmed side down, on serving platter. Spread light blue frosting over cake and smooth with spatula. Cut 4 straws to same height as cake. Insert straws, level with cake height, in row down center of cake to help support rainbow cake. Refrigerate while working on rainbow cake.
Spread remaining white frosting over semicircle cake and make smooth. (Make sure cake is level and sides are straight.) Starting on top edge of cake, press single row of yellow candies close together. Repeat going down side of cake with orange, pink, red, green, light blue, and purple candies (there will be a small opening of just frosting). Repeat on other side of cake starting with purple candies, working down with light blue, green, red, pink, and orange and ending with yellow. Fill in sides of arc with row of yellow next to edge of yellow and continue with orange, red, etc. Refrigerate cake at least 30 minutes.
Move chilled cakes from refrigerator. Carefully transfer rainbow cake to top of blue cake on top of straw supports. Using pastry bag with white frosting, pipe clouds on blue cake and on rainbow cake. Using tweezers, attach sprinkles to make cute faces.
2c. good-quality unsweetened cocoa powder, plus more for dusting
3c. all-purpose flour
21/2c. granulated sugar
2tsp. baking powder
1tsp. baking soda
1/4c. plus 3 Tbsp vegetable oil
11/4c. sour cream
11/2c. strong hot coffee
5 large eggs, beaten
1tbsp. pure vanilla extract
FOR BUTTERCREAM
8oz. strawberries, hulled
31/2 sticks unsalted butter, softened
7c. confectioners’ sugar
FOR GLAZE
3oz. dark chocolate, chopped
4tbsp. unsalted butter
TO DECORATE
Whole strawberries
Directions:
Heat oven to 350ºF. Grease sides of two 8-in. round cake pans with butter, than dust sides with cocoa powder (tap out excess). Line bottoms with parchment.
Make cake: In large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In large measuring cup or bowl, mix together oil, sour cream, coffee, eggs, and vanilla. Add wet ingredients to flour mixture and whisk to combine.
Divide mixture evenly between prepared pans and bake until wooden pick inserted into center of cakes comes out clean, 50 to 55 minutes. Cool cakes in pans 5 minutes, then transfer to wire rack to cool completely.
Make buttercream: Roughly chop strawberries. Add to blender or food processor and puree until smooth. Set aside. using electric mixer, beat butter to soften. Sift in half of confectioners’ sugar and slowly mix to combine. Sift in remaining sugar, add strawberry puree, and mix to combine. Increase speed and beat until light and fluffy, about 30 seconds.
Trim cakes to level if needed. Slice each cake in half horizontally to make 4 layers. Sandwich all 4 layers together, dividing roughly half of buttercream and spreading between each pair. Next, spread scant layer of buttercream over top and sides of cake. Refrigerate 20 minutes. Transfer cake to stand or board.
Frost cake with remaining buttercream. Refrigerate 20 minutes. Meanwhile make glaze: Melt chocolate and butter in heatproof bowl set over pan of barely simmering water, stirring until melted and smooth. Cool 5 minutes.
Pour glaze over chilled iced cake, encouraging it to drip down sides. Allow to set 15 minutes before decorating with whole strawberries.
225g salted butter , softened, plus extra for the tins
225g golden caster sugar
4 large eggs
225g self-raising flour
2 limes , zest finely grated
50g natural yogurt
lime wedges, lime zest and mint leaves, to decorate
For the syrup
3 limes , juiced (90ml)
100g light brown soft sugar
small bunch mint , leaves picked and roughly chopped
120ml white rum
For the buttercream
150g unsalted butter , softened
400g icing sugar , sieved
2 limes , zested
50g cream cheese
Method:
STEP 1Heat the oven to 180C/160C fan/gas 4. Butter and line two loose-bottomed 20cm round cake tins.
STEP 2Put the butter and sugar in a large mixing bowl. Beat for 5 mins with an electric whisk until pale and fluffy. Whisk in the eggs one at a time, then fold through the flour, grated lime zest and yogurt. Divide the batter between the prepared tins and bake in the centre of the oven for 25-30 mins, or until a skewer inserted in the middle comes out clean. Leave in the tins for a min, then turn out onto wire racks.
STEP 3To make the syrup, put half the lime juice and all the sugar and mint leaves into a saucepan and bring to a simmer, adding 1 tbsp water if needed to dissolve the sugar. Gently bubble for 7-10 mins, or until syrupy. Remove from the heat and stir through the rum and remaining lime juice. Leave to infuse for 10 mins, then strain into a bowl.
STEP 4Prick the warm cakes all over with a cocktail stick and pour over the syrup. Leave to cool completely.
STEP 5To make the buttercream, put the butter, icing sugar and lime zest in a bowl and beat with an electric whisk for 5 mins until light and fluffy. Beat in the cream cheese until just combined, being careful not to overbeat.
STEP 6Put one of the syrup-soaked sponges on a large serving plate and spoon over one-third of the buttercream, spreading it over with a palette knife. Top with the other sponge and spread the remaining icing over the top and sides of the cake. Decorate with the lime wedges, lime zest and mint leaves. Will keep in the fridge for up to three days.
325g unsalted butter, softened, plus extra for the tin
325g caster sugar
1tsp vanilla bean paste
6 eggs
325g self-raising flour
2tsp baking powder
4tbsp milk
For the buttercream
450g unsalted butter, softened
900g icing sugar
tsp vanilla bean paste
200g salted caramel (optional)
purple, pink and blue gel food colourings
Method:
STEP 1 Start by making the unicorn’s horn and ears – they’ll need to dry completely before use. Roll 225g white fondant into a long sausage shape, with one end slightly thicker than the other. Starting from the thicker end, twist the sausage into a tight coil until you have a horn shape. Pinch the small end upwards into a pointed tip. Next, divide the remaining white fondant into two pieces. Roll each one out into a rough oval on a sheet of baking parchment, then pinch the top end of each oval upwards to make a point. Set the ears aside with the horn and leave to dry while you make the cake.
STEP 2 Heat the oven to 180C/160C fan/gas 4. Butter the base of three 20cm sandwich tins and line with baking parchment. Beat the butter, sugar and vanilla together in a large bowl with an electric whisk for 8-10 mins until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of salt, and fold in using a large metal spoon. Add just enough of the milk to create a soft dropping consistency.
STEP 3 Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
STEP 4 While the cake is cooling, make the buttercream. Beat the butter, icing sugar and vanilla together until pale and fluffy, beating in 4-6 tbsp hot water to loosen the mixture if necessary.
STEP 5 Put one of the cooled sponges on a cake board or stand and spread a little of the buttercream on top using a palette knife. Gently spread over half the salted caramel, if using, then sandwich with another sponge. Repeat the process with a little more buttercream, the remaining salted caramel (if using) and the third sponge. Spread the outside of the cake with a thin layer of buttercream – this doesn’t have to be neat. Chill for 30 mins.
STEP 6 Spread a thick, even layer of buttercream over the chilled cake using a palette knife. Divide the remaining buttercream into three bowls and colour each one differently using the gel food colouring. Ours were light pink, purple and dark pink.
STEP 7 Put a little gold lustre dust into a bowl, add a drop of water and stir to make a gold paste. Using a small paintbrush, paint the unicorn horn gold using the paste, as well as the inside of the ears, if you like. Carefully place the gold horn in the middle of the iced cake, with the ears on either side.
STEP 8 Fit three piping bags with three different nozzles (we used a round nozzle and two different-sized star nozzles) and fill each with a different colour of buttercream. Pipe each colour around the ears and horn and all over the top of the cake, coming down one side and over the edge of the front – this is the unicorn’s mane. Decorate with some sprinkles, if using.
STEP 9 Divide the black fondant in two pieces, and roll each into a thin sausage shape. Shape each into an arch, then press onto the front of the cake for eyes. If you like, curve the outer edges of the eyes upwards for eyelashes. Cut into slices and serve. Will keep in the fridge for up to three days.
225g unsalted butter , softened, plus extra for greasing
350g caster sugar
1 tbsp vanilla extract
5 large egg whites
325g plain flour
25g cornflour
1 ½ tbsp baking powder
250ml buttermilk
For the meringue buttercream
3 large egg whites
240g caster sugar
1 vanilla pod , halved lengthways and seeds scraped out
360g unsalted butter , softened
1 tsp vanilla extract
multi-coloured edible polka dots , to decorate
Method:
STEP 1Heat oven to 180C/160C fan/gas 4 and grease 3 x 20cm sandwich tins, lining the bases with baking parchment and greasing the parchment too.
STEP 2Beat the butter and sugar in a large bowl with an electric whisk until light and fluffy. Add the vanilla extract and the egg whites, a little at a time, beating until fully combined before adding more. Mix together the flour, cornflour and baking powder. Add the dry ingredients in 3 additions, alternating with the buttermilk. Divide the batter between the tins and level the tops.
STEP 3Bake for 25-30 mins or until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tins for 10 mins, then turn out onto a wire rack, peeling off the parchment. Cool completely.
STEP 4To make the buttercream, put the egg whites and sugar in a big bowl (the bowl of your tabletop mixer, if you have one) with the vanilla seeds and set over a pan of gently simmering water. Lightly whisk until the sugar has fully dissolved – you can test this by dipping two fingers into the bowl and rubbing them together; if you can’t feel any grains of sugar, the mixture is ready. Remove the bowl from the heat and keep whisking until a thick meringue has formed. Continue whisking until the meringue has cooled to room temperature, then slowly add in the butter, 1 tbsp at a time. By the time all the butter has been incorporated, the mixture should have transformed into a silky-smooth buttercream. If it hasn’t, continue to whisk until it does. If it still refuses to thicken, it may be the mixture is still too warm, so chill for 10 mins, then continue whisking. Add the vanilla extract and mix to combine.
STEP 5To assemble the cake, place a sponge on a cake board or serving plate and top with a thin layer of buttercream. Repeat with the remaining cake layers and finish by spreading the remaining buttercream over the top and sides of the cake (see below). To get a smooth finish, use the edge of a palette knife, and drag carefully around the sides of the cake, smoothing out the buttercream. To decorate the cake, press the sides of it with the edible polka dot sprinkles creating a full border at the bottom with less and less the further up the cake you go. Best served within 2 days of baking, but the cake will keep for up to 4 days.
450ml soy , almond or coconut milk (the pouring variety, not a can)
1 tbsp apple cider vinegar
500g light muscovado sugar
2 tsp vanilla extract or vanilla bean paste
260g plain soy or coconut yogurt
450g self-raising flour
160g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
For the vegan buttercream
200g dairy-free dark chocolate
400g vegan spread , at room temperature
2 tsp vanilla extract or vanilla bean paste
800g icing sugar , sifted
colourful sprinkles (make sure they are suitable for vegans)
Method:
STEP 1Heat the oven to 180C/160C fan/gas 4. Oil three 20cm round cake tins and line the bases and sides with baking parchment (if you don’t have three tins, cook the batter in batches). Whisk the milk and vinegar together in a jug – the milk should curdle slightly. Set aside.
STEP 2Whisk the sugar, oil and vanilla extract together in a bowl, then whisk in the yogurt, making sure to break down any sugar lumps. Pour in the soured milk and mix well.
STEP 3Sift the flour, cocoa powder, baking powder, bicarbonate of soda and ½ tsp salt into a separate bowl and stir well to combine. Gradually whisk the wet ingredients into the dry until you have a smooth batter, but be careful not to over-mix.
STEP 4Divide the batter evenly between the tins and bake for 25-30 mins, until well risen and springy, and a skewer inserted into the centre comes out almost clean. A few sticky crumbs are fine, but the mixture should not be wet.
STEP 5Leave the cakes to cool in their tins for 20 mins, then carefully turn them out onto a wire rack to cool completely. They will be delicate so be gentle (a cake lifter is helpful). The sponges will keep, covered, at room temperature for up to two days.
STEP 6For the vegan buttercream, melt the chocolate in the microwave or a bowl set over a pan of simmering water. Leave to cool. Beat the spread and vanilla on high speed in a stand mixer for a few minutes until pale and fluffy. Add the icing sugar gradually, beating on slow to start with, then turning up the speed to max until the mixture is light and creamy. Pour in the cooled chocolate and combine thoroughly. Chill the buttercream for at least 30 mins before using.
STEP 7To assemble the cake, first use a sharp knife to trim the tops off the sponges to make them level. Put one of the sponges on a serving plate, cake stand or 20cm round cake drum (using a cake drum makes it easier to ice the cake neatly and to move it onto a stand or plate later). Spread over a layer of the buttercream, using a palette knife to get an even, neat finish. Top with the second sponge and spread over another layer of buttercream.
STEP 8Top with the last sponge upside-down, so the bottom of the cake becomes the top (this will help to keep the icing neat and relatively crumb-free). Spread the sides of the cake with buttercream. Hold the top sponge steady with a palm if you need to stabilise the cake. Once you have the sides covered as neatly as you can, cover the top with a thin layer of buttercream. Use your palette knife to neaten the top and sides. If you have a side scraper, use it to sweep around the sides and top to sharpen the coating. (This is a crumb coat, trapping any crumbs to give you a neat, firm base.) Put the cake in the fridge to firm up and chill for 1-2 hrs.
STEP 9To finish, cover the sides and top of the cake in the same manner, using most of the remaining buttercream. Press the sprinkles up against the bottom of the cake, about a quarter to a third of the way up. You can dress the top of the cake with a circle of sprinkles, or for a fancier finish, pipe little swirls around the top edge of the cake using any remaining buttercream scraped into a piping bag fitted with a large open star nozzle, then finish with more sprinkles.
STEP 10Keep the cake in the fridge to stay firm, then remove 1 hr before serving. Will keep, covered, in the fridge, for up to three days.
