This weekend was my mum’s birthday. HAPPY BIRTHDAY MUM!!!!!!!!!!!
As I make so many cakey delights and she has a penchant for good cake it was difficult to decide what to make. Cupcake tower or birthday cake?! How should I decorate it????? I should have spent more time actually making her cake than thinking about it as I ran out of time to do anything fancy in the end. She has recently started to enjoy red velvet cake so here’s what I made.
I think that the usage of the love heart sprinkles is particularly effective and cute and for me it symbolizes family love.
I love the colour of the cake and 4 layers covered in delicious pale cream cheese frosting looks stunning! Needless to say there wasn’t much left to come home from the restaurant with!
Tips for Layer Cakes
- Where possible bake each layer using a separate tin for each layer.
- To ensure even layers, weigh each tin with the batter in. I usually weigh each layer to approximately 9-10 oz.
- Cool cakes fully before attempting to frost otherwise you will have melted frosting!
- Dust off any crumbs before covering in frosting.
- Any frosting should be thick enough to spread or pipe, not loose so it falls off the cake.
- Apply a big dollop of frosting to the middle of the cake and spread evenly across the cake with a palette knife for an even finish.
- Alternatively you could pipe the icing on each layer.
- A cake turntable or lazy susan is very useful to get a smooth finish on the sides of the cake or to create the swirl effect on top.