3.14.2016

Custard Cream Cake. #recipe




I love a Custard Cream...who doesn't actually?! However I do have a special relationship with them, as they were my go to snack with both my babies. At 2am when you cant remember what sleep is, with a unsettled baby there is nothing better with a cuppa. It truly gives me good memory's so I wanted to create a cake them and when the school said they were having a bake sale....perfect testers.


I didn't expect it to be as popular so only took a few pics as I was making it out of habit so apologies for that hopefully I can explain it well though. It is essentially just a Vanilla Cake so really easy but yummy to make.

Ingredients


225g Caster Sugar
225g Unsalted Butter
235g Self Raising Flour combined with 1tsp Baking Powder
4 Eggs
1 tbsp of Vanilla Paste with seeds.
1 tsp of Vanilla essence
3 table spoons of milk

Note: You could add a few table spoons of Custard powder but I prefer a lot of Vanilla especially seeds.

Method:

  1. Preheat the oven to 170C line and grease two 8inch round tins
  2. Weigh out all the Ingredients ready. 
  3. Cream the butter and sugar until fluffy.
  4. Alternate adding egg and flour to the butter and sugar. Making sure they are combined well after each addition but don't over beat.
  5. Divide into 2 tins and bake for about 25mins or until raised and golden.
  6. Allow to cool for 10mins before transferring out of the tins to cool completely on baking rack.


Buttercream 

  • 110g Unsalted Butter - almost melting, I sometimes stick it in the microwave for 10secs
  • 60ml Semi Skimmed Milk - room temperature.
  • 1 teaspoon of Vanilla Extract.
  • 1 tbsp of Vanilla Paste with seeds.
  • 500g of icing sugar.
  • 8 Custard Cream
Add all the ingredients and beat half the icing sugar then gradually beat the rest of the icing sugar in until completely blended.



Custard.

Make half a batch of custard as per Birds powder instructions. In hind sight I would make Creme Anglaise as it would be much more luxurious but this was quick and still yummy.

Assemble.



If the cakes are massively domed (it happens) level them off slightly with a bread knife...and scoff the scraps quickly ha. Always invert the domes of the cakes inward when sandwiching them together so the bottom is flat and the top is flat it makes a much more even cake and easy to work with.

Tip: For Bake sales or gifts cut out a large square of a cereal box etc then it can be binned after.


  • Apply a thick layer of butter-cream to one side of the cake, a thin layer of custard and sandwich together.
  • Reserve enough butter-cream to fill a piping bag with a 1  Wilton startip nozzle by a third or half.

  • Spread the rest of the butter-cream on top of the cake. in a swirl pattern.


  • Pipe eight swirls on top of the cake and add a custard cream as you go.


  • Drizzle some of the custard on top at the last minute or as I found it starts to dry and congeal which still tastes lush but doesn't look it. 
  • Dust with Icing sugar and enjoy.....



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