Wednesday, 7 May 2014

Mother's Day cake

It's Mother's Day but although in UK we have celebrated this special occasion in March, I wanted to make one for my mum as she was in Hong Kong during that time.
Now that she's back I wanted to give her something special by making this cake for her.
I hope you would like to try this too, it's very simple and you don't have to copy my decorating.
You can create your own.

First of all, bake an 8 inch sponge.
Using a spring form tin, line the bottom only.
Preheat the oven at 180c.
4 eggs
120g caster sugar
120 self raising flour
40 melted butter
Whisk the eggs and sugar together until you reach the ribbon stage.
Here's a clip to show you the ribbon stage.
Fold in the flour, another clip to show you how I would fold in the flour, I like to use a balloon whisk to mix it in.
Lastly, add the melted butter and fold in to combine.
Pour the batter into the tin and bake in a preheated oven at 180c  for 25-30 minutes.
Test using a wooden skewer, take out the oven and leave to cool in the tin for 5 minutes before you release the cake. Cool completely before you cut into 3 layers.
 And here is how it 's been assembled, don't worry if you cannot make the same as the most important of all, this cake made by you.

You need 400-500ml of cream plus 3 tbsp of icing sugar, whisk until firm.
 I used a cream alternative that contains buttermilk and vegetable oil, this cream can last 5 days after opening and it gives a really smooth texture, which is why my cakes are so smooth. 
You can use a non dairy cream but the choice is up to you.

Happy Mother's Day everyone

 Here's some other cakes you might like to make for  Mother's Day.
Mango mousse cake

Strawberry mousse cake


  1. How do you manage to get such neat edges Mandy? Pls give some tips and also the essential tools you think one should have to achieve this finish. I have tried icing cakes so many tines but just cant get the straight edges and so neat. Thanks

    1. It's practice and practice, also the cream mustn't be over whipped. I just use a small flat palette knife and my skills have just improved over time. My aunt tried smoothing the cream using my tools but just cannot do it. So there's no trick or tips but to keep practising. I guess it's like an experienced fondant maker, cakes gets better with making it all the time.

  2. Do we need the yolk in it?

    1. Yes, it says whisk eggs, so it's all the eggs including yolk.

  3. What cream do you used that contaisn buttermilk and oil

  4. Love your work!! Amazing