Vanilla Cake with Fresh Fruit & Flowers - Recipes - Betty Crocker UK

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Our Betty Crocker vanilla cake is lightly iced with vanilla icing and semi-transparent allowing the cake to show through the icing. Topped with assorted fresh fruit and flowers.

  • 3H 0 MinTotal Time
  • 9Ingredients
  • 24Servings

Our Betty Crocker vanilla cake is lightly iced with vanilla icing and semi-transparent allowing the cake to show through the icing. Topped with assorted fresh fruit and flowers.

Ingredients

  • 2 boxes Betty Crocker™ Velvety Vanilla Cake Mix
  • 180 ml vegetable oil (6 tbsp)
  • 180 ml water
  • 6 medium free range eggs
  • 2 pots vanilla icing chilled in the fridge
  • 75 g each of strawberries, raspberries, redcurrants
  • 50 g fresh blueberries
  • a small handful of gypsophila and other white flowers
  • 1 tsp icing sugar

Utensils

  • 2 large bowls
  • Hand or electric whisk
  • Spatula
  • 20cm deep round cake tin, greased and lined with greaseproof paper
  • 15cm deep round cake tin, greased and lined with greaseproof paper

Method

  1. Preheat the oven to 180C, 160C fan, gas 4.
  2. Mixeach cake mix separately in bowls with the eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
  3. Fill each cake tin up to ¾ of the way up. You will probably end up putting a bowl and a little bit into the 20cm tin and using not quite a full cake mix in the smaller cake tin.
  4. Bakein the centre of the oven for 45-50 minutes or until a rounded knife inserted into the centre of the cake comes out clean, then cool on a wire rack.
  5. Trim the top of the cakes so they are flat and place cut side down on a chopping board. Cut each cake into 3. Always have the cut side down when icing, then you will have a very flat, well shaped top.
  6. Spread roughly 1/3 of a pot of icing between each layer and spread the remaining third over the top and down the sides, creating a naked look around the sides by holding a spatula close to the side of the cake scrapping round and removing any excess icing. Chill each cake for 20 minutes after icing it.
  7. Decorate with summer fruits and flowers then dust over the icing sugar to finish.
  8. Tips (2)The icing is easier to work with if it is a little colder to begin with. Chill for 15 minutes before using, especially on a hot day!If you are stacking the cakes up for any length of time, it would be best to give the top one some extra support by placing rods into the bottom cake. Do this by measure the height of the cake, after icing. Chop 3 dowelling rods/cake pop sticks to the same size then push into the cake in a triangular shape making sure they are not any wider than the diameter of the top cake.