Step by step…
They’ve even made the epic cake above to commemorate their celebrations, and have asked bloggers to make cakes too, with the theme ‘I love the coast’. My British Seaside Cake is all about my childhood memories of going to the seaside, playing in the sand and eating ice cream.
My cake was three layers high and I baked each layer separately. I started by greasing and lining my tins.
Then I creamed together butter and caster sugar.
I added in eggs, bit by bit, and vanilla extract, and whisked well.
Finally I folded in self raising flour and baking powder and divided the mixture between the three tins. I measured the mixture to make sure it was divided evenly. I have a lot of problems with my cakes getting domed tops and I read some tips about making a hole in the middle of the mixture to stop this, so I thought I’d give it a try.
The second part of the anti-dome tip was to place a circle of greaseproof paper over the top with a hole in the middle. I baked the cakes on 160C/325F/Gas Mark 3 for 30 minutes.
Well the tips worked! My cakes came out perfectly flat on top. I am going to definitely use these tips next time. I left the cakes to cool.
For the ‘ice creams’ on top of the cake I purchased some cup cones, the ones with flat bottoms.
I wrapped them in foil and placed them into a muffin tin.
Then I made a cake batter using the same method as the bigger cake.
They baked for 25 minute. I removed the foil and left them to cool.
For the icing I mixed together icing sugar with butter and vanilla extract. I piped it onto the cones just like a Mr Whippy, and then pushed in a chocolate flake.
I made the blue sea icing by mixing together icing sugar, butter, blue food colouring and vanilla extract.
For the sand I crushed up digestive biscuits.
I layered up the cake using strawberry jam to sandwich them together.
Then I iced the cake all over with the blue buttercream, I put 2 cocktail sticks into the bottom of each ice cream cake and stuck them into the cake. This gave them stability as the flake made their weight uneven. I then piled the biscuit sand all around the cones and all over the top of the cake.
The final flourishes were shell chocolates around the edge of the British Seaside Cake and some strawberry sauce on the ice creams. I was so pleased with the final result! It was like the seaside had come to my house.
It was delicious inside too, I think the simple flavours of vanilla and strawberry jam were just right for the indulgence of the decoration. My boyfriend loved the ice cream cone cupcakes in particular, and I thought they were really tasty too.
Recommended equipment & ingredients*
|Cake tins||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Round cake tin liners|
|Piping bags||Blue food colouring||Flake bar|
|Buttercream scraper/smoother||Wilton 1M Piping nozzle|
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British Seaside Cake
Vanilla sponge with jam filling, blue buttercream, digestive biscuit crumbs, chocolate shells and ice cream cupcakes on top
For the cake
- 350 g Caster sugar
- 350 g Butter or baking spread
- 6 Eggs large
- 3 tsp Vanilla extract
- 350 g Self raising flour
- 2 tsp Baking Powder
For the ice cream cone cupcakes
- 3 Flat bottomed ice cream cones
- 55 g Butter or baking spread
- 55 g Caster sugar
- 1 Egg
- 1/2 tsp Vanilla extract
- 55 g Self raising flour
For the ice cream cone buttercream
- 160 g Icing sugar
- 80 g Butter or baking spread
- 1/4 tsp Vanilla extract
For filling the cake
- 1 jar of Strawberry jam
For the blue buttercream
- 400 g Icing sugar
- 200 g Butter or baking spread
- 1 tsp Vanilla extract
- Blue food colouring
For decorating the ice cream cone cupcakes
- 3 Chocolate flakes
- Strawberry sauce
For decorating the cake
- 5 Digestive biscuits crushed
- Shell chocolates
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line three 9" sandwich tins
For the cake, cream together the butter and caster sugar until smooth
Add in the eggs, 2 at a time, and the vanilla extract, and whisk well
Fold in the self raising flour and baking powder. Divide the mixture between the three tins
Bake the cakes for 30 minutes or until a skewer inserted comes out clean. Remove from the tins and put on cooling racks to cool fully
For the ice cream cupcakes wrap the cones in foil and place them into a muffin tin
Cream together the butter and caster sugar until smooth.
Add the egg and the vanilla extract, and whisk well
Fold in the self raising flour
Divide between the cones and bake for 20-25 minutes until risen and golden. Remove the foil and leave them to cool fully
For the ice cream cupcake buttercream, mix together the icing sugar, butter and vanilla extract until smooth. Pipe it onto the cones, and then push in a chocolate flake
Stack up the large cake using the strawberry jam to sandwich each layer together
For the blue buttercream mix together the icing sugar, butter, blue food colouring and vanilla extract until smooth and the desired shade. Cover the cake with it
Put 2 cocktail sticks into the bottom of each ice cream cake and stick them into the large cake in the middle
Pile the crushed digestive biscuits all around the cones and all over the top of the cake
Add the shell chocolates around the edge of the cake and strawberry sauce on the ice cream cakes
Store leftovers in an airtight container in a cool place and eat within 3 days