I like to Bake

Charlotte's 2nd Birthday Cake

I like to bake quite a lot. When I was on maternity leave I started baking. I was interested in baking before that, but it ramped up a lot whilst I was off. I learnt much more and practiced decorating techniques, and it seemed to be something I was fairly natural at. Although it still stresses me out when I'm trying to do something perfect!
I always thought I was the odd one out in my family, everyone is very hands on and all do hands on artistic jobs. But not me I was always a paper pusher from day one. Rubbish at anything practical at all. Until I started baking, I felt I had found my niche and love to give cakes and see the recipients face and lap up all the compliments! 

The only problem I have now, is people seem to think I can make any cake they conjure up in their head. And I really do have my limits! I only bake for friends and family, but still seem to end up with quite a few orders. But if they didn't push me, I probably wouldn't push myself. It's always a good thing eventually. Although I wouldn't say that at 2am when I'm crying and demanding Mr Rainbow goes to Tesco to buy more icing. 

I am going to share my go to recipe with you, it's a recipe I always use for my big cakes and it works every time. 

I find using plain flour gives a much more even rise than self raising. But if you only have self raising in, then just omit the baking powder. You will need 2, 9 inch tins. Baking Paper, and butter/non stick spray for the sides of the tins. This will make a big cake, as big as the bottom tier in the picture. 

Vanilla Cake:

Prepare your tins, line the bottom with baking paper, and butter or spray the sides. 
Preheat your oven to 150 Degrees C. 

Ingredients:
8 Eggs
Plain Flour
Caster Sugar
Baking Powder
Butter - Softened
Vanilla Extract

Method:
You are going to need a BIG mixing bowl. 

You may have noticed, apart from the eggs, I have not given any measurements. This is because it's all about the eggs! Weigh your eggs in their shells first. Whatever this weight is, then use the same weight for flour, sugar and butter. 

Sift your flour and your sugar, sift in 4tsp of baking powder and add 3tsp Vanilla Extract. Add everything else straight in the bowl. 

Mix up with an electric mixer or a stand mixer if you have one. Once everything is mixed together, divide the mix between the 2 cake tins. 

This is a LOT of eggs and ingredients, but it does make a big cake, if you prefer something smaller or have just one tin, or an 8 inch tin, then just change your amount of eggs and everything else will follow. For a 6 inch tin I use 3 eggs etc. 

Try and ensure if possible your shelf is in the middle of the oven and you bake both cakes on the same shelf, this will produce a more even rise. 

Bake for about an hour, but I would start checking from about 45mins. To check if a cake is fully cooked, insert a skewer or a sharp knife into the centre. If it comes out clean, it's cooked. If it still has cake mixture on it then cook it for longer. 

Once out of then oven, leave in the tins, for around half an hour. Then remove from tins and leave to fully cool before attempting to decorate!