Mini Victoria layer cakes

Mini Victoria layer cakes image

One of my favourite cakes is a classic sandwich cake. In fact, I don’t know anyone who will refuse a slice of Victoria sponge! These cakes are my mini version, and are elegantly topped with rose buds and sandwiched together with cream and jam. You can replace the cream with classic buttercream if you prefer, although I find fresh cream gives a lighter, less-sweet finish to these little cakes. The rose buds are for decoration only and should not be eaten. If you want to serve an edible decoration, top with crystallized rose petals instead.

Mini Victoria layer cakes

Mini Victoria layer cakes One of my favourite cakes is a classic sandwich cake. In fact, I don’t know anyone who will refuse a slice of Victoria sponge! These cakes are my mini version, and are elegantly topped with rose buds and sandwiched together with cream and jam. You can replace the cream with classic buttercream if you prefer, although I find fresh cream gives a lighter, less-sweet finish to these little cakes. The rose buds are for decoration only and should not be eaten. If you want to serve an edible decoration, top with crystallized rose petals instead. Recipes from Naked Cakes: Simply Stunning Cakes by Hannah Miles, Ryland Peters & Small, £14.99. Images by Steve Painter. Print This
Serves: 8
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 115g butter, softened
  • 115g caster sugar
  • 2 eggs
  • 115g self-raising flour, sifted
  • 1 tsp baking powder
  • 1 tbsp buttermilk or sour cream
  • 1 tsp vanilla extract
  • 300ml double cream
  • 4 tbsp raspberry jam
  • Icing sugar, for dusting
  • 8 food-safe, pesticide-free mini rose buds

Instructions

Preheat the oven to 180°C. Grease eight 6.5cm cake rings and place them on a greased baking sheet.

Use an electric whisk to mix the butter and sugar in a bowl until light and creamy. Add the eggs and whisk again. Fold in the flour, baking powder and buttermilk or sour cream using a spatula, until incorporated.

Fold the vanilla into the cake batter and divide the mixture equally between the prepared cake rings. You can do this either by spooning the batter in, or by putting the batter in a piping and piping it in neatly. Bake in the preheated oven for 15–20 minutes, until the cakes are golden brown and spring back to the touch. Leave the cakes to cool in the rings for a few minutes, then remove by sliding a sharp knife around the inside of each ring. Transfer the cakes to a wire rack and leave to cool completely.

When you are ready to serve, whip the cream to stiff peaks using a whisk. Spoon the cream into the piping bag with a round nozzle. Cut each cake into thirds horizontally using a large serrated knife. Spoon a little jam onto the bottom third of each cake and then pipe a swirl of cream on top. Top each with the middle slice of cake and a little more jam and cream. Finish each cake with the cake top and dust with icing sugar. Pipe a little cream on the top of each cake in the middle and fix a rose in place. The flowers are for decorative purposes only and should be removed as you cut the cake. Never eat floral decorations unless you are certain it is safe to do so.

Serve straight away or store in the refrigerator until you are ready to serve. As these cakes contain fresh cream, they are best eaten on the day they are made, although they will keep for up to 2 days in the refrigerator.

Recipes from Naked Cakes: Simply Stunning Cakes by Hannah Miles, Ryland Peters & Small, £14.99. Images by Steve Painter.

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