Mother’s Day was last month (in the UK, I know it’s not until May in some countries) and I surprised mine with a Strawberry drizzle cake, we also took her out for the day.
Most fondant decorations were hand made (can you tell? 😉 ) and my first attempt at something like this. I used a butterfly fondant cutter and small cookie cutters for the letters (the daisies were store bought).
For the cake
For the cake:
175g unsalted butter, softened
175g golden caster sugar
2 tsp strawberry flavouring and additional for icing
2 medium eggs, beaten
175g self raising flour
Blue food colouring
Preheat your oven to 180°C/350°F/Gas mark 4
Cream together the butter and caster sugar until pale, light and fluffy.
Add the strawberry flavouring to the mixture and gradually add the beaten eggs, mixing well between each addition.
Sift the flour, and using a large metal spoon, fold into the cake mixture. Mix until smooth.
Spoon the mixture into the prepared tins and level with a palette knife.
Bake on the middle shelf of the oven for 45 minutes or until golden brown and a skewer inserted into the middle of the cake comes out clean.
Leave to stand for 5 mins then turn out on to a cooling rack.
Meanwhile, combine the strawberry flavouring, water and confecrionera sugar to make icing.
Once the cakes are cool, sandwiched together with the strawberry jam and spoon the icing over the top of the cake.
Tint the white fondant with the food colouring.
Cut out shapes using the cookie / fondant cutters and add the decorations to the cake (the strawberry icing should hold them in place, if not use a little water).