How to elevate presentation for a Victoria Sandwich with fresh cream?

[VickysCake]

I’m making a birthday cake for a family gathering soon, not a huge one it’s to feed 12 or so. The birthday boy’s favourite cake is a Victoria Sandwich with fresh cream and jam - not icing. So I’m planning on doing a normal two layer sandwich, with freshly whipped cream and strawberry jam in the middle, icing sugar dusted on top and some fresh strawberries scattered around the bottom. Does anyone have any suggestions to improve the above?

Also I have to transport it for 90 mins in a car 😬 I’ve got a cake display case thing, I’m debating whether to take it unassembled and do it there? Will whip cream at home. Will that be very messy do you think?foo

For 12 people I think you should maybe add another layer. Definitely do sprinkled icing sugar on top too.

Yes I think assemble there as well.

Three layers total?

How many eggs would you do? I usually use an 8” tin but I do have a 9”er I could use? I will work this bit out properly when I’m planning my recipe but if anyone has any tips…

There are lots of online recipes. Do you have time to do a practice?

Put fresh cut strawberries in with the cream and jam layer, positioned so they are visible from the outside.

Can't help with the cake prep (I never bake), but I would say don't even think about 'elevating' the cake. A perfect, plain vicky sponge is a thing of beauty and a joy forever.

Edited for missing bracket.

I would assemble it there definitely

This sounds lovely - thanks!

I have much agree @Matildatoldsuchdreadfullies

I don’t necessarily have a specific recipe @SliceofTosstbut it’s a cake I’m very familiar with so I’m not worried, I just probably usually make a smaller version 😁

If you are happy to add a more cream and another layer, take a look at the cover of Fiona Cairns's 'The Birthday Cake Book'. I think the cake pictured is an elderflower cake, from memory, but it has cream and fresh strawberries on the outside!

Unless it was covered with fondant or marzipan, I would assemble any layer cake including fresh cream there rather than trying to transport it.

Just some candles!

Agree, you can’t really improve on a lovely Vicky sponge, and like your relative I prefer cream to icing as that’s how my mum always makes it. Sounds delicious!

I do sponge, layer of jam, cream, layer of sliced strawberries (pointy end outwards) , , sponge, icing sugar, piped cream rosettes with a strawberry in each.

Give the jam a good hard stir before applying.

Other fruits (blackberries and blueberries) can look nice on top too.

If there is space to assemble on site, I’d definitely do that.

Agree with 3 layers, jam, cream and sliced strawberries. Put a doily or stencil on top and dust with icing sugar. Add tall gold candles.

Narrow and taller always looks more impactful than wide and short. So I would use a smaller tin and do more layers.
Can you assemble it there?

I would add fresh flowers to make it special. Either on top of the sponge or around the plate. And yes - a tall cake is more elegant than a flat one.

I use the weigh the eggs method for Victoria sponge. 2 eggs per layer. Not much beats a Victoria sponge. I do it with whipped cream with raspberries through it, layer of raspberry jam, icing sugar dusted on the top with a few raspberries to decorate. I’d definitely assemble on site.

Ooh yes to raspberries

You could use a simple stencil for the icing sugar on top - maybe heart shaped or the initial of the person?

Pipe the whipped cream in between each layer and add sliced strawberries as pp have said. I would do a 3 layer 8 inch cake, so 6 egg mixture. I put caster sugar on top rather than icing.

I agree re extra strawberries in the middle.
i also fo mine with cream on top. Then a ring of strawberries (halved or sliced) around the top and sprinkle crumbled flake in the middle bit.

But whatever you do it will
look and taste amazing because it’s a homemade cream cake! Yum

Mines raspberry but sort of this…

3 layers. Make 2 cakes and use the best 3 parts.
Don’t use tin less than 18 cm, preferably 20 cm - it would be more stable and easier to handle.
I would risk holding 2 layers but not 3 layers and definitely not if you are driving.
forgot to say: yes to jam, cream s and fresh strawberries, icing sugar on top. I would use the best strawberry jam - Bonne Maman.

I’ve also transported with those ice bricks inside and under the cake carrier.
though would be v easy to assemble when you arrive if it’s a hot day/long journey

This looks complicated but it's a really straightforward finish you could do with cream and strawberry or raspberry jam (sieved). Looks really professional and less messy.

https://www.crumbsanddoilies.co.uk/products/raspberry-ripple-cake

Ooh, thanks all.

I appreciate all the thoughts and photos. Also the ‘two eggs per layer’ guidance.

@pizzaHeart make two cakes and use the three best layers is genius! The ‘bad’ layer will be devoured here.