tana ramsey's girl's birthday cake recipe - anyone

[traceybath]

got it to hand at all?

we've moved house and i can't find her book and wanted to make this cake tomorrow.

thanks!

do you want the whole recipe or just for the sponge?

the whole recipe would be wonderful please

DECORATIONS
1 red rose
1 white rose
2 eggs whites
sprinkiling of caster sugar

SPONGE
225g/9oz unsalted butter, softened and diced.
225g/9oz golden caster sugar
225g/9oz self-raising flour
2tsp baking powder
4 medium eggs
100ml/4fl oz milk

FOR THE FILING
150g/6oz rasperberry jam
180ml/6fl oz mascarpone

FOR THE TOPPING
175g/7 oz icing sugar
i tbsp water
1tbsp lemon juice
1 drop red food colouring

1. the frosted petals are best done the day before. Gently break open the white and red rose and remove the smaller and most perfectly shaped petals. I use about 6 petals of each.

1. lay them on a tray and, using a pastry brush, brush them with egg white on one side only. i do not do the other side of the petal as i find it makes them lose thier shape and they look pretty enough like this! Lay them on the tray and simply sprinkle over the caster sugar until they have a lovely frosted look. Leave them in a warm place over night to dry.

1. Pre heat oven to 170oC/325oF/GM3

1. Lightly grease the cake tine

1. Place all the sponge ingredients in a large bowl and stir together until you have a smooth mixture

1. tip this all into the cake tins, evenly divided between the 2, smooth over the top

1. bake in the oven for 25-30 mins, until the centre of hte sponge rises to the touch and the cake shrinks around the edges.

1. remove from the oven. run a knife around each tin edge and slip out. slide the sponges off the bases. Leave on wire rack to cool.

1. spread the jam over the top of the bottom half, be generous

10. in order not to get into a huge mess, rather than topping the jam with mascarpone i tend to layer this onto the bottom of the top half, again generously, and then sandwich the 2 halfs together.

11. mix together the ingredients for the icing. The water and lemon juice give it a fresh taste and keep it from being sickly sweet. You may add a little more water if it is too stiff. Add the food colouring for the desired shade.

12. Carefully smooth the icing over the top of the cake.

13. Arrange the rose petals on top, carefully pushing them into the icing so they stay in place. leave to set. a pink dream

i havent made this cake yet but it looks easy, mite make it with dd on a rainy day!

IS it me or does she fail to give cake tim soizes in this and for the boy one?

you are right there is no sizes for the cake tins, it would be a disaster if i made it anyway!!

well i used 2 8" and it seemed to be ok but what everyone else used?

Thank you so much!!

We were at a party a couple of weeks ago and i had a piece of this cake and it was fantastic.

Off to buy some mascarpone this pm.

Thank you again.

Thanks again clayre!

Made the cake this morning - used raspberries instead of rose petals for the topping as they didn't turn out very well.

The cake looked and tasted fab! Will definitely be making it again.

This is a brilliant recipe, and has worked without fail for me in both 8 and 9 inch tins (adjust the cooking times accordingly). As brilliant as it is though, I've decreased the amount of sugar to 180 grams and added a slug of golden syrup to the mix in its place. Do give it a go -- the moistness improves! You can also take out a bit of flour and replace it with cocoa powder for a chocolate cake. I've been told that the 'boy's cake' isn't a good recipe...

I'm going to make this for my daughters 2nd birthday in a couple of weeks, hope it's as easy as it sounds!

Can anyone link to a picture of this so I can see what it looks like?