6 delicious cakes to bake for Mother's Day

6 delicious cakes to bake for Mother's Day


Posted 29th March by Peter Byrne

Why not flex those baking muscles and come up with a delicious showstopper for your mum this Mother's Day (31st March)?

We have just the suggestions here...

Blackberry Cake with Marshmallow Frosting

Serves: 10-12

You will need

300g unsalted butter, softened, plus extra for greasing
225g self-raising flour, plus extra for dusting
5 large eggs
300g golden caster sugar
75g ground almonds
½ orange, zest and juice

For the Marshmallow Frosting

150g unsalted butter, softened
250g icing sugar, sifted
½ x 213g jar marshmallow fluff
425g blackberries
4 tbsp blackberry jelly

Directions

1. Preheat the oven to 180˚C, gas mark 4. Grease and line the bases of 3 x 18cm sandwich tins, then lightly flour the sides. Put all the cake ingredients in a large bowl and whisk together using electric beaters, until thoroughly combined and smooth (don’t worry if it looks slightly curdled). Divide the mixture equally between the tins and level the tops with the back of a spoon.

2. Bake for 25-30 minutes, until golden, risen and it springs back when touched. Remove from the oven, turn the tins over onto a board lined with a clean tea towel and leave for 5 minutes to flatten the tops. Turn the tins back the right way, remove the cakes from their tins and transfer to a wire rack; leave to cool completely.

3. For the frosting, use electric beaters to beat the butter and 125g icing sugar in a large bowl until combined. Gradually add the remaining 125g icing sugar and marshmallow fluff until light and airy. Transfer ⅔ of the marshmallow buttercream into another bowl and stir through 75g blackberries, squishing them to marble the frosting.

4. Remove the parchment from the cakes. Put 1 cake on a plate and spread with 2 tbsp blackberry jelly and ½ the marbled frosting. Scatter with 100g of the remaining blackberries. Top with another sponge and repeat the layers of jelly, frosting and blackberries. Finish with the final cake. Spread the unmarbled buttercream on top and scatter with the remaining 150g blackberries.

Photograph by Toby Scott, recipe and image courtesy of Waitrose & Partners Food - recipe created by Myles Williamson

Martha's Strawberry, Champagne & Rose Cake

Serves: 16

You will need

For the sponge:

125g unsalted butter, softened
400g caster sugar
350g plain flour
3 tsp baking powder
¼ tsp salt
350ml milk
3 medium eggs
1 tsp vanilla extract

For the syrup:

140g caster sugar
1 tsp rose water

For the decoration:

400g white chocolate
5 Waitrose British Strawberries
Dr Oetker Hot Pink Gel Food Colour
Waitrose Cooks’ Homebaking Freeze Dried Strawberries and Cooks’ Ingredients Rose Petals

For the buttercream filling:

250g unsalted butter, softened
500g icing sugar
125ml Champagne or Prosecco
6 tbsp Waitrose Duchy
Organic Strawberry Preserve

Directions

1. Grease and line 3 x 20cm round baking tins with baking parchment, and preheat the oven to 170ºC, gas mark 3.

2. Place the butter, sugar, flour, baking powder and salt into the bowl of a stand mixer with paddle attachment. Mix on low until all the butter is rubbed into the dry mixture and it has a sandy texture.

3. In a small jug, beat together the milk, eggs and vanilla. Keeping the mixer on a low speed, pour the mixture down the side of the flour and butter bowl. When all the liquid has been added, beat on a high speed for 2 minutes until it is light and fluffy.

4. Divide the mixture evenly between the prepared tins and bake in the preheated oven for 25-30 minutes until golden brown.

5. While the cake is baking, place the sugar into a saucepan with 100ml of water and bring to the boil. Simmer for 2 minutes, then remove from the heat and stir in the rose water.

6. When the cakes are cooked, leave them to cool in the tins for 10 minutes, then liberally brush with the cooled rose syrup. Leave to cool completely.

7. To make the white chocolate decorations, melt the chocolate over a bowl of simmering water until smooth. Dip the strawberries into the chocolate and place them onto baking parchment to set. To make the shards, take a quarter of the remaining white chocolate and mix in the food colouring until it is one uniform colour, then transfer this mixture into a piping bag. Pour the rest of the white chocolate into a large, lined baking tray, then drizzle with the pink chocolate and scatter over dried strawberries and rose petals. Leave to set at room temperature for 30 minutes, then score 12 large triangles into it with a sharp knife. Chill until completely solid.

8. For the buttercream, beat the soft butter and icing sugar in a stand mixer until it clumps together. Add the Champagne, a few tablespoons at a time, until the icing loosens up and becomes fluffy. Beat on a high speed for 3-4 minutes to get air in.

9. To assemble, place the bottom layer of sponge onto a large plate. Spread the top with buttercream and 3 tbsp strawberry jam, repeat with the second layer of sponge, then add the third on top. Cover the whole cake with a thin layer of buttercream, then place in the fridge for 20 minutes to solidify. Then, using a large palette knife, coat the chilled cake with more buttercream to achieve a smooth, clean finish. Arrange the chocolate shards and strawberries on top, then sprinkle over some dried berries and rose petals before enjoying.

10. Any leftover icing can be kept in the fridge for up to a week to use for cupcakes or to fill macaroons.

Recipe and image courtesy of Waitrose & Partners and Martha Collison, Martha’s most recent book is CRAVE, published by HarperCollins.

MAGNUM Chocolate and Vanilla Cracking Cake

Serves: 12

You will need

1 tub of MAGNUM Classic
4 MAGNUM Classic 110ml ice creams
400g milk chocolate digestive biscuits
50g butter
200g dark chocolate, roughly chopped
Cocoa powder to dust

Directions

1. Remove the tub of ice cream from the freezer to soften a little. Line the bottom of a 19cm spring form cake tin with baking parchment.

2. Melt the butter in a pan, remove from the heat and set aside. Take 300g of the biscuits and blitz in a food processor to fine breadcrumbs. Tip into the butter and stir well making sure all of the crumbs are covered in butter. Tip into the prepared tin and flatten down with the back of a spoon to cover the base completely. Pop into the fridge for 5 minutes to harden.

3. Crack the chocolate layer and set aside from the tub of MAGNUM ice cream. Remove the cake tin from the fridge and spread the ice cream over the top to cover. Take the remaining biscuits and crumble them on top.

4. Remove the sticks from the MAGNUM ice creams and put the MAGNUM ice creams into the tin and then using the back of a spoon, flatten down the ice cream mix and pop it in the freezer to firm up for about 15-20 minutes. As this firms up, melt the chocolate in the microwave using 30-second bursts mixing well between each burst so there are no hot spots. Then leave it too cool a little.

5. Once cool, remove the tin from the freezer and pour the chocolate over the top. Pop in the freezer to firm up for few minutes. Following this take it out and crack the top layer of chocolate.

6. Then leave in the freezer to firm up. Take it out 5 minutes before you are ready to serve.

7. Dust with cocoa powder to serve - as you cut it into portions you will crack through the rich dark chocolate to reveal this cracking dessert!

Lorraine Pascale has created this recipe as part of Magnum’s #TakePleasureSeriously campaign, and in celebration of Magnum’s London Pleasure Store, which is located this year in Chelsea’s Duke of York Square. More information on the Pleasure Store can be found at the Magnum website.

Red Velvet Cake

Serves: 8-10

You will need

200g Anchor Butter
200g Waitrose Light Brown Soft Sugar
1 tsp Nielsen-Massey Vanilla Extract
4 medium British Blacktail Free Range Eggs
200g self-raising flour
2 x 10g tubes Dr Oetker Gel Food Colour, Bright Red
1 tbsp cocoa

For the filling

150g Anchor Butter
1 tsp Nielsen-Massey Vanilla Extract
200g Waitrose Light Brown Soft Sugar
1 tbsp freeze-dried raspberries

Directions

1. Preheat the oven to 170°C, gas mark 3. Grease and base line an 18cm round cake tin.

2. Whisk the butter, sugar and vanilla extract until pale and fluffy. Whisk in the eggs, one at a time, until combined (add a little of the flour if it looks curdled). Mix in the red food colour. Fold in the flour and cocoa.

3. Spoon into the cake tin and bake for 50 minutes to 1 hour or until a skewer comes out clean when inserted into the cake. Allow to cool.

4. To make the filling, whisk the butter, vanilla extract and sugar until pale and fluffy.

5. Cut the cake into 3 even-sized horizontal rounds. Spread ⅓ of the butter icing over 1 slice of cake, and then lay another slice on top. Spread this with another ⅓ of the icing and top with final slice. Spread with the remaining icing and sprinkle over the dried raspberries.

Recipe and image courtesy of Waitrose & Partners

Biscuit Cake

You will need

1 packet broken Iceland luxury white chocolate cookies
125g softened unsalted butter
100g white sugar
1 bar Iceland luxury chocolate orange

To finish

1 bar Iceland luxury chocolate orange for coating
1 bar Iceland luxury milk chocolate for decorating
2 broken Iceland luxury quadruple chocolate cookies

Directions

1. Lightly grease a 6-inch-by-2½-inch cake ring with the butter and place on a tray with a sheet of parchment paper on the bottom.

2. In a large bowl, combine the butter and sugar until the mixture starts to lighten.

3. Melt 1 bar of orange chocolate and add to the butter mixture, stirring constantly.

4. Fold in the white chocolate cookies biscuit until they are all coated with the chocolate mixture.

5. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-moulded and chill for 3 hours

6. Meanwhile, melt 1 bar of orange chocolate. Slide the ring off the cake and turn it upside down onto a cake wire.

7. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife and allow the chocolate to set at room temperature.

8. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a serving plate.

9. Melt the bar of milk chocolate, use to decorate the top of the cake and place on the broken quadruple cookies.

Recipe courtesy of Iceland

Victoria Sponge Sandwich

Serves: 1 round cake

You will need

200g butter, softened
200g caster sugar
4 eggs
200g Doves Farm Organic Self Raising White Flour
2 tbsp water
2 tsp vanilla extract

For the filling and topping:

6 tbsp raspberry jam
2 tsp icing sugar

Directions

1. Line two 20cm/8" round baking tins with parchment and pre-heat the oven.

2. Put the butter and sugar into a large bowl and beat together until light and fluffy.

3. Break the eggs into the bowl one at a time, beating well between each.

4. Sieve the flour into the bowl and mix it in.

5. Add the water and vanilla and stir to combine.

6. Divide the mixture between the prepared tins and smooth the tops.

7. Bake in a pre-heated oven for 25-30 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.

8. Turn out the cakes onto a wire rack and leave to cool.

For the filling and topping

1. Spread jam over the top of one cold sponge.

2. Place the other sponge on top.

3. Sieve the icing sugar over the cake.

Recipe courtesy of Doves Farm






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