- Cooking time
- 45 mins
- 10 people
- Meal course
- Posted by
- Posted on
- March 24, 2016
A three tier registry cake for a lovely couple. It’s a cappuccino sponge with frosting, covered in fondant and decorated with hand made sugar flowers.
The theme was given by the bride ‘coral and cream’ to match the bride’s and bridesmaid’s dresses. Hence I decided upon coral and cream roses, with little posies and swags and tails, keeping it simple yet elegant.
This cake is really special to me and have thoroughly enjoyed making this one!
Heat oven to 180C/160C fan/gas 4. You will need a 7 inch cake tin, greased and base lined with baking parchment. This recipe makes 3 batches or thin layers of sponge. Add butter to a large bowl and beat it using a beater until soften. Add the sugar to the butter mixture and beat it until mixed well. Add the eggs one by one into the butter and sugar mixture beating it until the mixture is combined well. Next add the yoghurt, followed by vanilla extract into the butter mixture and mix until combined completely. Add the milk and coffee powder in a separate bowl and mix well. Add half of it to the cake mixture. Sieve the flour and baking powder and add it into the butter mixture, mix it by making an eight pattern with a spatula until it is combined well. Do not use a beater to mix. Add the mixture to the greased tin and bake it for about 25 minutes. Insert a skewer into the centre of the cake - it should come out clean.. If it doesn't, cook it for another 5 minutes and check it again. Once the cakes are cooked, cool them on a wire rack to cool it completely. Frosting: add the remaining butter in a large bowl and beat using a beater until soften. Then add the icing sugar and the remaining coffee and milk mixture and beat it for 5 minutes until the frosting is soft and fluffy. Layer the cake with alternate layers of sponge and frosting and crumb coat the cake with a thin layer of frosting and chill the cake for a few hours. Once chilled you can decorate it with fondant. use the same method to bake the other two tiers too. I have doubled the recipe for the bottom tier. the flowers are made using flower paste and was made well in advance and dried before decoration. I used 3 packs of fondant in total to cover all the tiers.