anniversary – Feasting Is Fun

Raspberry Lemon Celebration Layer Cake

Today is Mothering Sunday, also known as Mother’s Day. A day set aside to give thanks and show love to those who have born and birthed us. Yet with surrogacy, adoption, step mothers, fostering and many other types of parenting, for me this day represents so much more. First of all, for me personally, the title of Mum, Mam, Mother or Mom, does not come with any accolade simply because a woman has carried and given birth to a child. It is a title earned through endless, sleep deprived nights, countless cuddles and reassurance. Most importantly though it is earned through the act of selfless love, loving so hard and still letting go. And today those are the women I celebrate and am celebrated with. So raise your glass and enjoy a slice of my Raspberry Lemon Celebration Layer Cake.

Thankful For My Family

While I am sitting here, enjoying a delicious slice of this Raspberry Lemon Celebration Layer Cake, I am also taking a moment to be thankful for being a Mum. Thankful for the laughter and fun that comes alongside the hard work and at times pain. The knowledge that I am part of a family unit, that starts with my husband and I and reaches out through our children, our siblings and what is to come. Most importantly knowing that I am unconditionally loved and accepted by my Heavenly Father, who is both mother and father to me.

FF Raspberry Lemon Celebration Layer Cake — Raspberry Lemon Celebration Layer Cake

Since we are celebrating, what better occasion than to make a cake. Light lemon sponge layered with the very best lemon curd and lemon buttercream. Surrounded with swirled white chocolate pencils and topped with fresh, deep red, raspberries. The sum of this Raspberry Lemon Celebration Layer Cake is so much more that the total of it’s separate parts.

While magnificent to look at, do not be daunted at the prospect of making this cake. Inspired by Lorraine Pascal and a baking programme I watched, trust me when I state that if I can make this cake, you can too. Also, the very lovely Maria Whitehead who runs Hawkshead Relish with her husband and daughter, remarked that my recipes are approachable and ‘un-cheffy’! Which, I took as a compliment and also used as influence when designing this cake.

A white chocolate pencil surrounded, fresh fruit filled three sponge dessert. — Raspberry Lemon Celebration Cake

Recipe: Raspberry Lemon Celebration Layer Cake serves 12

For the cake sponges:

225g/8oz + 115g/4oz Unsalted Butter at room temperature – plus a little extra for greasing the tins

225g/8oz+ 115g/4oz Caster Sugar

1/2tsp + 1/4tsp Sea Salt (halve for free flowing) – I use Maldon

1tsp + 0.5tsp Vanilla Extract – I use Nielsen-Massey

4 + 2 Large Free Range Eggs

225g/8oz + 115g/4oz Plain Flour

2tsp + 1tsp Baking Powder

Zest of 2 Fresh Lemons

For the buttercream:

250g/9oz Unsalted Butter at room temperature

500g/1lb 2oz Icing Sugar (confectioner’s sugar)

1/4tsp Sea Salt

7tsp Freshly Squeezed Lemon Juice (approximately the juice from 1 medium lemon)

Also needed:

6-7 tbsp Good Quality Lemon Curd – I use Hawkshead Relish

1 Box White Chocolate Pencils – I use Callebaut

600g/1lb 5oz Fresh Raspberries

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3

Note: The cake is baked in three separate layers. Since a 20cm (8in) sandwich tin is required for each sponge the recipe is split. The first amount given is sufficient for two layers. While the second amount is for a single layer. If you have three equal sized tins, combine the first and second amounts, dividing equally between three tins. Baking times may need to be adjusted.

Making and baking the cake layers.

First of all grease and line the base of each sandwich tin with baking parchment.
Into a large bowl add the first amount given for butter, sugar and salt. Whisk the ingredients together until pale and creamy.
Next add 4 eggs and 1 teaspoon of vanilla extract. Sift the flour and baking powder on top and then add the zest of one and one third of lemon.
Whisk the ingredients together until just combined, yet free of lumps.

Divide the cake batter evenly between the two prepared sandwich tins and smooth the tops.
Place both tins in the centre and lower parts of the oven and bake for 40-50 minutes.
The cake sponge is fully baked when golden, springs back from a light touch and an inserted skewer comes out clean.
As soon as the cakes are baked remove from the oven. Leave to cool in the tin for 10 minutes and then turn out, removing the baking parchment from the base of each sponge.
Leave to cool on a cooling rack.
Wash up a sandwich tin, grease and line as before. Make the batter for one sponge following the method given, using the second quantity given in the recipe. Fill the tin and bake as before.

While the last sponge is cooling make the lemon buttercream.
Into a large bowl add butter, icing sugar, salt and lemon juice.
Stating on a low speed whisk the ingredients together, increasing the speed until the buttercream is light and creamy.
Spoon the buttercream into a large piping bag without a nozzle fitted. If using a disposable bag cut a 1cm opening at the bag’s tip.

Filling and covering the cake:

Pipe one tablespoon of buttercream on to the plate/board used for the cake.
Place one cake sponge, flat side facing up, on top of the buttercream.
Spoon 3 tablespoons of lemon curd on to the cake and spread to cover evenly.
Pipe 3-4 tablespoons of buttercream on to the top of the next sponge. Spread to cover the sponge evenly.
Flip the sponge and place on top of the lemon curd covered sponge.

Spoon 3 tablespoons of lemon curd on the top of the sponge, spread to cover evenly as before.
Pipe 3-4 tablespoons of buttercream on to the flat side of the third sponge. Again, spread to cover evenly.
Flip the sponge and place, flat side down, on to the second, lemon curd covered sponge.

Place the cake plate/board on to a cake decorating turntable if you have one.
Pipe buttercream between each layer and on the top of the cake.
Use an offset palette knife to spread the buttercream evenly around and on top of the cake. Since the cake is to be covered the finish of the buttercream does NOT have to be perfect. Aim for a neat, smooth finish.

Decorating the cake:

First of all take a full size pencil, measure it against the height of the cake. 10cm or 4 inches is the desired height of excess pencil from the top of the cake.
Trim a pencil to the length needed and measure against the cake to double check.
Make any adjustments and keep the pencil as a guide for cutting the remaining pencils.
Cut a few pencils at a time. Carefully take the first one placing vertically against the side of the cake. Gently push it into the buttercream.
Continue with the next pencil, placing as close as possible next to the first pencil.
Work around the outside of the cake, adding pencils until the entire cake is surrounded.

Turn the cake, check from each angle, ensuring the pencils are uniform.
Starting at the outside rim, place raspberries as close together as possible.
Work in circles towards the cake’s centre, until the first layer of raspberries is complete.
Place the remaining raspberries on top, in a circular fashion, finishing at the cake’s centre.

Finally, measure a length of ribbon around the base of the, so that it just overlaps.
Cut and fix the ribbon in place with a pin. Ensure the join is at the back.

Chill the cake for one hour before serving. Doing so ensures that the cake is easy to slice.

Remove the ribbon before cutting.

Store any remaining cake in an airtight container, ideally in the fridge. Eat within 5 days of making.

If you have enjoyed this recipe for Raspberry Lemon Celebration Layer Cake you may also like these:

Raspberry Vanilla Naked Celebration Cake

Three layer sponge filled with fresh jam and whipped vanilla buttercream and decorated with fresh roses. The dessert is set on a stand in a garden for garden parties and celebrating. — Raspberry Vanilla Naked Celebration Cake

Summer Mixed Berry Sponge Cake

Summer mixed berry sponge covered with fresh fruit whipped cream and topped with an assortment of fresh fruit. — Summer Mixed Berry Sponge Cake

Apricot White Chocolate Triple Sponge Cake

Three layer sponge filled with white chocolate ganache and apricots. Topped with fresh apricots, dark chocolate curls and vivid purple fresh pansies — Apricot White Chocolate Triple Sponge Cake

To be a Mother is to be part of a family. Above all that really is the best part for me. Loving and being loved back. Because that is what fills me with joy. Even more so laughing and having people to laugh with. Feasting and sharing with those who love and enjoy life. Finally, if you too would like to be part of a family see Important Stuff.

So, whatever er you are making, baking and creating in your kitchens, have fun preparing and sharing your feast!

Sammie xx

Hawkshead Relish supplied the lemon curd for this recipe. All content and opinions are those of the writer. No payment has been received for this post. No part of this post may reproduced or duplicated without the written permission of the owner. Please see the Disclosure Policy.

A white chocolate pencil surrounded, fresh fruit filled three sponge dessert. Ideal for parties and celebrating. — Raspberry Lemon Celebration Cake

Raspberry Vanilla Naked Celebration Cake

Someone once said “A celebration without cake is just a meeting.” How right they were. Whether it is birthdays, weddings, christenings, or any other form of celebration, cakes almost always feature. Hawkshead Relish recently won Small Business Of The Year 2017. After reviewing and using their delicious jams, chutneys and more recently spreads, I am absolutely thrilled for them. To celebrate their award I offered to make a cake featuring their best selling Raspberry and Vanilla Jam. Here is the Raspberry Vanilla Naked Celebration Cake made in celebration of such an amazing achievement.

Three layers of light, vanilla sponge, sandwiched together with vanilla bean buttercream and raspberry vanilla jam. Covered lightly, yet incompletely with the same buttercream. Most of all, giving a very ‘on trend’ semi-naked finish to the cake. Finished with edible garden flowers, from my garden, that reflect the geographic location of Hawkshead Relish, situated in the historic village of Hawkshead within the English Lake District.

Embellish with relish

Using locally sourced ingredients Hawkshead Relish do not use any artificial additives or preservatives. Completely free from nuts, their range is also suitable for vegetarians. Holding 50 Great Taste awards, each product is made in small batches using traditional methods. Resulting in outstanding taste and quality, from a family run business.

Using the Hawkshead Relish motto “Embellish with Relish,” I’ve enjoyed creating recipes using their products. Especially when including them as ingredients in their own right. When creating my Red Onion Sausage Plait, using their Red Onion Marmalade is a vital to the flavour of the finished bake. So unique are the flavours of their chutneys and sauces, they deserve more than to be spooned on to the side of a plate. Since including relish within recipes, a whole world of flavour combinations became unlocked.

Recipe: Raspberry Vanilla Naked Celebration Cake serves 14-16

To make the 3 cake sponges:
275g/10oz Unsalted Butter + 100g/4oz both at room temperature
275g/10oz Caster Sugar + 100g/4oz
3tsp Vanilla Extract – I use Nielsen-Massey
1/4tsp + 1/8tsp Sea Salt – I use Maldon
6 Large Free Range Eggs + an additional 3
275g/10oz Plain White Flour + 100g/4oz
2.5tsp Baking Powder + 1tsp
To make the buttercream:
500g/12oz Icing Sugar
250g/9oz Unsalted Butter softened to room temperature
2tsp Vanilla Bean Paste
2 Jars Raspberry and Vanilla Jam from – Hawkshead Relish
2-3tbsp Very Hot Water from a recently boiled kettle
To decorate the cake:
A selection of organic, pesticide free edible flowers. Both mint and lavender flowers were sourced from our garden.

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F

Making and baking the cake:

You will need 3 x 18cm/7″ approx 7cm/2.5″ deep, loose bottom sponge tins. Since most people own only 2 tins, this method is written with that taken into account. Therefore, two separate bakes are included. First of all, making the batter and baking two sponges. Followed by making the batter and baking one sponge. Finally, if you own and have oven space for three sponges to be made and baked together, simply follow the steps, using the total ingredients.

First of all, lightly butter the baking tins. Cover the base in baking parchment.
Into a large bowl add the first amount of sugar, butter and salt.
Whisk together until pale and creamy.
Next add 2 teaspoons of vanilla extract and 6 whole eggs.
Whisk everything together until combined.
Follow by sieving in the flour and baking powder.
Whisk the ingredients together until combined. Always take care not to over beat, or the resulting cake will be tough.
Divide the cake batter equally between 2 greased and lined tins. If using the entire mix divide between 3 tins.
Place the tins in the top and centre of the oven and bake for 40-45 minutes.

When they have turned golden brown and spring back from a light touch the cakes are fully baked.
Remove from the oven, allowing each cake to cool in the tin for 10 minutes before turning out on to a cooling rack.
Wash up one cake tin and follow the steps given to make a single sponge cake.
Make and bake as before. Each of the 3 sponges must be fully cooled before icing.

Building The Raspberry Vanilla Naked Celebration Cake:

During the cake icing process, chilling of the iced cake in a fridge is required. Therefore a cake board, or flat plate is needed for transferring the cake. Also a cake decorating turntable is helpful for ensuring a smooth even finish to the buttercream. Alternatively use a cake stand large enough to accommodate the cake board/plate. A palette knife and large piping bag are also required.

Making the vanilla buttercream:

Into a large bowl add the softened butter and vanilla bean paste.
Sieve the icing sugar into the same bowl.
Add 2 tablespoons of very hot water from the kettle and start whisking the ingredients on a low speed.
Continue whisking until the buttercream has turned very pale and has a light, creamy consistency.
Place the cake board on to the cake stand.
Next, put a small dollop of buttercream on to the centre of the board. Spread the icing so that it is slightly smaller than the diameter of a cake sponge.
Lay the first sponge, flat side uppermost on to the board. The buttercream anchors the cake to the board, providing a stable base.
Spread 4 generous tablespoons of jam on to the cake. Leave a 2cm gap between the jam and the edge of the cake.
Next, take a separate sponge and add a generous dollop/4tbsp of buttercream to the top.
Using a palette knife, spread the buttercream evenly so that it covers the sponge.
Carefully lift and flip the sponge, placing it on top of the jam sponge, buttercream side facing down. See the photos below for guidance.

Repeat the last steps, with the remaining sponge. However, this time the sponge should be placed flat side down. Hence leaving the finished, stacked cake with a natural top.

Creating a (semi) naked effect:

Spoon a generous amount/5tbsp of buttercream on to the top of the cake.
Again, using a palette knife, spread the buttercream so that it covers the top of the cake evenly.
Fill a large, disposable piping bag with the remaining buttercream. Snip the end of the bag to give a 1cm opening. A nozzle is not required.

Covering the side of the cake with buttercream.

The purpose of piping buttercream is to fill in any gaps. Similar to plastering, buttercream is added and then smoothed on to the cake sides. During this process buttercream will be added and then taken off. Resulting in a ‘naked cake’ finish.
Pipe the buttercream in between each layer of the cake, including the base and the cake board. Take care not to get jam mixed with the buttercream.
Holding a palette knife at a slight angle to the side of the cake, slowly turn the cake stand. As the buttercream spreads across the cake it will also accumulate on the palette knife. Scrape the palette knife against the side of the butter bowl to remove any excess.
Continue turning the cake, piping buttercream on to any bare spots, until the sides of the cake are roughly covered. See bottom left photo above.

Creating a smooth finish:

The next stage is creating a smooth, even finish across the entire cake.
Fill a jug with very hot water. Wipe any buttercream from the palette knife and then place it in the hot water. Since the heat of the knife melts buttercream, it is very helpful in creating the smoothest finish.
Remove the palette knife, wipe off any water and then hold it flat against the side of the cake. Rotate the cake slowly. When you start to feel a dragging sensation, turn the knife over and repeat. Creating a completely smooth cake requires a lot of repetition of these steps. Repeat until the sides of the cake are smooth.
Now use the same technique for smoothing the cake top. As soon as the cake top is smooth, run a hot palette knife around the outside of the top cake layer. Creating a smooth top and sides is the aim.
While it is tempting to keep going, there does come a point at which the cake is satisfactorily smoothed. Part of the beauty of naked cakes, is their imperfect finish.
Clean off any buttercream on the cake board.

Chill the cake, uncovered, in the fridge for an hour. Chilling sets the buttercream prior to decorating.

Decorating the cake using fresh, edible flowers:

If using fresh flowers it is important to decorate the cake on the day it is to be served.
While the cake is chilling prepare the flowers for decoration. Remove lower leaves on stalks and trim flowers so that they can sit on top, or to the side of the cake.
Decorate using your chosen flowers. It is important to consider the cake from every angle when adding the flowers.

Finally the Raspberry Vanilla Naked Celebration Cake is ready to be served.

Store any leftover cake, floral decorations removed, in an airtight container, ideally refrigerated and eat within 3 days.

If you have enjoyed this Raspberry Vanilla Naked Celebration Cake recipe, you may also like these:

Lemon Drizzle Whipped Cream Filled Giant Doughnut

Strawberries And Cream Cake

Strawberries and cream sponge cake — Strawberries And Cream Cake

Chocolate Honeycomb Sponge Cake

Celebrating a event, such as Hawhead Relish’s achievement, with cake, marks the occasion as special. Also, other desserts such as cheesecakes and pavlova’s can make an impressive alternative. Especially as different dietary requirements may need catering for. All the Pavlova recipes created for Feasting is Fun are specifically gluten free, for that very reason. Because, including as many people as possible in a celebration is so important to me.

Whatever you are making, baking and creating in your kitchens, have fun creating your feast.

Sammie xx

Hawkhead Relish kindly gifted me the jam used in this recipe. All opinions, views, content including photography are my own. No part of this post may be reproduced without the express written permission of its owner. Please see my Disclosure Policy.

Chocolate Heart Cake

If you love someone and they love chocolate then THIS is the cake to bake for them my Chocolate Heart Cake. So, my hubby’s birthday was at the start of the year AND I didn’t make him a birthday cake.

While we still had nearly a whole Christmas cake left, we also had chocolate, in all it’s delicious forms, everywhere. Yet my hubby wanted a chocolate cake for his birthday. And I was struggling with the chocolate remnants of Christmas past that were, increasingly, threatening to take over every cupboard and side table in the house.

Breath……in……..and…..out.

Phew I was in danger of being ~~over~~ dramatic there?

What a difference a week makes.

Finally, three teenagers and hubby had made significant inroads on the chocolate abundance. Finally, it was time to bake a cake. Most importantly a chocolate cake!

It was late. Delayed. Belated. Not on time.

There was no getting away from it. As soon as possible I needed to pull out all the stops and come up with an I Love You and I’m sorry it’s late, birthday cake.

And I’m pretty sure I nailed it with this fudgy, moist, rich, Chocolate Heart Cake.

Too near Christmas and this cake would have been too much. Since it is deeply chocolatey cake, slathered in a smooth, yet decadent chocolate ganache, accented with little white chocolate hearts. Because this Chocolate Heart Cake is perfect for all true chocolate lovers.

Cake that’s worth the wait

And fortunately for me, my wonderful husband was happy to wait for his cake. Because, not only is he the one and only true love of my life, he is the kindest, most patient, loving man I have ever known.

So girls, don’t settle for second best, or not give proper attention to the man you are with, in the hope that someone better will rock up. As soon as you find someone who loves you, for you, with all their heart, hold on tight and never let go.

Just sayin’.

Back to all matters cake. While I was going to wait until Valentine’s Day to post this recipe, I remembered my heart tin, which I bought very cheaply, in the January sales last year.

So, if you like this cake, want to make it and see a heart tin in the sales, grab that bargain!

Recipe: Makes 1 Chocolate Heart Cake – serves 10-12

225g/8oz Unsalted Butter at room temperature, plus a little extra to grease the tin

225g/8oz Light Soft Brown Sugar

1/4 tsp Sea Salt – I use Maldon

4 Large Eggs – I use free range

150ml/5fl oz Sour Cream

1tsp Vanilla Extract I use – Nielsen-Massey

125g/5oz Plain White Flour

75g/3oz Cocoa Powder – I use Callebaut

2tsp Baking Powder

75g/3oz Dark Chocolate

75g/3oz Milk Chocolate

150ml/5fl oz Double Cream

50g/2oz White Chocolate

Method: Preheat oven to 180C/160C fan, 350F, gas mark 4

Making the cake

First of all grease the tin and line with baking parchment.
In a large bowl whisk together the butter and sugar until pale and fluffy.
Crack the eggs into a jug, gently whisk to break up. Add the sour cream and vanilla extract to the eggs and stir to combine – wet ingredients.
Weigh the flour, cocoa powder, baking powder and salt into a sieve – dry ingredients.
Sift one third of the dry ingredients into the creamed sugar and butter.
Add half of the wet mixture to the bowl. Mix gently until combined.
Repeat the addition of dry and wet ingredients.
Mix until combined and then slowly mix in the last of the dry ingredients.
Spoon the cake batter into the tin and smooth the surface.

Place the cake into the oven and bake for approximately an hour.
The cake is baked when it springs back from a light touch.
Don’t worry if there is a slight jiggle to the cake, as long as it springs back when pressed.
As soon as the cake is baked remove from the oven.

Leave the cake to cool for 30 minutes in the tin.

Chocolate Heart Cake turn the slightly cooled cake out, bottom side up, onto a cooling rack. — **Chocolate Heart Cake**

Turn the cakeout of the tin and place bottom side up on a cooling rack.Take care when turning this cake out, as it is very moist, with an almost ‘brownie like’ texture.
Allow the cake to cool completely before decorating.

Decorating the cake

Place the double cream, milk and dark chocolate into a heat proof bowl set over a double boiler see here for detailed photos.
Stir constantly, removing the bowl from the heat when the chocolate is two thirds melted. Keep stirring until all the chocolate is melted into the cream.
Set aside until slightly cooled and thickened.
Place the Chocolate Heart Cake onto a board or cake stand.

Pour the slightly cooled and thickened chocolate ganache on to the cake.
Smooth the ganache over the cake, using a spoon or palette knife, allowing it trust cover the sides.

I used the back of a spoon, however, a palette knife would have given a smoother finish.
Melt the white chocolate, in a small heatproof bowl, in the microwave, set to medium. Zap in 20 second bursts, stirring after each one, until the chocolate is two thirds melted.
Remove from the microwave and continuously stir until the chocolate is melted and smooth.
Starting at the centre of the heart dip, drip, using a teaspoon, a small circle of white chocolate onto the cake. Approx. 1cm diameter.
Using a cocktail stick and starting just above the circle, drag the stick through the white chocolate to create a wispy heart accent.

Add as many heart accents as you like. Although the finished cake will look better if decorated in a symmetrical pattern.
Finally, move the cake to a cool place to set. During warmer months refrigerate.