Preparation time 30 minutes
Cooking time 25 minutes
375 g unsalted butter, softened
1½ (330 g) cups caster sugar
1 teaspoon vanilla bean paste
6 eggs, lightly beaten
3 cups (450 g) self-raising flour
375 g unsalted butter
4 ½ cups (720 g) icing sugar mixture
1-2 tablespoons milk, if needed
Icing sugar mixture, sifted
Fresh flowers and leaves
1 Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease three 20cm round tins.
2 Using an electric mixer beat butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs one at a time and beat until well combined. Sift the flour, and fold into the creamed butter mixture in two lots.
3 Spoon the mixture evenly into the cake tins and smooth the surface. Try to distribute the batter evenly, for a Naked cake it’s a good idea to weigh the mixture in the tins, ours was around 450g in each cake tin.
4 Bake for 25 minutes or until a skewer comes out clean when inserted in centre of cake. Leave to cool in tin for 10 minutes, and then carefully remove to finish cooling, cut side down, on a wire rack.
5 To make butter cream: Use an electric mixer to beat the butter in medium bowl until pale, smooth and creamy. Add icing sugar, in small batches, until well combined. Start out adding it a spoonful at a time. Only add a little milk if the butter cream is too stiff.
1 Place one cake top side down on a flat based cake stand. Spread with butter cream and then pipe a little wall or “dam” around the circumference to help ensure the layering will be even.
2 Repeat with the next cake, again putting it top side down. Put last cake on top and use a flat bladed flexible spatula to spread the butter cream on top and thinly around the side.
3 Throw icing sugar on the top and at the side. An icing sugar shaker is good for this.
4 Pile fresh flowers on top.
1 Dip your spatula in a glass of hot water and then wipe with a paper towel before spreading icing for a smooth even finish.
From Lyndey Milan’s Summer Baking Secrets, airing on Channel 7 at 12 noon on Sundays. Click here for information about Lyndey’s new baking range