Vanilla Butter Birthday Cake

Today's cake was made for the lovely grandma of this awful person Joe Gaus.

Grandma Carol Ann insisted on pink and girly which I was more than happy to hook her up with.
Last time I made one of these was for my art teacher Hannah at our end of year exhibition. Life became only mildly awkward when the head teacher praised me for the first time about accomplishing something pretty (while at an exhibition that my work was displayed at) and his wife told me to open up a bakery instead of going to university.
THANKS BABES - ONLY JUST SPENT THE PAST MONTH DOING A LEVELS TO GO STUDY CLASSICS. AT YOUR SCHOOL. BABES.
I will send her a Trojan horse cake, and instead of Greeks pouring out there will be revenge. Mark my words.
(wow I'm such a psycho loser...I shouldn't be allowed to blog/live)

Anyway back to cake.
It was so much fun making this cake for Joe's lovely grandma, and it came out so fluffy and perfect.
Here's how it's done:

Ingreds:

4 large eggs (separated)

3 1/2 cups sifted cake flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup (227 g) unsalted butter, at room temperature

2 cups granulated sugar, divided

2 teaspoons pure vanilla extract

1 cup milk (room temperature)

1/4 teaspoon cream of tartar

Buttercream:

1 cup (227 g) unsalted butter, softened

6 cups icing sugar (confectioners’)

120 ml whipping cream

2 tablespoons pure vanilla extract

1 tablespoon water

pinch of salt

(mix all together)

Preheat the oven to 177C

1. In a medium bowl, combine the flour, baking powder and salt, set aside.

2. Cream the butter first, then add 1 1/2 cups of the sugar and beat until light and fluffy. Then mix in the egg yolks and vanilla.

3. With the mixer on low speed, alternate between the milk and flour mix, starting and ending with the flour to keep it smooth.

4. In a separate bowl, whisk up the egg whites until medium stiff peaks form. Then add the cream of tartar, whisk, then add the sugar and whisk further.

5. Pour this meringue mix into the original mix and fold through so it is light and airy.

6. Pour mixture into greased pans and cook for appx 25 mins.

7. Leave to fully cool, then remove from pans, wrap in cling film and freeze for 35 mins. (this makes icing easier)

8. Sandwich the two layers together on a cake board with buttercream and jam.

9. Cover the outside with frosting, and decorate as desired.

Done!

You can decorate any which way you want, i chose the roses round the side because I wanted to include names, it can also be very pretty if you swirl on roses all over:

xx