Home cook: Sharmini Jayawardena
This Ribbon 🎀 Cake uses ingredients as per the following recipe. But it is entirely hand made.
https://www.leafblogazine.com/2017/12/04/the-ribbon-cake-birthday-cake😋/
Ingredients
225gms (8ozes) self-raising flour
225gms (8ozes) butter, at room temperature (I used Australian butter)
225gms (8ozes) castor sugar
4 eggs
1tsp baking powder
2 tsps vanilla
Red and green food colour
Method
1. Pre-heat the oven at 180 degrees Centigrade.
2. Prepare three 8” baking tins by applying butter all over the insides and dusting them with flour.
3. Measure all ingredients in to separate bowls.
4. Beat the butter and sugar in the mixing bowl until the colour turns pale.
5. Break each egg into another bowl and add to mixing bowl one egg at a time, to avoid adding any spoilt eggs.
6. Make the self-raising flour in another bowl.
7. Add the baking powder to the flour and sift it.
8. Add the flour to the mixing bowl and fold the batter from now on.
9. Add the vanilla and fold until it is equally mixed.
10. If you only have room for two cake tins at a time in your oven👇🏽
Divide the batter into two equal parts and add each food colour to each part and fold until equally mixed. I like muted shades. But you can add more colour and make it pop like I did in this cake.
11. Pour the batter into two cake tins and make sure they are leveled.
12. Place them in the oven and bake at 180 degrees Celsius for 15-20 minutes or once the toothpick test comes out clean.
13. For the 3rd cake tin:
Halve the recipe and beat the butter, sugar and eggs. Prepare the flour as before and set aside.
14. Once the other cakes are done, proceed to add the flour and vanilla and fold until well mixed. (This is to prevent the baking powder from reacting outside the oven).
15. Do not add any colour to this batter.
16. Place in oven and bake as above.
17. Cool cakes on a cooling rack.
18. Place the cakes on a cake board, once completely cooled. Sandwich each tier one on top of the other with a layer of jam. I used pineapple jam. The cream coloured cake at the bottom, then the green one topped with the red.
19. Make some marzipan, roll it thin in between two sheets of plastic paper with a rolling pin, remove the top plastic sheet and very gently flop the marzipan over the top of the cake.
20. It doesn’t matter if the sides come undone. With a palette knife, smoothen the marzipan on to the sides.
21. Add some colour like I did here in pink and green to a quantity of marzipan and mould the decorations by hand. Arrange them as you wish on top of the cake.
22. Add a candle and a Happy Birthday cake topper to the cake!
https://www.pinterest.com/pin/423619908697550821/sent/?sfo=1&sender=423620046108014502&invite_code=c2d5c4f1a34547408a7f914a0c453758
