We know that the Spabreaker community is a creative and talented one, so each week we ask you to send in your homespun recipes via Twitter and Facebook to be in with a chance to feature as our Spabaker of the month! We were especially impressed by Emma’s Rose Layer Cake and simply HAD to share it! She said: “I chose a Zen theme with pink and blue lotus flowers on a white background hiding the pretty rainbow interior.”
240g Unsalted butter (softened)
200g Caster sugar (plus extra for sprinkling)
Two tsps vanilla essence
Three large eggs
210g Self-raising flour
90g Plain flour
Food colouring: rose pink, violet, and black (ideally food colour paste to avoid the mix getting too watery)
Rose jelly or a thin layer of buttercream
Coloured fondant to decorate
You will also need three small Victoria sandwich tins, buttered and lined.
– Preheat the oven to 170ºC/gas mark 3/325ºF.
– Cream the butter and sugar together and add the vanilla essence.
– Add the eggs one at a time with a tablespoon of the flour for each.
– Then gently mix in the rest of the flour.
– Add the rose pink colouring to the mix until a deep rose pink (the colour lightens in the oven) and put a third into one sponge tin
– Add the violet colour to the remaining mix until it’s a mid purple and put a third into the second sponge tin.
– To the remaining mix add more violet colour paste and a little of the black until you get a very dark aubergine colour, then transfer this to the final tin.
– Bake all three tines for 15-20 minutes or until a cake-tester comes out clean.
– Place on a wire rack and allow to cool in the tin before turning out.
– Level all three sponges and stack and ‘glue’ together using the warmed rose jelly.
– Cover the sponge stack with fondant to decorate as wanted.
Tell us about your recipes by Tweeting @spabreaks #Spabaker with a photo and brief description!
This site uses Akismet to reduce spam. Learn how your comment data is processed.