Spotty Sponge

Made  for a friend for her birthday i decided to experiment with sticking fondant to fondant, not as hard as i first thought it might be. You use just a little bit of water on the back of the shapes you want to stick. Although i would add make sure you put it in the right place the first time and if you sticking strong colours on be careful how much water you use as it may run.
I have to add here that i recently found the most adorable sugar craft shop that not only make bespoke cakes of what seemed fantastic quality, but also stock tools and  supplies that would enthral any amateur cake maker for a good while. Whilst perusing their ample collection of crafting must wants i noticed they stocked coloured fondant. So whilst i would love to take responsibility for the vivid red on this particular cake it would be most dishonest of me to do so. Thank you Angel Cake. I will most probably be happily spend my pennies with you in cake making times to come.

Vanilla Sponge


100 g /4oz soft unsalted butter
100 g / 4oz self raising flour
100 g / 4oz sugar of your choice (in this case i use just normal caster sugar but a brown sugar would work also)
2 eggs
tea spoon vanilla extract.

This is a basic sponge recipe to make a much cake as i used for the spotty sponge multiple it by 4, so 8 eggs 400 g etc.
cream butter a sugar together until light a fluffy add vanilla extract stir in eggs and flour a little at a time, it really is that simple bake for 20-25 minuets until cake is golden at 170 C/325 F /gas mark 3
You can make just one cake or several layers and stick them together with butter cream, before you ice them.
Spotty Sponge is made up of 3 tiers.
 bottom tier = 4 egg cake followed by the top two tiers being slightly narrower cakes both made with 2 egg mixes each. i trimmed the tops to make them flat, covered them in a vanilla butter cream before icing them with white and red fondant (cheating by using ready made fondant :-P )


Butter cream
225 g /8 oz softened unsalted butter
350 g / 12 oz icing sugar
1 teaspoon milk
1 teaspoon vanilla extract

Beat the butter until very soft, stir in vanilla and milk then slowly sift in the icing sugar until beat until smooth, the long you beat this mixture the runnier it will be come so don't over do it or you cake will be sliding all over the place.