I don’t know about you, but I love all those gorgeous tall wedding cakes out there and I’ve always wanted to have a go at making something similar, so I recently decided it was time to give it a try. Being rather useless in the baking department, it was important to find something simple. Banana bread (which is essentially like a fruit cake) is the only thing I can successfully bake, as I have a modified, yet failsafe recipe. Not only is it super easy to make, but it’s also stiff enough to balance on top of itself without the use of fiddly dowels and cardboard sections. Perfect for a first attempt at a simple layered cake.
- 3 or 4 very ripe bananas
- 40 grams melted butter
- 50 grams sugar
- 1 egg beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- pinch salt
- 170 grams all purpose flour
- half a bar of dark chocolate smashed
(makes one layer of cake using a 15cm diameter cake tin)
- 140 g butter softened
- 280 g icing sugar
- 1-2 tbsp milk
Preheat the oven to 175º. Mash up the bananas in a mixing bowl and stir in the melted butter. Then add the sugar egg and vanilla. Sprinkle in the salt and baking soda. Add the smashed chocolate pieces and give it a good stir.
Next add the flour a little at a time mixing as you go. Grease your cake tin and line the bottom with a piece of greased baking paper. Pour in the mixture and bake for 50 mins to 1 hour.
When the time is up, you should be retrieving something that resembles the picture below from the oven.Turn it out and leave it to cool on a rack. Repeat until you have the required amount of layers for your cake. The layers will probably be quite moist, so if you have time, I would recommend leaving them in the fridge over night as this tends to dry them out a little.
Once your layers have cooled, slice off the tops with a bread knife to make them nice and even (I left my top layer slightly domed, but it depends entirely on how you want the cake to look at the end).
Mix up the butter icing by whisking the butter until soft, adding half of the icing sugar and whisking until smooth. Then add the remaining icing sugar and whisk again until smooth (only add the milk if the mixture looks too stiff).
Place the bottom layer on your cake stand and spread a thick layer of butter icing on top.
Repeat for each layer and then spread over the outside making sure to even it off using a spatula. I really like the roughly iced look so left the spatula lines on it.
Seeing as my base was hidden under the cake I smoothed any excess icing off the edge and added a band of lace around the bottom to finish it off.
Not the most perfect of wedding cakes, but certainly an easy way to whip up a cake, if your budget won’t allow buying one.