Updated with recipe: Hayley's birthday cake

Hayley's Birthday Surprise: White Velvet and Strawberry Layer Cake, with white chocolate covered strawberries

It was Hayley's birthday last week and to celebrate I promised her a fantastic cake! She'd never had a birthday cake made for her before (I know!!!) so I had to make it extra special. She fancied something with strawberries and this recipe certainly doesn't disappoint.

I took this cake from my boyfriend's flat in North London, to the party in East London on the London underground. No-one has ever spoken to me on the tube except to say 'excuse me' or apologize for standing on my feet, I had at least 10 people compliment or ask about the cake in the 15 minute journey and on my way to and from the station so I can guarantee this will impress everyone!

If you are planning to make this I would recommend preparing your icing in advance, maybe the day or night before to save time. I will post the recipe for making the chocolate covered strawberries here.

Please note: Although most of our recipes are quick and easy, this one should not be attempted by a first time baker as it is quite time consuming and takes a little know how. If you've made cakes before then you should be fine!

The Finished Cake having an extra quick freeze before getting on the warm underground train!

For the buttercream:

Ingredients:

A few drops of red food colouring (optional)

Freeze dried strawberries or finely chopped fresh strawberries

560g Icing sugar

5 tbsp Milk

280g Unsalted butter, softened

Method:

1. Beat the butter in a mixing bowl until soft. Add half the icing sugar and slowly beat until the sugar is less powdery, then you can speed up and beat until smooth.
2. Add the remaining icing sugar and slowly add the milk to loosen the mixture and add creaminess.
3. Stir in a couple of drops of food colouring, if you are going to pipe icing as decoration, split your icing in a 2:1 ratio now.
4. Add the freeze dried strawberries to the large portion of icing.
5. Now refer to step 7 onwards of the cake method to complete your cake.

For the White Velvet cake:

This recipe is based on the Funfetti Cake recipe on TheKitchn.com, a great site and a favourite of mine you should jump over there after this!

Equipment:

Two 9-inch cake tins, lightly greased and floured (I used my trusty silicone ones)

A large mixing bowl

A wooden spoon and a hand whisk 

OR an electric whisk or food processor (of which I have neither, if you would like to offer us one for review...and to keep! please email us at thelittlekitchenmail@gmail.com which would make us very grateful and happy)

*Before you start, allow the eggs and butter to have at least half an hour out of the fridge at room temperature.

Ingredients:

4 1/2 large egg whites (keep the yolks and then make french toast with them)

120 ml of whole milk

3 teaspoons of vanilla essence

300g self-raising flour (sifted)

300g of caster sugar (please, please DO NOT use granulated sugar)

1 tablespoon + 1 teaspoon baking powder

1/4 teaspoon of salt (a sprinkle)

170g of unsalted butter, softened

A few tablespoons of strawberry jam.

Method:

Preheat your oven to 180 C/ 350 F/ Gas mark 4

1. In a medium bowl (not your main mixing bowl) lightly combine the egg whites, 60ml of the milk and the vanilla.
2. In a large mixing bowl (your main one) combine your dry ingredients. Add your softened butter (a little at a time if mixing by hand) and the remaining milk, mix until the dry ingredients are moist. Now step up your speed and beat the mixture until it softens and combines, then add the egg mixture a little at a time, beating after each addition to incorporate until all of the egg is mixed in and the ingredients have formed a batter.
3. Scrape your batter out into the prepared baking tins, dividing evenly and then smoothing the surface with a spatula. The pans should be about half full.
4. Bake for 25-35 minutes or until a sharp knife inserted into the center of the cake comes out clean and the cake springs back when you press it lightly.
5. Remove from the oven and let the cakes cool in the tins for 10 minutes. Loosen the sides and invert the layers onto a cooling wrack. Then re flip them so that both sides are completely cool. Alternatively, and a lot quicker you could place the cakes in your freezer after 10 minutes and leave them to cool for 30 minutes to an hour. This is what the professionals do and it works just as well and doesn't alter the flavour or texture in my opinion...just don't let them freeze.
6. When your layers are cool you can move on to icing them. If you are using a cake stand or a presentation plate dot some icing on it before putting down your base layer to hold it in place. Then place squares of baking parchment around the outside to keep your serving plate neat, these can be easily removed after the cake is iced. Taking your large portion of icing begin to ice the layers with a spatula.
7. Place your base layer on the serving plate and add a thick dollop of buttercream into the center. Don't be sparing or you could catch the surface and pull holes. Spread the icing from the center outward with a spatula until the base layer is coated. Dollop the jam into the middle and spread out.
8. Place the top layer on top, making sure it is lined up and lightly press down into the icing and jam. Now dollop half of the icing onto the top layer, working it outwards and down the sides of the cake, until the entire surface is covered. Then add the remaining icing to give the cake a luxurious finish. I will add a good how-to video below.
   
9. If you are going to pipe a design onto your cake (I recommend you use a disposable piping bag) take the buttercream you have set aside. Place your nozzle at the end of the piping back and snip off the very end of the bag. Fill your bag about half way, by sitting the bag in a vase or tall vessel and folding down the edges over the rim. This makes it very easy to fill the bag without help. Now fill the bag and twist the top so that the icing is held firmly in the bag. Now pipe your design, a good tutorial is here.
10. Allow the icing to harden (if you are in a rush, another trip to the freezer won't hurt). Now arrange the chocolate strawberries onto the cake, carefully pull out the baking parchment and and serve!