Because I don’t need much of an excuse to bake a cake…
Rob’s work had just moved office so I decided to bake them a “happy new office cake”. Obviously.
This bake was actually from a little while ago. If you follow me on Instagram (take a peak here) you will have seen me post this bake back in May! Admittedly, it’s been a while getting round to posting it on Bitesize Bakes-but I am back at it properly now. Promise. 🙂
(Cue catch up posts on a few more recent bakes over the next couple of weeks)
Two fluffy, high-risen Vanilla sponges were sandwiched together with mango puree (I must confess this was shop bought, not homemade -HORROR!) on both the 8inch and 10inch rounds. Then, I lathered on the swiss meringue buttercream (it is fast becoming a firm fave in the Bitesize Bakehouse kitchen) with a rustic finish.
In true amateur fashion, and as you can quite obviously see from every photo, I didn’t have the correct base sizes for my cakes.
Must. Try. Harder.
…but hey. I do this for fun, and don’t get paid so there is only so much people can expect!
It looked a tad disheveled with it’s messy finish and massive boards. So, to help distract from this, I couldn’t resist finishing the sponges with a generous sprinkling of edible silver stars and a light spray around the bases of silver as well.
The beautiful art of sparkly distraction.
(NB: I have a four strong bubble straws in the base layer to stop the top layer weighing down on it)
I’m not a huge fan of the rustic look. It just looks like I haven’t quite finished it yet. Are you?
Do you have any tricks to make it look a bit better but at the same time keeping it’s rough and ready feel?