Mini Cherry Wedding Cake

breakfast cake · buttercream · buttercream frosting · cake · cake recipe ·

Who says you need to get married to make a wedding cake for yourself? This is my treat for myself. I made a mini orange infused loaf cake, cut into two layers and filled with fresh cherries and cherry jam, and delicious thin layer of buttercream frosting. This one isn't too decadent in the frosting department, but just a right amount to bring the whole cake together. I indulged in a slice at each meal, and it took a total of 3 days to complete. Take my advice, bake the cake for yourself, treat yourself well and find back that childhood gleeful joy!

INSTRUCTIONS

1 Preheat the oven to 180C

2 Grease and flour a 7” loaf tin

3 Whisk the flour, salt, baking powder, baking soda and set aside

4 In a large mixing bowl, cream butter, vanilla and sugar for 3-4 minutes

5 In a jug mix the vanilla and milk together and set aside

6 With a wooden spoon or spatula, alternate adding flour and milk mixture – 4-6 times

7 Then fold in the dry ingredients to just combine

8 At the end fold in the orange juice

9 Pour into the prepped tin

10 Bake for 25 minutes

11 Remove onto a cooling rack and allow to cool completely before removing from the tin

14 Buttercream frosting:

15 Whisk together until combined, adjusting milk and adjust as required

17 Assembly:

18 Slice the cake lengthwise using a sharp breadknife and ensure equal layers

19 On both inner sides of the layers, apply the cherry jam generously

20 Then spread half the buttercream frosting on both sides

21 Place all the cherries onto the bottom layer

22 Then fasten with the top layer gently

23 Spread the remaining frosting over the top and sides and spread out a thin layer with a flat spatula

24 Place the cake in the fridge for a 15-30 minutes to let it all set

25 Slice carefully before serving

ingredients

1 cup all-purpose flour (maida)
½ tsp salt
1 tsp baking powder
½ tsp baking soda
¾ cup castor sugar
½ cup butter, room temperature
1 tbsp olive oil
2 tsp orange zest
½ cup orange juice
½ cup milk
1 tsp vanilla essence

3-4 tbsp cherry jam (I used Sowhyte)
1 cup pitted and chopped cherries with a pinch of salt and sugar, set aside

Buttercream frosting:
1 cup icing sugar
½ cup soft butter
Pinch of vanilla extract
1-2 tsp milk if needed

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