As I shared earlier this week, my daughters celebrated their birthdays with a joint Nature Party with their family and friends. With over 60 people to cater for I knew that the cake had to be huge. Previously I have made them two separate cakes (amongst others we have done a Frozen cake, rainbow layer cake, polka dot cake, and a dolly varden cake) but this year, venturing into the great outdoors rather than staying home, I needed it to be easier. I also needed it to be egg free and nut free (I wasn’t going to tackle dairy and gluten intolerances on top of this) and after much research and some trial cakes I finally settled on a recipe that rose well and tasted good. While this cake was egg free for allergy purposes it actually made a really delicious cake that would be handy to keep on hand for any celebrations, or you know, just because cake.
I ended up baking four lots of cake mix to feed our crowd, baking them in multiple cake tins I think I ended up with 9 cakes in the end. And I needed to whip 2 batches of icing to have enough for the layers and a good covering. Needless to say I spent a lot of time in the kitchen preparing this epic birthday cake. Between the busy baking and party prep I never got any in progress photos and then with the festivities and hosting I never got any sliced photos, sorry about that.
While transporting one cake was easier, it only just didn’t fit in my cake carrier so I had to decorate it on site and it weighed a tonne. But, it looked pretty spectacular and everyone was really happy with the taste of it so I am counting it as a win.
Egg Free Vanilla Cake Recipe
313g (2½ cups) of plain flour
2 teaspoons of baking powder
1 teaspoon of baking soda
¼ teaspoon of salt
1 395g can of sweetened condensed milk
113g (½ cup) of butter, melted
1 tablespoon of vanilla extract or paste
2 tablespoons of sugar
1 cup of water
2 tablespoons of vinegar
- Preheat your oven to 175ºC and grease and line 2 of your 8-inch cake tins.
- Double sift your flour, baking powder, baking soda and salt into a bowl and set aside.
- Combine your butter, condensed milk, vanilla and sugar (mix on medium speed).
- In a small bowl mix together your water and vinegar. Add this mixture to your butter mix and continue to mix until combined.
- Add your dry ingredients, in 2 additions, beat on low until combined.
- Divide your mixture evenly into your cake tins and bake for 10 minutes, then reduce the temperature to 160 and continue baking for a further 35 minutes. Try to resist opening the oven until the last ten minutes when you might want to check your cakes with a skewer.
- Let your cakes cool on a wire rack before decorating.
Simple Birthday Cake Icing
115g butter, softened
500g icing mixture, sifted
3 teaspoons vanilla
2 tablespoons cacao powder (can also use regular cocoa)
- Whip your butter until smooth, pale and creamy.
- Keep beating and slowly add your sifted icing mixture and milk.
- Add your vanilla and any other flavouring, in this instance cacao powder and beat until combined.
Quick tip: I find that the more whipped your icing is, the easier it is to spread on your cake. As I mentioned above, I used one batch of this icing to layer my cakes together and a second batch to cover the entire stack.
To decorate I added some fresh flowers, strawberries and a few little butterfly sprinkles to the layers. It looked amazingly effective and was quite simple really. Being outdoors, we decided to use sparklers instead of candles which are impossible to keep alight in the breeze. My last bit of advice is to be prepared with something to un-layer each tier of the cake on to, so it is easier to slice and serve. This bit got a bit messy to be honest but everyone got plenty of cake and icing and it was smiles all around.
Have you ever had to feed so many people cake?
Do you need an egg free vanilla cake in your recipe book?