Hi, I am Caroline MiLi Artiss and welcome to Keep Calm and Bake.
Now, in this series I am going to be teaching you all sorts of goodies from doughnuts to
chocolate brownies.
So all your favorites.
This episode is going to be how to make a blueberry layer cake.
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Firstly, we are going to make our cake batter, which is fairly easy.
Now I have got my self raising flour.
I am going to sieve all the self raising flour into a bowl first.
And do not worry, we are going to have all the list of ingredients written in the description
box for you.
Okay, there is the self raising flour, a bit of baking powder going in, and a pinch of
salt.
So sieve all of these ingredients together first.
Sieving is done.
Now we are going to beat the butter and sugar together.
So butter going in.
And sugar.
Now we want to beat these together until it is nice and fluffy.
Okay, now I am just going to scrape down the butter on the side of the bowl.
So keep doing that.
I am also going to add in some lemon zest and some lemon juice at this point.
I am going to add the juice of one lemon in now as well.
But make sure there are no pits.
You do not want any pits in your cake.
I always put my hand there so it catches any pits before they
go in.
There we go.
Let's put this on, another few minutes.
Lovely, that looks perfect.
I am going to add my eggs now.
I am going to add them just one at a time, so while the beater is going around slowly
you add in one egg.
Give it a good mix together until it is kind of nearly all incorporated, and then you can
add the next one.
Next one.
I also like to add maybe a spoonful of the flour in this stage just to start combining
everything, because there are a lot of eggs in this mixture.
So a little bit of flour going in now.
Next is the sour cream.
Actually, if you do not have sour cream at home you can always use some plain natural
yogurt, that's a kind of cheat I use sometimes.
So sour cream going in.
Give these a good mix.
Ok, lovely.
I am going to scrape again.
Scrape down the sides.
So add the flour just a bit at a time.
I am going to put it in the mix slowly.
otherwise it's going to fly at you.
Skills.
Okay.
There you go.
You can start adding everything in, let it blend together.
Alright.
Now, my cake mixture is looking nice and smooth as you can see, and that is perfect.
You do not want to over beat it.
You just do it so that all the lumps are out, smooth.
We are going to actually fold the blueberries in at this stage.
So, fold the blueberries in.
And because it is quite a thick cake batter, it means that the blueberries are not going
to sink to the bottom of the pan or cake when you cook them.
Alright, they are going to sit where they are supposed to.
This is going to be a three tier layer cake so I have got the three tins prepared.
Obviously, if you just have two tins you can make two if you want.
But it is nice to have lots of layers, so using your spoon or knife very gently, spread
it evenly around.
Right, so these can go straight into the oven.
While your cake is baking you can get on and make the icing.
And now this is going to be a cream cheese icing, so extra special cake.
Cream cheese going into either a large bowl, or you can pop it back into your cleaned up
mixer.
Do not use the dirty one.
Now, I have got icing sugar.
I have sieved this already, so that is going to be mixed in.
Oooh, this is where the cloud comes back in; you have to do this bit slowly.
Okay, I am going to mix half of it to begin with.
Otherwise it is going to be everywhere.
Now, I have also got melted butter, so pour half of that in, and a touch of vanilla about
half a tea spoon, I am just squirting it.
Here we go, and a little bit more of lemon zest as well,because it is a blueberry and
lemon cake.
So, let's mix this all together.
Start slowly and then add everything else in.
Now, add the rest of your butter.
Alright.
Once everything is mixed together, then it is ready to go onto your cake.
To test if your cakes are done use a skewer and poke it in, and if it comes out nice and
clean, and no kind of gunky bits on it, then your cake is ready.
Or the other way is if you push it down it should spring back.
So my cakes are ready.
I am going to turn them out, leave them to cool on the wire rack, and then we can start
icing the cake.
Cakes have cooled.
I am very excited we can start icing, so get your first cake and spread a layer of blueberry
jam down.
Here we go.
Nice layer jam.
And now we are going to use a bit of your icing that we have made already.
This has been chilling in the fridge so it is a little bit hard.
We do not want to use too much of the icing in the middle.
Just enough to put a nice layer around.
Right.
Next layer going on top.
Here we go.
Again some more jam.
Just a thin bit.
And now another blob of icing.
The top of the cake going on.
See, this is a big cake and all we need to do is, using the rest of the icing, we are
going to spread the top and all the way down the sides.
Now, what we are going to do is just spread icing so that all the cake is covered.
Now the tricky part.
We are going to transfer it onto a serving plate.
Okay, phew!
Now we are just going to finish this off.
I have saved some blueberries.
So I did not put them all into the cake, but kept a few back.
I am just going to dot mine around the top.
And if you like what you have seen, and you are a fan of baking, then hit subscribe, because
we have plenty more delicious recipes.
You know what, I found a nice pretty flower.
I am going to put the flower in the middle.
This is not edible.
You can not eat this bit, but you can buy nice edible flowers, so just decorate it however
you like.
And that is it.
Now is the time where I have to cut into this beautiful cake, because I want to show you
the layers okay, here goes.
Wow.
Really is a large cake.
I will use the top of my finger.
Okay, let's put this over here.
That is a mighty big piece of cake.
Now for the fun part of my job.
I am going to try this.
Let's get a fork.
I know this is a great great cake though.
Right.
That is really light and fluffy, and the blueberries, you get, like a lovely hit of blueberry and
then the lemon tanginess, wow.
This is corker of a cake.
Well, hope you have all really enjoyed this recipe, and see you all again very soon for
more Keep Calm and Bake.
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