Hello everyone, how was your weekend?
We had a lovely one. Friday night I went for tea with my friends Becca and Hannah. We ate at Rats Alley, a street in central Hong Kong, far more pleasant than the name suggests. Its basically a little side street filled with tables. The restaurants there dish up cheap but tasty thai and Indian food. The atmosphere is relaxed but buzzing, and its one of my favourite places to go for a casual meal. Becca had just finished a job that was starting to get her down, so it was a night for celebration. She’s got a new job in an international kindergarten with the holy grail of TEFL jobs, a 5 day working week!
Saturday we popped over the border into China to do a little shopping in Shezhen. It may be only an hours ride on the MTR (metro) but it feels very different to Hong Kong. It feels like China. We wandered around Dongmen, the local shopping area. Its a crazy place, with music blaring from every shop, and lights flashing like you’ve stumbled into a club rather than a mall. We had lunch at the Shangri-La hotel, and Andy picked up a couple of shirts and bits to take travelling. We came back to Stanley exhausted and had a lovely dinner by the waterfront. Sunday we stayed at home and pottered around the house. I spent a lot of time happily bumbling about the kitchen, and Andy sold yet more of our things ready for leaving!
Friday night I took this cake for Becca to help celebrate her finishing work. It’s essentially a Victoria sponge, but its jazzed up to make it extra special. Its covered in that most celebratory of decorations, sprinkles. Lots and lots of sprinkles. The inside is a confetti, or funfetti cake. Hundreds and thousands sprinkles are stirred into the batter creating little splashes of colour right through the cake. I used the same technique to make cupcakes here.
The cake is filled with jam and buttercream, and coated in a thick layer of vanilla cream cheese buttercream. I topped the cake with as many sprinkles as I possibly could. The more sprinkles, the bigger the celebration!
Funfetti Sprinkles Cake
for the cake
115g caster sugar
115g plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 tablespoons condensed milk
2 tablespoons hundreds & thousands sprinkles
for the buttercream
150g cream cheese
300g icing sugar
2 teaspoons vanilla extract
4 tablespoons strawberry jam, to fill
hundreds and thousands, to decorate (about 4 tablespoons should do it, I used almost a whole small jar)
Preheat the oven to 180C/350F.
Grease and line 2 x 6inch round tins.
Cream together the butter and sugar until creamy and pale.
Add one egg along with a tablespoon of flour. Beat to combine. Repeat with the second egg and another table spoon of flour.
Fold in the remaining flour and the baking powder, then the vanilla extract and condensed milk until you have a smooth batter.
Gently fold in the hundred and thousand sprinkles. Don’t over mix or the colours will run too much and you won’t be left with spots of colour in the finished cake.
Divide the mixture between the two prepared cake tins. Bake for about 20 minutes, or until the cakes are golden brown, firm to the touch, and an inserted skewer comes out clean.
Turn the cakes out onto a wire rack, cool completely.
Once cool, make the buttercream.
Cream together the butter and cream cheese until soft and smooth.
Sift in the icing sugar and beat until well combined. Add the vanilla extract.
Now assemble the cakes.
Level the sponges if needed. If they have domed whilst baking you need to use a knife to carefully slice off the dome of the cake giving you a flat top.
Place one of the sponges onto the plate you plan to serve the cake on. Put it bottom side down. Spread thickly with the jam, then carefully spread on a thick layer on buttercream.
Place the other sponge upside down on top. This will give the cake a perfectly flat top.
Using about half of the buttercream, spread a layer of buttercream all over the cake, top and sides. Put into the fridge for about half an hour for this layer of buttercream to firm up. This is your crumb layer, it will catch any crumbs or jam and stop them showing on the surface of the finished cake.
Once set, bring it back out the fridge and cover with the remaining buttercream.
Top with as many sprinkles as you can!