Ribbon cake - Beautiful cake for any occasion- Easy recipe

This is the most loved party cake of all time! The addictive sweetness of the delicate buttercream icing on the cushiony soft sponge is a true love affair!

The pretty vibrant colours and the thick layer of butter icing on the top and between the layers are an extra bonus for kids! They will lick the icing off the top layer of buttercream icing even before getting a bite of the cake!

My tip is to stick to the exact proportions of butter and icing sugar which is 1:2 in order to produce the best butter icing for frosting this pretty cake. The authentic recipe is given at the bottom of the page.

In order to achieve the celebration looks of this cake, you must bake two equal-sized cakes or maybe three. Either round or square, two or three cakes sandwiched together to give its impressive height and fullness once the frosting is done. So, do not bake just one cake slice it in the middle and ice it. That way, you will never achieve the best appearance of this cake.

So, let’s get ready with the necessary ingredients;

Ingredients            Amounts

• Self R. flour    250g
• Margarine       250g
• Caster sugar    250g
• Eggs                   4
• Milk               1/4cup
• Lemon juice   1tsp
• Vanilla            1tsp
• Salt-pinches     3
• Baking p.        1tsp

Easy Tips:

• Make sure you bake two separate equal-sized cakes for this recipe not slicing one large cake and ice it in the middle and top. Once the batter is ready, divide it into two equal parts and bake in two equal trays placing them side by side in the oven. If your oven has no space for two cakes, bake them separately

• If you have a large oven tray, divide it into two equal sections with a piece of hardboard and lay baking papers neatly.  This way, you could bake both layers of the cake on the same tray 
• To make the process easier, you can make the butter icing on the previous day and store it in the fridge. Make sure you stick to the right proportions of ingredients as the buttercream icing is the highlight of the taste of this cake
• To cut neat and dainty pieces, place the cake in the fridge for 1 hr and use a sharp knife, dipped in hot water and wiped clean

Let’s Start:

Set the oven to 180 C (Gas mark 4)

Make the batter

Cream together

• Beat margarine and sugar until creamy for about 4 mins, using an electric hand mixer
• Add eggs, one at a time. Beat for 30 sec after each addition

Fold together

• Add vanilla essence,  lemon juice and salt and beat for two rounds
• Mix baking powder to flour and sieve onto the cake batter, holding well above it. Fold the flour gently with a wooden spoon until everything comes together into a creamy batter
• Mix milk and fold with a wooden spoon.  Do not use the electric mixer at this point

Divide the batter into 2 equal portions

• Divide the batter into two equal parts and add red liquid colour to one and green liquid colour to the other.  Drop just enough red to make the pink colour
• Line up a baking tray, divide it into two equal parts with a hardboard and spoon the batter in and flatten with a spatula
• Lift up the tray and drop it twice onto your kitchen top, allowing the batter to spread and settle evenly on the try

Oven it

• Place the tray in the oven and bake for 20 mins or until the top is golden brown in colour. If you stab a skewer into the middle of the cake it should come out clean if the cake is properly baked.
• Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.  If not, leave it in the oven for another 5/10 mins.  If the top of the cake is browned and the middle is raw, cover the top with baking paper and continue baking for another 10 mins until done

The cakes are ready!

• Let the cake rest in the tray for 5-10 mins
• Slowly remove it from the tray and place it on a cooling rack
• Let the cake cool completely before frosting it

Delicious Butter Icing Recipe

You need the following ingredients:

• Icing sugar – 300 g (Sieve twice to get the best smooth icing sugar)
• Margarine/Butter – 125 g
• Lemon juice –   1 tsp
• Milk –  2 tbsp
• Vanilla essence – 2 drops

Let’s make the icing;

• Cream up all together using an electric hand mixer
• The icing should have no lumpy bits but a very smooth creamy texture

Ice the cake;

• Next, cut the sides and top layer off from the cake

• Take a generous dollop of buttercream icing and spread it across one layer
• Sandwich with the other later and spread icing on the top
• Throw some sprinkles on the top
• Place the cake in the fridge or in a cool place for the icing to settle
• Dip a knife in hot water, and wipe clean before cutting the cake into dainty pieces
• Your beautiful angel cake is ready to present!