Silver Wedding Anniversary Cake
- Oil or melted butter, for greasing
- 1 ½ cups all-purpose flour
- 1 tbsp. baking powder
- ¾ cup unsalted butter, softened
- Generous ¾ cup superfine sugar
- 3 eggs, beaten
- 1 tsp. vanilla extract
- 2 tbsp. milk
- 2 tbsp. medium sherry
- Silver balls, to decorate
- 1 generous cup mascarpone cheese
- 3 tbsp. light cream
- 2 ¼ cups confectioners’ sugar, sifted, plus extra if needed
Preheat oven to 350 degrees F. Grease and line the bottoms of a 7-inch layer cake pan and a 9-inch layer cake pan. Sift the flour and baking powder into a large bowl and add the butter, superfine sugar, eggs and vanilla extract. Beat well until the mixture is smooth, then stir in the milk. Spoon the mixture into the prepared pans and smooth the surfaces with a spatula. Bake in the preheated oven for 20-25 minutes for the small cake and 25-30 minutes for the large cake, or until risen, firm and golden brown. Cool the cakes in the pans for 2-3 minutes, then turn out and finish cooling on wire racks. Prick the cakes with a skewer and sprinkle with sherry. For the frosting, beat together the mascarpone, cream and confectioners’ sugar to a smooth, spreading consistency, adding a little more confectioners’ sugar if needed. Spread a little frosting on top of the center of the larger cake, then place the small cake on top, pressing down lightly. Spread the remaining frosting over the cakes, swirling with a spatula. Decorate with silver balls before serving.
Makes 10-12 servings
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.