Smartin's cake (Sarah Martins Bday Cake)

The day had arrived! I finally had an occasion  to bake for! A friend was coming to visit and it was her birthday. Shur this is brilliant I thought to myself perfect. Then reality struck I'd never actually baked a round cake only cupcakes, cookies an brownies. Right how hard can it be I'll do a Victorian sponge!I hear there all the rage now days.  Who doesn't love a good sponge? A Victorian posh one just for the occasion.

Out came my 9'' round tin now only to find a recipe :)  After a bit of searching & knocking everything over I came across THE ONE. It was love at first sight. I aerated the mixture as much as possible at one stage it was starting to look like a bubble bath. In to the oven and away we go the bottom layer was under way. Then the top layer and thanks be to god some genius invented a spring release tin. So out they popped crack free. While I left them to cool I prepared my Strawberry and fresh cream filling like a pro. One sticky job in itself not for the faint hearted. Once the jam was complete it was time to layer on the cream. Judging the amount was trial and error so I just lobbed it all on. Now a birthday cake isn't complete without some chocolate. So why not do the dog on it and cover it in chocolate and then decorate with chocolate butter icing. The worst part was resisting licking the bowl after melting the chocolate.... yummy, After smoothing out the melted chocolate it was clear plastering certainly wouldn't be a suitable trade for me. Never the less I tore into the butter whisking it like a mad woman. Did you ever get pins and needles in your arm from holding the whisk?.... well I did.It had a mind of its own for a few minutes then I added the cocoa and essence and like magic it was ready. After a short few minutes the cake was piped with the icing as below.

Just in time too :) Loads of sprinkles and it looked super. So if your planning on baking a posh cake ensure you have a spring release tin, a plan and a trade in plastering :)