Butterscotch Flower Cake
Butterscotch sponge cake, iced with icing sugar and decorated with buttercream flowers. A perfect cake for mothers day
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at whitworths-sugar.co.uk.
Cooking tools:
- Oven
- Parchment paper
- Round cake tin
- Cooling rack
- Mixing bowl
- Spatula
- Metal spoon
- Saucepan
- Wooden spoon
- Stand mixer
- Hand mixer
- Offset spatula
- Cake scraper
- Piping bag
- Round piping tip
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Microwave
- Refrigerator
- Sprinkles
- Gel food colouring
- Whisk
- Fork
- Kitchen scale
- Plate
- Cake board
- Cake tester
- Chef's knife
- Spoon
Ingredients
- 160g Whitworths Golden Caster Sugar
- 120g Whitworths Light Soft Brown Sugar
- 280g Baking Spread, chilled
- 3 Large Eggs, at room temperature
- 2 tsp Vanilla Extract
- 280g Self Raising Flour, sifted
- 50ml Whole Milk
- 75g Unsalted Butter
- 100g Whitworths Light Soft Brown Sugar
- 175g Condensed Milk
- 2 Tbsp Double Cream
- ¼ Tsp Fine Sea Salt
- 1kg Whitworths Icing Sugar, sifted
- 400g Unsalted Butter, at room temperature
- 4 Tbsp Milk
- Pink, Green and Yellow Gel Food Colouring
- Piping Tips (we used Wilton #2A, #21)
- Sprinkles (optional)
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