It has cream, it has berries, and… well… we cheated a little bit. But it’s still a Berry Sponge Cake! Because long weekends don’t need to be long. And this long weekend there will be BBQs, which mean salads, and meat, and potato bakes, and dessert if you have the time. Find the time with a few shortcuts, or if you’d prefer get the same results with your own home-baked creations!
Berry Sponge Cake!
If you can’t bring yourself to buy a pre-made cake, put your favourite butter cake or chocolate cake in the oven.
When you’re ready to serve your cake, whip some cream with a teaspoon of sugar and teaspoon of vanilla bean paste.
Split your cake and add cream to the bottom layer of cake. To prevent it squishing out everywhere when you add the top half, spread the cream to only a few cm from the edge of the cake. Add the top layer and press down gently until the cream reaches the edge of the cake.
Grab a cup of frozen mixed berries and put into a microwave safe dish. Sprinkle with a teaspoon of icing sugar and a tablespoon of water. Microwave on low power for 30 seconds at a time until the berries have defrosted and you have some delicious berry juice in the bottom of your dish.
Pile up a generous serving of cream on the top of your cake. Swirl the cream around so there are spots for the fruit and juice to settle, then spoon over your fruit!
If you’d prefer to use fresh berries, wash and dry your chosen fruit, pop in a saucepan, add a quarter cup of water and a tablespoon of caster sugar to a small saucepan. Simmer and stir gently to stew your fruit. Allow to cool before you spoon over your delicious cake! Et voila! Berry Sponge Cake!
No one will ever know – and everyone will love it!!
Australia Day Cake Topper
The easiest of easy cake toppers, all you need to do is cut, fold, and stick. If your kids are good with the cutting and folding thing, download the template, print and leave them to craft up a storm while you whip up your cake.
Download the template here: Australia Day Cake Topper Template
Cut out your stars.
Fold the star in half along the longest side point to point. Make sure the colour side is facing out when you fold. Keep going until you’ve folded all of the points.
Flip the paper over and fold in half along the shortest side, point to point. Make sure the colour side is facing away when you fold. Keep going until you’ve folded all the points. Flip again and pinch any of the folds that may have gotten a bit squished.
Fold the top cm of some florists wire. Put some hot glue in the centre of the star and push in the wire.
Or, tape a bamboo skewer to the inside of the star being careful not to flatten your folds.
Trim the wire or skewer and stick into your cake. Make sure any part of the wire that’s going into your cake is covered in plastic wrap or aluminium foil.