This is the second big cake I made for my work leaving do along with the Nigella Nutella cake. My giant cupcake pan tends to be used for celebrations and leaving do's and it's been quite a while since it was last used so I decided to give it a go. I chose simple flavours - vanilla sponge with fresh raspberries in the batter and raspberry jam in the middle. I was really excited to use my new duo icing kit from Lakeland but unfortunately all did not go to plan. However, I was still able to present a reasonable looking cake and luckily it tasted great.
fresh raspberries and raspberry jam 
I love the colour fresh raspberries! 
mistake no 1 - overfilling the cake pan 
mistake no 2 - my poor attempt at levelling the cake which cause the crack in the middle! 
cover up no 1 - fill with jam and patch with buttercream! 
not too bad if you don't look too closely! 
duo icing kit from Lakeland which is great but mistake no 3 - overfilling piping bag and stiff icing finished product. I wanted to pipe rosettes on top but the icing was too stiff and it was difficult to pipe. I do like the two tone icing and can't wait to try it again. For the cake
375g butter
375g sugar
6 eggs
375g self raising flour
1 teaspoon vanilla extract
100 - 150g fresh raspberries
For the icing
500g icing sugar
120g butter
1 teaspoon vanilla extract
4-6 tablespoons of milk
pink gel paste (optional)
- Preheat the oven to 180C.
- Cream butter and sugar until pale and fluffy.
- Add the eggs one at a time and mix well between each addition.
- Mix in the flour and vanilla extract.
- Finally stir in the fresh raspberries.
- Fill the cupcake mould until 2/3 full - do not overfill!
- Bake for approximately 40-45 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool completely.
- Sandwich the top and bottom with raspberry jam.
- Make the icing by beating all the ingredients together until smooth.
- Decorate as desired.
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