Two Tier Celebration Cake for Baby Shower

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This rubber duck themed, two tier celebration cake is perfect for a baby shower, christening or child's birthday.

Prep Time20

Cook Time40

Decorating time2

Total Time3

Course: Dessert

Cuisine: British

Servings: people

Calories: 301.29kcal

Preheat your oven to 180C (or gas mark 4).
Line two 6.5 inch cake tins and two 9 inch cake tins with grease proof paper.
Beat together the butter and sugar in a large bowl (or 200g of each in a medium bowl for the 6.5 inch cake and 500g of each in a large bowl for the 9 inch cake) until smooth and creamy.
Add 1 egg at a time, beating until well combined and fluffy. (For the 6.5 inch cake use 4 eggs and 8 eggs for the 9 inch cake.)
Next, gently fold in the flour along with 2 tsp of vanilla bean paste (200g of self raising flour for the 6.5 inch cake and 500g for the 9 inch cake. Use 0.5 tsp of vanilla bean paste in mix for the 6.5 inch cake and 1.5 tsp for the 9 inch cake.)
Divide the mix between the cake tins trying to make sure they are level.
Bake in the centre of the oven for 25-30 minutes (6.5 inch cake) / 35 - 40 minutes (9 inch cake) until the cakes are golden and springy to the touch.
Leave to cool slightly before turning out on to a cooling rack to cool completely.

Beat the 300g butter in a bowl until light and fluffy.
Sieve in the icing sugar and mix well being careful not to over beat the icing mix.
Stop when the buttercream is smooth and not at all grainy.
Carefully stir through a tsp of vanilla paste.
Spread a little buttercream onto each of your cake boards.
Place your bottom layer of each size cake on to the appropriate cake board.
Pipe a ring around the top of each cake. This will create a dam for the jam.
Spoon the jam on top of the cake up to the piped buttercream ring.
Take the second layer of each cake.
Spread the bottom with a little buttercream and place on top of the bottom layer.
Push down firmly (a little buttercream may push out the sides).
Using a spatula spread any excess buttercream around the sides of each cake.
Mix a little milk into the buttercream to make it more spreadable.
Using a spatula, spread a thin layer of butter cream over both cakes to catch any crumbs.
Place in the fridge for 30mins until the layer of buttercream has formed a crust.
Again using a spatula, spread on a thicker layer of buttercream on each cake. Try to keep the edges as flat as possible and create a sharp edge between the sides and top of the cake.
Place in the fridge after each layer has firmed up and repeat until you have used the buttercream.
Keep the cake in the fridge overnight (or for at least 2 hours) before attempting to cover in fondant.

Dust your work surface and rolling pin with a mixture of cornflour and icing sugar. This will stop it sticking.
Knead the blue fondant icing until it is soft and pliable.
Roll out the fondant icing on your work surface. Keep rotating the icing regularly so that it rolls out in an even circle and doesn’t stick.
Once it has been rolled out large enough, drape it over your rolling pin.
Carefully lift the fondant and place it on to your cake.
With one hand, carefully life up any pleats or folds , with the other hand smooth the fondant so that it sits flat against the cake top and sides.
You can use your hands or icing smoothers to make sure the icing is really flat and any edges are crisp.
Once you are happy, use a sharp knife to trim any excess
Repeat the steps above with the yellow fondant to cover the second cake.

Use the excess fondant and white fondant listed to cut out rubber ducks and bubbles. Decorate with orange and black icing for the eyes and beaks.