Here we have a plain Victoria Sponge (even though a Victoria sponge is actually a pound cake). I made it simply as practice for an upcoming order. It cost about £25 in ‘materials’.
I’ve only made a handful of tiered cakes, 5 in the run up and including my Wedding plus a Christening cake (which I did at cost to practice for my wedding now I think about it).
A customer asked for something similar and I just wanted to check that I had the ratios of icing, jam and cake correct. Also to see what my current pound cake tastes like.
I hope I haven’t ruined the allure of my images by including a picture of my photography set up, but I wanted a wider shot and my background is too small.
It always surprising the effect of adding a little fruit here and there to the overall finish of the cake.
Final thoughts are;
- It didn’t have good quality jam in it as well as there not being very much of it. I thought I had two jars but had none, so I had to get some cheap rubbish from the local Co-op.
- Pound cake is just too firm for my liking. I think I’ll try with angel cake next time and slap a load of compote in the layers
- Not enough flavour, but that’s just a Victoria sponge.