To celebrate that our Mother was turning 80, I decided to have a party with some of her friends. In all twenty eight guests arrived, some had known Shirley since she was a little girl and others were more recent friends. All her children were there, my brother and his wife from Florida and my sister and my niece flew in from Perth. Even one of Mum’s cousins had flown in from New Zealand and my dear school friend came in from Sydney. Of course I catered for the party so there was a lot going on in my kitchen that week but my favourite item was the cake! I made a double layered Vanilla Yoghurt Cake with Philadelphia cream cheese icing and decorated it with fresh berries, cherries and tiny roses. It brought sighs from the guests and Shirley was delighted. Isn’t that what a birthday cake is meant to do? The best news about these cakes are that they are quite easy to put together so I’m sharing the recipe with you. Perhaps you have a loved one with a birthday soon?
1 cup canola oil
1 cup caster sugar
3 free range eggs
1 cup full fat vanilla yoghurt
1 teaspoon of real Vanilla Essence
3 cups self-raising flour
Two packets of Philadelphia Cream Cheese and half a cup of icing sugar mixture.
Method for Cake
Preheat oven to 160 degrees C. Grease and line a 23cm springform cake tin. (I made two of these).
Whisk together the vegetable oil and caster sugar in a mixer or with a hand mixer. Add the eggs one at a time and whisk again. Then mix in the yoghurt and vanilla essence. Fold through the flour like you would with a muffin mix – a little lumpy is OK so don’t over mix. Then pour into the prepared cake tin.
Bake for 1 hour and 20 minutes on the middle shelf of the oven or until cooked through.
Just place the cream cheese and icing sugar in a blender and whisk until thoroughly mixed.
To decorate the cake place the cake on a platter and then spread a good layer of the cream cheese icing on top. This can be followed by another layer if you are making a large cake.
Ask your florist for some edible roses, not that guests will eat them but so that the cake is safe to eat. Sprinkle alternate berries, cherries and heads of roses and then shake icing sugar over the whole cake. Poke a few berries and roses in between the two layers into the icing.Share on Facebook