Initially I tried to make the entire cake in a 1lt pudding basin to get the right shape but the sponge wouldn't cook properly all the way through. I was left with an uncooked centre so the outside was munched on with a cup of tea whilst I thought about what to do next. Second attempt was still in the pudding basin but cooked in the microwave. Whilst this cooked properly and had a good shape I'm not so keen on the texture of microwave sponges. They seem more like steamed sponges and have a tendency to go a bit dry once cooled. That one is now in the freezer ready to make a trifle. Third (and final attempt) was a basic Victoria sponge, half in the pudding basin for the round top and the other half in a 7" round sandwich tin.Per boob (as I only did one at a time)
175g stork cake margarine
175g caster sugar
175 self raising flour
1 1/12 tsp baking powder
3 eggs
Beat together margarine and sugar. Add eggs. Beat well, then add flour and baking powder. Pour equally into a greased pudding basin and lined sandwich tin. Bake at 180c for about 25-30 minutes. I found the pudding basin section took a longer than the tin.
Leave to cool and do it all again.
I used butter icing and home-made blackberry jam in the middle. For the butter icing I used 200g butter and 400g icing sugar. Beat well and try not to eat too much.
For decorating, (after a bit of googling to get some ideas I found a lovely pair by Little Pickers) I reserved some of the butter icing and covered the cake completely with a thin layer to ensure the icing stuck. I also made sure the gaps where the two cakes joined were covered to ensure a smooth finish. To make the flesh colour I used a tiny bit of red food colouring and an even tinier bit of yellow in a block of white ready made icing. Smooth it over and then go mad on the bra. The lace was just thin bits of black icing slightly crumpled.Note to self: make sure you cut your finger nails quite short before doing icing again!
Very pleased with these.
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