• Ingredients: 15
  • Serves: 10
  • Prep: 50 mins
  • Bake: 25 mins
  • Level: medium

Daffodil cake with egg(s) (free range), unrefined golden caster sugar, self-raising white flour, baking powder, butter (unsalted), icing sugar, butter (unsalted), milk, vanilla extract, raspberry jam, royal icing sugar, white sugar paste icing, orange food colouring, yellow food colouring, green food colouring. To make this daffodil cake for 10 persons you will need 50 mins for preparation and 25 mins for baking.


For the cake

  • 4 Egg(s) (free range)
  • 225g Unrefined golden caster sugar
  • 225g Self-raising white flour
  • 2tsp Baking powder
  • 225g Butter (unsalted)

For the filling

  • 300g Icing sugar
  • 100g Butter (unsalted)
  • 40ml Milk
  • 1tsp Vanilla extract
  • 3tbsp Raspberry jam

For the icing

  • 500g Royal icing sugar
  • White sugar paste icing
  • Orange food colouring
  • Yellow food colouring
  • Green food colouring


  1. Step 1Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line two 8” sandwich tins.
  2. Step 2Mix all of the cake ingredients together until well combined and the mixture reaches a soft dropping consistency.

    For this step you will need

  3. Step 3Divide the mixture between the tins and gently tap the tins on the surface to remove any air bubbles.
  4. Step 4Bake the cakes for 25 minutes, until golden and cooked throughout.
  5. Step 5Leave to cool on wire cooling rack.
  6. Step 6To make the buttercream, beat together the butter and icing sugar, gradually incorporating the milk and vanilla extract until smooth.

    For this step you will need

  7. Step 7On the top of one of the sponges spread a layer of jam, topped with some of the buttercream, then sandwich together with the other sponge.
  8. Step 8Spread the remaining buttercream across the top and sides of the cake to crumb coat.
  9. Step 9Roll out the white sugar paste icing and carefully lay over the top of the cake.

    For this step you will need

  10. Step 10Using a cake smoother, smooth out the icing and trim the excess icing at the base with a knife.
  11. Step 11Use a crimper tool to give the effect around the top of the cake.
  12. Step 12Mix the royal icing with water following the instructions on pack and fill a piping bag fitted with a star nozzle with some of the royal icing.

    For this step you will need

  13. Step 13Pipe around the base of the cake, squeezing the bag at the base and working upward to create the piped effect.
  14. Step 14In a separate bowl mix together, more of the royal icing with orange colouring and fill a piping bag fitted with a small circular nozzle. Carefully pipe small dots a quarter of a way up the cake from the base. Then beginning in the centre of one dot, loop the icing to join up each dot.

    For this step you will need

  15. Step 15Colour the remaining icing with yellow and green to create the daffodil effect on the top of the cake. If you are nervous piping directly on to the cake, you can try practising on a sheet of baking paper first.

    For this step you will need