Ginger Peachick's Sleeping Beauty Birthday Cake - Easy Vegan Layered Angel Cake
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Sleeping Beauty Birthday Cake - Easy Vegan Layered Angel Cake

A Step by Step guide to making and decorating this pretty Sleeping Beauty Birthday Cake.  Inside is a Vegan Layered Angel Cake flavoured with blackcurrant, lemon and vanilla.  The decoration is surprisingly easy to do and it made one little Peachick very happy!  Dairyfree, Eggfree & Vegan (with suitable decorations)
Author: Midge

Ingredients

For the Cake:

  • 190 ml Vegetable Oil
  • 75 g Dairyfree Margarine (Vitalite, pure)
  • 300 g Granulated sugar
  • 375 g Self Raising Flour
  • 150 g Plain Flour
  • 3 tbsp Ground Chia Seeds
  • 450 ml Dairyfree Milk Koko Dairyfree, Oat Milk
  • Juice of 1 Lemon
  • 5 tbsp Blackcurrant puree Defrosted berries passed through a sieve)
  • 3 drops Yellow Food Colouring

For the Buttercream

  • 50 g Baking Block Margarine Baking Block or Trex
  • 50 g Dairyfree Margarine Vitalite
  • 225 g Icing Sugar
  • 1/2 tsp Vanilla Extract
  • 1 tbsp Cocoa Powder

For the Decoration

  • 750 g White Fondant Cannot recommend Renshaw enough!
  • 250 g Each of White, Pink & Fuschia Fondant Swirled together
  • Silver Dragees
  • Rainbow Fondant decorations*
  • Flowers & Rainbow sugarpaste decorations
  • Edible Glue

Equipment

  • 6 inch cake Tin
  • 8 inch cake Tins
  • Piping Bags (disposable Lakeland ones)
  • Scissors
  • Rolling Pin
  • Angled Pallet Knife

Instructions

Baking the Cake

  • Preheat the oven to 170C.  Grease & Line your cake tins (see recipe notes) with baking silicone sheet or greaseproof paper - a circle for the bottom & then wide strip for the sides. 
  • *I make the basic white cake batter in one large batch then separate out into three bowls for colouring & flavouring*
    In a large mixing bowl or stand mixer with paddle attachment, cream the butter, oil, and sugar  together until it is pale and fluffy.  Sift the ground chia seeds, plain flour & self raising flour into the bowl and gently mix together or on a low speed.
  • While the mixer is still on low or while stirring slowly, pour in the milk and fold until it forms a smooth batter. Be careful not to over mix at this point as you don't want the sponge to be rubbery! 
  • Split the mixture equally between three bowls.  
    Flavour one bowl with vanilla extract.
    One bowl with lemon juice and yellow food colouring.
    And the final bowl with the blackcurrant puree (add a tbsp more self raising flour if it gets too loose)
  • If using single layer sandwich tins bake each cake for 15-20mins.  For larger cakes you are going to split bake for 50-60mins.  Allow the cakes to cool completely before cutting & layering.

Mix the Buttercream

  • In a stand mixer, with paddle attachment, cream the dairyfree margarine & baking block.  On a low speed beat in the cocoa powder & vanilla extract.  
  • Stop the mixer and gently tip in the icing sugar.  Put the mixer on low until all icing sugar in mixed in and then beat on high for a minute or two until light & fluffy.
  • Transfer to a piping bag with large round nozzle (or just cut the end off) and set aside.

Construct & Decorate (Repeat for each tier)

  • Finally layer the cakes white, yellow then pink with a layer of buttercream between each sponge.  I pipe & spread a thin layer over the whole cake surface and then pipe a small ring around the edge of the cake.  If you like jam you can put the jam in the middle of the ring.  Between layers 3 & 4 arrange thin slices of strawberries inside the buttercream ring.  Put in the fridge to set for an hour.
  • Crumb coat the cake - add a very thin layer of buttercream all over the cake.  I start by standing the cake on a lazy susan (or cake turntable if you have one!) and pipe buttercream on the top of the cake and spread out thinly.  Then pipe buttercream into the gaps between each cake layer.  Hold the pallet knife at 90degrees to the cake and spin the cake slowly round - it will scrape off all the excess leaving you with a lovely thin layer of buttercream.  
    For more indepth instructions on crumb coating have a lookie at Chonnie from Baked to Imperfections Gingerbread Layer Cake Recipe.
  • Refrigerate each tier then cover with fondant.  I roll the fondant out on a large silicone sheet.  First knead the fondant and roll into a ball.  With a rolling pin roll out into a large thick circle.
  • Place the fondant onto the top of the cake.  To do the sides, hold the edge of the fondant circle and smooth down the side until the cake side is covered.  Repeat all the way down. then use a fondant smoother or piece of silicone baking sheet to make a smooth layer ( Here's a link to a video on how to do it!)
  • Decorate the outside of each tier however you like sticking everything on with edible glue or a bit of water! 
    Top Tip: To get the silver balls in a straight line on the top tier I gently press a wooden skewer into the fondant to make a small dent for them to sit in! 
    Any imperfections in the fondant layer can be easy covered with a decoration!! 

Notes

There are a couple of ways of making this cake -
1. Pipe a layer of each batter into a tin and bake in one big cake (this is what I did for the top layer as its a 6' layer) Do this twice and then sandwich the two cakes together.
OR
2. Use a sandwich tin for each colour (you will need 6 or 3 used twice)
OR
3. Make 3 cakes - one in each colour.  you can then have 3 thick layers in each cake or cut in half for the 6 layers (in each tier.)