Ingredients
For the Cake:
- 250g unsalted butter, softened
- 250g castor sugar
- 5 large eggs
- 250g self-raising flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 tablespoons cannabis oils (adjust based on desired potency)
- 100ml whole milk
For the Strawberry Icing:
- 250g fresh strawberries
- 150g unsalted butter, softened
- 400 g icing sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons cannabis oil (optional, adjust based on desired potency)
- 2-3 tablespoons whole milk (optional, for consistency)
For Decoration:
- Fresh strawberries
- Sprinkles(optional)
- Birthday Candles (optional)
Instructions:
Making the cake:
1. Preheat the Oven: Preheat your oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with baking parchment.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter and caster sugar together until light and fluffy, about 3-5 minutes with an electric mixer on medium-high speed.
3. Add Eggs Gradually: Beat the eggs in a separate bowl. Gradually add the beaten eggs to the butter and sugar mixture, a little at a time, beating well after each addition to prevent curdling.
4. Add Vanilla and Cannabis Oil: Mix in the vanilla extract and cannabis oil until well combined.
5. Combine Dry Ingredients: Sift together the self-raising flour and baking powder. Gently fold this into the mixture using a spatula or large metal spoon.
6. Adjust Consistency with Milk: Stir in the milk to achieve a smooth batter.
7. Bake the Cake: Divide the cake batter evenly between the two prepared tins. Level the tops with a spatula and bake for 25-30 minutes, or until golden brown and a skewer inserted into the center comes out clean.
8. Cool the Cakes: Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.
Making the Strawberry Icing
1. Prepare Strawberry Puree: Hull and chop the strawberries, then blend until smooth. Strain the puree through a fine mesh sieve to remove seeds and excess pulp, yielding about 100ml of smooth puree.
2. Beat Butter and Add Cannabis Oil: In a large bowl, beat the softened butter until smooth and creamy. Add the cannabis oil and mix until well combined.
3. Add Icing Sugar and Flavourings: Gradually add the sifted icing sugar, beating on low speed until combined, then increase to high speed until smooth. Add the strawberry puree and vanilla extract, beating until fully combined. Adjust the consistency by adding milk, 1 tablespoon at a time, if needed.
Assembling the Cake:
1. Level the Cakes (if necessary): Use a serrated knife to level the tops of the cooled cakes.
2. Layer and Frost the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of strawberry icing over the top.
- Place the second cake layer on top, then use the remaining icing to frost the top and sides of the cake. Smooth the icing with a spatula.
3. Decorate: Garnish the cake with fresh strawberries, sprinkles, and birthday candles if desired.
Serving:
Slice and serve the cake at room temperature.