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@msamlboys2: We enjoyed the whole night! 💙 @Malee's Kitchen #trunkortreat #halloween #parentlife #kids #MartesLeeFamily

The Martes-Lee Family
The Martes-Lee Family
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Sunday 19 October 2025 14:51:10 GMT
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Ingredients For the sponge cake 1 ½ cups all-purpose flour 1 teaspoon baking powder ⅛ teaspoon salt ¾ cup unsalted butter, at room temperature 1 cup granulated sugar 4 large eggs, at room temperature 2 teaspoons vanilla extract For the filling ½ cup butter 1 ½ cups confectioners sugar ½ teaspoon vanilla ⅓ cup raspberry spread 1 cup mixed fresh berries, to decorate Edible silver leaf, to decorate Fresh mint leaves, to garnish Directions 1. Preheat your oven to 350°F. Grease two 6-inch round pans with oil, cover with parchment paper, and set aside. 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 3. In a large bowl, beat the butter and sugar on medium speed using a hand mixer for 3-5 minutes until pale and light. 4. Gradually add the eggs, one at a time, mixing thoroughly after each addition. Add the vanilla extract and mix well. 5. Sift the flour mixture into the wet ingredients and mix until everything comes together. Divide the batter evenly between the two prepared round pans. 6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove the cakes from the oven and allow them to cool in the pans for 5 minutes before transferring to a wire rack to cool completely. 7. Meanwhile, prepare the filling by beating the softened butter and confectioners' sugar together until smooth and creamy. Add the vanilla extract and mix until the filling is smooth. 8. To decorate the cake, place one cake layer on a serving plate and top with 3/4 of the filling, spreading it evenly. Spread the raspberry spread over the filling and top with the second cake layer. 9. Spread the remaining filling on top of the second cake. Arrange the fresh berries on top of the filling and garnish with edible silver leaf and mint. 10.Slice and serve the cake to enjoy.
Ingredients For the sponge cake 1 ½ cups all-purpose flour 1 teaspoon baking powder ⅛ teaspoon salt ¾ cup unsalted butter, at room temperature 1 cup granulated sugar 4 large eggs, at room temperature 2 teaspoons vanilla extract For the filling ½ cup butter 1 ½ cups confectioners sugar ½ teaspoon vanilla ⅓ cup raspberry spread 1 cup mixed fresh berries, to decorate Edible silver leaf, to decorate Fresh mint leaves, to garnish Directions 1. Preheat your oven to 350°F. Grease two 6-inch round pans with oil, cover with parchment paper, and set aside. 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 3. In a large bowl, beat the butter and sugar on medium speed using a hand mixer for 3-5 minutes until pale and light. 4. Gradually add the eggs, one at a time, mixing thoroughly after each addition. Add the vanilla extract and mix well. 5. Sift the flour mixture into the wet ingredients and mix until everything comes together. Divide the batter evenly between the two prepared round pans. 6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove the cakes from the oven and allow them to cool in the pans for 5 minutes before transferring to a wire rack to cool completely. 7. Meanwhile, prepare the filling by beating the softened butter and confectioners' sugar together until smooth and creamy. Add the vanilla extract and mix until the filling is smooth. 8. To decorate the cake, place one cake layer on a serving plate and top with 3/4 of the filling, spreading it evenly. Spread the raspberry spread over the filling and top with the second cake layer. 9. Spread the remaining filling on top of the second cake. Arrange the fresh berries on top of the filling and garnish with edible silver leaf and mint. 10.Slice and serve the cake to enjoy.

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