Sandwich Cake

This is a spectacular looking cake covered in pretty springtime flowers, but don't be fooled, this illusion cake has a trick in store!

Dietary Requirements

Difficulty Level

6-8

Serving size

1 hour

Prep time

1 hour (+ chill time)

Duration

I love this sandwich cake. I was inspired to create this after seeing the Swedish smorgastartas which are SO pretty! I love savoury baking and sandwiches, and this cake is like an illusion because people can’t believe it’s a sandwich once you cut into it! This is a perfect bake for a special afternoon tea or party. I made some really gorgeous versions for Holly and Phil on This Morning.

Ingredients

For the cake

large fresh sandwich loaf of bread, brown, white or granary

butter to spread

for the fillings, you will need four different sandwich fillings that complement each other, you will need approximately double the amount that you would use to fill a regular sandwich in each layer.

For the frosting

600g

cream cheese, at room temperature

Instructions

Step 1

Make sure your choice of sandwich fillings are ready before you begin.

Use a flat plate or board and place a sheet of baking parchment over this to build the cake on.

Trim the crust from the outside of the bread so you are left with a large rectangle block of soft bread.

Cut the bread lengthwise across the longest part, so you are left with thin, long slices of bread.

To create a large circle, lay the two slices flat onto the plate or board, you will need to line up the straighter sides of the bread together.

Place your circle template on top of the slices (you could use a cake board, base of a cake tin or plate as your template for this).

To cut the circle shape, a pizza wheel will give you the quickest and neatest circles. If you don’t have one, you can use a small sharp knife and cut around the template.

You will need five circles of bread to create a four layer cake.

Step 2

To assemble, place a small dollop of cream cheese onto the base of the board and place one circle of bread on top and then butter the bread.

Add the first filling of your choice covering the bread neatly, leaving a small border around the edge of the bread so the filling isn’t sticking out over the edge.

Top with a buttered circle of bread touching the filling, and then butter the top side before adding your next choice of filling.

Repeat until you have a lovely stack of round sandwiches, but do not butter the top final layer.

Step 3

Use 150g of cream cheese at room temperature to crumb coat the cake.

Using a palette knife to fill the gaps around the edge of the sandwich cake, fully coat the cake and lock in the fillings.

You can place your palm on top of the bread to steady the cake and hold it still.

To wrap, place a couple of lengths of clingfilm on the work surface, put the plate on top, and wrap the cling up and over the top of the sandwich cake before leaving to chill for a few hours to firm up, or preferably overnight.

Step 4

To decorate, use a palette knife and apply the cream cheese to the top and sides of the cake, as neatly as possible to make a flat finish or you could be creative to make swirls or peaks for texture.

Next, you could decorate with edible flowers and herbs or extra piping and slices of radish or carrots or cucumber.

Place in the fridge until serving, but allow it to come to room temperature before eating.

This is best eaten on the day, but will last for a couple of days if wrapped up in slices, mind you, it won’t last long it’s delicious!