An intimate wedding – choosing the cake for your “small” day

2020 – well, it’s been a strange year so far, not least for anyone in the Wedding Industry or planning to get married this year.

In March, the COVID-19 pandemic caused many events to immediately cancel, and weddings, even small ones (with just the officiating person, couple and two witnesses) were rapidly banned. Couples had to make a decision – either hold their nerve and hope that weddings in the late summer or autumn would still go ahead, or decide to postpone. Many, including some of my lovely clients, understandably postponed. My heart broke for them, but also for all the suppliers involved in their big day. Some of us are not huge businesses, some of us (for various reasons) are not eligible for government support. We sat and waited along with our couples …

But there appears to be light at the end of the tunnel.

From 1st August couples in England are allowed to have up to 30 people at their wedding. Some couples are grabbing this with both hands. The couples that just want to be married, where they aren’t worried about having everyone to celebrate (the party can wait for another time) and just want to be married to each other. The couples who have social anxiety, where the thought of a huge wedding is crippling, where the gathering was only ever meant to be small and perfectly formed anyway. The couples who found themselves furloughed or made redundant, who also lost their business when the world locked down, but who can just about afford a small wedding. And the couples whose original plans have been thrown into disarray – the overseas wedding cancelled, the original venue now bankrupt or unable to reopen just yet.

And across the land, wedding suppliers in all fields are opening up their arms and their order books to embrace these couples – right? Well no, some aren’t. Some are still maintaining their minimum spend or minimum numbers. Some are scornful of the smaller wedding. Facebook groups for suppliers are not full of members leaping at the chance to re-enter the wedding fray all guns blazing. Some are hesitant to rebook a couple for a second or third time, worried that they won’t ever see the final balance or that the date will never come for them to be able to have pride in their work. And some are just not willing to scale down their offerings.

But here at Betty Bee Bakes I am showing the love for the small and intimate, the bijou, the pint-sized and perfectly formed. I am so excited for a wedding cake order I have going out in a few weeks. I was only approached, about the possibility of making the cake, in June. Already in the height of lockdown, but with some optimism that the couple would be allowed a small number of guests to witness their vows and have a meal afterwards. My heart sang with joy that they would (fingers crossed) be able to finally get married, after having to cancel their overseas wedding. The Registrar is booked, the hotel has put the necessary social distancing measures in place, and we are good to go (please don’t let there be a second lockdown). I have temporarily removed my minimum spend for wedding cake orders. I am not going to make and charge you for a three-tier cake when you couldn’t possibly eat it all. I have broken out those 4” tins that usually only see the light of day for large multi-tiered cakes and for seasonal offerings.

So, with that in mind, here are some ideas for having a spectacular wedding cake, for up to 30 people:

Scale down the tier sizes:

A smaller cake doesn’t mean less impact. Choose your decorations wisely and it can be just as stunning as a larger tiered cake. A 4” on top of a 6” will serve 20 portions. A 6” and an 8” will serve 40 and a three-tier 4”, 6” and 8” will serve 46. These are finger-portion sizes, served at weddings after the coffee and speeches (when you are already full from the three-course meal including dessert) or brought out with the evening buffet. If you want a three-tier, but only have 20 guests, think about serving the cake as the dessert instead, where bigger servings will mean you aren’t left with cake to eat for days afterwards.

Small 2-tier by Betty Bee Bakes (inspired by Couture Wedding Cakes by Sweetcheeks)

Think cupcakes:

My minimum order for cupcakes is 12. It then goes up in multiples of six. 30 beautifully decorated cupcakes displayed on pretty cake stands for a vintage feel, or on a cupcake tower for an edgier look, are easy for the couple to source and easy for me as the baker to set up (allowing me a quick in-and-out set up time, great for social distancing and for the venue to manage). Have a cupcake bouquet as a centrepiece for each table. You don’t want pretty cupcakes? This wedding is about you – have whatever theme you want! I’ve made cupcakes for weddings with wizarding themes and superhero themes. It’s up to you.

Wedding Cupcakes by Betty Bee Bakes
Cupcake Bouquet by Betty Bee Bakes

Have a cake buffet:

If your aim is just to feed your guests, and not all about the cutting of the cake, consider loaf cakes, cupcakes, scones, brownies and Victoria sandwiches. I’m doing myself out of a job here, you don’t really need me for this! Get your relatives baking something to bring along (check the venue are happy for outside food to be brought on site though. I have Public Liability Insurance, I bet Aunt Mabel doesn’t …) But if you and your family are not bakers, then I would be more than happy to help.

Pudding all the way:

Ditch the cake altogether and go for a dessert blow-out. All of your childhood (or adulthood) favourites in a massive sugar-hit. Sounds like heaven to me! Or have a donut wall or candy cart. These are still massively popular and will continue to be. 

Dessert Table (photo from

Go savoury:

And finally, do what Mr B and I did at our evening reception – we had a cheese and pork pie tower. A “cheese cake”, if you will. Find your local deli or artisan cheesemaker and pile cake stands with your favourite cheeses or savouries. Put out the pickles and crackers and you are set to enjoy a wedding day that is truly unique, and no less memorable for being just your closest friends and family.   

Pork Pie and Cheese Cake (photo credit: Sam Jayne Photography)

Just three days ago Princess Beatrice married Edoardo Mapelli Mozzi in All Saints Chapel in Windsor Great Park. They abided by current rules on numbers at church weddings. Their wedding photos show a relaxed, happy and very-much-in-love couple. Their wedding would have been in stark contrast to their original plans for a May wedding at St James’s Palace. I can’t help but wonder if having some of the pressure taken away, of entertaining countless Royals and celebrities, has made for a happier and more relaxed wedding day? And we all know that where the Royals lead on wedding trends, the world follows.

(P.S I’ve yet to see a picture of the cake, but I am a tad miffed they didn’t ask me to make it – I’m so close to The Great Park I could have walked it up to the reception in the Royal Lodge!)


Carly and Ryan’s semi-naked cake at Clock Barn, Tufton Warren.

Clock Barn, Tufton Warren, Hampshire

I first met Carly and her mum at a County Wedding Events wedding showcase at Mercedes Benz World, Brooklands, Surrey in March 2019. Carly had pretty much everything in place for her September 2019 wedding apart from the cake and the wedding cars (she also found those at MBW, the lovely Jake and his dad at Oxted Classic Cars).

They had a family friend who was a baker and had made the cake for Carly’s sister, but she only made certain flavours and Carly didn’t want to compromise on the flavour profiles of her cake. She was drawn to the picture I had on display of the naked cake I had created for a wedding at Burnham Beeches Hotel in Buckinghamshire. We had a lovely chat about the cake and other aspects of their wedding, and she went away with some ideas to consider.

After an exchange of emails, I met Carly, her mother, and Ryan at Carly and Ryan’s house. I was armed with cupcakes in the four flavours they had decided to try. They chose lemon and elderflower (Carly had been adamant from the start that this would be one tier of their cake), salted caramel, classic vanilla and Devon Fudge. Eventually we settled on definitely having lemon and elderflower and vanilla. The salted caramel and the fudge caused much debate. They are similar in lots of ways, with Carly initially being drawn to Salted Caramel. But Ryan also had strong family connections to Devon, so was reluctant to give it up. They had chosen it as the fourth flavour for their taster after seeing it on my flavour menu. Therefore, I suggested a compromise: salted caramel cake, salted caramel buttercream and sauce with fudge pieces scattered amongst the layers. It was a winner!

The couple wanted a semi-naked cake with green and white foliage provided by their florist. In order to keep the smear of buttercream on the outside of the cake as white as possible I suggested all the tiers were covered in the same white vanilla buttercream (my salted caramel buttercream has caramel sauce stirred through it, so is naturally darker in colour).

They also ordered six gluten-free cupcakes for a relative with a gluten intolerance (they were happy that my kitchen is not gluten free, but she didn’t need a specialist free-from baker to make the cakes for her). Carly chose Harry Potter themed decorations for the cupcakes, to tie in with their theme. They only thing left to decide was which tier of the cake would be in which flavour …

Gluten-free Harry Potter-themed cupcakes

I knew from the start that Carly would ask for Lemon and Elderflower as the biggest tier. It was the first flavour she had mentioned to me at Mercedes Benz World and the first flavour she had chosen to try. Lemon and Elderflower has become popular since the wedding of the Duke and Duchess of Sussex, however it is a flavour with history. I remember my gran making Lemon and Elderflower cake, and growing up in the country it is almost the law that when the elder is in flower you harvest the delicate blooms, steep in water and sugar and make elderflower cordial (or elderflower wine). The flavour is subtle and floral and balances beautifully with the tartness of lemon, so I can see why it is so popular and making a comeback.

So the final decision was lemon and elderflower for the bottom tier, salted caramel with Devon fudge pieces for the middle and vanilla with raspberry jam for the top.

The key to a naked cake is that, unlike a fondant covered cake with the icing sealing in the freshness, they need to be baked, filled, decorated and dowelled at the last minute. Semi-naked cakes, particularly the style Carly and Ryan had chosen, meant there was enough of a buttercream coating to stop the edges drying out, however they still benefit from being made last minute. As I also had to drive the cake to a venue almost an hour away in Hampshire, I didn’t want to risk delivery of it already stacked. I have every faith in my ability to firmly stack a cake, but cakes without fondant are not as predictable.

The day before the wedding in late September had been a glorious late-summer day. Unfortunately, the day of the wedding dawned thundery and wet. So, the rain hats (cellophane) went on the cake boxes for transportation. Luckily, by the time I delivered the cake (timed to be set up between the ceremony and the wedding breakfast, to minimise the time the cake was sat out in the air) the sun had come out.

Cake boxes with rain hats, non-slip mats and air cushions – every precaution taken!

The Clock Barn looked absolutely breath-taking. It is a beautiful venue anyway, but the couple’s florist, Kimberley Shaw Flowers, had done an absolutely stunning job with the flowers. She had also left me some beautiful roses and foliage to add to the cake.

Beautiful décor at The Clock Barn

Setting up a cake doesn’t just involve bringing it in from the car and plonking it on the table. The little touches from your baker will make sure your cake sees out the day until cutting time and looks immaculate in all your photos.

I was given a log cake stand provided by the couple. I have one that I hire out to couples, but Carly and Ryan had their own, again used at Carly’s sister’s wedding. Using a cake stand you are not familiar with, especially sliced from a log is always nerve-wracking. Enter my favourite tool in my toolbox (and yes, I have a proper tool box for all my cake set-ups) – my spirit level. Not only do I use it to check my individual tiers are level, that the dowels are level, but I also check the table (always be prepared to prop up a wonky leg with a bit of card or paper) and the cake stand. There is some leeway with a bit of wonk. I can usually turn things slightly to compensate for one side being higher than the other, but the ideal is that we start off with a level surface. Once that was done, I could start stacking the tiers. I had already dowelled them at home, but the spirit level was brought out again and one or two were swapped over or trimmed to make sure it was completely level. Although covered in buttercream, the best way to stick tiers together is with royal icing. I had a Tupperware already made up for this. Next from my toolkit was a crank-handled spatula and piping bags with spare buttercream. I used this to fill in any gaps between tiers and repair any dents from handling the cakes.

Next was the flowers. I had an image I had discussed with Carly about how she wanted the flowers, but in many ways, this is the most nerve-wracking bit. Once you have put them in the cake there is no taking them out again – you will leave holes in the cake. I selected foliage and roses to make little posies which I then wrapped in florist tape and placed in posy picks or bubble-tea straws, so they weren’t making direct contact with the cake.

Floral detail on the semi-naked cake

Finally, Carly had left me with a wooden topper to go in the cake. A nod to the Harry Potter theme with a Deathly Hallows symbol and their initials. I placed a posy behind it to emphasise its presence on the top of the cake.

Carly and Ryan’s wooden topper

“I wanted to send you a MASSIVE thank you for our amazing wedding cake on Sunday. It was absolutely stunning and tasted delicious! All of our guests commented how beautiful and yummy it was too.

Thank you so much, you really did put the cherry on top for us! You’ve been very professional and friendly throughout, reassuring my silly stresses and overall just have been great. I will be recommending you to all of my friends should they be getting married.”

I loved the flavours and the simple beauty of this cake. The setting was absolutely gorgeous, and Carly and Ryan were a pleasure to deal with from start to finish. I was so happy to receive the amazing feedback they took the time to give me. If all my weddings were this easy, I would be a very happy baker!

Carly and Ryan’s semi-naked cake




Hot Cross Bun Scones – Bake along with Betty Bee

In the same way that I am firm believer that mince pies shouldn’t just be for Christmas (my mum makes mincemeat tart all through the year), these scones are delicious at any time, not just Easter.

Making proper Hot Cross Buns is a labour of love. Enriched dough is not an easy process, consequently they take soooooo long. So, late one Good Friday when I had been working all day in my other job, I came up with this genius mash-up idea. Nowhere near as long to make as Hot Cross Buns, but with the same delicious flavour and smell. Oh my god, they smell divine (holy puns intended!).

Arty shot of some ingredients (I’ve secretly always wanted to be a Home Economist on a cookery show or a food photographer!)

This is what you need to do:

Preheat the oven to 200C fan (gas mark 7). To be honest, with scones, the hotter the better.
Lightly grease a baking sheet (you can use butter or spray oil, both work)

Put 225g self-raising flour and 1 level teaspoon baking powder into a large mixing bowl. Stir them around a bit then add in 50g softened butter. Rub in with your fingertips until the mixture resembles breadcrumbs. Now, at this point those of you who know me well will be asking “Where’s the mixer?” “Can’t I use a food processor?” (Maybe I should rename my page The Lazy Baker?) The answer is yes, but actually the amount of butter in this recipe is so small that it really doesn’t take long to rub in by hand, and it will save on the washing up.

Stir in 25g caster sugar, 75g dried mixed fruit, 1 tablespoon mixed spice (I like it fragranced, but you can add less if you don’t want so much oomph) and the zest of an orange.

There looks to be a lot of mixed spice, but it’s worth it, trust me. 

Break 1 large egg into a mixing jug and top up with enough milk to make up to 150ml. Stir into the dry ingredients until it makes a soft, but not sticky dough (you might not need all of the egg/milk mixture – save it for brushing over the top).

Tip the dough onto a lightly floured work surface and give it a bit of knead, to bring it together. At this point some people roll out their scone dough with a rolling pin, but I do like my mum does and just pat it down to about 1 inch thickness.

Dip your cutter into some more flour, then cut out your scones. I used a 7cm cutter, which is quite large. But you can use smaller. I got 6 generous scones from my dough, a smaller cutter will get more, obviously. If you don’t have any cutters then use a glass, or just make the dough into a rough rectangle and cut into even sized squares. Gently push together any leftover dough and recut.

Put your scones on the baking sheet. Make sure they are spaced out in case they spread a bit during baking.

Before putting them in the oven, cut a fairly deep cross in each one with a serrated knife. Then brush with the remaining egg/milk mix, f you have any, or just a bit of milk if not. If you want a proper Hot Cross Bun cross then mix 75g plain flour with 75ml water and pipe or drizzle across the top.

Score a cross in the top and brush with milk

Bake for 10-12 minutes until pale golden brown and risen a bit. As soon as you remove them from the oven brush on a bit of apricot jam for that HCB final look. If you don’t have apricot jam (I only usually have it for sticking marzipan to Christmas cakes, I’d never put it on my toast), then any jam you have will do, or carry on the orange theme with marmalade instead.

Cool on a wire rack, but these are best eaten just a little bit warm, so that bit of butter you spread on melts in slightly. Yum! The house will smell like Easter, the only thing missing is the chocolate (But if you wanted to add in choc chips to replace some of the fruit, that would work.)

I had one for breakfast on Easter Saturday, delicious!

A sticky apricot jam glaze and a slather of butter. Delicious!

I’d love to know what you think if you give these a go. Drop me a comment below, post a picture on my Facebook page, or tag me on Instagram with #bakealongwithbettybee and #bettybeebakes.

Enjoy, Happy Easter, or just Happy Baking Day!

Lemon Cupcakes – Bake Along with Betty Bee

These are really easy and a zingy little number to brighten up anyone’s day, but especially good for Easter. The recipe is my basic vanilla cupcake recipe with added lemon, so you can adapt these to any flavour you want. I’ll give you some tips for changing up the recipe at the end.

Lemon is a flavour which reminds me of spring and early summer. It’s perfect for an Easter celebration, balancing out all of the chocolate we consume, despite trying not to!

All my sponge cake recipes are made using the “equal quantities” method. This is where I weigh the eggs in their shells and then have equal quantities of butter, flour and sugar. For the purpose of this recipe I have given an estimation of what these quantities will be if I was using my usual large, free-range eggs. Feel free to follow the quantities given or use your own eggs to decide the weights of the other ingredients.

I am not a fan of artificial flavours in my bakes, and try not to use essences when a natural flavour would do. Therefore these cakes are going to get their lemony-ness from actual lemons/lemon juice, not from an artificial flavouring.

This recipe is adaptable. I have given substitutions so you can still make these even if you don’t have the exact ingredients to hand.

A note about the cupcake cases and tin I use: I don’t make small, fairy cake buns. My cupcakes are substantial in size. I use Lakeland muffin cases and a muffin tin for all my cupcakes. After much experimentation I have found that these are the best cases for me and a good size for my recipes. If you don’t have these sizes then use what you have. The trick is to make sure you are generous with your filling of the case, but not too generous. If you fill the cases to two-thirds full the batter should rise to the top of the case without overflowing in the oven (messy). If you don’t put in enough batter the weight of the case will pull it down when they’ve baked, and the cases will peel.

So I’ll stop waffling (oooh, waffles … I need a recipe for those too) and get on with it!

You will need:
A 12-hole muffin tin
12 Paper cases to fit your tin (if you have a smaller tin and cases you will make more than 12 cakes, but that isn’t necessarily a bad thing!)

  • Pre-heat the oven to 160C fan.
  • In a stand mixer (or in a bowl if you are using a hand mixer or a wooden spoon) cream together 200g of softened baking spread or softened butter with 200g of caster sugar. When it’s light and fluffy add in three beaten eggs, one at a time, beating in between. Add in 200g of self-raising flour a bit at a time until incorporated. Finally, add the zest of a lemon and enough lemon juice to make the batter a soft dropping consistency. If you don’t have a fresh lemon then lemon juice from a bottle will work just as well.
  • Put the batter into the cases, filling two thirds of the way up (a heaped dessert spoon works well as a guide, then add in a bit more as necessary).
  • Bake in the centre of your pre-heated oven for 20-25 minutes. Check they are risen and spring back when touched. If not, then leave in for another 5 or so minutes until cooked. They should be flat-topped, not domed (if they are, your oven is too hot) but because the oven is at a relatively low temperature, they might take longer than 25 minutes to bake.
  • Once baked remove from the oven and transfer from the tin to a cooling rack as quickly as possible (mind your fingers, they’ll be hot!). I do this so that the cases don’t sweat in the tins as the cakes cool – another reason why some people find their cases peel.

Whilst the cakes cool you can make the butter icing. Basic butter icing is easy: 250g softened butter (you need real butter for this, unless making dairy-free. Marg/baking butter doesn’t work), 500g icing sugar and a drizzle of slightly cooled boiled water to adjust consistency.

  • For these cakes I beat the butter by itself until pale and fluffy (this can take at least 5 minutes in my Kitchenaid, so don’t underestimate how long it takes).
  • Once it is almost white in colour add in the icing sugar. At this point I wrap the top of my mixing bowl with cling film otherwise I an enveloped in a cloud of icing sugar. Beat in slowly until combined.
  • Add in the juice of half a lemon and beat in until combined. Check consistency and lemon-flavour. If it needs more zing add a few more drops of juice. You could also ripple in some lemon curd. I also like to mix in a bit of slightly-cooled boiled water because it helps with consistency if the icing is a bit grainy.

When the cakes are cool use an apple corer (or a knife if you don’t have a corer – but supervise little fingers) to hollow the centre of each cake. Using a teaspoon, fill the hole with lemon curd.

Ice the cakes with the buttercream. If you have a piping bag and nozzles then you can do fancy swirls, but you can just as easily dollop some icing on with a spoon and smooth it around a bit. Drizzle over a bit more lemon curd to finish, although this isn’t obligatory.

If you want to properly Easter up your cakes make a dip in the centre of your icing and nestle in a few mini eggs.

Make a cup of tea, sit down and enjoy!

Changing up the flavours:
Lemon and raspberry works well. Add freeze-dried raspberries into the batter after the flour has been incorporated, scoop out the middle and add some raspberry jam r stick a drizzle of jam or a fresh raspberry on top. Fresh raspberries in the batter will be a bit soggy and sink to the bottom, but if they are all you have then go for it – it’s an ooey-gooey surprise at the bottom!

Lemon and elderflower is still massively fashionable (even if the royal couple that brought about its resurgence have fallen out of favour (and royalty) since then). You can see my review of the flavour profile here, in my wedding flavours blog. I use neat elderflower cordial in the batter, spike the cakes with a skewer when they are just out of the oven and brush over a bit more cordial (not too much, you don’t want soggy cake) and add neat cordial to the buttercream too. It’s a subtle flavour, but I like it.

St Clements, a drink my gran was partial to, a non-alcoholic cocktail of orange juice and bitter lemon. In cake form this is a mix of orange and lemon. Make cupcake batter using orange juice and zest of oranges and lemons, and a core of lemon curd then make the icing with orange and lemon juice.



Orange Drizzle Cake – Bake Along with Betty Bee

I rustled up this cake the other day when I was in desperate need of something to do, had satsumas and yogurt that needed using and just had those itchy fingers that needed to bake something!

I posted it on my facebook page asking if people wanted the recipe and the response was overwhelming (incidentally, if you don’t follow my facebook page then click here and give me a thumbs up).

This cake is very dense and gooey. The addition of the yogurt gives it a slightly stodgy texture (not in a bad way) but makes it perfect for a pudding.

Orange Drizzle 6
Betty Bee Bakes Orange Drizzle Cake insides

A couple of notes about ingredients, given that I am writing this during the Covid-19 lockdown and some of you are struggling to find certain things in the shops: • You don’t need to use butter, you can use baking spread instead. It works perfectly well either way.

• This recipe doesn’t use a massive amount of flour or sugar, great in these current times of shortage. If you don’t have self-raising, then use plain flour and add in a pinch (1/8 teaspoon) of baking powder. If you only have plain flour, then give the butter/sugar a really good beating. The cake will still work, but it will be even more dense and pudding-y in texture.
• Use whatever eggs you can get hold of. Eggs, like flour, seem to be rarer than a six-year-old wanting to do home schooling (I speak from experience, on both counts!). Don’t stress about whether or not they are medium or large. You can balance out the consistency of the cake mix with the orange juice and the yogurt.
• Granulated and caster sugar are both just sugar at the end of the day. If you only have granulated it will still work in the cake. You can blitz it down in a food processor first, to get caster texture, but to be honest, I wouldn’t bother. As it bakes it dissolves in the batter just the same. If you only have caster for the drizzle, then just plonk it in. It works just the same.
• I used quark in my cake – it was the yogurt I had and mine was a couple of days out of date. I’m stealing a leaf from my mum’s child-of-the-wartime-era cooking. If it smells ok, isn’t mouldy and isn’t curdled, it’s fine. The same principle says that slightly sour milk makes the best scones. Obviously I don’t use this principle for orders I sell, but this is for personal consumption and is the responsible thing to do in these current times.
So here it is:
You will need a 2lb loaf tin, lined (I use pre-formed loaf tin liners from Lakeland, but normal greaseproof or baking parchment will do)

Pre-heat your oven to 180C fan (gas mark 4)

In a bowl beat together 150g caster sugar and 100g softened butter or baking spread. They need to be pale and fluffy. This will take 3-4 mins in a stand mixer or with a handheld mixer. If you are doing it old-skool by hand then it will take a lot longer – make sure your butter is nice and soft before you start!

Beat in two eggs – I used large free-range, but medium will do.

Add in 150g self-raising flour and combine well.

Grate in the zest of 3 satsumas/tangerines/clementines, or 1 large orange and the juice from them (I added in some of the pulp too, for an extra orange hit). Add half a teaspoon of lemon juice too, if you have it. It brings out the orange flavour even more.

Finally add in a generous dollop of plain yogurt. A generous dollop is a heaped dessert spoon (and maybe a bit more). You’ll know if you need more if your mix is not a soft dropping consistency. Give it all a good mix and see how you feel.

Pour it into the lined loaf tin and put on a middle shelf in the oven for 45 minutes. It’s a squidgy cake, so test it with a skewer and if it’s still a bit doughy then put it in for another 5-10 minutes.

10 minutes before the cake is due to come out then make the syrup: put 50g of granulated sugar and the juice and pulp of 2 satsumas in a saucepan and heat gently until the sugar has dissolved. Turn off the heat and let it cool in the saucepan.

When the cake is cooked bring it out of the oven, and whilst still in the tin stab it all over with a skewer. Don’t be too hard on your tin though! Pour over the syrup and make sure it is spread evenly over the top of the cake. You don’t want to miss those corners!

Leave the cake to cool completely in the tin. When cool, remove, peel off the paper and slice.

We had ours with ice cream for pudding, but as long as you are happy with squidgy cake, eat a slice with a cuppa.

Orange Drizzle 7
Betty Bee Bakes Orange Drizzle – great with Ice Cream as a pudding!

I’d love to know if you try this recipe. Drop a comment here or share it on Instagram with the hashtag #bakealongwithbettybee and tag in @bettybeebakes

This cake will freeze well. I would suggest portioning it up first and then freezing in a Tupperware. You can just get out a piece at a time as a treat. It will defrost in a few hours.

Happy Baking,