How we bake the perfect Mother's Day Cake

Not only do we use ground almonds in our Mother’s Day Cake recipe to make it deliciously moist, but we’ve gathered together years of mum wisdom to ensure each cake bakes perfectly.

One secret is mixing the ingredients at room temperature rather than straight out of the fridge: “You get better creaming of the mixture,” explains Lisa Bennison, who creates new product at Bettys. “A good cake batter has a nice sheen to it and should drop off the spoon after three seconds.”

Then there’s twin pitfalls to avoid when it comes to beating: “If you under-beat it, it curdles at the creaming stage and you don’t get a nice lift,” Lisa says. “If you over-beat it, it makes it lighter and lighter, so when you bring it out of the oven, it collapses.

Mother’s Day gifts are very important, so we put extra love into the decoration. Once each cake is sandwiched with our raspberry preserve and buttercream, and topped with a layer of marzipan and sugar icing, our decorating team get to work adding an array of pretty spring flowers, finishing with a Mother’s Day message daintily hand-piped in Royal icing.