{"id":25933,"date":"2022-10-20T08:00:29","date_gmt":"2022-10-20T07:00:29","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=25933"},"modified":"2022-10-20T08:54:10","modified_gmt":"2022-10-20T07:54:10","slug":"my-30th-birthday-cake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2022\/10\/20\/my-30th-birthday-cake\/","title":{"rendered":"My 30th Birthday Cake!"},"content":{"rendered":"

 A recipe for my 30th Birthday Cake… Chocolate, caramel, and all sort of decoration! <\/h2>\n

\"\"<\/p>\n

So yes, that is correct… I am now 30 years old!! And yes, I do feel that little bit older now my age because with the big 3 haha!<\/p>\n

And as a baker, as a lot of you will all know, I did end up making a birthday cake myself – but mainly this is for you guys as a little inspiration post as I do one every year! <\/p>\n

\"\"<\/p>\n

Cakes<\/h3>\n

So, for these cakes… I did use cakes that I had stored in my freezer. I am trying to do a freezer clear out, and sometimes I bake sponges ahead of time and then use them as and when needed! <\/p>\n

Freezing cake is super easy – you double wrap a cooled sponge in clingfilm and then wrap in foil, and store. I usually say the rules are 3+ months, but to be honest I leave them longer sometimes as they are just for my own consumption. <\/p>\n

This cake ended up being a 6 layer (of 8″ sized sponges), but four layer works, or even 6 layers of a 6″ sponge – this post is just inspiration for it. <\/p>\n

For some cakes you can use these recipes<\/p>\n