Two tiers peach-champagne cake

Pssst... My colleague doesn't now that she will get this cake tomorrow :-) I hope she will enjoy it (and I also hope she will be there tomorrow *panic*).

Even if not perfect, this is my first two tiers cake. Not exactly what I imagined but baking rarely brings the desired outcome.

If you would like to rebake it: I took two times a 6 inch (16cm) springform pan and two times a 4 inch (10cm) springform pan. Afterwards I cut the cakes into 1/2 - 1 inch (1-2cm) thick slices, covered them with peach-champagne-jelly and vanilla cream, and stacked them. This was the first cake where I used a fondant as frosting, as this hopefully won't melt away in this summer's heat.

For the biscuit/sponge base (2x):

2 cups flour (230g)
1/2 cup sugar (100g)
1 sachet vanilla sugar
paring of half a lemon
1 sachet baking powder
3 tablespoons sunflower oil (40ml)
8 fl. oz. sparkling water (not sugared) (240ml)

Mix the flour, sugar, vanilla sugar, baking powder and the paring of the lemon. Add slowly the oil and mineral water and agitate everything too a smooth dough. Then give the dough into a greased pan and bake it at 325°F (160°C) for about 30-45 minutes (the 4 inch pan doesn't need that long).
Leave the cakes on a cooling rack to cool down, and cut them afterwards into the already mentioned 4-6 slices. It needs some practise to cut the sponge absolutely horizontally, if you are afraid of ruining your cake just take less tiers.

For the vanilla cream:

13 fl. oz. soya milk (400ml)
3 tablespoons sugar
1 sachet custard/blancmange/pudding powder
1 sachet vanilla sugar
about 1/2 cup vegan butter (100g)

Stir 3 tablespoons of soya milk with sugar, vanilla sugar and blancmange powder until smooth. Boil up the milk and follow the instructions of the blancmange powder. Let the pudding cool down while still stiring it.
In the meantime you could whip the butter until it becomes foamy, then stir in the cold pudding. Leave the bulk cool down for about half an hour before spreading it onto the sponge.


For the peach-champagne-jelly:

4 tablespoons of peach-jelly
7 fl. oz. champagne (200ml)
1 tablespoon sugar
1/2 sachet vegan gelatin

Puree the jelly with the champagne and sugar. That followed add the gelatin, boil up everything for about 2 minutes and let cool it down.
Spread first the jelly onto the sponge base, then the vanilla cream. Please keep in mind that the lower bases have to carry more weight and therefore shouldn't be filled too opulent.
It's probaby best if the cake has a night to draw; it will be covered with some more peach-jelly and the fondant at the next day. As I prefer a quite thin and not too sweet fondant, I recommend appr. 1 3/4 cups fondant (400g) for the decoration and cover. If you would like to, you could use way more of course.

I wish you a lot of fun at rebaking and feasting!