Novelty Birthday Cakes Biography
Source(google.com.pk)
Ingredients
For the chocolate cake
200g unsalted butter
200g soft light brown sugar
4 large eggs
150g self-raising flour
50g cocoa powder, sieved
1 tbsp milk
For the mint cake
200g unsalted butter
200g caster sugar
4 large eggs
200g self-raising flour
½ tsp peppermint extract
about ½ to 1 tsp green food colouring paste
For icing and decoration
150g unsalted butter, softened
300g icing sugar, sieved
300g chocolate balls or foil-covered chocolate footballs (available online)
4 tbsp sieved apricot jam, warmed
500g green ready-to-roll icing
350g white ready-to-roll icing
100g black ready-to-roll icing
a little food colouring paste, choose team colours
novelty candles, optional
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Method
Heat the oven to180C/160C fan/gas 4. Grease and base line a 20cm round cake tin with baking parchment. To make the chocolate cake, put the butter into a bowl and beat until soft. Add all the remaining ingredients and beat well until light and creamy. Spoon into the tin and spread level. Bake in the oven for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Cool. When cold, slice the top off the cake to make it level.
To make the mint cake, grease and base line your 20cm cake tin with baking parchment. Put the butter into a bowl and beat until soft. Add the remaining ingredients and beat well until light and creamy. Spoon into the tin and spread level. Bake in the oven for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Cool. Do not slice the top level as it needs to be rounded.
To make the butter icing, put the butter into a bowl and beat until soft. Gradually beat in the icing sugar. Slice the chocolate and mint cakes in half horizontally so you have four layers. Using an 8cm round cutter, stamp a circle from the centre of each layer. Place the bottom layer of chocolate cake on a 25cm cake board. Spread with a little butter icing. Place the bottom green layer on top. Spread with butter icing and place the other chocolate layer on top. Spread with more icing and place the rounded green sponge on top.
Fill the centre hole with sweets, almost to the top. Take one of the 8cm green sponge pieces and slice in half horizontally. Place one piece on the cake to cover the hole containing the sweets. Spread the top with the remaining butter icing. Roll out about 300g of the white fondant icing to a 20cm circle and place on top of the cake.
Brush the sides of the cake with apricot jam. Measure the circumference of the cake and the depth. Add 2.5cm to the depth measurement. Using these measurements roll out the green fondant to a long strip. (You may find it easier to do two shorter strips). Attach the strip around the cake. Use scissors snip around the top edge to represent grass.
Make a cardboard template of a pentagon (5 sides). Roll out the black icing and cut out six pentagons. Place them on the cake as for a football. If you wish to stick them in place use a little icing sugar mixed with water.
With the remaining white icing trimmings make a scarf and paint with food colouring in your team colours. Drape the scarf over the edge of the cake. Add candles as desired.
Ingredients Nutrition
3 x 370g packets moist chocolate cake
6 eggs
60g butter
2 x 160g packets strawberry-flavoured sour straps
2 x 250g packets Jaffas
Decorative flag (we used a white star and ribbon stuck on a yellow straw)
Butter cream icing
500g butter, softened
6 cups icing sugar mixture
Yellow food colouring
Blue food colouring
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Method Notes
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 22cm (base) round cake pan. Line base and side with baking paper. Grease a 23cm (top) fluted ring pan.
Step 2
Prepare cakes following packet directions, using 3 cups cold water. Divide batter evenly between prepared pans. Bake ring pan for 40 to 45 minutes or until a skewer inserted in centre of cake comes out clean. Stand for 10 minutes. Turn out onto a wire rack to cool. Bake round pan for 1 hour to 1 hour 10 minutes or until a skewer inserted in centre of cake comes out clean. Stand for 10 minutes. Turn out onto a wire rack to cool (see tip).
Step 3
Make butter cream icing: Using an electric mixer, beat butter in a bowl until pale. Add icing sugar mixture, 1 cup at a time, beating well after each addition. Beat until thick and fluffy. Divide icing into 2 bowls. Tint 1 batch yellow and 1 batch blue.
Step 4
Using a serrated knife, level top of round cake and bottom of ring cake. Place round cake, cut-side down, on a plate. Spread cut side of ring cake with a little icing. Place, icing side-down, on top of round cake.
Step 5
Cover round cake with icing, alternating colours (you will need 4 yellow sections and 4 blue sections). Repeat with ring cake and remaining icing, alternating colours. Arrange sour straps over top of cake where icings join (you will need 2 per stripe). Cut a scalloped edge along 1 side of 6 sour straps. Place straps around side of cake where the 2 cakes join, using a little icing to stick where needed. Arrange Jaffas around base of cake.
Step 6
Fill centre of fluted ring cake with remaining Jaffas. Insert flag into centre of Jaffas. Serve.
Ingredients
For the chocolate cake
200g unsalted butter
200g soft light brown sugar
4 large eggs
150g self-raising flour
50g cocoa powder, sieved
1 tbsp milk
For the mint cake
200g unsalted butter
200g caster sugar
4 large eggs
200g self-raising flour
½ tsp peppermint extract
about ½ to 1 tsp green food colouring paste
For icing and decoration
150g unsalted butter, softened
300g icing sugar, sieved
300g chocolate balls or foil-covered chocolate footballs (available online)
4 tbsp sieved apricot jam, warmed
500g green ready-to-roll icing
350g white ready-to-roll icing
100g black ready-to-roll icing
a little food colouring paste, choose team colours
novelty candles, optional
Compare prices
Want to see what this recipe costs at different supermarkets? Compare in one place here:
MySupermarket
Method
Heat the oven to180C/160C fan/gas 4. Grease and base line a 20cm round cake tin with baking parchment. To make the chocolate cake, put the butter into a bowl and beat until soft. Add all the remaining ingredients and beat well until light and creamy. Spoon into the tin and spread level. Bake in the oven for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Cool. When cold, slice the top off the cake to make it level.
To make the mint cake, grease and base line your 20cm cake tin with baking parchment. Put the butter into a bowl and beat until soft. Add the remaining ingredients and beat well until light and creamy. Spoon into the tin and spread level. Bake in the oven for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Cool. Do not slice the top level as it needs to be rounded.
To make the butter icing, put the butter into a bowl and beat until soft. Gradually beat in the icing sugar. Slice the chocolate and mint cakes in half horizontally so you have four layers. Using an 8cm round cutter, stamp a circle from the centre of each layer. Place the bottom layer of chocolate cake on a 25cm cake board. Spread with a little butter icing. Place the bottom green layer on top. Spread with butter icing and place the other chocolate layer on top. Spread with more icing and place the rounded green sponge on top.
Fill the centre hole with sweets, almost to the top. Take one of the 8cm green sponge pieces and slice in half horizontally. Place one piece on the cake to cover the hole containing the sweets. Spread the top with the remaining butter icing. Roll out about 300g of the white fondant icing to a 20cm circle and place on top of the cake.
Brush the sides of the cake with apricot jam. Measure the circumference of the cake and the depth. Add 2.5cm to the depth measurement. Using these measurements roll out the green fondant to a long strip. (You may find it easier to do two shorter strips). Attach the strip around the cake. Use scissors snip around the top edge to represent grass.
Make a cardboard template of a pentagon (5 sides). Roll out the black icing and cut out six pentagons. Place them on the cake as for a football. If you wish to stick them in place use a little icing sugar mixed with water.
With the remaining white icing trimmings make a scarf and paint with food colouring in your team colours. Drape the scarf over the edge of the cake. Add candles as desired.
Ingredients Nutrition
3 x 370g packets moist chocolate cake
6 eggs
60g butter
2 x 160g packets strawberry-flavoured sour straps
2 x 250g packets Jaffas
Decorative flag (we used a white star and ribbon stuck on a yellow straw)
Butter cream icing
500g butter, softened
6 cups icing sugar mixture
Yellow food colouring
Blue food colouring
Select all ingredients
Add to my Shopping List
Shop Ingredients Now[?]
Method Notes
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 22cm (base) round cake pan. Line base and side with baking paper. Grease a 23cm (top) fluted ring pan.
Step 2
Prepare cakes following packet directions, using 3 cups cold water. Divide batter evenly between prepared pans. Bake ring pan for 40 to 45 minutes or until a skewer inserted in centre of cake comes out clean. Stand for 10 minutes. Turn out onto a wire rack to cool. Bake round pan for 1 hour to 1 hour 10 minutes or until a skewer inserted in centre of cake comes out clean. Stand for 10 minutes. Turn out onto a wire rack to cool (see tip).
Step 3
Make butter cream icing: Using an electric mixer, beat butter in a bowl until pale. Add icing sugar mixture, 1 cup at a time, beating well after each addition. Beat until thick and fluffy. Divide icing into 2 bowls. Tint 1 batch yellow and 1 batch blue.
Step 4
Using a serrated knife, level top of round cake and bottom of ring cake. Place round cake, cut-side down, on a plate. Spread cut side of ring cake with a little icing. Place, icing side-down, on top of round cake.
Step 5
Cover round cake with icing, alternating colours (you will need 4 yellow sections and 4 blue sections). Repeat with ring cake and remaining icing, alternating colours. Arrange sour straps over top of cake where icings join (you will need 2 per stripe). Cut a scalloped edge along 1 side of 6 sour straps. Place straps around side of cake where the 2 cakes join, using a little icing to stick where needed. Arrange Jaffas around base of cake.
Step 6
Fill centre of fluted ring cake with remaining Jaffas. Insert flag into centre of Jaffas. Serve.
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