This is an easy and simple recipe if you want to create the perfect birthday cake! With the leftovers you can even create cute little rainbow cupcakes.
Here is recipe for The Birthday cake:
Things you’ll need:
400g Butter (Butterific is the best to use)
a teaspoon of baking powder
400g Caster Sugar
4 food colours (I used blue, pink, green and purple)
For the butter icing and filling:
50g butter (Butterific is the best to use)
100g of icing sugar
Jam (any flavour but I did strawberry)
For the decoration:
a sharing packet of mixed chocolate buttons
Makes 1kg of fondant icing:
- 4 tbsp cold water
- 1 sachet or 4 tsp powdered gelatine (or vegetarian version)
- 125ml liquid glucose
- 1 tbsp glycerine
- some icing sugar for dusting
Step 1: Preheat your oven to 160C fan/gas 4.
Step 2: Cream together the butter and sugar until it is a light creamy mixture.
Step 3: Add the eggs a bit at a time so the mixture doesn’t split. After, all the egg is mixed into the mixture fold in the flour and the baking powder. Be careful not to knock all the air out of the cake mixture.
Step 4: Weigh your mixture and split it into four bowls that each weigh an equal amount. Decide on what bowl will be what colour.
Step 5: Add a few drops of the colour into the bowl and stir but make sure you only stir until the colour is mixed in ( Make you do this otherwise your cakes will come out flat.). You can add a few more drops if you want a stronger colour in your cake.
Step 6: Repeat this process for each of the four colours.
Step 7: Line four circular tins with grease proof paper at the bottom and cover the edges of tin with a thin layer of butter.
Step 8: Pour each of the colours into a different tin and spread it around the tin so it is equal in depth.
Step 9: Pop into the oven for 15 minutes to cook.
Step 10: While the cakes are cooking get all your fondant icing ingredients out. Place the water into a heatproof and sprinkle with gelatine and leave it to soak unitl it is spongy.
Step 11:Stand the bowl over a saucepan of simmering water and stir until the gelatine is dissolved.
Step 12: Add the glucose and glycerine, stirring until well blended, and the mixture is runny. Place the sifted icing sugar in a large bowl and make a well in the centre. Carefully pour the liquid ingredients into the icing sugar, stirring constantly. Mix well to ensure all the icing sugar is combined.
Step 13: Tip the fondant paste onto a work surface dusted with icing sugar an knead it until smooth and stiff. Sprinkle with extra icing sugar if the fondant becomes too sticky. Knead until it is isn’t sticky and is like a dough.
Step 14: Wrap it tightly in cling-film and store somewhere cool and dry until needed.
Step 15: Check if the cakes are done and if they are take them out and tip them onto a cooling rack to cool.
Step 16: While the cakes cool you can make the butter icing. Mix together the butter and the icing sugar until light and smooth. You might to sieve ur icing sugar if lumpy. Also, if your jam has bits and you don’t want them blitz your jam until nice and smooth.
Step 17: Once the cakes are nice and cool we can start to assemble the cake. Place the bottom sponge on a plate and place some buttercream on the sponge. Spread it out evenly and the pour some jam on top also spreading that out. Repeat this again for the sponges.
Step 18: Once you have done that cover your cake in a thin layer of buttercream so that your fondant will stick.
Step 19: Get your fondant icing and cover your surface with icing sugar and your rolling pin. Roll your icing to as big as you can get it and it has to be quite thin. You should roll it to a circular shape.
Step 20: Carefully place the icing over the cake and press gently to make sure it has stuck. Then, smooth the sides down and cut off any extra icing. If you have flaps in your icing cut a silt and cut a triangle out and then bring the two pieces of icing together.
Step 21: Add some chocolate buttons to the bottom sticking them on with jam. Finally, add a few candles and the perfect Birthday cake is made.
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