However I decided to take the plunge last month and have loved making birthday cakes for loved ones.
This is a Madagascar inspired cake, which is one of Bubs favourite movies, he loves helping me baking.
I was always quite intimated by decorating a cake but this was really easy to do. I baked the cake on a Friday, covered it with ganache on a Saturday afternoon and did the royal icing decoration on a Saturday evening. We enjoyed the cake on Sunday and it was still deliciously moist.
I ordered the cake toppers from eBay but be careful- Gloria's belly was too chubby and caused her to keep falling over.
This is also my 100 post and no celebrations is complete without a cake. I love blogging and try to find a few minutes whenever I can to type up recipes and share insights into my life.
The cake would be great for a kids birthday party.
The cake would be great for a kids birthday party.
Birthday Cake Recipe
- Cake Board
- Ribbon
Bake at 170c/350f/gas mark 4
1. In a stand mixer or with a hand electric whisk cream together sugar and stork for 4-5 minutes
2. Whisk together eggs and vanilla and add to mixture combine for 2-3 minutes
3.Sift in flour, baking powder and combine for a further minute
4. Half mixture, placing one half in a bowl
5. In remaining mixture add in sifted cocoa powder and milk and combine for a further 1-2 minutes
6. Pre line two baking tins and into the centre place 1 Tbsp of the vanilla mixture
7. Into the centre of this mixture place a Tbsp of the chocolate
8. Repeat this pattern, shaking tin to level out mixture after every spoonfuls
9. Bake cakes for 20-25 minutes until a skewer comes out clean
12. Allow ganache to cool down and thicken up in fridge for around 15-30 minutes
13. Once both are cool, place a third of the ganache in the centre ( I used a salted caramel buttercream as I had some leftover in this case) and sandwich cakes together
14. Place remaining ganache on top and sides of cake, use a palate knife or flat edge tool to ensure a smooth finish
15. Leave to set in fridge for 30 minutes
16. Roll out white fondant icing and place over the cake, smooth down all edges and air bubbles using a smoothing tool or your hands, I used pre rolled icing to make this step faster
17. Trim around the bottom edge of the cake to remove excess and attach a ribbon to hide the raw edge
18. Roll out a golf ball size of black fondant and using either a sharpe knife or pizza cutter cut into random strips
19. Place black strips onto the cake using a little water
20. For the final touch add any lettering and cake toppers before serving
Ingredients
Cake
230g Caster Sugar
230g Stork
4 Eggs
230g Self Raising Flour
1 tsp Baking Powder
1tsp Vanilla Extract
3 Tbsp. Cocoa Powder
2 Tbsp. Milk
Chocolate Ganache
200ml Double Cream
200g Dark Chocolate
250g Milk Chocolate
20g Unsalted Butter
Decorations
Pre- rolled fondant icing
Black and Orange/Green Fondant Icing
Cake Toppers
Cake Toppers
Method
1. In a stand mixer or with a hand electric whisk cream together sugar and stork for 4-5 minutes
2. Whisk together eggs and vanilla and add to mixture combine for 2-3 minutes
4. Half mixture, placing one half in a bowl
5. In remaining mixture add in sifted cocoa powder and milk and combine for a further 1-2 minutes
10. Leave to cool in tin for 5 minutes before placing on a wire cooling rack and allowing to cool completely
11. Make chocolate ganache by placing all ingredients into a microwaveable bowl and melting in bursts of 30s- 1minute until fully combined
13. Once both are cool, place a third of the ganache in the centre ( I used a salted caramel buttercream as I had some leftover in this case) and sandwich cakes together
14. Place remaining ganache on top and sides of cake, use a palate knife or flat edge tool to ensure a smooth finish
15. Leave to set in fridge for 30 minutes
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