Tuesday, 20 February 2018

Madagascar Zebra Birthday Cake - Inside and Outside - Kids Party Ideas

I love baking and do it quite often, as I am on maternity leave at the moment at least once a week when I get a chance. What I have never really made though is birthday cakes, also opting to pay someone instead rather than take on the stress.

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.

Birthday Cake Recipe 

Requires - Two 9Inch cake tins
               - Cake Board
               - Ribbon

Bake at 170c/350f/gas mark 4



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


Pre- rolled fondant icing
Black and Orange/Green Fondant Icing
Cake Toppers


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

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

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 


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