A Very Special Birthday Cake

Today I thought I’d share with you a lil’ something special; recently I created a little bit of a dream in the form of a scrumptious (if I do say so myself) cake for my other half’s birthday.

Now creating new and exciting ways to put the people you love into a sugar coma for their celebratory day can be hard work, so hopefully my recipe below will inspire you to get a little creative the next time you’re creating a cake for your someone special.

So let’s get started!

You will need;

Cake
8oz SR Flour
8oz Caster Sugar
8oz Margerine
4 Medium Eggs
A dash of Vanilla Essence
1 Tablespoon of Baking Powder

Frosting & Decoration
6 Custard Creams
6oz Margerine x2
12oz Icing Sugar x2
Pack of Cookies
Pack of Peanut M&M’s
Dark Chocolate (for drizzling)

Method;

Okay, first things first! What you’re going to want to do, is pre-heat your oven at 180 degrees.Then grease and line two circular baking tins – now lets get down to the fun stuff!

Take all of your cake base ingredients, place them in your mixer and mix on high until a lovely smooth batter has formed (I normally take this opportunity to have what I like to call a “taste test” which is really just an excuse to eat some of the uncooked batter...)

Pour the batter evenly into your two baking tins and place in the centre of your oven for approximately 20-30 minutes. Check it after 20 minutes, if it’s golden in colour and bounces back when you lightly touch the centre – it’s ready! Take them out of the oven and allow them to cool in their tins, then you can place them on a cooling rack and move on to the frosting!

For the filling, you’re going to make one portion of plain frosting, to do this, simply combine one portion of margerine and one portion of your icing sugar, in a mixer until a light fluffy frosting has formed – if you fancy a little more somethin’ somethin’, add a touch of vanilla. Of your cake bases, choose which one is going to be your base, and which is going to be the bottom; you’re going to then generously spread the frosting onto your bottom cake base until it is all used up and gloriously piled onto your cake. Take your top layer and...(crazy idea I know!) Place it on top.

Now, for this cake we’re going to be covering it with Custard Cream frosting, (uh-huh you heard right, custard cream frosting!) To do this, place your custard creams into your mixer or blender, and pulse until they reach a chunky-crumb consistency. Then you’re going to want to place in your icing sugar and margerine and mix until they have all fully combined into a firm and sticky frosting (you may need to slightly add some more icing sugar or marg as you go – this part you need to eyeball it a lil bit!)

Once you’re happy with your frosting, take a pallet knife and spread it generously again ALL over your cake from top to bottom, ensuring the sides are covered too. When you’re happy everywhere is covered deliciously in biscuit batter – it’s time for the fun stuff! Take your M&M’s and place them on top of your cake in a crowning glory fashion, next take a handful of biscuits and cut them in half, then sticking them to the bottom of your cake to form a wonderful cookie base. The finishing touch is to melt any good quality dark chocolate and drizzle to your hearts content!

This should leave you with a cake matching the picture above! And, although I know it’s rude to blow your own trumpet – it honestly tastes as good as it looks!

I’d love to know if you try out this recipe, and you don’t even have to do it exactly as I have! Go crazy,  make bourbon frosting instead and fill the top with minstrels – the world is your unfrosted cake – so decorate however your tastebuds desire!

Happy Baking!

xxx