Castle birthday cake - recipe
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Serves
1 -
Cook
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Skill
Advanced
Ingredients
For the base cake
- 225 g Butter (unsalted)
- 225 g Unrefined golden caster sugar
- 4 Egg(s) (free range)
- 225 g Self-raising white flour
- 110 g Plain white flour
- 2 Lemon zest finely grated
For the top cake
- 175 g Butter (unsalted)
- 175 g Unrefined golden caster sugar
- 3 Egg(s) (free range)
- 175 g Self-raising white flour
- 75 g Plain white flour
- 1 Lemon zest finely grated
For the filling
- 350 g Raspberry jam
For the decoration
- 500 g Icing sugar
- 500 g Butter (unsalted)
- 1 tsp Vanilla extract
- 1 tbsp Strawberry jam
- Pink food colouring
- Designer icing (red)
- Jelly sweets
- Silver balls
- Liquorice sweets red lace
- 175 g White chocolate
- 5 Ice cream cornets
- Sweets
- Edible glitter
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1
For the base cake, preheat the oven to 160°C (140°C fan, 325°F, gas mark 3). Grease and line a 28cm x 18 cm x 4 cm baking tin.
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2
Beat the butter and sugar in a mixing bowl until light and fluffy (this may take a few minutes).
For this step you'll need:
- 225g Butter (unsalted)
- 225g Unrefined golden caster sugar
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3
Gradually beat in the eggs, one at a time until smooth.
For this step you'll need:
- 4 Egg(s) (free range)
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4
Sift in the flours and stir gently until combined before stirring in the lemon zest.
For this step you'll need:
- 225g Self-raising white flour
- 110g Plain white flour
- 2 Lemon zest finely grated
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5
Spoon into the tin and bake for 60-70 minutes until risen and golden and firm to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool.
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6
Chill the cake to allow it to firm up.
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7
For the top cake, leave the oven temperature at 160°C (140°C fan, 325°F, gas mark 3). Grease and line a 900g/2 lb loaf tin.
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8
Repeat steps 2-4 and spoon into the tin. Bake for 45-50 minutes until firm and risen. Cool as above and then chill to firm up.
For this step you'll need:
- 175g Butter (unsalted)
- 175g Unrefined golden caster sugar
- 3 Egg(s) (free range)
- 175g Self-raising white flour
- 75g Plain white flour
- 1 Lemon zest finely grated
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9
Slice off the risen top of both cakes to make them perfectly flat and trim off any crusty edges from both cakes.
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10
Cut the base cake in half through the middle to form 2 squares. Cut the loaf cake in half through the middle and trim to form 2 squares.
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11
Spread 2/3 of the jam on 1 of the larger cake squares and place the other half on top. Spread the remaining jam on 1 of the smaller cake squares and sandwich the other half on top.
For this step you'll need:
- 350g Raspberry jam
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12
Place the smaller cake on top of the larger cake, securing it with a dab of jam.
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13
For the decoration, sift the icing sugar into a mixing bowl and add the butter and vanilla extract. Whisk with an electric whisk until light and fluffy. Put 1/4 of the buttercream into a smaller bowl and beat in the strawberry jam and a few drops of pink food colouring.
For this step you'll need:
- 500g Icing sugar
- 500g Butter (unsalted)
- 1tsp Vanilla extract
- 1 tbsp Strawberry jam
- Pink food colouring
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14
Spread the white buttercream over both cakes, leaving a space on the lower cake for the door.
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15
Spread pink buttercream on the front of the lower cake to form a door. Put the remaining pink buttercream into a piping bag and pipe lines to outline the cake edges.
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16
Decorate with red piping icing as in the photo. Attach the sweets for detail on the cake.
For this step you'll need:
- Designer icing (red)
- Sweets
- Liquorice sweets red lace
- Jelly sweets
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17
Melt the chocolate in a heatproof bowl over a pan of simmering water. Working with 1 ice cream cone at a time, brush the melted chocolate all over the cone and immediately roll in edible glitter to coat. Place on a wire rack to set.
For this step you'll need:
- 175g White chocolate
- 5 Ice cream cornets
- Edible glitter
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18
Place the cones upside down on the cake, as in the photo. Place small sweets on top of the lower cake. Scatter the sweets on top of the smaller cake.