Castle birthday cake - recipe

Castle birthday cake

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  1. 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.

  2. 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
  3. 3

    Gradually beat in the eggs, one at a time until smooth.

    For this step you'll need:

    • 4 Egg(s) (free range)
  4. 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
  5. 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.

  6. 6

    Chill the cake to allow it to firm up.

  7. 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.

  8. 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
  9. 9

    Slice off the risen top of both cakes to make them perfectly flat and trim off any crusty edges from both cakes.

  10. 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.

  11. 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
  12. 12

    Place the smaller cake on top of the larger cake, securing it with a dab of jam.

  13. 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
  14. 14

    Spread the white buttercream over both cakes, leaving a space on the lower cake for the door.

  15. 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.

  16. 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
  17. 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
  18. 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.

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