Birthday Cake
t’s Bake Off Tuesday so thought I’d share a lovely cake. Now if I’m honest this was just one of Charlie’s (my 10 year old) cakes. This one was for a small family gathering and the cake for his party, was jam packed with sweets which his friends went mad for! You can guess which one Charlie preferred 🙄
The recipe
Birthday Cake
Ingredients
Method
Decorate with berries of your choice and shop bought mini meringues
One 25 cm Ring Tin/mould or Two 7 inch sandwich Tins
Pre heat the oven to 170 degrees.
Grease and lightly dust the cake tin(s) with flour.
Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light.
Mix the eggs and add drop at a time to avoid curdling. When the egg is fully combined stop the mixer. Now carefully fold in the flour trying hard not to lose the air gained.
Split the cake mixture between the 2 tins or one ring mould and bake for 25-30 mins.
Check with a cocktail stick (should be dry when removed) to ensure the cake is fully cooked.
Remove cakes from the tins and allow to cool. If using the Ring mould leave to stand for at least 10 minutes before removing. I found placing a clean tea towel on top helped create a little steam, making it easier to remove the sponge.
Mix together the frosting ingredients adding extra icing sugar if it’s too thin.
If using two tins spread 2 tablespoons of the frosting onto one cake and sandwich the two together. Top with the frosting and decorate with fruit.
https://www.simplyfoodbymandy.co.uk/post/birthday-cake
More from Mandy’s kitchen
All recipes
Decorate with berries of your choice and shop bought mini meringues
One 25 cm Ring Tin/mould or Two 7 inch sandwich Tins
Pre heat the oven to 170 degrees.
Grease and lightly dust the cake tin(s) with flour.
Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light.
Mix the eggs and add drop at a time to avoid curdling. When the egg is fully combined stop the mixer. Now carefully fold in the flour trying hard not to lose the air gained.
Split the cake mixture between the 2 tins or one ring mould and bake for 25-30 mins.
Check with a cocktail stick (should be dry when removed) to ensure the cake is fully cooked.
Remove cakes from the tins and allow to cool. If using the Ring mould leave to stand for at least 10 minutes before removing. I found placing a clean tea towel on top helped create a little steam, making it easier to remove the sponge.
Mix together the frosting ingredients adding extra icing sugar if it’s too thin.
If using two tins spread 2 tablespoons of the frosting onto one cake and sandwich the two together. Top with the frosting and decorate with fruit.