Letter K birthday cake recipe
This can be made up to a month in advance and kept in the freezer.
- 250ml water
- 400g sugar
- 160g butter
- 200g chocolate
- 4 eggs
- 200g self raising flour, sifted
- 60g cocoa powder
This can be made up to two months in advance and kept in the freezer or made fresh and frozen for next time. This will be used to sandwich the marshmallows in between the two layers of cake.
- 20g cocoa powder, sifted
- 90g icing sugar, sifted
- 30g butter, softened
- Milk, if the mix is too dry
You will have some royal icing left over which can be used to make meringues or used to decorate cupcakes.
- 2 egg whites
- 2 tbs fresh lemon juice
- 330g icing sugar
- Pink food colour
- 1-2 pkt Smarties
- 1 pkt large marshmallows
- 1 pkt small marshmallows
- 1 pkt love heart candy
- 40 cm square cake board, found in cake decorating stores
- Wide packing tape to secure fabric to cake board
- 50cm pink fabric
- 20 cm springform tin
- Greaseproof paper to line tin
- Pallet knife
- To make the cake: 15 minutes preparation time, approximately 30-40 minutes baking time
- Buttercream icing: 5-10 minutes to make, 10-15 minutes to fill the sponge middle
- Royal Icing: 15-20 minutes to mix and spread over cake
- Decorating with Smarties and marshmallows: allow 30 minutes
1. Cut the sponge in two and cover one half with buttercream icing and a layer of marshmallows 2. Top with the other half of the cake 3. Cover the marshmallow edge with buttercream icing
4. Cover the cake in royal icing 5. Decorate the sides of the cake with sweets 6. Trace the shape of the letter on the top of the cake then fill in with Smarties
Preheat oven to 190°C.
Line tin with greaseproof paper.
Bring water and sugar to the boil in a medium saucepan. Turn off heat.
Add butter and chocolate, stir until melted. Cool slightly.
Add lightly beaten eggs to butter mix, sift in the flour and cocoa and mix well.
Pour into tin and bake until sponge springs back when gently pressed – approximately 30-40 minutes
Keep the sponge in the tin for approx 5 minutes before turning onto a wire rack. You can freeze your sponge at this point, wrapped tightly in cling film.
If the top is uneven, carefully trim to make it flat – this will become the base of the cake
When the sponge is completely cooled, cut into two. If you had previously frozen your sponge, this stage will be made easier if it is still a little frozen – that way it will hold much easier while you are cuttingButtercream icing
Place the icing, butter and cocoa powder in a kitchen mixer. Start on low speed to combine all ingredients (if it’s on high you may lose a lot of the mix when it flies out of the bowl!). If it’s looking dry, add a little bit of milk.
Once combined, turn up on high and allow to beat for a further 5-10 minutes until fluffy. You may need to scrape the bowl occasionally so it whips all of the mix.
Spread half of of the butter cream evenly over the base sponge (which was originally the top) using a flat edged knife or pallet knife.
Arrange marshmallows around to cover.
Spread with the remaining butter cream.
Lay the top sponge on and press gently to secure.
Tidy around the sides of the cake so the butter cream is smooth and straight against the sponge.
Allow to chill in the fridge for 15 minutes to allow the filling to set before covering with royal icing.Royal icing
Place icing sugar, egg whites and lemon juice into a mixer and mix for 10-15 minutes until the egg whites come to a stiff peak.
Add small amount of pink food colour and fold through.
Using a pallet knife, spread evenly around the cake, covering all sides and top. To create a smooth finish, heat your pallet knife by dipping in hot water for 30 seconds, dry well with a towel before smoothing over the icing.Cake board
Lay the square piece of fabric on a table and place the presentation board, face down, so it sits in the middle.
Secure with tape. Use a little pressure to make sure the fabric is tight before securing with more tape. Finish off the other two sides. You could also use fabric pins, fabric glue or tacks to secure the fabric to the board but I find it is easier to remove the fabric from the board if it is tape and re-use both the fabric and the board!Finishing the cake
Using small marshmallows create love hearts around the outside of the cake, fill with same coloured marshmallows.
Line the bottom edges with love heart candy.
Draw a stencil of your letter or number (in this case ‘K’) with a knife before positioning the Smarties. For full effect use the same colour.
Outline the top with Smarties.
- You can use any letter or number on the top of this cake and use the same coloured Smartie to give a strong finish.
- This recipe was created by Sonia Anthony.
From Chef Sonia
Although I am a qualified chef, I’ve had no formal cake making training. What I have learned is through trial and many errors. I hope that by sharing my knowledge, you can become as confident and as excited about cake making as I am! (without the mistakes!). I think the most important thing is to ‘give it a go,’ you’ll be producing amazing cakes before you know it!