Funfetti Birthday Cake

Funfetti Birthday Cake
 It was my birthday this weekend and I’ve just got back from a lovely weekend in Windemere. I fancied a quiet one this year, but of course had to have some afternoon tea to celebrate! We went to the amazing Holbeck Ghyll and enjoyed a delicious selection of cakes and pastries. Last week I made myself a birthday cake, I usually make my favourite cake in the world for my birthday – Chocolate Guinness Cake with Baileys Buttercream – however this year I fancied trying something different! I’ve seen funfetti cakes a lot online and I wanted to give one a try, here is how I got on…

I made the sponge by creaming together 350g butter and 350g caster sugar. I added 6 eggs, one at a time, and mixed between each addition. I then added 3 tsp vanilla extract, and finally folded in 350g self raising flour.

Then I added 50g of sprinkles! I got these ones from ebay.

I divided the mixture equally between two lined and greased 22cm tins. I made a hole in the middle as this stops the cake from doming in the middle (don’t worry it fills up as it bakes!)

I baked the cakes on 160C/325F/Gas Mark 3 for 35 minutes. I left them upside down to cool and to flatten the tops fully.

I made the icing from 300g butter, 600g icing sugar and 3 tsp vanilla extract.

I piped blobs around the edge of the bottom layer of sponge using a piping bag with the end snipped off, then filled in the middle using a palette knife.

I put on the second layer of sponge and smoothed icing all over the top again using a palette knife to make it as smooth as possible.

I then used a piping bag with a nozzle to pipe swirls around the edge and I filled the middle with more sprinkles!

The cake was so pretty when I cut into it – I was so pleased with how it turned out! It has such a colourful and festive appearance. The bright rainbow colours of this funfetti cake are what make it stand out, and the light vanilla sponge and sweet vanilla buttercream give it lovely flavour.

      

I’m linking up with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, with Tasty Tuesdays hosted by Honest Mum, and Recipe of the Week hosted by A Mummy Too.

Funfetti Birthday Cake

Ingredients

  • 650 g Butter
  • 350 g Caster sugar
  • 6 Eggs
  • 6 tsp Vanilla extract
  • 350 g Self raising flour
  • 600 g Icing sugar
  • 75 g Sprinkles

Instructions

  1. Cream together 350g of the butter and the caster sugar
  2. Add the eggs, one at a time, and mix between each addition
  3. Then added 3 tsp of the vanilla extract, and fold in the self raising flour
  4. Fold in 50g of the sprinkles
  5. Divide the mixture equally between two lined and greased 22cm tins. Make a hole in the middle as this stops the cake from doming in the middle
  6. Bake the cakes on 160C/325F/Gas Mark 3 for 35 minutes. Leave them upside down to cool and to flatten the tops fully
  7. For the buttercream, mix together 300g of the butter, the icing sugar and 3 tsp of the vanilla extract
  8. Pipe blobs around the edge of the bottom layer of sponge using a piping bag with the end snipped off, then fill in the middle using a palette knife
  9. Put on the second layer of sponge and smoothed icing all over the top again using a palette knife to make it as smooth as possible
  10. Then use a piping bag with a nozzle to pipe swirls around the edge and fill the middle with more sprinkles!

Chocolate Fudge Cake

Chocolate Fudge Cake
Can you believe this is the first Chocolate Fudge Cake I’ve ever made? I’ve recently realised that there are quite a few ‘classic’ bakes that I haven’t made or featured on this blog and I would like to change that. I was also looking through my recipe books over the weekend and there were so many recipes that I’ve never made but I really want to try. So I’m going to make an effort to not only make more from my recipe books, but also to try some classic and well known bakes that I’ve never made before. This Chocolate Fudge Cake covers both angles as the recipe is from What to Bake & How to Bake It by Jane Hornby. I made this cake for my dad’s birthday as he is a big fan of chocolate and I knew it would go down well with the whole family.

Jump straight to the recipe!

First I greased and lined two 23cm sandwich tins.

I started by sifting plain flour, cocoa powder, bicarbonate of soda, baking powder and salt into a bowl and mixing it together.

I then added light brown soft sugar and mixed it in, trying to break up any lumps.

In a pan on a low heat I melted butter then stirred milk, vegetable oil and vanilla extract into it.

I poured the wet ingredients into the dry and mixed it all together well.

I split it evenly between the two tins, I weighed the mixture for extra accuracy.

It baked on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. I took them out, removed from the tin and left to cool.

To make the chocolate fudge frosting I heated condensed milk with double cream in a pan on a medium heat until it bubbled. I stirred it for about 5 minutes, then took it off the heat and added butter, dark chocolate and vanilla extract. Once they melted I stirred the mixture and left it to cool completely. It went thicker and very shiny.

I put the first sponge on a cake stand and spread frosting over it. I added the other sponge layer and covered the whole cake with the frosting. You could add extra decoration like raspberries, or white chocolate curls, but I decided to keep the Chocolate Fudge Cake simple in keeping with my classic theme.

My dad was really happy with the Chocolate Fudge Cake and it went down very well! The sponge was lovely and moist, with just the right amount of chocolate flavour to balance out the intense chocolate sweetness of the decadent frosting. This would be amazing warmed up with vanilla ice cream too. It’s coincidentally an egg free recipe too, so perfect for anyone with an egg allergy.

Here is my dad with his birthday cake looking very excited!

I managed to snap a quick picture of the cake sliced before it got eaten up!

 

I am entering this into Recipe of the Week hosted by A Mummy Too. And to Tasty Tuesdays by Honest Mum.

 


4 from 1 vote
Print

Chocolate Fudge Cake

Ingredients

For the sponge

  • 350 g Plain flour
  • 40 g Cocoa powder
  • 1 tsp Bicarbonate of soda
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 300 g Light brown sugar
  • 140 g Butter
  • 300 ml Milk
  • 1 tsp Vanilla extract
  • 150 ml Vegetable Oil

For the icing

  • 400 g can Condensed milk
  • 200 g Dark chocolate
  • 150 ml Double cream
  • 50 g Butter
  • 1 tsp Vanilla extract

Instructions

  1. Grease and line two 23cm sandwich tins, and pre-heat your oven to 180C(160C Fan)/350F/Gas Mark 4

  2. Sift the plain flour, cocoa powder, bicarbonate of soda, baking powder and salt into a bowl and mix together
  3. Add the light brown sugar and mix in, trying to break up any lumps
  4. Melt the butter on a low heat then stir the milk, vegetable oil and the vanilla extract into it

  5. Pour the wet ingredients into the dry and mix it all together well
  6. Split the mixture evenly between the two tins, bake for 30 minutes. Take them out, remove from the tin and leave to cool

  7. To make the chocolate fudge frosting heat the condensed milk with the double cream in a pan on a medium heat until it bubbles. Stir it for about 5 minutes, then take it off the heat and add the butter, the dark chocolate and the vanilla extract. Once they melt, stir the mixture and leave it to cool completely

  8. Put the first sponge layer on a cake stand and spread frosting over it. Add the other sponge layer and cover the whole cake with the frosting

You can find more of my Cake recipes by clicking here!

Pin for later!

Strawberry & Vanilla Cake

Strawberry & Vanilla Cake

I think I must be one of the few people in the world, or at least the UK, that doesn’t like strawberries. That being said, my wonderful boyfriend loves them, so when he requested a Strawberry & Vanilla Cake for his birthday I was happy to oblige! Despite not liking the taste of strawberries, I think they look great and make the cake look very summery and fresh. He loved the cake and was very giddy when he saw the finished product, it got cut minutes after the photo above was taken! Making things for my loved ones is one of the best things about baking as I love how happy they get when you present it to them. If you want to make a strawberry lover very happy here’s what to do…

I made a four layered sponge by firstly creaming together 350g butter and 350g caster sugar. I added 6 beaten eggs little by little and whisked in.

I split the mixture into two. In the first lot of mixture I added 2 tsp vanilla extract and 175g self raising flour. I split this into two again for baking. I baked each layer separately using an 8 inch cake tin, although you could do two layers and slice them in half.

Into the second lot of mixture I added 1/2 tsp LorAnn Strawberry flavour oil, SugarFlair food colouring in Baby Pink to colour the batter and 175g self raising flour. Again I split it in half for baking.

I baked each layer of sponge on 180C/350F/Gas Mark 4 for around 20 minutes. When the four layers of sponge were cooked I left them to cool.

I made a vanilla buttercream from 300g butter, 600g icing sugar, 3 tsp vanilla extract and 1 tbsp cream cheese.

I put the first layer of sponge on the cake stand and spread strawberry jam over it. I put strips of baking paper around the edges so no buttercream would get on the cake stand.

I continued sandwiching the layers together with strawberry jam until they were all piled high!

I spread the buttercream over the sponge using a palette knife. I tried to make it as smooth as possible, although I am not an expert at this!

After cutting the tops off the strawberries I arranged them on top of the cake. I sprinkled over some white chocolate chips as my boyfriend insisted they were a necessary element of the cake! I think they looked good too and were a good way of filling in the gaps between the fruit. There are lots of other ways you could arrange the strawberries on top – be creative!

I loved the effect of the layers when it was cut, and the cake was very much enjoyed by the birthday boy!

Strawberry & Vanilla Cake

Ingredients

  • 650 g Butter
  • 350 g Caster sugar
  • 6 Eggs
  • 5 tsp Vanilla extract
  • 350 g Self raising flour
  • Pink food colouring
  • 1/2 tsp LorAnn Strawberry flavour oil
  • 600 g Icing sugar
  • 1 tbsp Cream cheese
  • 1 jar of Strawberry jam
  • Approx 26 Fresh strawberries
  • 1 bag of White chocolate chips

Instructions

  1. To make the sponges creaming together 350g of the butter and the caster sugar. Add the eggs, one at a time and mixing between each addition
  2. Split the mixture into two. In the first lot of mixture I add 2 tsp of the vanilla extract and 175g of the self raising flour. Split into two again and pour into 8 inch cake tins
  3. Into the second lot of mixture add the strawberry flavour oil, pink food colouring and 175g of the self raising flour. Split into two again and pour into 8 inch cake tins

  4. Bake the sponge layers on 180C/160C Fan/350F/Gas Mark 4 for around 20 minutes. Then leave them to cool
  5. Make the vanilla buttercream by mixing 300g of the butter, the icing sugar, 3 tsp of the vanilla extract and the cream cheese
  6. Put the first layer of sponge on a cake stand and spread strawberry jam over it
  7. Continue sandwiching the layers together with strawberry jam between each one
  8. Spread the buttercream over the top and sides of the sponge using a palette knife
  9. Arrange the strawberries on top of the cake, then sprinkle over the white chocolate chips

Chocolate Mint Cake

Chocolate Mint Cake

Chocolate and mint has got to be one of the most classic dessert combinations out there. The freshness of the mint cuts through the sweetness of chocolate perfectly. This Chocolate Mint Cake is for all the chocolate and mint fans out there – I know there are a lot of you! It’s a really special and impressive cake, so I think it would be great for a celebration or a birthday. It is also pretty easy to make and decorate too as it doesn’t involve any special techniques. The buttercream is the glue that sticks all the chocolate to the cake, and you don’t have to add the green ribbon but I think it does make the Chocolate Mint Cake look extra special and dressed for a party!

Jump straight to the recipe!

To make the chocolate sponge I creamed the butter and sugar together, then whisked in the eggs and milk, and then whisked in the cocoa powder, self rasing flour and baking powder.

 

I divided the mixture beteween two lined cake tins and baked them for 35 minutes, then left them to cool completely.

For the buttercream I mixed together icing sugar, butter, cocoa powder, milk and peppermint extract.

 

I placed the first sponge on my cake stand and piped some buttercream onto it, then I sandwiched it with the second sponge.
 
Then I smoothed more buttercream around the sides in a thin layer, and used it to stick the mint Matchmakers all around the cake. Then I added a green ribbon and tied it in a nice bow.

I spread more buttercream over the top of the cake in a generous layer, then placed the Aero Bubbles on top neatly – of course you can just chuck them on haphazardly if you’re not as much of a neat freak as me!

Chocolate Mint Cake

I love how special this Chocolate Mint Cake looks, and you don’t need any cake decorating skills or experience at all to make it look this good! Just a bit of patience as you stick all the chocolates down one by one, and it’s so worth it.

Chocolate Mint Cake

The Chocolate Mint Cake is so yummy, and the coolness of the mint makes it easy to eat a big slice as it cuts through the sweetness – this could be a good or bad thing!!

Chocolate Mint Cake

Ingredients

For the sponge

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs
  • 300 g Self raising flour
  • 50 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1 tbsp Milk

For the buttercream

  • 350 g Butter or baking spread
  • 620 g Icing sugar
  • 80 g Cocoa powder
  • 2 tsp Peppermint extract
  • 2 tbsp Milk

For decoration

  • 3 packs Mint Matchmakers
  • 3 packs Aero Bubbles
  • Green ribbon

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  2. To make the chocolate sponge, mix the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the two tins, use scales for accuracy

  6. Bake them for 35 minutes, check they are done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack

  7. For the buttercream mix together the icing sugar, butter, cocoa powder, milk and peppermint extract either by hand or with an electric whisk until smooth

  8. Placed the first sponge on your cake stand and pipe or spread some buttercream onto it, then sandwich it with the second sponge

  9. Smooth more buttercream around the sides in a thin layer, and use it to stick the mint Matchmakers all around the cake

  10. Tie the green ribbon around the cake in a nice bow

  11. Pipe or spread more buttercream over the top of the cake in a generous layer, then placed the Aero Bubbles on top neatly or in a big pile if you like!

You can find more of my Cake recipes by clicking here!

Chocolate Mint Cake

Pin for later!