Browsing Category

Cakes

Chocolate Easter Cake

Posted on March 20, 2018 in Cakes

Chocolate is the treat of Easter, and this chocolate Easter cake is no exception. Moist and moreish, this cake will have everyone asking for seconds and fighting over the cute chocolate eggs on top.

I set myself a task this Easter, I wanted to create a easter-y cake which looks much harder than it is, because Easter seems to take me by surprise every year and I’m always a little disorganised. It’s taken a bit of thought, but in celebration of all things egg related, I’m excited to bring you this cake which is super fun!

To half the time of the recipe I have used my favourite Cake Kit by Greens.They have recently just launched a brand new Easter Cake Kit to help you to bake at home with your families this Easter.

The Chocolate Egg Cake Kit couldn’t be any easier to use. All you need to do is add 2 eggs to the cake mix to create a moist a tasty base, then mix butter and water to the frosting mix, which you add to the top of the cake. Then all you need to do is add the chocolate eggs in any way you like to complete the cake. At only £1.95 per box, this cake mix is affordable and easy to bake! Alternatively, if it’s not a cake that you want to make, you can use your imagination to make a different type of tasty treat, such as cupcakes or muffins.

The cake mix makes a beautiful soft velvety moist chocolate cake with a sweet whipped icing… trust me you will want to go back for more!

SaveSave

SaveSave

SaveSave

Sticky Banana Cake

Posted on March 2, 2018 in Cakes

This Sticky Banana Cake is a beautiful dessert perfect for special occasions or even just because…

The brown sugar and butter combined with the natural banana flavor creates an irresistible topping that oozes ooey gooey deliciousness in every bite!

To make the topping you simply combine melted butter with brown sugar and spread that evenly onto the bottom of your cake pan. Top with sliced bananas and cake batter and bake.

Banana bread is a great way of using overripe bananas, but what if you want to turn your bananas into an Instagram-worthy dessert or an everyday treat instead? This brown sugar-glazed, cinnamon-scented sticky banana cake is the most delicious way to bring bananas to brunch or an after-dinner dessert.

Sticky Banana Cake
Serves 12
This Sticky Banana Cake is a beautiful dessert perfect for special occasions. Hands down this has to be one of my favourites so far. Its light, gooey, and those caramelised bananas are to die for. If you love banana cakes then this one is definitely for you.
Write a review
Print
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
698 calories
106 g
98 g
28 g
9 g
14 g
220 g
271 g
69 g
1 g
12 g
Nutrition Facts
Serving Size
220g
Servings
12
Amount Per Serving
Calories 698
Calories from Fat 249
% Daily Value *
Total Fat 28g
43%
Saturated Fat 14g
69%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 98mg
33%
Sodium 271mg
11%
Total Carbohydrates 106g
35%
Dietary Fiber 2g
10%
Sugars 69g
Protein 9g
Vitamin A
14%
Vitamin C
7%
Calcium
18%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the topping
  1. 80g unsalted butter
  2. 150g light muscovado sugar
  3. ½ tsp vanilla bean paste
  4. 4 large bananas
  5. For the cake batter
  6. 240g plain flour
  7. 2 ½ tsp baking powder
  8. 1 tsp cinnamon
  9. ½ tsp ground ginger
  10. 300g golden caster sugar
  11. 120g unsalted butter, very soft
  12. 3 large eggs
  13. 150ml soured cream
Instructions
  1. Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
  2. To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
  3. To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.
beta
calories
698
fat
28g
protein
9g
carbs
106g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
SaveSave

Pistachio, Courgette & Lemon Cake

Posted on January 28, 2018 in Cakes

I know exactly what your thinking ‘Courgettes in a cake, really?’ But when I took a bite into this beautifully moist and flavoursome cake, I was sold. You’ve got the ‘carrot cake-like’ texture from the courgette, the tangy lemon and the crunchy, slightly salty pistachios – all topped with the sweet and tangy lemon icing. The fact that courgettes are one of your ‘five a day’ is a bonus!

Th courgette keeps the mixture light and moist as well as making it a bit healthier than your average cake. You can make this cake at any time of year, but all citrus fruit is good in the winter and early spring. The courgette adds a brilliant moistness and cuts through the sweetness of this sugary cake.

This cake is beautiful. Its light, its sweet, its fresh. Its oh so moist, but in the best possible way.  

Pistachio, courgette & lemon cake
Serves 15
A light courgette and lemon cake filled with lemon curd, and topped with cream cheese icing and crunchy pistachios
Write a review
Print
Prep Time
35 min
Cook Time
35 min
Total Time
1 hr 10 min
Prep Time
35 min
Cook Time
35 min
Total Time
1 hr 10 min
257 calories
30 g
41 g
14 g
4 g
3 g
86 g
140 g
18 g
0 g
9 g
Nutrition Facts
Serving Size
86g
Servings
15
Amount Per Serving
Calories 257
Calories from Fat 122
% Daily Value *
Total Fat 14g
21%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 41mg
14%
Sodium 140mg
6%
Total Carbohydrates 30g
10%
Dietary Fiber 1g
3%
Sugars 18g
Protein 4g
Vitamin A
5%
Vitamin C
7%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 320g courgettes (approximately 2 medium courgettes)
  2. 2 large eggs
  3. 125ml vegetable oil
  4. 150g caster sugar
  5. zest of 1 lemon
  6. 225g self-raising flour
  7. ½ a teaspoon of bicarbonate of soda
  8. ½ a teaspoon of baking powder
  9. 2 or 3 tablespoons of lemon curd, to fill the cake
For the cream cheese icing
  1. 200g cream cheese, softened to room temperature
  2. 100g icing sugar
  3. juice of ½ lemon
  4. 2 or 3 tablespoons pistachios, roughly chopped
Instructions
  1. Preheat the oven to 180C/ 160C fan/ 350F.
  2. Grease and line 2 x 20cm sandwich tins.
  3. Coarsely grate your courgette. Place it into a sieve over a sink to let any excess moisture drain away. Covering the courgette with a paper towel can help the process, but you're not trying to get all of the moisture out so there's no need to squeeze the courgette.
  4. While the courgette drains, put the eggs, vegetable oil, caster sugar and lemon zest into a large bowl. Beat together until light and creamy.
  5. Sift in the self-raising flour, bicarbonate of soda, and baking powder. Mix until combined, then stir through the grated courgette.
  6. Divide the mixture evenly between the 2 prepared tins.
  7. Bake in the centre of the oven for approximately 30 minutes, or until the cakes are risen and golden, and an inserted skewer comes out clean. Leave to cool in the tins for about 15 minutes, then turn out onto a wire rack and cool completely.
  8. Meanwhile, make the cream cheese icing. Cream the cream cheese in a bowl until smooth. Sift in the icing sugar. Add the lemon juice and beat until the icing is smooth and light.
  9. Once the cakes are cool, turn one cake upside down on a plate. Cover with 2 or 3 tablespoons of lemon curd, and top with the other cake.
  10. Top with the cream cheese icing, and sprinkle the chopped pistachios over the top.
Notes
  1. Will keep for 3 days in an airtight tin.
  2. TIP: When making any cake, the less you can stir it the better for a light texture: over-mixing means that the stretchy proteins (gluten) in the flour can become overworked, resulting in a denser cake.
beta
calories
257
fat
14g
protein
4g
carbs
30g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
SaveSave

SaveSave

SaveSave

Ginger and Lime Loaf

Posted on September 4, 2017 in Cakes

On Tuesday night, “The Great British Bake Off” returned to our screens for its first episode on Channel 4. As the dark evenings begin to creep in, it’s the perfect show to make us feel all warm and fuzzy.  Since last year’s series there have been some major changes, Paul Hollywood and the Bake Off tent have moved to Channel 4 and there are some new faces too. Prue Leith will be replacing Mary Berry as a judge, whilst Sandi Toksvig and Noel Fielding will be taking over the hosting duties from Sue Perkins and Mel Giedroyc.

The series kicked off with Cake Week as always. The new bakers were put through their paces with three challenges including a ‘fruity’ task, a children’s tea party favourite and an illusion cake.  So this week I’m having a go at making a fruit cake. Below is a recipe for a ginger and lime loaf.  The combination gives the classic drizzle cake a modern twist and is one of the easiest cakes to whip up.  Well worth making if you’re in the easy baking mood.

The sponge is sticky (which is absolutely what you want in a ginger cake) but it’s still light and fluffy. There is a real punch flavour-wise with the ground and fresh stem ginger, muscovado sugar and hint of lime, and a little drizzle topping adds extra sweet-sharpness.   

The sweet heat of the ginger and the zingy lime work together effortlessly.  I added a touch of vodka to the mixture but if you wanted to have a non-alcoholic cake, you can totally swap it out for milk. You don’t really taste the vodka, so it’s cool either way.  Perfect with a cup of afternoon tea.

This is a simple cake to make, but incredibly satisfying, best enjoyed with a cup of tea. Because it is so moist it keeps incredibly well, and actually even tastes better after it has had a couple of days to mature.

 

Ginger and Lime Loaf
Serves 10
You'll love this zingy citrus twist on a ginger cake!
Write a review
Print
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
348 calories
39 g
117 g
18 g
5 g
11 g
91 g
38 g
21 g
1 g
6 g
Nutrition Facts
Serving Size
91g
Servings
10
Amount Per Serving
Calories 348
Calories from Fat 163
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
55%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 117mg
39%
Sodium 38mg
2%
Total Carbohydrates 39g
13%
Dietary Fiber 1g
5%
Sugars 21g
Protein 5g
Vitamin A
12%
Vitamin C
3%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Zest and juice of 2 limes
  2. 200g butter, softened
  3. 200g light brown sugar
  4. 1 tsp vanilla extract
  5. 4 eggs
  6. 200g self-raising flour
  7. 1/2 tsp baking powder
  8. 1 1/2 tsp ground ginger
  9. 50ml vodka or swap with 50ml of milk
  10. 2 balls of stem ginger
  11. 2 tables dark brown sugar
  12. 30g crystallised ginger to decorate
Instructions
  1. Preheat the oven to 180C. Grease and line a 900g loaf tin. Zest the limes and put to one side. In a large bowl beat the butter and light brown sugar until light and fluffy. add the eggs one at a time and beat until all combined. Slowly add the flour, baking powder and ground ginger a spoonful at a time. Add the vanilla extract, justice of both limes and the vanilla extract, followed by the chopped stem ginger. Mix until evenly distributed. Spoon the mixture into the tin and sprinkle with a little dark brown sugar. Bake for 50-55mins oe until a skewer inserted into the centre comes out clean.
  2. While the cake is baking, make the syrup. Put the 2 tbsp of dark brown sugar, 2 tbsp of water, 3/4 of the lime zest and 3 tbsp of the stem ginger syrup into a pan and put it on a low heat until the syrup becomes dark, thick and sticky. Once baked leave the cake in the tin and set on a wire rack. use your skewer and prick all over the loaf and drizzle the syrup over. Leave the loaf to completely cool. Turn out onto a plate or board and top with the remaining lime zest and the crystallised ginger.
Adapted from Good Housekeeping
beta
calories
348
fat
18g
protein
5g
carbs
39g
more
Adapted from Good Housekeeping
Forever Baking . . . http://www.foreverbaking.co.uk/

Summer Strawberry and Cream Layer Cake

Posted on June 22, 2017 in Cakes

 

This summer showstopper is the perfect centrepiece for your barbecue, picnic or garden party. It’s refreshing, full of strawberry deliciousness, and has the perfect balance of sweetness.  This tall layer cake is made with layers of vanilla sponge cake,  whipped cream, meringue kisses, shortbread biscuits, white chocolate and fresh ripe strawberries.

Summer is one of my favorite times of year. There are fresh berries galore. This stunning Summer Strawberry layer cake recipe is the perfect way to celebrate seasonal berries. There is nothing more delicious than a freshly picked, sun-warmed strawberry. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

Strawberries and cream are, quite simply, a match made in heaven. The crisp yet gooey meringue strawberry kisses are not only gorgeous to look at but also sumptuous to eat.

The beautiful striped effect is achieved by painting stripes of gel food colouring down the inside of a piping bag before you fill it with the meringue mixture. I used this Americolor red colouring but you can go for any colour you like.

The cake is also topped with buttery shortbread biscuits and white mini chocolate bars, which are made with another fantastic mould by Silikomart.

One of my favorite looks for a cake is the naked look. I love being able to see the pretty layers and it’s even easier to put together, as you don’t have to worry about icing it.

This is a great cake for sharing with friends and family. It makes a statement of it’s own and is a light treat that’s perfect for the warm weather.

Summer Strawberry Layer Cake
Serves 20
This Summer cake has a combination of all my favourite summer ingredients: strawberries, Victoria sponge, meringues, fresh cream, white chocolate and buttery shortbread.
Write a review
Print
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
540 calories
59 g
143 g
32 g
6 g
20 g
198 g
156 g
36 g
1 g
10 g
Nutrition Facts
Serving Size
198g
Servings
20
Amount Per Serving
Calories 540
Calories from Fat 281
% Daily Value *
Total Fat 32g
49%
Saturated Fat 20g
98%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 143mg
48%
Sodium 156mg
7%
Total Carbohydrates 59g
20%
Dietary Fiber 2g
7%
Sugars 36g
Protein 6g
Vitamin A
21%
Vitamin C
52%
Calcium
6%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cake
  1. 300g salted butter
  2. , at room temperature
  3. 300g golden caster sugar
  4. 1 tbsp vanilla bean paste (or the seeds from 2 vanilla pods with 2 tsp vanilla extract)
  5. 6 medium eggs, lightly beaten
  6. 300g self-raising flour
For the Meringue Kisses
  1. 75g icing sugar
  2. 75g white caster sugar
  3. 2 tsp strawberry jam
  4. red food colouring gel
  5. 3 medium egg whites, at room temperature
For the Shortbread biscuits
  1. 150g Plain Flour
  2. 100g Butter
  3. 50g Sugar
To decorate the cake
  1. 900ml double cream
  2. 1 heaped tbsp icing sugar
  3. 2 tsp vanilla bean paste
  4. 300g good-quality or homemade strawberry jam (see tip)
  5. 1kg strawberries, chopped into even slices for neat layers (save 8 to decorate)
Instructions
  1. Heat oven to 180C/160C fan. Grease and line two 23cm tins with baking parchment. Beat the butter, sugar and vanilla in a tabletop mixer until the mixture is very light, pale and fluffy.
  2. Gradually mix in the beaten eggs, scraping down the side of the bowl after each addition, until fully combined. If using a mixer, on slow, add the flour until just combined - don't over-beat as it can make the sponge heavy. If you're not using a mixer, fold in the flour with a large metal spoon.
  3. Divide the mixture between the tins and bake in the oven for 30 mins or until the cakes come away from the side and the skewer inserted into the centre comes out clean. Remove and cool in the tin for 5 mins. Turn out onto a wire rack and remove the parchment to allow the steam to escape and the cakes to cool.
  4. Meanwhile, make the decorations.
  5. For the meringue kisses, line two large baking sheets with baking parchment. In a small bowl, mix both sugars together. In another small bowl, mix the jam with enough food colouring to create a vibrant red colour.
  6. In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks, using electric beaters or a tabletop mixer. Add about a third of the sugar, whipping for 1 min or so, until stiff and glossy. Gradually add the remaining sugar until you have a glossy meringue that holds stiff peaks.
  7. Heat oven to 120C/100C fan. Turn your pastry bag inside out and, using a spoon, paint three lines of coloured jam from the top to almost the end of the bag. Fill with the meringue mix and twist the end to close.
  8. Holding the bag vertically over the tray, apply enough pressure to create a base, then quickly draw the bag upwards to create little points. The jam will give the meringues a stripy pattern as they pass through the bag.
  9. Bake in the oven for 1 hr or until the meringues sound hollow when you lift one and tap the base - they should have a crunchy shell and not be too chewy. Leave to cool in the oven with the door closed, then store in a plastic food bag or airtight container until ready to use.
  10. To make the shortbread biscuits, preheat oven to 150 degrees celcius.
  11. Put butter, flour and sugar in the mixing bowl.Mix together with wooden spoon and hands so that the mixture looks like breadcrumbs. Then use hands to squeeze mixure together so that the mixture looks like a dough.
  12. Roll out the dough with a rolling pin on a lightly floured surface.Cut out the shapes using your chosen cutter. Place on a baking tray and leave in oven for 20 minutes or until they turn golden brown.
  13. Now assemble your cake. Before you split the sponges, trim the domed tops off each cake with a bread knife. Use the same knife or a cake wire, to split each sponge horizontally, so you're left with four sponge layers. A good tip is to cut a marker line on each sponge using a bread knife, so that once you've cut the sponges and filled them, you can use the line to put them back together in the right place. That way, if your cutting was a little wonky, it won't make the cake uneven.
  14. Whip the double cream with the icing sugar and vanilla until light and fluffy, and just holding shape. Put the bottom layer on a cake stand or board. Spread with a thin layer of jam, then spread or pipe on a good layer of cream. Arrange an even layer of strawberries neatly round the edge, then dot the middle of the sponge with more fruit. Repeat with two more of the cake layers.
  15. For the top layer, add the sponge and jam, but neatly pipe the cream over. Gently press on the strawberries, a few meringues and some of the chocolate bark.
  16. Arrange the chocolate-coated strawberries on top of the creamy sponge, then nestle in shards of bark, meringues and biscuit. Finish with a sprinkling of crushed meringue. Serve and eat within a few hours.
Adapted from The BBC Food
beta
calories
540
fat
32g
protein
6g
carbs
59g
more
Adapted from The BBC Food
Forever Baking . . . http://www.foreverbaking.co.uk/
This recipe is adapted from BBC Good Food 

SaveSave

SaveSave

SaveSave

Unicorn Cake 

Posted on May 11, 2017 in Cakes

There is a magical new cake trend in town that is almost too good to believe….

Based on the adorable beast, unicorn cakes are the latest sweet treats to pop up on the table at birthday parties.

There isn’t anything more fun than rainbows and unicorns, is there? Forget naked cakes, smash cakes and other chocolate overloaded cakes. The latest cake trend is a far more magical creation, filled with sunshine, colour and fairy dust.

This magical cake is a real showstopper, made with four layers of coloured sponges to create a rainbow cake, covered in buttercream and decorated to make a magical unicorn. The best part about it is that you could totally replicate this at home without paying an arm and a leg for it at a fancy bakery. 

 

Unicorn Cake
Serves 18
This colorful unicorn-inspired layer cake is the definition of cute—perfect for a birthday party or for anyone who’s just super into the current unicorn craze. This cake is fantastically wow-worthy but does take some time and loving dedication to construct.
Write a review
Print
Prep Time
1 hr
Cook Time
1 hr
Prep Time
1 hr
Cook Time
1 hr
4638 calories
706 g
261 g
181 g
62 g
66 g
1244 g
3799 g
461 g
2 g
104 g
Nutrition Facts
Serving Size
1244g
Servings
18
Amount Per Serving
Calories 4638
Calories from Fat 1622
% Daily Value *
Total Fat 181g
279%
Saturated Fat 66g
330%
Trans Fat 2g
Polyunsaturated Fat 36g
Monounsaturated Fat 68g
Cholesterol 261mg
87%
Sodium 3799mg
158%
Total Carbohydrates 706g
235%
Dietary Fiber 9g
36%
Sugars 461g
Protein 62g
Vitamin A
44%
Vitamin C
3%
Calcium
147%
Iron
97%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Ingredients
For the sponge cakes
  1. 600g butter
  2. 600g caster sugar
  3. 3 tsp vanilla paste
  4. 12 medium eggs
  5. 600g self raising flour
  6. 2 tsp baking powder
For the buttercream
  1. 500g soft unsalted butter
  2. 1kg icing sugar
  3. 2 tsp vanilla paste
  4. Food colouring of your choice
For the horn and ears
  1. 500g ready to roll icing
  2. pink food colouring to tint
  3. Edible gold lustre spray
  4. edible glitter
  5. Additional 500g buttercream in various pastel colours of your choice
  6. Black ready to roll icing
  7. Skewer
 s
Equipment
  1. 8” round cake tins lined with baking paper
  2. 12” gold base drum in gold
  3. Large plastic piping bag
  4. Large open star nozzle
  5. Small open star nozzle
Instructions
  1. Method
Method for the sponge cakes
  1. Set oven to 180 °C.
  2. Place the butter, sugar into your mixing bowl and mix until all combined, then turn up the speed to high and beat until the mixture is very pale, soft and fluffy. (Around 8 mins)
  3. Add the beaten egg and vanilla a bit at a time.
  4. Add the flour a quarter at a time, mixing gently on slow until flour has mixed in. Try not to over mix.
  5. Divide the sponge mix equally into 4 bowls, each bowl will be approx 600g each and colour with rainbow shades.I used pink, blue, yellow and green. I use americolor food colouring to colour my batter. You will only need a small pea size. It goes a long way. Place in your tins, if you only have one or two tins you can do this in stages. Each layer cake should take 20-25 mins depending on your oven, Check each layer after 20 mins. The cakes should be a light golden brown on the top and springy to touch.
  6. Turn out of the tin onto a cooling rack and allow to cool. Once cooled, trim the cake of each later away to give you flat layers of cake.
To make the buttercream
  1. Beat the butter and vanilla until soft and pale. Beat in the icing sugar until the buttercream is pale light and fluffy.
  2. Set aside 1kg of buttercream for the cake layering and filling.
  3. Colour the rest using a few different colours. To achieve the two tone effect, fill half the piping bag with one colour and fill the other half with a different colour.
To make the horn and ears
  1. Colour 200g of the fondant by kneading in some yellow food colouring. Roll out a tapered rope of the fondant. Twist the tapered rope around the wooden skewer until you reach the top. Next, you can paint or spray your unicorn's horn gold! Of course, you can opt for another color like silver, pink or even a vibrant rainbow stripe.
For the ears
  1. To make the ears, first roll out some white and pastel-tinted fondant ( I did pale pink). Cut two large ears using large rose petal cutters from the white fondant. Then cut two smaller inner ears from the pastel-colored fondant.
  2. Pinch the bottoms together and add a couple of cocktail sticks into the bottom of each ear. Leave to set for a few hours.
For the eyes
  1. For the eyes, roll out two thin ropes of black fondant. Then roll out three smaller ropes to attach to make lashes. Set aside to firm up a little before adding to your cake.
To layer, crumb coat and cover the cake
  1. Stick the bottom cake layer onto the 8” round cake board with a little buttercream and make it central.
  2. Spread a layer of buttercream over the first layer, add the second sponge, and repeat with all 4 layers.
  3. Using a palette knife, spread buttercream all around the sides of the cake, go all around filling in the gaps and smoothing over. Place in the fridge for 30mins to chill.
  4. Next, spread another layer of buttercream over the top, and then using a side scraper sweep around the side of the cake using a firm pressure and smooth off the excess and make as flat as you can.
  5. Stick the horn onto the top of the cake.
  6. Place the ears either side.
  7. Pipe on the mane detail with coloured buttercream to give the multi rainbow tone effect. Start piping each swirl against the cake doing circles starting from the middle then piping around covering over the top, sides and down the back of the cake.
  8. To finish, add the eyes and add some sprinkles and glitter.
Notes
  1. All ingredients need to be at room temperature
beta
calories
4638
fat
181g
protein
62g
carbs
706g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
Back to top
css.php
Follow

Get every new post delivered to your Inbox

Join other followers:

%d bloggers like this: