If you’re an Aussie and under the age of 45 you most probably had this cake made for a birthday cake at some point in your life. I did ad I loved it. And in true keeping-it-in-the-family-style, Miss9 has also had it made for her.
I must confess that I made this cake for her a loooong time ago – I believe she was turning 7 at the time! That’s what happens when you’re a food blogger – you make so much stuff and take so many photos that things somehow get forgotten! When I saw these photos recently on my laptop I was so excited as it meant I could share this cute birthday cake recipe with you.
In true AWW style it doesn’t matter if the cake is a bit wonky – the main thing to remember is your child will love it. I made my cake from scratch, using the Weekly’s basic butter cake. Don’t be put off by the long list below, you can do it! Trust me – once you have made the cake the fun part is the assembly.
125 grams butter, diced, at room temperature
¾ cup caster sugar
½ teaspoon vanilla extract
1 ½ cups self-raising flour
½ cup milk
1 pack light blue jelly crystals
CHOCOLATE BTTERCREAM ICING:
125 grams butter, softened, diced
1 ½ cups sifted icing sugar
2 tablespoons milk
1/3 cup cocoa powder, sifted
Beat butter in bowl of electric mixer for around 7 minutes – you want it pale. Gradually beat in half the sifted icing sugar and all the cocoa, then milk, then remaining icing sugar.
Beat until combined.
300 grams chocolate finger biscuits
2 pink musk sticks
6 plastic baby dolls – these were very hard to find! Try old-fashioned craft or toy stores
1 cocktail paper umbrella
round lollies to act like floaties for the dolls.
1 sour rainbow strap, cut into thirds
1 30cm round cake board
LET’S GET TO IT:
Preheat oven to 180C and line and grease a20cm round pan with non stick paper. Allow paper to extend 5cm over the pan.
Beat butter, vanilla and sugar in bowl of eclectic mixer until pale and not-gritty.
Beat in eggs, one at a time, scraping down bowl each time.
Sift in flour and milk, in two batches and mix until just combined – do not over-beat.
Scrape into tin and bake for about 40-50 minutes.
Stand in tin five minutes before turning, top-side up, onto wire rack to cool completely.
Meanwhile, make jelly according to packet instructions and pour into a shallow container then place in the fridge. You don’t want it completely set but it does need to be mostly set – if that makes sense.
Meanwhile, make butter cream.
Level the top of the cake so it is even and place a dollop of butter cream in the centre of cake board and place bottom of cake on dollop, gently press down. This will secure it.
Cut into the centre of the cake, 2cm from the edge, a section 2.5cm deep. Remove and discard this section and use a small sharp knife to even this out.
Use a pastry brush to remove crumbs then spread butter cream all over the edge and side of cake but NOT the hollowed-out area.
Stick the chocolate finger biscuits around the sides of the cake and leave a gap of about 5cm for the ladder.
Make a ladder using the musk sticks, liquorice, toothpicks and a dab of butter cream – see photos. Then position this in the gap.
Remove jelly from fridge, mash with a fork and spoon into the hollowed out area. Place dollies in round rings or on the rainbow strap lilos, then place umbrella on side.