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Category Archives: Celebrations

Peppa Pig Birthday Cake

Thank  you to Claire Giddy and Julia Franks for this recipe! 

 

 Madeira sponge

Round tin 20cm (8in)

Self raising flour – 285g

Caster sugar – 230g

Butter (softened) – 230g

Eggs – 4

Milk – 30ml (2 tbsp)

  1. Grease and line a 20cm tin and preheat your oven to 150oC / 300oF / Gas mark 2.
  2. Sift the flour into a mixing bowl to get some air into it and add all the rest of the ingredients
  3. Set the mixer to a slow setting and slowly bind all of the ingredients together.
  4. Increase the speed and beat for a minute until the mixture has become pale and silky.
  5. Spoon the mixture into a prepared tin and smooth the top.
  6. Bake for 1 – 11/2 – 13/4 hours.  When ready, the cake should have pulled away slightly from the edges of the tin.  If pressed lightly, the top should spring back from the touch.  Insert a sharp knife or cake skewer into the cake.  If it comes out clean, the cake is ready.
  7. Turn the cake out of the tin, upside down onto a cooling rack.  Peel off the lining and leave to cool.

 Buttercream icing

Amounts for 1 quantity (I used 2 quantities for my cake)

Softened butter (preferably unsalted) – 250g

Icing sugar – 500g

Boiled hot water – 1 tbsp

Vanilla essence – 1 tsb

  1.  Beat the butter until soft and fluffy
  2. Add the sugar, water and essence.  Beat until pale and creamy.

 Filling the cake with buttercream icing

  1. Before you slice the cake up, make a buttercream mark down the side of the cake.
  2. Slice your cake into layers and spread buttercream over the top of the base layer. Place the next layer on top of the bottom one – and line the buttercream marks up with each other.
  3. Ensure the layers are even.

 Covering with buttercream

When covering a cake with buttercream, cover the sides first.  This allows you to hold the top of the cake steady with your other hand without getting too sticky.  Spread the buttercream around the sides over the top

 Sugarpaste

The amount of sugarpaste will depend on how thick you want the icing to be but I bought 1kg of white sugar and coloured up what I needed.

 The Actual Cake – Peppa Pig

  1. First make theMadeirasponge – I made 2 cakes, one for the head and one for the body.
  2. Once baked and cooled you need to cut out the shape of Peppa Pig. For this I found a picture of Peppa online, increased the size to match the size I wanted for the cake and then printed it out.  I then used this as a template to cut the shape of Peppa. I actually copied this shape onto tracing paper to make it easier but normal paper would be fine.
  3. Once I had the shape I then cut the cake in half horizontally and filled with buttercream icing and strawberry jam and then assembled both cakes back together and positioned the head and body as you want the cake to look.
  4. Next, I covered the cake with the remaining buttercream icing.  You might need to make another batch if you want your buttercream icing to be quite thick.  The two cakes weren’t quite the same height so I bridged the gap with the buttericing.
  5. Next, I iced the cake with sugarpaste.  I used a red icing for everything but used less colouring for her head and ears (to make pink) and then more red for the dress (to make a darker pink / red).
  6. I coated the head and ears first and then attached the ears with a bit of water. Then I coated the body.  Lastily I added the face features, arms, legs and tail, using the left over icing.
  7. Finally I iced the board to give a grass effect.

 I made the cake for a 3 year olds birthday party and it went down a treat.  Everyone loved it and it tasted great too.

Easter Delights

Easter Simnel Cake

Traditionally served at Easter, the cake’s eleven marzipan balls are said to represent the true disciples of Jesus. The cake was also given as gifts by girls in domestic service as a Mothering Sunday gift.

I made one for my mum as an Easter gift instead of the usual chocolate egg; she was absolutely blown away by the thought and its meaning at Easter time.

Serves 12

 Ingredients

  • 175g self raising flour
  • 75g plain flour
  • 2 level tsp mixed spice
  • 150g currants
  • 2 tsp mixed spice
  • 225g butter
  • 225g sultanas
  • 225g caster sugar
  • 2 tbsp milk
  • 4 small or 5 large eggs
  • Zest of 1 orange and 1 lemon
  • 450g golden marzipan
  • 3 tbsp apricot jam
  1. Preheat the oven to 150/130 fan/gas mark 2
  2. Line a 20cm deep cake tim with 2 layers of baking paper
  3. Sift the flours and spice into a bowl
  4. Stir in the dried fruit
  5. In a separate bowl, beat the sugar and butter together until creamy
  6. Beat in the eggs one at a time
  7. Fold in the flour mix and add the zest
  8. Put half the mixture in the cake tin and level the top
  9. Sprinkle the top with sugar
  10. Roll our a third of the icing to fit the shape of the tin and place on top of the cake
  11. Cover with the remainder of the cake mixture and level the top
  12. Bake for 2 hours and 30 minutes or when a skewer comes out clean
  13. Remove from the tin and place on a cooling rack
  14. Roll out half of the remaining marzipan into a circle the size of the cake
  15. Shape the rest into 11 balls
  16. Heat the jam with 1 tsp boiling water until melted and brush on top of the cake
  17. Cover the cake with the marzipan
  18. Mark the top of the cake with a cross pattern using a knife
  19. Stick the marzipan balls around the edge of the cake with jam
  20. Lightly brown the marzipan under the grill

Easter Chocolate Frosted Cupcakes

Yummy chocolate cupcakes which I frost with milk and white chocolate frosting. I like to make my white chocolate frosting prettily pink and decorate them all with coloured foil wrapped mini chocolate eggs.

Makes 16 small or 9 jumbo cupcakes….I always make double as these disappear very quickly!

 Ingredients

  • 140g soft butter
  • 140g golden caster sugar
  • 3 medium eggs
  • 100g self raising flour
  • 30g cocoa powder
  • 25g small dark chocolate pieces or chips
  1. Heat the oven to 190c/fan 170c/gas mark 5
  2. Put the paper cases (foil are very pretty) into a cupcake tin
  3. Cream the butter and the sugar together
  4. Add an egg one at a time until creamed into the mixture
  5. Fold in the flour until the mixture forms a smooth batter
  6. Mix in the cocoa powder and the chocolate pieces
  7. Scoop into the paper cases so they are 2/3rds full
  8. Bake for 15 mins or 20 mins for jumbo cupcakes
  9. The cupcakes should be risen yet slightly wet (they will set when cooled)
  10. Place on a wire rack to cool

Pink White Chocolate Frosting

  • 200g white chocolate
  • 5 tablespoons milk
  • 50g unsalted butter
  • 175g sifted icing sugar
  1. Put the chocolate,milk and butter into a heatproof bowl
  2. Set the bowl over a saucepan of gently simmering water and stir until melted
  3. Remove the bowl and stir in the icing sugar – it is very important that it is sifted
  4. Stir until smooth
  5. Stir in drops of pink food colouring to your liking
  6. Frost the cupcakes whilst the icing is still warm

Milk Chocolate Frosting

  • 100g milk chocolate
  • 2 tablespoons milk
  • 50g unsalted butter
  • 75g icing sugar
  1. Melt the chocolate, milk and butter in a heavy-based saucepan stirring continuously
  2. Remove from the heat and stir in the sifted icing until smooth
  3. Spread over the cupcakes whilst the frosting is still warm