Thank you to Claire Giddy and Julia Franks for this recipe!
Round tin 20cm (8in)
Self raising flour – 285g
Caster sugar – 230g
Butter (softened) – 230g
Eggs – 4
Milk – 30ml (2 tbsp)
- Grease and line a 20cm tin and preheat your oven to 150oC / 300oF / Gas mark 2.
- Sift the flour into a mixing bowl to get some air into it and add all the rest of the ingredients
- Set the mixer to a slow setting and slowly bind all of the ingredients together.
- Increase the speed and beat for a minute until the mixture has become pale and silky.
- Spoon the mixture into a prepared tin and smooth the top.
- 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.
- Turn the cake out of the tin, upside down onto a cooling rack. Peel off the lining and leave to cool.
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
- Beat the butter until soft and fluffy
- Add the sugar, water and essence. Beat until pale and creamy.
Filling the cake with buttercream icing
- Before you slice the cake up, make a buttercream mark down the side of the cake.
- 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.
- 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
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
- First make theMadeirasponge – I made 2 cakes, one for the head and one for the body.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.