Hello! It’s been a while since I’ve done a foodie post and I’ve been meaning to post this for AGES. So seeing as it’s mine and my Mum’s birthday in less than three weeks and then my sisters the following month; now seems like the perfect time to get prepared for birthdays, cakes and even more bigger, brilliant birthday cakes.
So I before I get into all the nitty gritty baking delights (and disasters), I want to just clarify that I am definitely not a qualified baker or anything like that. I just really quite enjoy cooking and baking and it’s always fun to just have a go isn’t it? Plus, I really like getting to eat delicious cake at the end of it all sooooo no one is missing out here?!
If you’re not a great baker I want to share with you these easy steps I took to transform a chocolate sponge cake into looking like this one I made. I’ve seen cakes like this in bakeries, or on Instagram or Pinterest and always thought how blimmin’ awesome they look?! As much as I love my sis I didn’t know how much I’d have to end up forking out on a cake like this; especially a little last minute as well!
So, underneath all of these gorgeously indulgent layers is a relatively simple chocolate cake. One of which I haven’t yet mastered. I’ve tried a variety of different recipes adding things like yogurt, buttermilk, extra oil etc etc into it to make the sponge more moist (sorry to those who don’t love the M word) but nothing seemed to do the trick. I was a bit worried the dry sponge was going to let the whole cake down but I drenched each cake layer with a generous amount of simple syrup (equal parts sugar and water boiled in a pan until it reduces and there are no sugar crystals left. Wait for it to fully cool before using) and then filled with a salted caramel and chocolate ganache.
On the outside of the cake I used a thin amount of chocolate buttercream as a crumb coat. Which basically helps to lock in all the crumbs from the sponge layers so when you let it chill in the fridge and set up you’ll be able to get a much cleaner, crumb free, final buttercream coating. I used a straight and an angled palette knife to smooth out the buttercream on the cake. Theoretically it helps give you a smoother, more defined finish. You can buy them in most cooking/bakeware/homeware stores, Hobbycraft, Lakeland or online too. You can get them so they’re a straight edge for really neat edge or even ones that are ridged if you want to create a lined effect.
Similarly, if you don’t have one of these or don’t want to purchase something you may not use that often if you can find a flimsy piece of clean plastic or something similar to smoothly run against the frosting it’ll help create a smoothed appearance!
Once I had finished the final buttercream frosting and I was happy with it, I popped the cake in the fridge to set up and for the frosting to harden. Usually I’d be a bit cautious about putting a cake in the fridge in case it dried out but as I had simple syrup’ed each cake layer and there was a lot of ganache and buttercream involved already I was hoping it’d be ok.
To recreate the on trend dribbly bits down the side of the cake I made a salted caramel sauce (if you don’t want to do that then cut the middle man out and just buy some!) and poured it into the centre of the top of the cake and spooning it around the top of the cake until it had gently dribbled around the outer edge and letting bigger blobs dribble down the side until I was happy with how it all looked. I was quite quick doing this part, a bit worried it’d quickly harden or that if it went wrong it would ruin the whole appearance. But I found that, unlike how I approach most things in life, if you go slower and with less haste it is so much easier to control the outcome. Who knew eh!?
Then the fun bit begins! I picked up some Kitkats, Kinder Buenos, a Kinder Egg, Mikado (or pocky) sticks, chocolate coated pretzels, Galaxy golden eggs and two chocolatey doughnuts from the supermarket in order to go crazy with the toppings for this. I found some gold food colouring spray in the cupboard beforehand and thought it would be quite fun and make the cake look really luxe by spraying certain things, leaving some bare and part spraying some others. I cut some things diagonally and splayed out the different treats at different angles giving it some dimension and really because I liked how it looked.
It was actually really good fun making this type of cake and doing all the decorating too! I added some ferrero rocher chocolates around the bottom to make it look even more special ( it is a birthday after all!) and also helps if you need to cover anything up you could add a layer of fruit or chocolates and make it look part of the decoration.
There’s something extra special about receiving a homemade cake especially for a birthday treat, knowing someone has put a lot of time and effort into making something yummy for you to eat. So, have fun with whatever you’re creating, don’t worry about whether it’ll look a bit bodged or not because it’ll still go down the same way regardless!