Special Occasion Cakes
Strawberry Cake
Flower Cake
Unicorn Cake
Giant Cupcake
Games Controller Cake
Mothers Day Cake
Cupcake Bouquet
Easter Basket Cake
How To Train Your Dragon Cake
Fairy House Cake
Dog Cake
Candelabrum Cake
Black Lives Matter
Super-Dad Cake
Tie Dye Cake
Metal Detecting Cake
Heart Cake
Sprinkle Cake
Olympus Camera Cake
Pillow Cake
Hungry Caterpillar Cake
Knitting/Sewing Cupcakes
Fairy Cake
Giant Caterpillar Cake
Strawberry Cake
Ingredients
Cake;
1 ⅓ Cup Self Raising Flour
1 Cup Caster Sugar
1 tsp Bicarbonate Of Soda
1 Cup Milk
2 tsp Vanilla Essence
⅓ Cup Veg Oil
1 tbsp White Vinegar
Buttercream;
140g Butter
280g Icing Sugar
Vanilla - Amount depends on you
Milk if needed - Just a drop or two
Fondant;
¾ tsp Agar Agar
⅛ Cup Cold Water
¼ Cup Glucose
1 tbsp Trex - Vegetable Shortening
½ tbap Glycerin
4 Cups Icing Sugar
1 tsp Vanilla Essence
Red and Green Colouring
Method
Cake;
Preheat the oven 180C
Line a small round cake tin.
In a small bowl mix the milk and vinegar together.
In a large bowl, sift the flour and bicarbonate of soda.
Add the sugar.
Mix the oil with the milk mix.
Add the vanilla.
Add the wet to the dry.
Mix until smooth.
Pour the mix into your prepared tin.
Bake for 20-25 minutes or until a toothpick comes out clear.
Let cool completely before adding the buttercream.
Buttercream;
While the cake is in the oven make the butter cream.
In a large bowl, cream the butter.
Sift the icing sugar into the bowl.
Mix them together until smooth.
Add the vanilla essence.
Add a couple of drops of milk if mix is too thick.
Place in the fridge until needed.
Fondant;
Sift the icing sugar into a large bowl.
Split the icing sugar in half, one half in a separate bowl.
In a small saucepan, mix the agar agar with the water.
Simmer on a low heat for 5 minutes.
Stir constantly.
Take off the heat, add the glucose and trex.
Stir until the trex is dissolved.
Add the glycerin and vanilla.
Pour into one half of the icing sugar.
Stir with a wooden spoon, slowly adding a little of the other icing sugar at a time.
Once you can’t stir with the spoon anymore, knead with your hands until there is no icing sugar left.
Knead in the colour. You want about a quarter of the fondant green and the rest red.
If you aren’t using it straight away keep in an airtight container. Don’t put in the fridge.
Assembling;
Slice, the completely cooled cake, into 2.
Buttercream the layer and place the second piece of cake on top.
Cut the cake into the correct shape.
It helps to have a picture in front of you.
Cut the sides to be round. By the stem is a sort of heart shape. The top is round.
I had to use some of the excess cake to put on the top to get some extra roundness.
Strawberries aren’t all the same so this helps with shape a little.
Buttercream all over the cake.
Roll out the red fondant and gently place it over the cake. Gently smooth it out and cut away the excess.
Roll out the green fondant and cut into leaf shapes. You can do this as one or separate leaves.
Place the leaves in place on the strawberry. You can use a little water to stick it on or some buttercream.
Using a fondant tool, gently make indents for the seeds on the strawberry.
Place in the fridge for an hour or longer to give it a chance to set.
Serve
Enjoy!
Flower Cake
Ingredients
Cake;
2 ⅔ Cup Self Raising Flour
2 Cup Caster Sugar
2 tsp Bicarbonate of Soda
2 Cup Milk
4 tsp Vanilla Essence
⅔ Cup Vegetable Oil
2 tbsp Apple Cider Vinegar
4 Colours of your choice
Buttercream;
280g Butter
560g Icing Sugar
1 tsp Vanilla Essence
1-2 drops Milk if needed.
Fondant;
¾ tsp Agar Agar
⅛ Cup Cold Water
¼ Cup Glucose
1 tbsp Trex - Vegetable Shortening
½ tbsp Glycerin
4 Cups Icing Sugar
1 tsp Vanilla Essence
Colouring
Method
Cake;
Preheat the oven 200C
Grease and line 4 pie tins.
In a small bowl pour the milk and vinegar.
In a large bowl, sift the flour and bicarbonate of flour.
Add the sugar.
Add the oil to the buttermilk.
Pour the wet ingredients into the dry.
Mix until smooth.
Pour the cake mix into 4 small bowls. Make sure equal amounts go into each one.
Mix in your food colouring in each bowl.
Pour each mix into your seperate pie tins.
Bake for 20-25 minutes or until a toothpick comes out clean.
Let cool completely before adding buttercream.
Buttercream;
Soften the butter.
Sift in the icing sugar, mix until smooth.
Add the vanilla essence.
Add milk if the buttercream is too thick.
Fondant;
Sift the icing sugar into a large bowl.
Split the icing sugar in half, one half in a separate bowl.
In a small saucepan, mix the agar agar with the water.
Simmer on a low heat for 5 minutes.
Stir constantly.
Take off the heat, add the glucose and trex.
Stir until the trex is dissolved.
Add the glycerin and vanilla.
Pour into one half of the icing sugar.
Stir with a wooden spoon, slowly adding a little of the other icing sugar at a time.
Once you can’t stir with the spoon anymore, knead with your hands until there is no icing sugar left.
Knead in the colour. You want about a quarter of the fondant green and the rest red.
If you aren’t using it straight away keep in an airtight container. Don’t put in the fridge.
Assembling;
Buttercream one of the slices, place the next one on top and repeat.
Place in the fridge for 30 minutes to allow the buttercream to harden.
Buttercream all over the cake and smooth it out
Place in the fridge while you make the fondant flowers.
Using which ever colours you would like, make your fondant flowers.
Use a knife to shape your flower petals. Place all together, to make a flower, on the side of the cake.
Repeat until the sides of the cake are filled.
To make the flowers on top;
Roll a little fondant into a ball.
Roll another one but flatten this one with your hand.
Place around the first ball.
Repeat this until your flower is the size you would like.
Place the flowers on the top of the cake.
Serve
Enjoy!
Unicorn Cake
Serves 10 generously
Lemon Cake with Lemon & Elderflower Butter Icing
This is the Unicorns Hair band, as discussed in the recipe
Ingredients
Lemon Cake;
7 Cups Plain Flour
1/2 Cup Cornflour
5 tbsp Baking Powder
1/2 tsp Ground Turmeric
Zest from 2 Lemon
Juice from 2 Lemon
4 Cups Granulated Sugar
1 ⅓ Cup Vegetable Oil
3 1/3 Cup Milk
4 tbsp Apple Sauce
2 tsp Vanilla Essence
2 tsp Lemon Extract
Syrup;
Juice from 2 Lemon
5 tbsp Granulated Sugar
Lemon & Elderflower Butter Icing;
-
500g Lemon & Elderflower Icing Sugar
-
220g Butter
-
Pink, blue, yellow & Red food colouring gel.
Butter Icing;
-
160g Butter
-
400g Icing Sugar
-
1-2 tsp Vanilla Essence
-
Pink food colouring gel.
Decoration;
-
Fondant - White, black, pink, purple
-
Gold Spray
Method
Lemon Cake;
Preheat the oven 180C, prepare 2 cake tins.
In a large bowl sift the flour, cornflour, baking powder and turmeric.
Add the lemon zest.
In the middle of the dry ingredients add the lemon juice, sugar, oil, milk, apple sauce, vanilla and lemon extract. Mix well until smooth.
Bake for 50-55 minutes or until a toothpick comes out clean.
Syrup;
Once the cake is out of the oven start your glaze.
In a small saucepan place the lemon juice and sugar.
Bring the mix to a boil, to melt your ingredients.
Lower the temperature and simmer the mix for 2-3 minutes, stirring constantly.
Once the cake is cut and you are ready to decorate, brush the syrup on top of all 4 pieces.
Both Butter Icings;
Cream together the butter and icing sugar.
Use the Pink food colouring to make the vanilla butter icing to the shade you would like.
Take roughly 2 tbsp of the elderflower butter icing per bowl and place into 4 bowls.
Colour those bowls with seperate colours.
Colour the rest of the elderflower butter icing with pink food colouring. Make this a pastel pink e.g very light.
Place in the fridge until needed.
Putting the cake together;
Cut both cakes in half.
Brush the syrup over the tops, and sides if there’s enough, of all 4 pieces.
Spread ¾ of the vanilla buttercream over each piece, stacking them on top of each other. Don’t spread any on the very top.
Place in the fridge for 10-30 minutes to harden slightly.
Use the lemon and elderflower, pastel pink, butter icing over the top and sides of the cake. Use roughly half. Smooth it out. Place in the fridge for 30 minutes.
Use half of the rest of the lemon and elderflower butter icing to spread over the top and the sides. Smooth it out. Place it back in the fridge for a further 10-20 minutes.
Use the fondant to create the face.
Ears;
Roll the white fondant to be about 1/2 cm thick. Cut 2 ear shapes out.
Roll the pink fondant to be a lot thinner. Cut out 2 ear shapes again but about half the size of the last ones.
Stick the pink onto the white. You can use a little water for this. Then curl them inwards slightly around your fingers to finish the ears off.
Place a toothpick in the centre of the bottom of each of the ears to keep it in place on the cake.
Eyes;
Roll the white fondant to be as thin as possible.
Cut out 2 oval shapes, reasonably large.
Roll the pink fondant and make 2 slightly smaller oval shapes.
Stick the pink onto the white.
Roll the black fondant to make two even smaller ovals.
Stick this onto the pink.
Roll 2 very small circles with the white fondant.
Stick these at the top of the black on the pink.
Use the rolling pin to squash the eyes down gently. This also stretches them to be more animated.
Horn;
Roll the pink and purple icing sugars into 2 thick trunks. Roll one of the ends of each colour to be slightly thinner, still the same size as each other.
Roll the two colours together. You can now roll the thinner end to be slightly thinner again if needed.
Place a skewer inside the horn to keep it together and upright on the cake.
Finishing the cake;
Place the eyes onto the front of your cake.
Place the horn in the correct place at the top; roughly a quarter of the way back, in the middle.
Place the ears each about a cm either side of the horn.
Use your coloured elderflower butter icing to create the fringe for the horse. Use 4 different nozzles to pipe on different sized shapes. See my picture if you need help with the placement.
Use the last of the two pink butter icings to pipe the unicorn’s mane. Fill the back of the top, a little down the back and to one side. Please see my picture if you need help seeing how I’ve done this.
Use a little more black fondant to create a tiny hair band over the bottom of the mane. Roll a little out, curve this a little and place over the top of the icing. Please see my picture to see how I’ve placed this.
Use the gold spray to give the horn, ears, whites of the eyes and the mane a little sparkle.
Place in the fridge for roughly 30 minutes to give everything time to harden a little.
Serve
Enjoy!
Giant Cupcake
Ingredients
2 ⅔ Cups Self-Raising Flour
2 Cups Caster Sugar
2 tsp Bicarbonate of Soda
2 Cups Milk
4 tsp Vanilla Essence
⅔ Cup Vegetable Oil
2 tbsp Apple Cider Vinegar
Butter icing;
500g Bubblegum flavoured icing sugar
220g Butter
1-2tsp Vanilla Essence
Blue food colouring
Sprinkles of choice
Purple fondant
This recipe requires a giant cupcake silicone mould.
Method
Preheat the oven to 180C and grease your mould.
In a large mixing bowl sift the flour and bicarbonate of soda.
Add the sugar and gently mix together.
In the middle of the flour mix pour the milk, vinegar, oil and vanilla essence.
Mix until completely smooth.
Pour the mix up ¾ of the bottom cupcake mould. Use the rest of the mix for the top of the cupcake.
Put the middle section on the mould that makes the bottom of the cupcake, this will act as the dip for the filling.
Bake both for 20-25 minutes. Place some foil over the top to stop from burning and then bake for another 10-20 minutes or until a toothpick comes out clean.
Let cake cool completely before decorating.
Butter icing;
Sift your icing sugar into a large bowl.
Mix in the butter and vanilla essence.
Stir in the blue food colouring until it’s the colour you want.
Decorating;
Once the cake has completely cooled you can decorate it.
Roll out the fondant to fit the whole bottom of the cake. Using your fondant tools, press it in gently to fit around your cake. This should make it look like a cupcake case - Please see my picture if you need any reference.
Pipe a little of your icing to fit the inside of your cake and around the edge of the bottom bit, this will stick the top on. I also added sprinkles here.
Gently place the top of the cupcake on. Pipe the rest of your icing around the top, please see my picture to see how I did this.
Add any sprinkles you would like to the top of your cake.
Serve straight away or place in the fridge until you’re ready to enjoy it.
Enjoy!
Games Controller Cake
Makes 8 Small Pieces
Ingredients
Cake;
1 ⅓ Cup Self Raising Flour
1 Cup Caster Sugar
1 tsp Bicarbonate of Soda
1 tsp Baking Powder
1 Cup Milk
2 tsp Vanilla Essence
⅓ Cup Vegetable Oil
1 tbsp White Vinegar
Butter Icing;
500g Jaffa Icing Sugar - https://www.sugarandcrumbs.co.uk/shop/edibles/natural-flavoured-icing-sugar-cocoa-powder.html
220g Butter
1 tsp Vanilla Essence
Black Fondant
White Fondant
Sprinkles
Food colouring for buttons.
Method
Cake;
Preheat the oven 180C and prepare your cake tin.
Sift the flour, baking powder and bicarbonate of soda into a large bowl.
Add the sugar.
Pour in the milk, oil, vinegar and vanilla essence. Mix until smooth.
Pour your batter into your cake tin and bake for 30 minutes or until a toothpick can come out clean.
Let the cake cool completely before decorating.
Icing;
Place the butter in a large bowl.
Sift the icing sugar in and mix until smooth.
Mix in the vanilla essence.
Place in the fridge until needed.
Decorating;
Once the cake has completely cooled you can begin to shape it. Cut the cake in half, width ways, so you can have a layer of butter icing in the middle.
Draw an outline of a controller on paper and cut it out. Place on your cake and cut around it.
Spread a thin layer of butter icing on the bottom layer of cake.
Add the sprinkles on top of the butter icing, then place the next layer of cake on top.
Place in the fridge for roughly 30 minutes.
Spread a thicker layer around the cake top and sides of the cake. Make sure it’s smooth and then place in the fridge while you make the fondant pieces.
Roll out the black fondant and cut out the pieces for the controller, see picture.
Roll out the white fondant to as thick as you prefer, I went for roughly ½ cm.
Take your cake back out the fridge, place the white fondant over and cake and gently smooth around the edges and cut off the excess fondant.
Put the black fondant pieces you prepared previously onto your cake.
Draw on the button shapes with your food colouring.
Place in the fridge for 30 minutes or until ready to serve.
Serve
Enjoy!
Mothers Day Cake
Serves 10 Generously
Ingredients
Cake;
2 ⅔ Cup Self Raising Flour
2 Cups Caster Sugar
2 tsp Bicarbonate of Soda
2 Cup Milk
4 tsp Vanilla Essence
⅔ Cup Vegetable Oil
2 tbsp Apple Cider Vinegar
2-3 tsp Vanilla Essence
Icing outside;
250g Mango & Passion Fruit Icing Sugar - Sugar and Crumbs
110g Butter
1-2 tsp Vanilla Essence
Green Food Colouring
Icing Inside;
500g Icing Sugar
220g Butter
2-3 tsp Vanilla Essence
Orange, Pink and Yellow Food Colouring
Decorating;
Red, Green, Black and Orange Food Colouring
Pink & Purple Hearts
Method
Cake;
Preheat the oven to 180C and prepare two cake tins.
In a large bowl sift the flour and bicarbonate. Then add the sugar.
Pour in all the wet ingredients and mix until smooth.
Pour half into each of your cake tins and bake for 30-40 minutes or until a toothpick comes out clean.
Set aside to cool completely before decorating.
Icing outside;
Sift the icing sugar into a bowl and add the butter.
Mix until the butter icing is smooth.
Add the vanilla essence.
Mix in your green food colouring. I made mine quite light as it’s just the base.
Icing Inside;
Sift the icing sugar into a large bowl and add the butter.
Mix until smooth.
Add the vanilla essence.
Split the mix into 3 small bowls.
Add your colours in each of the bowls, this is the inside of your cake so you can make these any shade you would like.
Assemble;
Once your cake is completely cool, slice both cakes in 2, to make 4 thinner cakes.
Place a bottom cake on your cake board and spread one of the coloured icing over the cake.
Place the next layer of cake and repeat with the next colour.
Repeat with the last icing and slice of cake.
Place in the fridge for 20-30 minutes to let the icing set a little, this will help the cake stay in place when you do the next bit.
Using your green icing, spread a thin amount over all of the cake, smooth it out and place it back in the fridge for 20-30 minutes - you can place it in the freezer for 10 minutes. This is called a crumb coat.
Spread the rest of the green icing over the top of the cake and spread it to make it smooth.
If your icing is feeling very soft you can put it back in the fridge for 20-30 minutes again, or you can start the next step.
Using the green icing and a sponge (I used a makeup sponge), dab the green colouring over the bottom of the cake and up the cake in some places, this makes it look like a field. Please see my picture.
Place this back in the fridge for 10 minutes to make sure the colouring won't drip.
Using a paintbrush and the red food colouring, paint on your flowers - I found that once I dip the paintbrush in water it makes it more like watercolors and also helps make different shades.
Once the flowers are painted on you can add the green stems and the black stamen in the middle of the flowers. - If at any point the colouring starts to run too much you can put the cake back in the fridge to let it set.
To finish the cake off you can write happy mothers day on the top of the cake, in orange, and then put pink and purple cakes around the outside.
Place in the fridge until ready to serve.
Serve
Enjoy!
Cupcake Bouquet
Makes 12 Cupcakes
Ingredients
Cupcakes;
1 ⅓ Cup Self Raising Flour
1 Cup Caster Sugar
1 tsp Bicarbonate of Soda
1 Cup Milk
2 tsp Vanilla
⅓ Cup Vegetable Oil
1 tbsp Vinegar
Icing;
500g Cinnamon Icing Sugar - Sugar and Crumbs
220g Butter
1-2 tsp Vanilla Essence
Pink and orange Food Colouring
Method
Cupcakes;
Preheat the oven to 180C and prepare you cupcake cases
Sift the flour and bicarb into a large bowl.
Add the rest of the ingredients and mix until smooth.
Fill the cupcake cases about ¾ the way up.
Bake for 15-20 minutes or until a toothpick comes out clean.
Let cool completely before decorating.
Icing;
Sift the icing sugar into a large bowl.
Add the butter and vanilla essence and mix until smooth.
Transfer a quarter of the icing into a small bowl and a quarter into another bowl.
Colour one of the quarters pink and one orange.
Place a bit of cling film on the side, add some of the non coloured icing in a long line. Then do the same with one of the colours. Roll the clingfilm so the two colours roll next to each other, and are touching.
Repeat this with the other colour.
Cut the end off the cling film and place into a piping bag.
Decorating;
When the cupcakes have completely cooled you can decorate them.
Using whichever nozzle you would like, I used a star and a circle, pipe on your cupcakes in a circular pattern.
Place the cupcakes to look like a large flower; one in the middle and the others around the outside.
You can now add some green paper to make the stems of the flowers or you could make one big flower.
Place in the fridge until ready to serve
Serve
Enjoy!
How To Train Your Dragon Cake
Ingredients
Cake;
2 ⅔ Cup Self Raising Flour
2 Cups Caster Sugar
2 tsp Bicarbonate of Soda
2 Cups Milk
2/3 Cup Vegetable Oil
2 tbsp Apple Cider Vinegar
Butter Icing;
500g Biscotti Icing sugar - Sugar & Crumbs
220g Butter
1-2 tsp Vanilla Essence
Other;
Black & White Fondant
Green & Blue Food Colouring
Sprinkles (Optional)
Toothpicks/skewers to keep ears in place
Method
Cake;
Preheat the oven 180C and prepare 2 x 20cm cake tins.
In a large bowl, sift the flour and bicarb. Add the sugar too.
In the center pour in all the wet ingredients
Mix until smooth.
Pour the half of the mix in one cake tin and the rest in the other one.
Put foil over both the cake tins
Bake for 20-25 minutes or until a toothpick comes out clean.
Let cool completely before decorating.
Butter Icing;
Sift the icing sugar into a large bowl.
Add the butter and vanilla to the bowl and mix together until smooth.
Place in the fridge until needed.
Decorating;
Once the cake has completely cooled you can start decorating.
Cut the cake in half so you have 2 layers.
Put the layers together and cut the correct shape.
Buttercream the first layer and cover with sprinkles if using them.
Place the second layer of cake on top and place in the fridge for 10-15 minutes to let the icing harden a little.
Cover the cake in butter icing, do a crumb coat, place in the fridge for 10 minutes and then do a thicker layer of icing.
Cover half the cake with white fondant and half with black.
Place the cake in the fridge while you make the individual bits.
Using white fondant, make 2 eye shapes roughly ½ cm thick.
Use the black fondant to make the black bits of the eyes, you can stick this on using water.
Use blue and green food colouring, one for each eye, to create the colour on the eyes. I used a paint brush and brushed away from the edges in and away for the black out.
Add two small little white dots, at the top of the black bit in the eyes. Place the eyes in the fridge to let the food colouring dry.
Using both colours, one at a time, roll several different sized balls out of fondant. All want to be reasonably small.
Squash the balls, gently, into flat circles, place in the fridge until needed.
Make the ears and gills, please see my picture for help.
Stick some of the black circles on the ear.
Get all the pieces out of the fridge.
Putting it together;
Cut the shape of the eyes out of the fondant on the cake and place the eyes in the holes.
Cut the mouth and nose out. Use a sharp knife to cut the shape and then gently push the fondant apart a very small amount so you can see the gap.
Add the little circles around the face.
Use skewers to add the ears and gills in place.
Place the cake in the fridge to let all the
pieces set together.
Serve
Enjoy!
Fairy House Cake
Ingredients
Cake;
2 ⅔ Cups Self- Raising Flour
2 Cups Caster Sugar
2 tsp Bicarbonate of Soda
2 Cups Milk
4 tsp Vanilla Essence
⅔ Cup Vegetable Oil
2 tbsp Apple Cider Vinegar
Butter Icing;
500g Mermaid Icing Sugar - Sugar and Crumbs
220g Butter
1-2 tsp Vanilla Essence
Pink Food Colouring
Chocolate Soil;
25g Caster Sugar
19g Chocolate
¼ tbsp Water
Decorating;
White, Red, and Black Fondant
Butterfly & Hedgehog Moulds.
Green Food Colouring.
Method
Cake;
Preheat the oven 180C and prepare your cake tins. Either a giant cupcake try or a small a round cake tin and a ½ sphere.
In a large bowl sift the flour and bicarbonate of soda.
Add the sugar and mix to combine.
Pour in all the wet ingredients and mix until smooth.
Pour the mix roughly ⅔ in the base of the cupcake tin and ⅓ in the top. If you are using the cupcake tin place the middle piece on the bottom.
Cover the top with foil. If you aren’t using the cupcake tin cover both with foil.
Bake for 25-30 minutes or until a toothpick can come out clean.
Let cool completely before decorating.
Butter Icing;
Cream the butter and icing sugar together.
Add the Vanilla essence
Put a little pink food colouring in to make the shade you would like.
Place in the fridge until needed.
Chocolate Soil;
Put the sugar and water in a small saucepan.
Bring to a boil and ass the chocolate.
Stir continuously until the chocolate has melted.
Pour onto a small piece of baking parchment and fold it over to cover the top as well.
Place in the fridge or freezer until completely cooled and solid.
Place in a bowl, ziploc bag or pestle and mortar and break into little pieces to create the path to the house.
Decorating;
If using the cupcake tin, fill the middle part with butter icing and then everyone can do a crumb coat on the outside of the bottom of the cake and the top. Don’t put them together yet.
Do a second layer of icing to completely cover the top and bottom cake. I filled in indents of the “cupcake case” at the bottom of the cake, with icing, so it was just one even cake all the way round.
Cover the bottom cake with white fondant.
Cover the top cake with red fondant, cut out a few little circles around the top and replace them with white circles.
Place the cakes back in the fridge while you make the rest;
Make your butterflies and hedgehogs; fill the moulds with fondant and place in the freezer for 10-15 minutes or until solid. I left mine in until I needed them.
Use black fondant to make the door and windows for the cake.
Use a little green food colouring to colour the white fondant, roll it out and cover a cake board.
Place the bottom of your cake in the center of the cake board.
Place the top of the cake on the bottom.
Add your door and windows to the side of the cake. Use water to stick these on if you need to.
Use black fondant to make a little path from the door to the edge of the cake and place the chocolate soil in the center.
Add you butterflies and hedgehogs onto the cake.
Place in the fridge until needed or serve straight away.
Enjoy!
Serves 8 Generously
Dog Cake
This is the shape I started with for my cake
Ingredients
Cake;
5 ⅓ Cup Self Raising Flour
4 Cups Caster Sugar
4 tsp Bicarbonate of Soda
4-6 tsp Vanilla
1 ⅓ Cup Vegetable Oil
4 tbsp Apple Cider Vinegar
2 tbsp Cocoa Powder
Butter Icing;
1kg Apple Crumble Icing Sugar, Sugar and Crumbs
440g Butter
2-3 tsp Vanilla
Black Food Colouring
White,black and Red Fondant
Method
Cake; (I made the cake in 2 lots, so I halved the recipe. )
Preheat the oven to 180C and prepare 4 x 20cm round tins and 2 x 18cm half sphere tins. I did this in 2 lots so 2 and 1 then the second lot.
In a large mixing bowl sift the flour, bicarbonate of soda and the sugar. Mix to combine.
Pour in the milk, vinegar, oil and vanilla essence.
Mix until smooth.
If making in 1 lot, split in half and sift the cocoa powder into 1 lot. (If making 2 lots add the cocoa powder to one of them.)
Mix until combined.
Pour into your prepared cake tins.
Foil over your tins.
Bake for 20-25 minutes or until a toothpick can come out clean.
Let cool completely before decorating. (I like to make them the day before and place them in the freezer so it’s easier to shape the cake)
Butter Icing;
Sift the icing sugar into a large bowl.
Add the butter
Cream together until smooth.
Add your vanilla.
Seperate into 3 bowls; 2 x ¼ mix and ½ mix
Colour the ½ mix black, 1 x ¼ mixes grey and leave the other one as it is.
Shaping the cake; (please see picture for help)
Place 1 vanilla and 1 chocolate 20cm cakes on top of each other.
Place one of the half spheres on top, in line with the back, on top of them.
Cut one of the 20cm cakes in half and place it next to the stack.
Place the other half sphere leaning against this one.
Cut the other 20cm into two front legs shapes. This will only use some of the cake, I made them out of each side so that it had a curve already made.
Cut out 2 small circles and small back legs.
Put them in place; back leg and circle for paws.
Use the rest of the cake to fill in where needs it. Behind the head to make the neck will need the most. The nose will need some to make his snout longer.
Cut indents for the eyes.
Cover the whole thing in a thin crumb coat, using the uncoloured icing, sticking all the bits together.
Place in the fridge or freezer to let the icing harden a little. I chose the freezer for 5-10 minutes.
Use the white fondant to make the tail, eyes, bones for the collar and ears.
Use the black fondant to make the rest of the eyes and the nose.
Use the red fondant to make the collar.
Use water to stick all the fondant together and place in the fridge until needed.
Use a toothpick to put the ears and tail in place and use icing to put the nose and collar in place.
Use a line piping tall to pipe the non coloured icing in place. Place the cake in the fridge or freezer to give the icing time to harden.
Pipe the grey on and again place in the fridge or freezer.
Do the same with the black. Don’t forget the ears and tail.
Place in the fridge until ready to serve.
Enjoy!
Tie Dye Cake
Ingredients
Cake;
2 ⅔ Cups Self-Raising Flour
2 Cups Brown Sugar
2 tsp Bicarbonate of Soda
2 Cups Milk
2-3 tsp Vanilla Essence
⅔ Cup Vegetable Oil
2 tbsp tbsp Apple Cider Vinegar
Food Colouring - red, orange, pink, yellow, blue & green
Butter Icing;
500g Toasted Marshmallow Icing Sugar - Sugar & Crumbs
220g Butter
1-2 tsp Vanilla Essence
Method
Cake;
Preheat the oven 180C and prepare 2 x 20” cake tins
In a large mixing bowl, sift the flour and bicarbonate of soda.
Add the sugar and mix to combine.
Pour the vegetable oil, apple cider vinegar, vanilla and milk.
Mix until completely smooth.
Seperate the mix into 6 bowls, as evenly as possible.
Colour each bowl with your food colouring. You can make this as bright as you would like.
Pour half of each colour into the center of each of the cake tin. Please see the pictures. Pour one colour at a time into the middle of each colour.
Cover each tin with foil.
Bake for 20 minutes and if on separate levels of the oven, swap the tins over and bake for a further 20 minutes.
Let cool completely before decorating.
Butter Icing;
Place your butter in a large mixing bowl.
Sift the icing sugar into the same bowl.
Add your vanilla essence
Mix together to create a smooth butter icing.
Decorating;
Once the cake has completely cooled you can begin to decorate.
Place your bottom cake on your cake board.
Spread some of the butter icing over the top and add the second cake
Place this in the fridge for 10 -15 minutes to let the icing set a bit.
Spread a thin layer of icing over the whole of your cake and smooth it out.
Place the cake in the fridge for 15-20 minutes
Spread a thicker layer of icing over the cake and smooth it out.
Place this in the fridge for a further 15-20 minutes
Using a paint brush and your 6 colours paint circles around the cake, whichever colours you would like.
Keep painting circles around each one until you have no space left on your cake
Place in the fridge until ready to serve
Serve
Enjoy!
Candelabrum Cake
Ingredients
Cake;
2 ⅔ Cup Self-Raising Flour
2 Cups Brown Sugar
2 tsp Bicarbonate of Soda
2 Cups Milk
2 - 3 tsp Vanilla Essence
⅔ Cup Vegetable Oil
2 tbsp Apple Cider Vinegar
Buttercream;
250g Raspberry & White Chocolate Icing Sugar - Sugar & Crumbs
110g Butter
1 tsp Vanilla Essence - Optional
Blue Food Colouring
Food colouring - Colours of Choice
Method
Cake;
Preheat the oven 180C and prepare a baking tray
Sift the self-raising flour and bicarbonate of soda into a large bowl.
Add the brown sugar. Stir to combine.
Pour in the milk, vanilla, oil and apple cider vinegar
Mix until completely smooth.
Pour the mix into your prepared tin.
Cover your tin with foil
Bake for 30-40 minutes or until a toothpick comes out clean.
Let cool completely before decorating.
Buttercream;
Place the butter in a large bowl.
Sift the icing sugar into the bowl.
Mix the butter and icing sugar together until a smooth cream is created.
Taste and if you would like a little vanilla, add it now.
Decorating;
Once the cake is completely cool you can begin to shape.
Cut the cake in half lengthways, so you have 2 circles.
Shape your cake. Please see my picture for help. I placed a small circle at the top of the cake and cut down from that and round.
Place the bottom layer of cake on your cake board.
Spread a layer of butter icing over this and place the second layer on top.
Place the cake in the fridge for 10-15 minutes to let the icing set a little.
Spread a thin layer of icing over your cake. This is called a crumb coat; it locks the crumbs in place and stops them moving.
Place your cake in the fridge for 10-15 minutes to let the icing set.
Spread a thicker layer of icing over your cake. Make sure you smooth it out.
Place it in the fridge for 10-15 minutes or the freezer for 5-10 minutes.
Use a small circle cutter or a spoon to cut out a little cake from the top.
Cling film the outside of your candle and place it in the hole you have made.
Decorate your cake however you would like. Please see my cake for how I did mine. You can use paint brushes to paint the food colouring on, piping bags or just dribble it on.
Place in the fridge for 10 minutes to let the food colouring dry.
Serve
Enjoy!
Black Lives Matter
Black Lives Matter
Ingredients
Cake;
2 ⅔ Cup Self Raising Flour
2 Cup Caster Sugar
2 tsp Bicarbonate of Soda
2 Cup Milk
3 tsp Vanilla Essence
⅔ Cup Vegetable Oil
1 tbsp Cider Vinegar
Butter Icing;
500g Icing Sugar
220g Butter
1-2 tsp Vanilla Essence
Food Colouring; Black, Blue, Red, Green, Yellow, Orange
Method
Cake;
Preheat the oven 180C and prepare your 20cm Round Tin
Sift the flour and bicarbonate of soda into a large mixing bowl.
Add the sugar and mix to combine.
Pour in the milk, vanilla, oil and vinegar.
Mix until completely smooth.
Pour your mix into your baking tin.
Cover the tin with foil and bake for 30-35 minutes or until a toothpick comes out clean.
Let cool completely before decorating.
Butter Icing;
Place the butter in a large bowl.
Sift the icing sugar into the bowl.
Add your vanilla essence
Mix everything together to create a completely smooth butter icing.
You now need to separate the butter icing into to 7 bowls.
Place half the mix into 1 bowl and colour it black.
Place quarter of the left over mix into a separate bowl. This will stay white.
Separate the rest of the butter icing and colour for the rainbow in the middle. Remember the middle colour doesn’t need as much icing as the outer colour.
Place all your colours, except black, into piping bags. The white needs a thin circular nozzle, the rest I cut a large hole from the end of the piping bag to create a large circle.
Place in the fridge until needed.
Decorating;
Once the cake has completely cooled you can begin to decorate.
Cut your cake in half to create two layers.
Place your bottom layer of cake on your cake board.
Pipe your rainbow; Pipe your red around the edge of the cake and then follow the other colours around each colour before it.
Place your second layer of cake on top and place in the fridge for 10 minutes to let your icing set.
Spread a thin layer of black icing over the cake, this is called a crumb coat, to lock all the crumbs in place.
Place the cake in the fridge for 10 minutes to let the icing set.
Spread a thicker layer of black icing over the cake. This needs to be thick and smooth.
Place back in the fridge for 20-25 minutes so the icing can set completely before adding the white.
While the cake is in the fridge draw your hand on some paper or card and cut it out. This will be a template.
Place your template on the cake, you can stick it in place with toothpicks if you need to.
Pipe your white around the template.
Take your template off.
Fill in the picture with your white butter icing.
Use a palette knife to gently smooth the picture out as much as possible.
Place in the fridge until ready to serve
Serve
Enjoy!
Ways you can help;
Blacklivesmatter.carrd.co - Here you will find ways you can help the cause by finding petitions to sign, places to donate and so much more.
https://www.youtube.com/watch?v=bCgLa25fDHM&feature=youtu.be&fbclid=IwAR19bCZfnWOB5DF9MDDp7TRLXmAqo8ogCsYoDDdraf5YyB7ZN4V15nGmHSA - Just by watching this youtube video money is donated to various BLM organisations.
This was created by Zoe Amira and is filled with art and music by black creators. This video racks up alot of ad revenue, 100% of which is donated between the various organisations.
Check out the official Blklivesmatter instagram page. They post lots of information to keep you informed and have a link in their bio to blacklivesmatter.com which is the central hub of this movement.
I also highly recommend that you check out and follow the #blacklivesmatter on instagram. So many great people are posting their stories, information and so much more which is super important.
Knitted/ Sewing Cupcakes
Ingredients
Cupcakes;
1 ⅓ Cup Self Raising Flour
1 Cup Caster Sugar
1 tsp Bicarbonate of Soda
1 Cup Milk
2 tsp Vanilla Essence
⅓ Cup Vegetable Oil
1 tbsp Cider Vinegar
Butter Icing;
250g Icing Sugar
120g Butter
1 tsp Vanilla Essence
Blue Food Colouring
Top;
Fondant - Colours of your choice
Method
Cake;
Preheat the oven 180C and prepare your cupcake cases and tray
In a large bowl sift the flour and bicarbonate of soda.
Add the sugar and mix to combine.
Pour in the milk, vanilla, oil and vinegar and mix until completely smooth.
Fill your cupcake cases about 3/4 the way up.
Bake for 8-10 minutes or until you can take a toothpick out clean.
Let cool completely before decorating.
Butter Icing;
Sift the icing sugar into a medium mixing bowl.
Add the butter and vanilla
Cream together until smooth.
Add your blue colouring
Place in the fridge until needed.
Top;
Roll out your fondant and cut out some shapes big enough to fit over the top of your cupcakes.
Roll out some little balls, the size is up to you but I made mine about 1 ½ cm tall and wide.
Roll some fondant, the same colour as your ball, as thin as possible.
Cut small strips and gently place them around your ball. You want them to go in all different directions like wool. I did a few side ways then a few diagonally ect.
Cut out a small shape the same colour as your ball and using the small strips place some strips around it to look like this has just been knitted.
Cut out some circles and hearts to create the buttons.
Using small strips, like you did for the balls, go around the outside of some of the shapes.
Gently press your thumb into some of the other to bring the center down and the sides up.
Gently makes some whole in all of them.
Place in the fridge until needed.
Finishing;
Once your cupcakes have completely cooled you can decorate them.
Using a circle nozzle pipe your butter icing onto your cupcakes.
Place your large shapes of fondant over the icing.
Place either your balls or buttons onto each cupcake. You can stick them on with a little extra butter icing or some water.
Place in the fridge until ready to serve
Serve
Enjoy!
Makes 12-14
Super-Dad Cake
Ingredients
Cake;
2 ⅔ Cups Self-Raising Flour
2 Cups Caster Sugar
2 tsp Bicarbonate of Soda
2 Cups Milk
3-4 tsp Vanilla Essence
⅔ Cup Vegetable Oil
2 tbsp Cider Vinegar
Butter Icing;
500g Sticky Toffee Pudding Icing Sugar - Sugar & Crumbs
220g Butter
1 tsp Vanilla Essence
Red, yellow and blue food colouring
Other;
Blue & Red Fondant
Sprinkles
Method
Cake;
Preheat the oven to 180C and prepare a 20cm square tin
Sift the flour and bicarb into a large bowl
Add the sugar and mix to combine.
Add the milk, oil, vanilla and vinegar into the bowl
Mix until completely smooth
Pour the mix into your prepared cake tin.
Cover the tin with foil
Bake for 30-40 minutes or until you can put a toothpick out clean.
Let cool completely before decorating.
Butter Icing;
Sift the icing sugar into a large mixing bowl.
Add the butter and vanilla essence into the bowl.
Mix together until completely smooth.
Place a small amount into a separate bowl and colour it red
Place another small amount, the same size as before, into another bowl and colour it blue.
Colour the last of your icing yellow.
Place in the fridge until needed.
Decorating.
Cut your cake into 3, so you will have 3 layers.
Cut your cake into the right shape; you just need to cut one corner off.
Place your bottom cake onto your cake board.
Spread the red butter icing over your cake, place some sprinkles over the icing and add the next layer of cake on top.
Spread the blue icing over this layer, place some sprinkles over the icing and place the last layer of cake on top.
Place in the fridge for 10 minutes to let the icing set.
Do a crumb coat; a thin layer of yellow icing over the whole of the cake.
Place back in the fridge for 15-20 minutes to let the icing set.
Do a thicker layer of yellow icing over the cake.
Roll your blue fondant to fit around the side of the cake and a small bit of the top of the cake
Roll the red fondant out and cut it to fit the space left on the top of the cake.
Cut out the word dad from your red fondant, leaving a red border around the outside.
Put this in place on the top of your cake.
Place your cake in the fridge until ready to serve
Serve
Enjoy!
Metal Detecting Cake
Ingredients
Cake;
2 ⅔ Cups Self-Raising Flour
2 Cups Caster Sugar
2 tsp Bicarbonate of Soda
2 Cups Milk
2-3 tsp Vanilla Essence
⅔ Cup Vegetable Oil
2 tbsp Cider Vinegar
Black Forest Butter Icing;
500g Black Forest Icing Sugar - Sugar and Crumbs
220g Butter
1-2 tsp Vanilla Essence
Green Butter Icing;
125g Icing Sugar
55g Butter
1-2 tsp Vanilla Essence
Green Food Colouring
Chocolate Soil;
25g Caster Sugar
19g Chocolate
1/4tbsp Water
Other;
Black and red fondant
Chocolate for Coins - Amount up to you
Method
Cake;
Preheat the oven 180C and prepare a 20cm square baking tin
Sift the flour and bicarb into a large mixing bowl
Add the sugar and mix to combine
Add the milk, vinegar, oil and vanilla essence.
Mix until smooth
Pour the mix into your prepared tin
Cover the tin with foil
Bake for 35-40 minutes or until a toothpick comes out clean.
Let cool completely before decorating.
Black Forest Butter Icing;
Place the butter and vanilla into a large mixing bowl.
Sift the icing sugar into your bowl.
Mix until completely smooth.
Place in the fridge until ready to use.
Green Butter Icing;
Place the butter and vanilla into a large mixing bowl.
Sift the icing sugar into your bowl.
Mix until completely smooth.
Place in the fridge until ready to use.
Chocolate Coins;
Melt your chocolate and pour it into your moulds.
Place in the freezer until chocolate is hard enough to remove from the mould
Remove from the mould, keep in the freezer until ready to use
Repeat this until you have made the amount of coins you would like to make.
Chocolate Soil;
Place the sugar and water in a small saucepan.
Bring to a boil, as the sugar melts, and add the chocolate.
Stir continuously until the chocolate has melted.
Pour onto a small piece of baking parchment, cover the parchment over the top.
Place in the fridge or freezer until completely cool and solid.
Place in a bowl or pestle and mortar and break into little pieces to create a crumbly mix.
Fondant;
Use the black fondant to create the metal detector; Make a small disc and make a thin log around a toothpick.
Put the toothpick into the disc
Make a little handle at the top
Cut two small lines into the disc, one either side.
Place in the fridge until needed.
Use the red fondant to make the spade and the black to make a handle.
Place in the fridge until needed.
Decorate;
Cut your cake into 3 layers.
Spread some of the black forest butter icing around the edge of your first layer.
Cut a large square out the center of the second layer
Place the outside of the second layer on top of the first layer.
Pour your chocolate coins into the middle of the cake.
Take the square you cut out the center, cut it into 2 to make it thinner and place one of them on top of the coins.
Spread black forest butter icing over the top of the cake and place the last layer of cake on top.
Place in the fridge for 10-15 minutes to let the icing set.
Spread a thin layer of icing over the whole of the cake, crumb coat, and place the cake in the fridge for another 10 minutes
Spread the last of the black forest butter icing over the outside of the cake and smooth it out.
Use a little spoon to scoop a few whole out of the top of the cake and replace the cake with chocolate soil. You can place half a chocolate coin in each whole too.
Pipe, using a small circle nozzle, green butter icing over the whole of the cake to look like grass.
Place the metal detector and spade in place
Place the cake in the fridge until ready to serve
Serve
Enjoy!
Sprinkle Cake
Ingredients
Cake;
2 ⅔ Cups Self-Raising Flour
2 Cups Caster Sugar
2 tsp Bicarbonate of soda
2 Cups Milk
3-4 tsp Vanilla Essence
⅔ Cup Vegetable Oil
2 tbsp Apple Cider Vinegar
Butter Icing;
500g Icing Sugar
220g Butter
1-2 tsp Vanilla Essence
Sprinkles of Choice I used maybe a cup of sprinkles as I wanted them to show really well. You can use as many as you would like.
Method
Cake;
Preheat the oven to 180C and prepare 2 9” round baking trays
In a large mixing bowl sift the flour, bicarbonate of soda and sugar.
Pour the milk, vinegar, oil and vanilla essence to the flour mix.
Mix until completely smooth
Split the mix evenly between your two tins.
Place foil over both the tins.
Bake for 40-50 minutes or until a toothpick comes out clean.
Let the cakes cool completely before decorating.
Butter Icing;
Sift the icing sugar into a large bowl.
Add the butter and vanilla essence.
Mix until you have a smooth, thick butter icing.
Add the sprinkles and mix in.
Decorating;
Place your first layer of cake on your cake board.
Spread some of the butter icing over the cake, smooth it out.
Place the second layer of cake on the top.
Spread a small layer of butter icing over the cake and smooth it out.
Place in the fridge for 20-30 minutes.
Spread the last of the butter icing over the cake, smooth it out or make it in any pattern you would like.
Sprinkle more sprinkles over the top.
Place in the fridge until ready to serve.
Serve
Enjoy!
Add red and green sprinkles to make this cake Christmasy or orange and black sprinkles to make it perfect for halloween.
Olympus Camera Cake
Ingredients
Cake;
2 ⅔ Cups Self-Raising Flour
2 Cups Caster Sugar
2 tsp Bicarbonate of soda
2 Cups Milk
3-4 tsp Vanilla Essence
⅔ Cup Vegetable Oil
2 tbsp Apple Cider Vinegar
Butter Icing;
500g Icing Sugar
220g Butter
1-2 tsp Vanilla Essence
Drop of Milk if needed
Black & White Fondant
Method
Cake;
Preheat the oven to 180C and prepare 2 9” Square baking tins.
In a large mixing bowl sift the flour, sugar and bicarbonate of soda. Mix a little to combine.
Pour in the milk, vanilla, oil and vinegar.
Mix until completely smooth.
Separate the mix evenly into your two baking trays.
Place foil over your trays and bake for 40-50 minutes or until a toothpick comes out completely clean.
Let the cakes cool completely before decorating.
Butter Icing;
Sift the icing sugar into a large mixing bowl.
Add the butter and vanilla.
Mix to combine until you have a smooth, thick mix. If you need to add a little milk you can.
Keep in the fridge until needed.
Assembling;
Cut one of your square cakes in half and place one of the pieces on your cake board.
Use the other half to cut where your hand holds on a real camera.
Use the other cake to cut out circles until you have a lens as long as you would like it to be.
Use the leftover cake pieces to create the top of the camera, the view finder. Please see pictures if you need any help.
Cover the entire cake in butter icing.
Roll your black fondant no more than ½ cm thick and cover your cake. I covered the back first and the lens with a separate piece of fondant.
Place in the fridge for 20-30 minutes to let the cake and fondant set.
Use more black fondant to roll some buttons, viewfinder and the camera screen and stick them on
Use the white fondant to make the last of the buttons
Use your fondant tools to create the details on the lens. I used a piping nozzle to create the oval shapes.
Use some leftover buttercream and a small, round, nozzle to pipe the word olympus on the lens cap and the top of the camera.
Place in the fridge until ready to serve
Enjoy!
Pillow Cake
Ingredients
Cake;
5 ⅓ Cups Self-Raising Flour
4 Cups Caster Sugar
4 tsp Bicarbonate of Soda
4 Cups Milk
2-3 tsp Vanilla Essence
1 ⅓ Cup Vegetable Oil
4 tbsp Cider Vinegar
1-2 tbsp Cocoa Powder
Butter Icing;
500g Icing Sugar
220g Butter
1-2 tsp Vanilla Essence
Pink & Black Fondant (I used roughly 500g pink fondant and 100g black)
Silver Balls
Method
Cake;
Preheat the oven to 180C and prepare 2 x 20cm square baking tins
Sift the flour, caster sugar and bicarbonate of soda into a large mixing bowl. Mix to combine the ingredients.
Pour the milk, vanilla, oil and vinegar into the mix.
Mix until you have a completely smooth cake batter.
Pour half the cake batter into one of the cake tins.
Sift the cocoa powder into the rest of the mix and mix until it is completely combined.
Pour the chocolate batter into the other cake tin.
Place foil over both of the cake tins.
Bake for 35-40 minutes or until a toothpick comes out completely clean.
Let cool completely before decorating.
Butter Icing;
Sift the icing sugar into a large bowl.
Add the butter and vanilla essence to the bowl.
Mix until you have a thick, completely smooth buttercream.
Place in the fridge until ready to use.
Decorating;
Once the cakes are completely cooled you are ready to decorate.
Place the first layer on your cake board, this can be either the plain vanilla or the chocolate sponge.
Spread a thick layer of buttercream across the top of the cake and then add the second layer on top.
You can place this in the fridge for 20-30 minutes to let the icing set a little, I would recommend it if you have time.
Cut your cake to the right shape; I cut curves into the sides and then used some of the excess to make the top of the pillow rounded a little. Use a little buttercream to stick the cake down.
Spread a thin layer of butter icing over the cake and smooth it out. This is called a crumb coat, it locks the crumbs in place.
Place the cake in the fridge for 15-25 minutes to allow the icing time to set.
Spread the rest of your butter icing, or as much as you would like to use, over the cake and smooth it out.
Place the cake in the fridge for 20-30 minutes while you prepare the fondant.
Roll your pink icing sugar out to be about 1/2cm thick. If you really like fondant you can make it thicker but remember you’ll need more than I used.
Use a ruler to gently press straight lines into the top of the cake, cross the lines over to make squares. Don’t worry if the lines aren’t completely even, it’ll still look good.
Place a silver ball where the lines cross. If you need to you can use a fondant tool to make a small hole for the ball to slip into.
Roll the black fondant into thin sausages.
Split into two and twist them together.
Cut them to fit each side of the cake. You can use a little water to stick them in place.
Place in the fridge until ready to serve
Enjoy!
Fairy Cake
Ingredients
Cake;
2 ⅔ Cup Self Raising Flour
2 Cups Caster Sugar
2 tsp Bicarbonate of Soda
2 Cup Milk
4 tsp Vanilla Essence
⅔ Cup Vegetable Oil
2 tbsp Apple Cider Vinegar
2-3 tsp Vanilla Essence
Icing;
750g Icing Sugar
330g Butter
2 tsp Vanilla Essence
Blue Food Colouring
Extras;
Food Colouring; Purple, Black, Pink, Orange
White fondant - I used about 1.5kg
Method;
Cake;
Preheat the oven to 180C and prepare 2 x 8”, 1 x 5” & 1 x 2” Cake tins.
In a large bowl sift the flour, sugar and bicarbonate of soda. Mix to combine.
Pour the milk, vanilla, oil and vinegar.
Mix until completely smooth.
Pour a third of the mix in each of the 8” tins.
Fill the 5” and 2” cake tins ¾ full.
Place foil over each of the cake tins.
Place the tins in the oven for 10-15 minutes for the smallest cake, 20-25 minutes for the 5” cake and 30-40 minutes for the 2 x 8” cakes.
To test if they are cooked properly place a toothpick into the cake and if it comes out clean the cake is cooked. I like to test a few parts of the cake to make sure it’s all cooked.
Let cool completely before decorating.
Icing;
Place the butter and vanilla in a mixing bowl.
Sift the icing sugar into the bowl
Mix together until you have a smooth, thick buttercream.
Add the blue food colouring until it is the shade you want it to be.
Decorating;
Place one of the 8” cakes on your cake board.
Spread a thick layer of buttercream over the cake and place the second layer of cake
Spread a thin layer around the whole of the cake and smooth it out, this is called a crumb coat as it locks the crumbs in place.
Place the cake in the fridge while you do the same with the other 2 cakes.
Crumb coat both the smaller cakes and place in the fridge for 10-15 minutes.
Spread a thicker layer of buttercream over the 8” cakes and place back in the fridge while you roll your fondant out.
Roll the fondant to be roughly ½ cm thick.
Place it on the 8” cakes and smooth it out so the whole of the cake is completely smooth. Place back in the fridge.
Spread a thicker layer of butter cream over both the smaller cakes and place them in the fridge.
Roll the fondant out to be roughly ½ cm thick.
Smooth the fondant out over both the smaller cakes so they are completely smooth.
Spread a little buttercream on the top of the 8” cakes and place the 5” cake on top.
Spread a little buttercream on the top of the 5” cake and place the 2” cake on top.
Place the cake in the fridge for 30 - 40 minutes while the cakes set.
Add your background colour onto the fondant - I used a dark purple, getting lighter up the cake, darker pink and then lighter pink at the top. Please see the pictures for help.
I used a new makeup sponge to spread the colours.
Place the cake back in the fridge for 20 minutes or until the background colour is dry.
In this time you can make templates for your fairies, grass and flowers. I drew the fairies and grass and then cut it out for the template.
Use orange food colouring to make a moon at the top of the cake.
Place your templates in place and colour them black.
Use a thin paint brush to add the final details. I drew the butterflies, part of the tree and all the flowers this way.
Place the cake in the fridge until you are ready to serve.
Serve
Enjoy!
Giant Caterpillar Cake
This cake is 70 cm long
Ingredients
9 ⅓ Cup Self Raising Flour
7 tbsp Cocoa Powder
7 Cup Caster Sugar
7tsp Bicarbonate of Soda
7 Cup Milk
14tsp Vanilla Essence
2 ⅓ Cup Vegetable Oil
7 tbsp Cider Vinegar
1.5kg Banana Split Icing Sugar - Sugar and crumbs
660g Butter
3-5 tsp Vanilla Essence
Drop of milk
1kg Milk Chocolate - Moo Free
2 Chocolate Buttons - Moo Free
60g White Chocolate - Moo Free
1 Vegan Fruit Pastel
Handful Rainbow Drops
Vegan Milk Bottles
Small bit of Raspberry Yoyo - This is a toddler treat, you can use something else.
Method
Cake;
Preheat the oven 180C and preheat your 8” baking trays. I made 2 cakes at a time. You need a total of 14 cakes.
In a large mixing bowl sift the flour, cocoa powder, bicarbonate of soda and caster sugar.
Mix to combine.
Add the milk, vanilla, oil and vinegar.
Mix until you have a completely smooth mix.
Separate into your prepared tins.
Place foil on the top of the tins.
Bake for 20 minutes or until a toothpick comes out clean.
Once the cakes have completely cooled, wrap them individually with cling film and place in the freezer overnight.
Buttercream;
Place the butter and vanilla in a large bowl and mix to combine and soften slightly.
Sift the icing sugar into the bowl.
Mix until you have a thick butter cream.
Add a little milk if the mix is too thick
Place in the fridge until ready to use.
Decorating;
Carefully place one of your cakes on a cake board, on its side and buttercream the side of it. You need to move quite quickly so the cake doesn’t fall and thaw before the chocolate is added.
Add another cake to the buttercream and repeat this until you have used all 14 cakes.
Spread the remaining buttercream over the outside of the cake and leave the cake somewhere cool to let the buttercream set a little.
Melt the milk chocolate in a glass bowl, over a saucepan of boiling water.
Once the chocolate has melted, remove the bowl from the saucepan and stir until the chocolate is barely warm anymore.
Transfer the chocolate to a jug and slowly pour the chocolate over the top of the cake until it covers the entire cake. If you need to you can use a spatula to smooth the chocolate around the cake in areas that are needed.
While the chocolate sets, melt the white chocolate and spread it in a circle for the face. I placed cling film over the base of a 5” cake tin as a guide.
Add the milk chocolate buttons for eyes, fruit pastel for the nose and a bit of a yoyo for the mouth. Let the chocolate set.
Use the last of the melted milk chocolate to stick the rainbow drops spaced across the body of the caterpillar.
Once the white chocolate has set, remove the cling film, and carefully secure it to the caterpillar. You can use any leftover melted chocolate or slightly warm the back of the white chocolate.
Store in a cool place, covered in cling film, until ready to serve.
Serve
Enjoy!
Hungry Caterpillar Cake
Ingredients
10 ⅔ Cup Self Raising Flour
4 tbsp Cocoa Powder
8 Cup Caster Sugar
8 tsp Bicarbonate of Soda
8 Cup Milk
16 tsp Vanilla Essence
2 ⅔ Cup Vegetable Oil
8 tbsp Cider Vinegar
440g Butter
1kg Velvet Vanilla Icing Sugar - Sugar and Crumbs
3-4 tsp Vanilla Essence
Drop of milk
Red, Green, White Fondant.
Green, Yellow, Blue & Purple Food Colouring
A few Vegan Milk Bottles.
Method
Cake;
Preheat the oven 180C and prepare your baking trays. I did 2 cakes at a time, you need a total of 16.
In a large bowl sift the flour, caster sugar and bicarbonate of soda. Mix to combine.
Pour in the milk, vanilla, oil and vinegar. Mix until you have a completely smooth batter.
Split the batter in two and add your cocoa powder.
Spread the mixes between your cake trays.
Cover your trays with foil.
Bake for 20 minutes or until a toothpick comes out clean.
Let the cake cool completely.
Buttercream;
Place the butter and vanilla in a large bowl. Mix until combined and butter is slightly softened.
Sift in the butter icing
Mix until you have a thick buttercream
You can add a little milk if too thick.
Place in the fridge until needed.
Decorating;
Crumble the cake into a large bowl. I had to use two.
Add ¾ of the buttercream into the cake and mix until you have a sticky mixture.
Use your hands to create balls of cake. I used the picture of the caterpillar from the book to help shape it right.
Cover the balls with the leftover buttercream and smooth it out.
Roll the red fondant to cover the caterpillar head.
Use a little of the white fondant and colour some blue and some purple. Place them together and roll out to create the anteni. I tried to stick to the book colours and shapes. Use a toothpick to keep them in place.
Colour a little of the white yellow and add some green on top, roll out a little to create the eyes.
Use a little green fondant to create the nose.
Colour the white fondant different shades of green
Roll the different greens out to cover all the balls of cake.
Place them together and add the milk bottles for feet.
Store in a cool place, covered in cling
film, until ready to serve
Serve
Enjoy!
This cake is over 1 meter long
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