This post was originally published on my old blog, Summer At Home, in March 2009.This is a cake I made last month for a 1st Birthday party. I got the original design from "The Australian Women's Weekly Children's Birthday Cake Book" and changed a few things. First, I made a butter cake mixture (recipe below) and poured it into a round cake tin for the face, and two muffin tins for the ears.
Once the cake had completely cooled I iced the ears with chocolate icing (recipe below) and rolled them in chocolate sprinkles. I ended up pouring the sprinkles into a bowl and pressing the iced cupcakes into the sprinkles firmly to get them to stick on.
Then I used a sharp knife to lightly draw the shape across the top of Mickey's head and iced the top half with chocolate icing. This time I poured the sprinkles into place and gently pressed them down with my finger tips.
Next I made butter icing (recipe below) and used a skewer to carefully add a drop of red food colouring to make the icing skin-coloured. I used this icing to decorate the bottom half of Mickey's face.
Finally, I used a decorator's writing gel pen (bought from the supermarket) to draw on the eyes, eyebrows and mouth. The nose is a mint slice biscuit and the tongue is a strawberry wafer.
I placed the cake on a chopping board covered in foil.
Butter Cake Recipe
Ingredients
185 grams (3/4 cup) butter
3/4 cup caster sugar
1 teaspoon vanilla essence
3 large eggs
2 cups all purpose flour
4 teaspoons baking powder
1/4 cup milk
Method
1. Preheat oven to 180 degrees Celsius (350 Fahrenheit).
2. Beat the butter, sugar and vanilla with an electric mixer until light and creamy.
3. Add the eggs and continue beating until combined.
4. Sift the flour and baking powder into the mixture and add the milk.
5. Stir by hand until combined.
6. Spoon part of the mixture into two greased muffin cups.
7. Bake in the oven for 20 minutes or until golden brown.
8. Pour the remaining mixture into a round, greased cake tin.
9. Bake in the oven for 50-60 minutes. Put a skewer into the centre of the cakes. If it comes out clean, they have finished cooking.
10. Remove the cakes from the oven and allow to cool in the tin for a few minutes before turning onto a cooling rack.
11. Allow cakes to completely cool before icing.
Chocolate Icing
Ingredients
1 1/2 cups icing sugar
3 tablespoons cocoa
125g (1/2 cup) butter
2 tablespoons milk
Method
1. Sift the icing sugar and cocoa into a bowl.
2. Add the butter and mix it through the icing sugar with your fingertips or the back of a spoon.
3. Add 1 tablespoon of milk and stir. If required, add the remaining milk. The icing should be quite thick, not runny, so that it stays on the cake.
Butter Icing
Ingredients
1 1/2 cups icing sugar
125g (1/2 cup butter)
1 teaspoon vanilla extract
2 tablespoons milk
1 drop of red food colouring
Method
1. Sift the icing sugar into a bowl.
2. Add the butter and mix it through the icing sugar with your fingertips or the back of a spoon.
3. Add the vanilla essence and 1 tablespoon of milk and stir. If required, add the remaining milk.
4. Dip a toothpick or skewer into the red food colouring then mix it into the icing.
4 comments:
Too cute!
Oh I am impressed. After looking at everyone's cakes, I might just have to try my first one. It is a bit intimidating though! :-)
thanks for visiting my blog. another idea for all your oranges is fruit ice cubes. puree some fruit (pineapple, mango, berries) and add the orange juice to the puree. freeze in ice cube trays and mix with soda water (or dry champagne what ever is age appropriate...) for a fancy drink. that's what we did with our tangerine harvest this year.
And we loved eating it too!!
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