Hey there, artybaker here. Yay! Plumble Pie – the youngest of the Home-ed Heads family, turned one year old a week (and a bit) ago! This is a post on how I made her birthday cake. I usually make all of the birthday cakes in this house (sometimes with the help of sophofbread) – except my own; when it was being made I was sat on the stairs listening to mumlovesearlgrey, pteroturtle and sophofbread puzzling over a recipe without being able to help – torture!
Plumble’s cake was a basic plain sponge cake in the shape of a 1 and coated in white chocolate ganache (a mixture of chocolate and cream). I wanted to make a white chocolate flavoured cake – but with the lack of white-chocolate-cocoa-powder in existence, I don’t think I’ll ever be able to master one! If you do know a recipe – using actual white chocolate – please could you comment below, thanks. So here’s how it went…
First, line a 18 x 27cm (7 x 11in) tin with greaseproof paper or baking parchment, making sure that at each end the paper rises above the sides of the tin; this will make it easier to take the cake out later. Preheat the oven to 180 Degrees Celsius, 160 for a fan oven, 350 Degrees Fahrenheit or Gas 4.
Beat the margarine and caster sugar in an electric mixer, or with a wooden spoon until light and creamy.
Next, break the eggs into a measuring jug or glass bowl and whisk with a fork. Add to the sugar and margarine a bit at a time, don’t worry if it separates slightly.
Sift the flour into the mixture.
Fold in until smooth.
Now, pour the mixture into the prepared tin and smooth down as much as possible, making sure that it goes right into the corners. Bake for 20 – 25 minutes or until a knife inserted into the centre comes out clean.
The cake should now be golden brown in colour and shrinking away from the sides of the tin slightly. Those little holes are where I tested to see if the cake was done!
Lift the cake out of the tin by the paper sticking up at the sides and place up-side down on a chopping board. Peel the paper off the base of the cake and place on a wire rack to cool (the right way up) in the fridge or at room temperature (or in the freezer if you’re in a hurry!).
Now it’s time to make the ganache! Put 200ml of double cream in a saucepan and warm up on a medium heat, when it starts to bubble and/or froth take of the heat immediately.
Break some white chocolate into pieces and stir with a wooden spoon until the chocolate melts.
Place the pan in the fridge for 10+ minutes for the ganache to set. Stir occasionally. If, when cool, it has not thickened, mix with an electric whisk to achieve a more spreadable icing.
Now that the cake is cool make a stencil out of paper and place it on top of the cake. Cut around the outline of the stencil. You can do this before the cake is cool if you want. You can eat the scraps!
Place the 1-shaped cake on a serving plate or whatever you are serving it on!
Then, spread the ganache all over the top and sides of the cake and add your chosen decoration, I used edible glitter. Yum.
This is my recipe for Letter or Number cake with White Chocolate Icing….
Ingredients: For the cake: 175g (6oz) margarine (I like the brand stork, made especially for cake-making), 175g (6oz) caster sugar, 3 medium free range eggs, 175g (6oz) self-raising flour. For the ganache icing: 250ml double cream, 250g (7oz) white chocolate.
Method: For the cake: 1 – Grease an 18 x 27cm (7 x 11in) cake tin with butter then line with some greaseproof paper or baking parchment, making sure that the paper rises above the sides of the tin; this will make it easier to take the cake out of the tin later. Preheat the oven to 180 Degrees Celsius, 160 for a fan oven, 350 Degrees Fahrenheit or Gas 4. 2 – Cream the margarine and sugar together with a wooden spoon or electric mixer. 3 – Break the eggs into a measuring jug or glass bowl and whisk with a fork. Add to the sugar and margarine. Don’t worry if it separates a little. 4 – Sift the flour into the mixture and fold in until smooth. 5 – Pour the mixture into the prepared tin a smooth down as much as possible, make sure that the mix goes right into the corners. 6 – Bake for 20 – 25 minutes or until a knife inserted into the centre comes out clean. The cake should be a light golden brown colour. 7 – Place the cake up-side down on a chopping board and peel off the paper on the base. 8 – Make a stencil out of paper in the shape of the letter or number you want your cake to be. Place this on top of the cake and cut around the edges. Set aside the scraps; you won’t need them. 9 – Cool on a wire rack in a fridge or at room temperature (or in the freezer if you’re in a hurry).
For the ganache icing: 1 – Put the cream in a pan and warm up over a medium heat, as soon as it starts to bubble and/or froth, take off the heat immediately. 2 – Break the chocolate into pieces and add it to the cream. Stir until the chocolate has melted. 3 – Put the pan in the fridge for the ganache to set. Stir occasionally. If, when it has cooled, the ganache has not thickened, mix with an electric whisk to achieve a more spreadable icing.
Assembly: 1 – Place the cake on a serving plate and spread the ganache all over the top and side of the cake with a palette knife. 2 – Add your chosen decoration.
You could make any letter or number with this recipe, and you could use dark or milk chocolate to replace the white chocolate.
I hope you enjoyed reading this post, I am hoping to do more on baking in the future. Bye for now!