Thursday, 11 October 2012

Birthday Cake Recipe 2012

 Preparation time:
30 minutes
Cooking time:
 35 minutes
 Oven temperature: 180 C / Gas mark 4

 1 x 20cm/8" square cake



  • 225g/ 8oz Glutafin Gluten Free Multipurpose White Mix
  • 1 ½ x 5ml tsp Gluten-free baking powder
  • 165g/ 5 ½ oz Butter (at room temperature)
  • 165g/ 5 ½ oz Caster Sugar
  • 3 Medium eggs (at room temperature)
  • 5 x 5ml tsp Cold water
  • 1 ½ x 5ml tsp Natural extract of vanilla


  • 500g/ 1lb Icing sugar (sieved)
  • 225g/ 8oz Butter (at room temperature)
  • 1 x 5ml tsp Natural extract of vanilla
  • 75g/ 3oz Firm set jam
  • 500g/ 1lb White fondant Icing
  • 75g/3oz Each of red, blue and yellow fondant icing

To Decorate

  • Coloured thin ribbon and candles


1. Won cake ingredients with electric mixer for 2 full minutes to give consistency to fall softly. Place in the bottom of the box 20 cm / 8 "greased and lined pan.

2. Cook until the sponge springs back when touched lightly in center. Turn on the cooling tray and leave to cool before cutting horizontally into two halves.

3. Preparation of butter. Whisk powdered sugar gradually softened butter and vanilla. Posted sponge down with butter and jam and a half sandwich with a sponge cover. Place the remaining butter cream to cover fine cake top and sides.

4. Put the white fondant to ice thickness 1 pound coin in the dust work surface with powdered sugar. Cover the top and sides of the pie and ice smooth outside corners softeners cake using knives or panel 2. Trim excess ice.

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