My littlest boy turned 2 recently. He’s Toy Story mad at the moment so I bought some little figurines in the Disney Store to put on top of his cake.
It’s an expensive cake to make! But it’s simple to do and a huge crowd-pleaser. Plus the 2-year-old just loved it and that’s the main thing.
The cake itself is three layers of a chocolate orange sponge, filled and covered with chocolate ganache and decorated with Kitkats and smarties. I used 24 2-finger Kitkats and 4 regular-sized tubes and 8 mini boxes of smarties.
I had no cake board (bad planning!) so I cut out a 12 inch scalloped circle from card using my Cricut machine and glued some sugarpaste letters to it. I cut the letters out with Windsor Groovy Clikstix cutters. (A tip someone gave me recently was to take the back ruler off the clikstix….it makes things so much easier!) I finished it off with a red ribbon and bow.
Nick’s card was a bit last minute. I cut out all the shapes using my Cricut machine and Cricut Craft Room.
Thanks for visiting!
This recipe is from Nigella Lawson’s book, ‘How to be a Domestic Goddess’. She calls it ‘Lemon Loaf’, and combines it with a sweet, sticky lemon syrup. I have also used it for cupcakes and as a sandwich sponge.
125g softened butter
175g caster sugar (3/4 cup)
2 large eggs
zest of 1 lemon
175g self raising flour (1.5 cups)
60ml milk (4 tblsp)
Preheat oven to 180degC / Gas mark 4.
Cream the butter and sugar together.
Beat in the eggs and lemon zest.
Fold in the flour and salt, and then the milk.
Bake until risen and golden. (Or for the time specified below, depending on what size tins you are using.)
Bake for 45 minutes (a cocktail stick inserted in the centre should come out clean).
While its baking, make a syrup by heating the juice of 1 lemon and 100g icing sugar until the sugar dissolves.
As soon as it’s out of the oven, prick holes all over the top using a skewer. Pour over the syrup. Allow to cool completely before removing from the tin.
Divide the mixture between 12 cupcake cases and bake for 20 minutes (they should be risen and golden). You can put lemon curd in the middle if you want; make a hole in the centre of the cupcake using an apple corer or cupcake plunger and fill with curd.
Top with piped buttercream and some white chocolate buttons or cigarillos or candied peel.
Divide the mixture between 2x 6inch sandwich tins and bake for 25 minutes. If you want to make an 8inch sandwich, use 1.5 times the recipe.
When cooled, sandwich with lemon curd and top with buttercream.
This slice of lemon sandwich has been topped with some white chocolate shavings.
Decorating with jellytots makes this into an easy birthday cake!
I made this cake for a kids birthday party recently using my favourite Chocolate Biscuit Cake recipe. I usually top this with malteasers, but I wanted to add some colour so I used Smarties instead. The cake wasn’t very deep so I cut the chocolate fingers in half before sticking them on.
This recipe is a little too rich for kids, so I made them all their own mini-cake instead. Very simple, just digestive or rich tea biscuits, spread with a little melted chocolate and topped with mini smarties. These went down a treat!
I made this card for a 21st Birthday using a Freebie image by Saturated Canary. I coloured the image with the following Promarkers:
- Cool Grey 1, 2, 3, 4, 5 & Black
- Lavender, Lilac & Amethyst
- Dusky Pink & Ivory for the skin
I embellished ith with ribbon, card candi, glossy accents, stickles and die cuts from the Cricut Cartridge Ashlyn’s Alphabet.
I am entering this card into the Saturated Canary Challenge Black, White & one other
This luck girl also got half a dozen cupcakes to go with her card. This is my second attempt at using Marshmallow Fondant and my tappits letter/number stencils. Making marshmallow fondant seems to be easier than making any other type of material for decorating cakes such as flower paste or gum paste. I find it works well for cutting. I also used a butterfly cutter and embossing sheets that came free with a Cake Decorating Magazine.
Thanks for stopping by. I’d love it if you could leave a comment.
I’ve noticed that a lot of the views of my blog come from people searching for chocolate biscuit cake recipes and ideas. I’m going to share the recipe that is tried and trusted by my mother and I. It has been served at many an occasion!
This cake is quite easy to make but is always a winner. Good quality chocolate is the key. I use Callebaut Belgian chocolate. You can make as a loaf, or a round or square cake tin. This recipe will do a small loaf. For a 6 inch round cake, double the recipe, and for an 8 inch round cake, triple the recipe, and for a 10 inch round, use 4 times the recipe.
Best Chocolate Biscuit Cake
- 250g biscuits, all digestive or a mixture of a few types
- 150g milk chocolate
- 150g dark chocolate
- 100g butter
- 150g golden syrup
- 75g marshmallows/raisins/malteasers or whatever
- Break half the biscuits into small pieces. Make the other half into fine crumbs using a blender or put them in a sandwich bag and bash with a rolling pin.
- Melt the chocolate, butter and golden syrup together.
- Mix the melted mixture with all the bicsuits and your chosen extra ingredient. Pour into a loaf tin and top with an extra 150g melted chocolate (optional).
For a special occasion, you can decorate the cake with Cadbury’s Chocolate Fingers and Malteasers. Attach the fingers and malteasers with chocolate ganache or buttercream. For an 8 inch cake you will need 3 packets of Chocolate Fingers (1 of each milk, dark and white) and one large bag of malteasers.
If you have a lot of mouths to feed and you really want the ‘Wow’ factor, you can do a double tiered cake.
Little J is mad about cars, and was enthralled with the idea of a racecar cake. Last year I made a Mickey Mouse Cake for his birthday. It took so long, I swore ‘never again!’. But time has a great way of making you forget how long these things actually take to make.
Far from perfect, but it made one toddler very happy. 🙂