Tag Archives: birthday cake

Rainbow Cake

“Finally!”, I hear you shout.  This is the cake I made for the crystallised violets.  It was my niece’s 22nd birthday and she had asked for a cake reminiscent of childhood birthday cakes.  This, then, had to be a rainbow cake. Then I added my own childhood memories – a topping of melted Dairy Milk and chocolate rose leaves.  I hope she has similar memories to mine.  She was pleased with the cake and I think it soaked up some of the alcohol consumed that day.

However, because it was destined for my niece I couldn’t slice into it to show you how beautiful a rainbow cake is.  Also, the girls had helped me make this cake and were very excited about the rainbowness of it all, and then disappointed to see that it came out of the oven looking very  much like a normal cake.  So I made one for them the very next day and they decorated it with icing.  The second one rose a lot in the middle.  Mixing the colours into the batter can mean you overmix the cake, losing a lot of the air, and I think this is what happened.  It still tasted good though and both girls have requested rainbow cakes for their next birthday.

This is it destined for the oven, and this is it when cooked.

Every slice is different.

225g softened butter
225g caster sugar
4 eggs
2 tsp vanilla extract
225g plain (all purpose) flour
2 tsp baking powder
50 ml milk
food colourings of your choice ( we used pink, red, purple and green)

Method

Grease and line a 20cm cake tin. Preheat the oven to 180°c, gas mark 4.

Beat the butter until soft and then add the sugar and beat together until light and fluffy.  Add the eggs, one at a time beating well between each addition. Add the vanilla extract and beat again.

Sift the flour and the baking powder over the batter and gently fold in.  Add the milk and fold again.  Divide the mixture between four bowls (or however many colours you are using) and using the food colouring make each bowl of mixture a different colour.  Try not to overmix the mixture when adding the colours.

Spoon alternate colours into the tin, trying to make a level top without swirling them together too much.

Place into a preheated oven at 180°c, or the baking oven of the four-oven Aga and bake for 45-50 minutes until a skewer comes out clean.  Leave to cool in the tin for a few minutes and then take out of the tin and leave to cool completely on a wire rack.

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Chocolate birthday cake

It was Mr OC’s birthday.  Happy Birthday Mr OC.

This cake is a really good chocolate cake.  My friend’s husband made it for her birthday back in March.  I think it ranks as one of the best chocolate cakes that I have ever tasted, so I pinched the recipe.  The recipe comes from Dorling Kindersleys’ Children’s  Baking Book. I think this may now become my standard birthday cake.

175g (6oz) softened butter
175g (6oz) dark soft brown sugar
150g (5oz) self raising flour
25g (1oz) cocoa
1 tbsp baking powder
½ tsp bicarbonate of soda
3 eggs
100ml soured cream (or you can use double cream with a squeeze of lemon juice)

Method

Grease and line two 20cm sandwich tins.

Cream the butter and sugar together until light and fluffy.  Sieve over the flour, cocoa, baking powder and bicarbonate of soda and add the eggs and soured cream and whisk again until well combined.  Divide between the two tins and spread the tops evenly.

Place in a preheated oven at 170°c, gas mark 3 or the baking oven of the Aga for 25-30 minutes until springy to the touch.  Leave to cool slightly, then turn out onto a wire rack and peel off the lining paper.  Allow to cool completely.

For the frosting:

175g (6oz) milk chocolate, or you could use white or plain depending on your preference
125g (4oz) butter
4 tbsp milk
200g (7oz) icing sugar

Method

Put the chocolate, butter and milk into a bowl set over a pan of simmering water until melted.  Take off the heat and sift the icing sugar over the top and whisk to combine.  Leave to cool slightly, then whisk again until the mixture forms soft peaks.

Use a quarter of the frosting on the bottom of one of the cakes and sandwich  the two cakes together.  Use the rest of the frosting to decorate the top and sides of the cake.  Then decorate to your heart’s content.  This is what happens when a three-year old is let loose.  I admire her restraint.