This little beauty was made for one of my work colleagues as a surprise for his (ahem!) 41st Birthday or his 20th 21st A Media teacher and lover of many great films, it only seemed apt to make his cake inspired as such….
Again this is a cake based on my usual base Victoria sponge recipe except this time I want to do it in one tin to aim for a smoother edge. I used a loose-bottomed 23cm tin and then cut the cake in half where I wanted it cut; however this recipe would quite happily work in 2 sandwich tins instead with a reduced cooking time.
- 225g Caster Sugar
- 225g Stork
- 225g Self-Raising flour
- 4 large free-range eggs
- 125g Icing Sugar
- 40g Butter or Willow
- 15ml semi-skimmed milk
- Rsspberry Jam (preferably seedless)
- 1/2 a pack of white Royal Icing
- Dr Oetker coloured icing (5 pack)
- Glitter or pearl lustre or both
- Turn your oven to 180 degrees C, ensure you have your shelf positioned to the middle of the oven and prepare your cake tin – greased bottom and sides with a greaseproof paper bottom also.
- Cream together the Stork and sugar until pale and fluffy…I like using a food mixer because i’m lazy!
- Gradually beat in the eggs one at a time but always add a spoonful of sieved self-raising from your above quota to prevent it from curdling.
- Sieve in the rest of the flour and fold it through.
- As soon as it is all combined distribute the mixture in to your prepared tin and level the tops with a wet spoon.
- Place in the oven for 40mins or until they are golden brown and spring back when touched…if you decide to this in 2 tins your bake time will only be around 20mins, but always insert a skewer or cocktail stick if you’re unsure whether the middle is done.
- Leave the cake to cool in the tin for about 10mins then turn out on to a wire rack to go completely cold.
- At this point score a line around the cake with a sharp bread knife and then carefully saw through the cake sideways…
- Meanwhile make your filling; combine the butter with the icing sugar in a food mixer, pouring the milk in gradually and slowly until the mixture is smooth and well combined.
- Whilst the cake cools you can create your various media-based paraphernalia and allow them to go slightly hard before putting them on the cake.
- Here’s how I made the various pieces:
- Depending on whether you want to go the full way round the cake or not, make sure you measure the circumference of the cake so you’re not left short.
- Now it’s time to assemble the cake.
- Whilst your motifs and media-work dry a bit, sandwich your cake with butter icing and jam.
- Stack the cakes on top of each other and then use a palette knife and the remaining butter icing to over the whole cake smoothly, ready to stick the white covering on.
- Roll out your white icing in between 2 sheets of cling film…this saves the rolling pin sticking and keeps it nice and clean from any stray cake crumbs that may be in the kitchen.
- Carefully place on the cake and use the cling film to encourage a smooth coverage.
- Now you can trim your icing. I then use the back of a spoon to go around the edge tucking in the cut off edge to make it look tidier.
- Start to add your media-paraphernalia using water and a brush…beware though, once it’s on the cake repositioning is practically impossible without ruining the white icing base…voice of experience!
- The remaining gaps can be filled with stars of various sizes. I used red and blue stars to mix the colours up a little as there was going to end up being A LOT of black and white otherwise.
- If you can get your hands on it, Pearl Lustre is a fab buy and I use it a lot to add a sheen to certain cake embellishments. On this cake I used it to set off the clapper board and to give something for the glitter to stick to.
- Add some random sprinkles of edible glitter and you’re done!
Once again a fun little exploration in to cake creation based on a theme. There will be many more to come in the following couple of months so keep your eyes peeled.
Happy film watching people and Happy Birthday Steve!
Love ZoBird xxx