Made for a special 26th Birthday (the fiance’s sis), this 1960s inspired Batman cake was my first attempt at anything overly creative in the large cake department! I was largely inspired by the beautiful Sweet Pudgy Panda 2 tier cake (see here) but mine is made from Royal Icing as I haven’t braved the world of gum paste…yet!
- 225g Sugar
- 225g Stork
- 225g Self-Raising flour
- 4 large free-range eggs
- 1 tub of Mascarpone Cheese
- 2tbsp single or double cream
- 1tbsp Icing Sugar
- 1tsp vanilla extract
- Jam of your choice (I like smooooooth raspberry)
- 1 pack of bright blue Royal Icing
- Dr Oetker coloured icing (5 pack)
- White Royal Icing
- Turn your oven to 180 degrees C, ensure you have your shelf positioned to the middle of the oven and prepare two sandwich tins – 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 between the two tins, level the tops with a wet spoon and place in the oven for 25mins or until they are golden brown and spring back when touched.
- Leave to cool in the tins then turn out on to a wire rack to cool.
- Meanwhile make your filling; combine the mascarpone with the icing sugar, cream and vanilla extract
- Sandwich the two cakes together with jam and 2/3rds of the mascarpone mixture.
I also created the explosions by hand, cutting them out with a knife and layering them up using iridescent glaze by silver spoon; it gives them a nice sheen too.
The buildings I created in a ‘skyline’ manner with the cartoony effect of illuminated windows; think FunnyBones!
Finally I made teeny bats using icing tools and a straw to create the wing edging!
Don’t forget your moon and Batman projection beam too!
Roll out your blue icing to the surface area of the cake, apply the remaining mascarpone frosting to the top and sides of the cake to act as glue for the icing. Place the blue icing over the top and gently work out any air bubbles until the cake is as smooth as your baking permits!
Position the icing ‘creations’ all over your cake, being sporadic with the bats so they look like their flying in the night sky. Looking back I would have added white stars using a star cutter to add that twinkly night effect.
Overall this was a bit of fun and I found many more uses for salt/sauce and various lids around the kitchen rather than real cutters as I couldn’t find the right size. I put all the additions in the fridge to help them go hard before adding them to the cake and added sparkle to the various parts.
Give it a go and put your own twist on it…
Until the next bake to the Bat Cave Robin…I mean kitchen!