Monday, 19 September 2011

Pirate Cake

As it is International Talk Like a Pirate Day I have made a pirate cake. It's also my partner's birthday so that may have also been a factor in the baking...

I'm a beginner at cake-making. In fact, I haven't made a 'big' cake since the compulsary cooking classes at school. But I am proud enough to show off my cake as it turned out well (and edible).

I used Delia's recipe for the sponge.


Sift 175g self-raising flour and add 1 rounded teaspoon of baking powder, 175g caster sugar, and 3 large eggs. Add 175g of butter (at room temperature) and 1/2 teaspoon of vanilla essence.

Using an electric whisk, beat it all together for around 1 minute.


Divide the mixture between two tins and bake in a preheated oven at 170 degrees for 30-35 minutes. Don't open the oven until 30 minutes.


Remove from the oven and leave in the tins for 5 minutes before transferring to a cooling rack. Leave to completely cool before adding filling/decorating.



I then made a buttercream filling by beating 85g softened butter and gradually adding 175g icing sugar. Once it was beaten well, I added a few drops of vanilla essence and stirred.

I spread raspberry jam on the bottom of one cake and spread the buttercream on the top of the second and sandwiched them together.



Next I made raspberry frosting to go on top.

Beat 75g butter until fluffy and gradually add 260g icing sugar (the recipe told me much more but I found this was enough). Beat well and add 2 tablespoons of milk and any flavouring and colouring. I added raspberry flavouring and yellow colouring.

If you need to, add more icing sugar and milk.



I then added honeycomb pieces to form a 'beach'.



Lastly, I added some pirate decorations I made while the cakes were cooling. I drew a pirate, a treasure chest and palm trees, coloured them in and cut them out before cellotaping toothpicks to the back and sticking them into the cake.



It turned out really well and was yummy. Yarr!

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