Hello Kitty cake - recipe

Hello Kitty cake

  • Prepare

  • Serves
    15

  • Cook

  • Skill
    Advanced

5.0

Ingredients

For the cake

For the filling

For the decoration

Find similar in:

Recipe , Cake 2 , Birthday cake , Hello kitty
  1. 1

    Preheat the oven to 180°C, (fan 160°C, gas mark 3). Grease and line the base of 2 8inch/20cm round cake tins with greaseproof paper. If you only have one tin available divide the cake batter in two and bake separately.

  2. 2

    In a large mixing bowl beat together the softened butter and caster sugar until light and fluffy. Add the eggs one at a time and beat in until combined.

    For this step you'll need:

    • 340g Butter (unsalted)
    • 3240g Unrefined golden caster sugar
    • 6 Egg(s) (free range) large
  3. 3

    Sift the flour into the bowl and fold into the mix with the vanilla extract until an even batter is formed. Divide the batter between the two tins.

    For this step you'll need:

    • 340g Self-raising white flour
    • ½tsp Vanilla extract
  4. 4

    Bake for approximately 35 or until the cakes are cooked. If you are baking the cakes one at a time check to see if your cake is cooked after 30 minutes . Remove the tins from the oven and allow to cool slightly before turning out onto a cooling rack.

  5. 5

    To ice the cake board – sprinkle icing sugar onto a clean dry work surface and knead the pink sugar paste until it is soft and pliable. Roll out the sugar paste to a diameter of about 12”/30cm. Use your rolling pin to lift the icing onto the cake board. Trim off the excess sugar paste around the cake board with a sharp knife. Put the board to one side to dry out slightly before putting the cake on it.

    For this step you'll need:

    • 10g Sugar paste icing yellow
  6. 6

    To make the buttercream beat the butter with the icing sugar until creamy.

    For this step you'll need:

    • 50g Butter (unsalted)
    • 200g Icing sugar
  7. 7

    Once the cakes are cooled, cut out the shape of the ears. Put one of the cakes top side down onto a spare cake board and spread a layer of buttercream over the surface, (you won’t use all of the buttercream). Spread the raspberry jam on the top of the other cake and then sandwich them together.

    For this step you'll need:

    • 3 tbsp Raspberry jam
  8. 8

    Cover the whole of the cake with a thin layer of vanilla buttercream.

  9. 9

    To ice the cake – sprinkle icing sugar onto a clean dry worktop and knead the white sugar paste until it is soft and pliable. Roll out the sugar paste to a thickness of approximately 4mm thick and 14”/35cm in diameter.

    For this step you'll need:

    • 500g White sugar paste icing
  10. 10

    With the aid of your rolling pin lift the sugar paste onto the cake and gently smooth it over the top and sides of the cake taking care not to tear it on the ears. Smooth the sugar paste with the palms of your hands and flatten out any bubbles that form. Use the point of a sharp knife to remove the excess sugar paste from around the base of the cake.

  11. 11

    Use a sturdy knife and insert it under the cake to help you lift the cake into position on the iced cake board.  To neaten off the join where the cake meets the iced cake board you can pipe a simple ‘snail trail’ around the base using white royal icing or you can simply put a pretty pink ribbon around the cake and secure it at the back of the cake with double sided tape.

  12. 12

    To make the bow, roll out a strip of pink sugar paste icing and curl it round in a bow shape. Then roll out a smaller strip to from the middle part of the bow.

  13. 13

    Make the eyes, nose and whiskers with the black and yellow sugar paste icing and fix them to the cake.

    For this step you'll need:

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