Girls birthday cake - recipe

Girls birthday cake

  • Prepare

  • Serves
    1

  • Cook

  • Skill
    Advanced

4.6

Ingredients

For the sponge

For the filling

For the decoration

Find similar in:

Recipe , Cake 2 , Coconut , Birthday , Girly

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  1. 1

    For the cake heat the oven to 180°C (160°C, 350°F, gas mark 4). Grease and line 20cm / 8″ cake tin.

  2. 2

    Whisk the egg yolks with the hot water and half the sugar until fluffy.

    For this step you'll need:

    • 37½g Unrefined golden caster sugar to taste
    • 3 tbsp Hot water
  3. 3

    Whisk the egg whites until stiff, gradually whisking in the remaining sugar.

    For this step you'll need:

    • 37½g Unrefined golden caster sugar to taste
  4. 4

    Gently stir the egg whites into the egg yolk mixture until incorporated. Fold in the flour, dessicated coconut, saffron and salt until blended.

    For this step you'll need:

    • 60g Plain white flour
    • 4 tbsp Dessicated coconut
    • 1 Saffron
    • 1 Salt
  5. 5

    Spoon into the tin and bake for about 30 minutes until golden and springy to the touch. Turn out and cool on a wire rack.

  6. 6

    For the filling, soak the gelatine leaves in a small bowl of cold water for 5 minutes.

    For this step you'll need:

    • 5 Gelatine leaves
  7. 7

    Heat the coconut cream, stirring, in a small pan and add sugar to taste. Remove from the heat and set aside to cool. Squeeze out excess water from the gelatine and add the gelatine to the cool coconut cream.

    For this step you'll need:

    • 150ml Coconut cream
  8. 8

    Whisk the cream until stiff and fold in the desiccated coconut.

    For this step you'll need:

    • 400ml Double cream
    • 50g Dessicated coconut
  9. 9

    Cut the cake horizontally into 3 layers. Fold the whisked cream into the coconut cream and stir in the raspberry jam.

    For this step you'll need:

    • 4½ tbsp Raspberry jam softened
  10. 10

    Spread 1 cake layer with 1/2 of the cream, top with another cake layer and spread with the remaining cream. Place the top cake layer in place and chill the cake for 2-3 hours.

  11. 11

    For the decoration reserve 1/4 of the sugarpaste. Knead pink colouring into the larger quantity and roll out on a surface dusted with icing sugar. Cover the cake with the pink sugar paste, gently smoothing it out with the palm of your hand.

    For this step you'll need:

    • 375g Sugar paste icing
    • Food colouring pink, blue, cream, brown
  12. 12

    Colour the remaining sugar paste with food colourings to form the arms, head, legs, shoes, skirt, bodice, sleeves, face and hair.

    For this step you'll need:

    • 500g Sugar paste icing
    • Food colouring pink, blue, cream, brown
  13. 13

    Piece together the sugar paste body shapes on the cake and place the sugar pearls on the ‘skirt’. Decoarte with candles and pink and blue sweets.

    For this step you'll need:

    • Silver balls
    • Sweets

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