Clown cake - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Advanced
Ingredients
For the circular cake
- 225 g Butter (unsalted)
- 225 g Unrefined golden caster sugar
- 4 Egg(s) (free range)
- 350 g Self-raising white flour
- 1 tsp Vanilla extract
For the rectangular cake
- 250 g Butter (unsalted)
- 250 g Unrefined golden caster sugar
- 5 Egg(s) (free range)
- 250 g Self-raising white flour
- 125 g Plain white flour
- 1 tsp Vanilla extract
For the decoration
- 450 g Dessicated coconut
- Yellow food colouring
- 225 g Butter (unsalted)
- 450 g Icing sugar
- 2½ tbsp Single cream
- 1 tsp Vanilla extract
- Jelly sweets assorted colours
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1
For the round cake: heat the oven to 160°C, (fan 140°C, gas mark 3). Grease and line a 20 cm/8″ round cake tin.
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2
Beat the butter and sugar in a mixing bowl until light and fluffy.
For this step you'll need:
- 225g Butter (unsalted)
- 225g Unrefined golden caster sugar
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3
Gradually beat in the eggs, one at a time until smooth and then sift in the flour, stirring gently until combined. Stir in the vanilla.
For this step you'll need:
- 4 Egg(s) (free range)
- 350g Self-raising white flour
- 1tsp Vanilla extract
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4
Spoon into the tin and bake for 60-75 minutes until risen and golden and firm to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool.
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5
For the rectangular cake heat the oven to 160°C, (fan 140°C, gas mark 3). Grease and line a 30cm x 25 cm x 5 cm/12″ x 10″ x 2″ baking tin.
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6
Follow the method for the round cake, baking the cake for the same length of time. Cool as before.
For this step you'll need:
- 250g Butter (unsalted)
- 250g Unrefined golden caster sugar
- 5 Egg(s) (free range)
- 250g Self-raising white flour
- 125g Plain white flour
- 1tsp Vanilla extract
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7
For the decoration: put one quarter of the coconut and a few drops of yellow colouring in a plastic bag and shake well to disperse the colour evenly.
For this step you'll need:
- 115g Dessicated coconut
- Yellow food colouring
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8
Beat the butter until soft and creamy. Sift in the icing sugar and beat well until smooth. Stir in the cream and vanilla extract.
For this step you'll need:
- 225g Butter (unsalted)
- 450g Icing sugar
- 2½ tbsp Single cream
- 1tsp Vanilla extract
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9
Spread half the buttercream over the top and sides of the round cake and place on a serving tray or board.
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10
Cut one thing strip from the rectangle, making it into the hair as in the photo. Then cut the rest of the rectangle cake into two triangles. Place one above the hair for the hat and cut the second triangle into two and place at the bottom of the cake for the bow-tie.
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11
Spread the remaining buttercream over the hat, bow-tie and hair. Sprinkle the hair with the yellow coconut. Sprinkle the white coconut over the bow tie and hat. Decorate with jelly sweets as in the photo.
For this step you'll need:
- 335g Dessicated coconut