We have recently celebrated our son’s 4th birthday and this went down a real treat!
You can use any cake design you’d like, you can leave it as a simple rectangular or circle shape or you can be more creative and do something like this. To create this numbered cake, I used 4 foil containers and split the batter equally. Once coloured and baked, I split the sponge in half and placed one of each colour on top of each other with some frosting in between to create a two colour effect. Then I cut the sponge accordingly to create a number 4. It was then decorated with ready to roll white icing, a printed lego edible wafer paper and some edible sugar paste lego blocks.
Check out the full recipe below 👇
Ingredients for Sponge Cake
- 350g self raising flour, sifted
- 3tsp baking powder, sifted
- 350g unsalted butter, at room temperature
- 350g light brown sugar
- 6 large eggs
- 1 tbsp vanilla extract
- 40ml milk
Ingredients for Frosting – do this a day in advance and store in fridge overnight
- 100g butter, softened
- 250g cream cheese, at room temperature
- 600g icing sugar, sifted
Ingredients for Piping Gel – do this a day in advance and store in fridge overnight
- 68g sugar
- 1 tbsp cornflour
- 57g lemon juice
- 59g water
Piping Gel is used to glue wafer paper to the cake tray, or to the cake’s frosting.
- 4 foil containers 8″x 5″
- Large mixing bowl for cake batter
- Small mixing bowl for frosting
- Wooden spoon
- Cooling wire rack
- Small bowl
- Glass jar/porcelain bowl
- Muslin cloth
- Cling film
- Cake board 12″
- Your chosen decorations
Method for Sponge Cake
- Pre-heat oven on gas mark 4.
- Brush 4 foil containers with melted butter (I used 8″ x 5″ rectangular containers).
- Add butter and sugar to a large bowl. Use a wooden spoon to cream butter and sugar until combined well and are light and fluffy.
- Add eggs one at a time followed by some flour and mix well before adding remaining flour, baking powder and vanilla extract.
- Divide mix into the 4 containers and add a tip of your chosen colour. Mix well until colour is evened out in all batter.
- Tap the batter with the back of a spoon so it is spread out evenly.
- Place in oven and leave for about 25 minutes or until a toothpick comes out clean when you prick the centre. Make sure you rotate and move containers from one oven shelve to the other whilst baking to prevent having a dome shape.
- When ready, leave to cool completely, wrap up in cling film and freeze for 1 hr. This will make it easier when applying frosting.
- Take out from freezer and leave to tow for about 1 hr before decorating.
Method for Frosting
If the cream cheese is watery, you HAVE TO drain it. This is a very important step because otherwise the frosting will not come nice and thick! To do this, place cream cheese on a muslin cloth and squeeze gently until most of the water has come out. Set the ball down on a kitchen towel to dry further.
- Heat 100g of butter in a saucepan until it becomes incredibly soft but not completely melted. Whisk it until there is only smooth liquid butter.
- Unrap muslin and scoop cream into the butter mixture. Whisk the two together until completely mixed. Now switch to a wooden spoon.
- Add in icing sugar, little by little (around 150g each time) and fold in very gently.
- Place in fridge and leave overnight for a better consistency. Then on the day you are decorating the cake, remove from fridge and leave it at room temperature before applying to cake.
Method for Piping Gel
- In a small bowl, dissolve corn flour in half of the water.
- Place sugar and remaining water in a saucepan and put on low heat, stir until sugar has dissolved. Add lemon juice and corn flour mixture. Stir until thick and opaque. Cornflour should cook until it becomes opaque.
- Switch off flame, leave to cool and store in a glass jar or porcelain bowl in fridge overnight.