It was Jenson’s 5th birthday last Wednesday and he had very specific instructions as to what he would like for his two birthday cakes this year (his second cake was made for his party on Saturday – more to be revealed in another post!).
Several weeks ago he asked to look at ideas on the internet, and decided that he wanted a rainbow cake and he wanted it to feature a mixture of his favourite sweets and biscuits (party rings, marshmallows, chocolate fingers, haribo, smarties and fruit pastilles and sprinkles!)somehow.
To begin with, I was going to just make a rainbow sponge cake and surround it with chocolate fingers and then top it with a mixture of the sweets and biscuits he requested. However, then I thought that this type of cake had been done hundreds of times, and I wanted to make something more unique, a one off cake if you like.
I think I have achieved this with Jenson’s cake as I have not seen anything quite like it whenever I have looked on pinterest for inspirational celebration cakes before.
I have to be honest it is the type of cake that I would have loved as a child. In fact it is the type of cake I would LOVE to have now at my age! A cake topped wth your favourite sweets, chocolates and biscuits is every kid (and big kids!) dream, surely?
You can of course top this cake with anything you like – let your imagination go wild! I did cheat with the frosting and used a ready made one, but you can make your own one if you prefer.
Here is the recipe if you fancy making it yourself.
- 400g butter
- 400g caster sugar
- 400g self raising flour
- 8 eggs
- 2 tsp vanilla extract/essence
- Tubes of Dr.Oetker liquid food gel colouring in the following colours: yellow, red, pink, green, blue and orange
- 2 tubs of Betty Crocker vanilla buttercream
- 200g milk chocolate (I used Tesco value)
- a selection of sweets and biscuits of your choice but I used:
- smarties, fruit pastilles, milk and white chocolate fingers, party rings, marshmallows, Haribo and edible sprinkles (hundreds and thousands)
- Grease and line 4 x 8 inch cake tins
- Pre heat the oven to 180oC / 160oC (fan)
- Beat the butter and sugar for 5 minutes until light and creamy
- Add the eggs, the vanilla extract/essence and a spoonful of flour and beat again for a few more minutes
- Fold in the flour until combined
- Divide the batter equally into 6 bowls and add each food colouring gel (all of it) to each bowl and stir well
- Place each colour into each tin, ensuring you place equal spoonfuls into each one
- Bake in the oven for approx 23- 25 minutes or until cooked right through
- Leave to cool before carefully removing each sponge from the tins
- When you are ready to assemble your cake, sandwich the 4 sponges together using the butter cream. The cover the top and the outside of the cake with some more - spread on and then go over with a palette knife to give the cake an almost 'naked' look
- Place in the fridge for at least an hour to set a little
- Remove the cake, and pour melted chocolate (leaving 1 spoonful in the bowl) onto the top and allow a few drips to pour down the sides
- Working quickly, add your sweets and biscuits to the wet chocolate before it sets. Drizzle the last of the melted chocolate over the top and then add your sprinkles.
Jenson’s eyes literally lit up hen he saw this cake – and his face and smile says it all really 🙂
It is a little tricky to cut – and a few sweets might fall off onto the floor (oops!), but I think it is worth it for the overall effect.
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