A lot of my (younger *ahem*) friends have celebrated their 40th birthdays this year and this has meant a few meals out and a few drinks to help them celebrate this milestone. I was asked to make a joint birthday cake for two of my friends, because a surprise party had been organised for them last Saturday, and Danielle who contacted me about it showed me some photos of the type of cake she thought they would like.
Of course this sweetie topped cake surround by chocolate fingers, is nothing new and is all over the internet. However, the cake can be personalised by choosing sweets that the recipient/s like, plus I made this one a little bit different by using white and milk chocolate fingers around the outside of it.
I chose dolly mixture, maltesers, skittles, mint aero bubbles, white chocolate jazzies and hairibo for decorating the cake with which are colourful as well as delicious to eat!
This cake does look impressive and it really is very easy to make, trust me because I try not to make complicated celebration cakes if I can help it! If you fancy giving it a go, then here is how I made it:
- 200g unsalted butter
- 200g caster sugar
- 4 eggs
- 160g self raising flour
- 40g cocoa powder
- 250g full fat cream cheese
- 1 x 400g jar of chocolate spread (I used the Tesco value one)
- 2 packets of Cadbury white chocolate fingers
- 2 packets of Cadbury milk chocolate fingers
- your choice of 5 sweets/chocolates - you will need to buy the large bags of each )although there will be some left over for snacking on another time!)
- piece of ribbon
- pre heat the oven to 180oC / 160oC (fan)
- grease and line 2 x 8 inch sandwich tins
- cream the butter and sugar together for about 5 minutes until pale and soft
- add the eggs and a spoonful of the flour and beat for a few more minutes
- fold in the remaining flour and the cocoa powder
- divide the batter between the two tins and then cook in the oven for 22-25 minutes approx
- leave the cakes to cool
- divide your Smarties into 8 pots to hold each different colour
- once the sponges are cold to the touch, make your frosting by beating the cream cheese and chocolate spread together
- sandwich the two sponges together with some of the frosting
- then cover the cake with the remaining frosting (you might not need it all)
- Then go around the cake and stick on the chocolate fingers - alternating between the white and milk chocolate fingers
- Then place 4 fingers (2 of each type) on top of the cake to make 4 sections.
- Taking your choice of sweets and chocolates, add them to each section. I used a 5th selection to sit in the middle of the cake, as there was a gap between the 4 chocolate fingers ( see photos) . I then added some chocolate jazzies to act as a barrier if you like, to help keep the sweets inside their section (again see photos)
- carefully tie a piece of ribbon around the cake to make it look pretty, and help keep the fingers in place
My friends loved their joint birthday cake and the children enjoyed pinching sweets from it too (and big kids like me!)!!
my hubby would love this! he is sweet mad! thanks for sharing 🙂 #CookBlogShare
That cake is a work of art – it looks incredible! x
Wow, looks great Jenny, love the effect the alternate chocolate fingers have brought to the cake.
Angela x
Omg that looks so amazing. Now I want chocolate!
Oh wow Jenny!! There really is something for everyone on your cake, it looks amazing! Thank you for sharing with #CookBlogShare x
Gorgeous cake !!
Who wouldn’t want this for his birthday??!!
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That looks such fun! I bet it went down a treat. Thanks for joining in with #BAKEoftheWEEK !
WOW, that looks amazing and she is very lucky to have a friend like you xx
Doesn’t the sponge need baking powder