This fun Willy Wonka inspired Sweetie Shop Topped Chocolate Cake is great fun to make and perfect for anyone with a sweet tooth. It is perfect for birthdays and can be customised to feature whatever sweet treats you like.
After featuring quite a healthy recipe the other week, my Gluten Free Flapjacks, to start my new year of blogging, I thought I would follow up with a very indulgent bake this week! The two bakes could not be further apart really!
So last year I baked a few cakes which I have never blogged about due to my baking ode to the GBBO linky the Great Bloggers Bake off taking over much of my baking recipe post towards the end of last year. The cake I am featuring today, was one I actually made last July for a friend’s daughter. Having seen the Sweetie Topped Rainbow Birthday Cake I made for Jenson for his 5th birthday last year, Sarah’s daughter had spotted it on her social media feed and said that she would love to have a cake like that for her 8th birthday.
To make this cake to her liking, it features a chocolate sponge with chocolate buttercream inside and chocolate frosting over the outside, with a white chocolate drip effect.
Then the fun part – sticking lots of different sweets, biscuits and lollipops to the cake! I went with a selection that I thought most 8 year old girls would adore.
The for some added over indulgence, I drizzled some more white chocolate over the top and added some edible stars! I mean, if you cannot go a little OTT on an 8 year olds birthday cake, when can you?
So here is how I made it:
- 300g unsalted butter
- 300g caster sugar
- 6 eggs
- 200g self raising flour
- 50g cocoa powder
- 350g full fat cream cheese
- 1 x 400g jar of chocolate spread (I used the Tesco value one)
- 200g white chocolate (again I used Tesco value)
- A selection of sweets and biscuits and lollipops - as many as you see fit and can squeeze on really!
- pre heat the oven to 180oC / 160oC (fan)
- grease and line 3 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
- once the sponges are cold to the touch, make your frosting by beating the cream cheese and chocolate spread together
- sandwich the three sponges together with some of the frosting
- then cover the cake with the remaining frosting and chill in there fridge for about 30 mins
- after 30 minutes, melt the white chocolate and let is stand for a few minutes to cool a little
- remove the cake from the fridge, and pour the white chocolate (reserving about 1 tbsp) onto the top of the cake and smooth over to cover the top and then let some drip down
- working quickly, add your biscuits, sweets and lollipops to cover the top of the cake, and you can stick some on the drips too
- using the reserved 1 tbsp of white chocolate
- drizzle this over the edible decorations and then add some stars/sprinkles for a finishing touch.
If you have a delicious bake, please come and link it up to:
<div align="center"><a href="http://www.casacostello.com" title="Casa Costello" target="_blank"><img src="http://casacostello.com/wp-content/uploads/2014/03/Bake-of-the-week.jpg" alt="Casa Costello" style="border:none;" /></a></div>
Last week we had some delicious bakes linked up thank you to those who joined in, and here are your delicious bakes:
Helen made a stunning 40th birthday celebration cake
Honeycomb Crunchies with her clever way of using up items in her store cupboard (1)
Chonnie’s delicious looking wow factor cake (2)
Eileen’s pretty and elegant Norwegian cake (3)
Hodge Podge Days entered 3 delicious bakes (numbers 4, 5 and 6) and I know my boys would adore her clever pizza hot dogs.
Louise’s amazing chocolate celebration cake (7)
My own GF Coconut Flapjacks (8)
Angela’s vegan cupcakes – so good and a clever egg replacement used (9)
Lucy’s yummy cookies (10)
My choice for Bake of the Week goes to Chonnie for her amazing Gingerbread Cake with Salted Caramel Buttercream, which just looks and sounds amazing! So festive and so brilliant – well done to her.
So if you have a bake please link up below and remember to comment on as many other linked up bakes as your are able to .
The linky will remain open until Monday evening for you to add up to 3 bakes per blog. Please remember to link to both Helen (http://casacostello.com) and me (http://mummymishaps.co.uk) in your blog posts please, aswell as adding the #BakeoftheWeek badge above. If you tweet your recipe, please include me (@jennypaulin) and/or Helen (@casacostello) and we will RT it.
What we will do:
*Comment on every entry
*Include a pic and link to every entry in the following week’s roundup
*Pin, G+ Tweet each entry – Most will also be added to StumbleUpon, Yummly
I cannot wait to start drooling over your entries 🙂