Mad Hatter's Hat Cake
Author: 
Recipe type: desserts
Prep time: 
Cook time: 
Total time: 
Serves: 50
 
a rainbow layered sponge covered in fondant icing makes 4 x 8 inch sponges and 2 x 10 inch sponges
Ingredients
  • *FOR THE SPONGES*
  • 650g self raising flour
  • 650g caster sugar
  • 650g unsalted butter
  • 13 eggs
  • 6 x tubes of Dr Oetkar liquid gel food colouring in your choice of colours
  • 6 tsps vanilla essence
  • extra flour and butter for greasing the cake tins
  • 4 x 8inch cake pans
  • 2 x 10 inch cake pans
  • *FOR THE FILLING & DECORATION*
  • 850g vanilla flavoured buttercream
  • 750g pastel green ready to roll icing
  • 250g bottle green ready to roll icing
  • 100g white chocolate flavoured ready to roll icing
  • tube of chocolate flavoured writing icing
  • apricot jam
  • 13 green smarties
  • 12 inch square foil cake board
  • icing sugar for dusting the work surface
Instructions
  1. This recipe makes
  2. x 8 inch sponges
  3. x 10 inch sponges
  4. The method is based on me making the cake in 3 lots so
  5. x 8 inch cakes twice (200g & 4 eggs x 2)
  6. and
  7. x 10 inch cakes (250g & 5 eggs)
  8. Pre heat the oven to 180oC / 160oC (fan)
  9. Grease and line your cake tins
  10. Beat the butter and sugar until pale and creamy (about 5 minutes)
  11. Add the eggs and 2 tsps of vanilla essence and a spoonful of flour and beat for another 3 minutes until light and airy
  12. Fold in the flour until combined
  13. Using some scales, weigh the batter and then divide into two equal portions and add 1 tube of food colouring to each portion and mix in well
  14. Pour each portion into your prepared cake tins and smooth over the top
  15. Place in the oven and bake for about 20-22 minutes (25 ish for the 10 inch cakes) until cooked right through
  16. Allow to cool completely
  17. Once all the cakes have been made, baked and cooled completely sandwich together with the buttercream. Place the 4 x 8 inch cakes at the bottom and then add the 2 x 10 inch ones at the top.
  18. Cover the sides of the cakes tower in buttercream
  19. The carefully place in a fridge for at least 30 minutes to set and to allow the cream to firm up
  20. Remove the cake from the fridge and carefully transfer to the cake board
  21. Lightly dust your work surface with icing sugar and roll out the pastel green icing into as big a square/rectangle as you can without it breaking, and using the rolling pin pick it up and drape it over the cake and smooth down to cover it. Trim off any excess
  22. Roll out the bottle green icing and then using a ruler mark out a wide band (approx the size of 2 ends of the ruler side by side) - i did mine in two parts to fit the circumference of the cake
  23. Stick on with some heated jam
  24. Make a square (I used a peppa pig snap card as a marker!) from the white chocolate flavoured ready to roll icing, and stick onto the hat as per the photo. Using the tube of chocolate flavoured writing icing write 10/6.
  25. With the same tube, I wrote 'Alfie' on the board and I also wrote a number 5 which I then covered with the green smarties.
  26. I made the cake the night before the party, so I kept the finsihed cake in a cool place and simply covered with some tea towells.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/02/mad-hatters-hat-cake.html