Thursday, 17 April 2014

How to make a two tier Minnie Mouse birthday cake feat Cake Angels

For our twins first birthday I had a cake made by a professional. I was really pleased with it and it tasted amazing.



However, I knew that for their second birthday I really wanted to make them a cake myself. Mainly to save money and secondly because nothing beats homemade in my opinion!


I’ve made cakes before such as madeira and fairy cakes, but nothing as big as this. I wanted a two-tier Mini Mouse cake!

I searched online and on pinterest for some inspiration (you can view my pinterest board here) and when I knew what I wanted I set about finding the perfect recipe and buying everything I needed!

Here is the final result.


You will need an 8” and a 10” cake tin as well as some grease proof paper and a sieve!

Important: Make sure you sift your flour!

Ingredients for making the cakes

8” Cake

225g (8oz) softened unsalted butter
225g (8oz) golden caster sugar
4 medium eggs
225g (8oz) sifted self-raising flour
100g (3 ½ oz) plain sifted flour
1 tsp vanilla extract

10” Cake

(Exactly the same as above, expect you’ll need a bigger quantity of butter and sugar)

350g (12oz) softened unsalted butter
350g (12oz) golden caster sugar

You will also need

An 8” and a 10” cake board
4 pieces of dowel

Method
  1. Cream the butter and sugar together until light and fluffy
  2. Add eggs one at a time and mix in the vanilla extract
  3. Fold in remaining flour (make sure you have sifted your flour first)
  4. Pour into your cake tin

Cooking Times
  • 8” cake bake for 1 hour 15 minutes on gas mark 3 (160 degrees)
  • 10” bake 1 hour 20-30 minutes (gas mark 3)
Once your cakes are baked, leave them to cool in the tin for around 15 minutes before taking them out of the tins and placing them on a wire rack to cool.



Once cooled, it’s time to add your filling. I chose to fill my cakes with raspberry jam and butter cream.

Slice your cake in half and spread a layer of raspberry jam on the inside of one half and your butter cream on the other half, then put back together.



You can buy butter cream ready-made to use and for some of this cake I used Cake Angels Vanilla Icing. I was sent one tub for the purpose of this review. As this is a large cake the one tub I was sent wasn’t enough to cover both cakes, but it was plenty to fill and cover the 8” cake.


The icing tastes just as good as homemade butter cream and it’s a nice, smooth consistency. If you were in a rush or maybe just wanted to make some cupcakes, this would be perfect!

According to the Cake Angels website, they can provide you with the inspiration, tools, hints and tips that will enhance and guide your creativity. They have a range of cake decorating supplies that are available to buy in supermarkets and as well as using their vanilla frosting I will be using some of their more decorative products too.

I made my own butter cream for the 10” cake. Here’s how:

How to make butter cream

Ingredients (per cake)

600g icing sugar (sifted)
300g unsalted butter (softened)

Method
  1. Sift the icing sugar
  2. Beat the icing sugar and butter together until smooth


3. Use a palette knife to apply to your cake


This gives your icing something to hold onto so it won’t slide off your cake!

I found it useful to use a cake turntable when applying the buttercream and icing.

Once you have covered the outside of your cake in your buttercream it’s time for the fun part! Decorating your cake!

Decoring the 10” (base) cake
You will need:

2 packs of ready to roll icing. I used Renshaws
1 pack of white ready to roll icing. I used Sainsburys own
Rolling Pin
Icing sugar
Round (circle) fondant icing plunger cutters
Buttercream

Handy things to have:

Cake smoothing tool

Method
  1. Sprinkle a thin layer of icing sugar over your work surface and rolling pin
  2. Using the palm of your hands you’ll need to flatten all of your pink icing in a downward pressing motion. Rotate your icing 90 degrees and repeat until the icing is pliable
  3. Use your rolling and with an even pressure roll out your icing until is around the height of a £1 coin. Roll your icing on direction then lift and turn icing 45 degrees and continue to roll it. Repeat until your icing is big enough to cover the size your cake
  4. Lift the icing using your rolling pin and forearm
  5. Lay the icing at the back of the cake and let it fall down over the front of your cake
  6. Either using the flats of your hands or your cake smoothing tool, smooth the icing over the cake and trim away any excess icing with a small sharp knife

7. Now it’s time to get your white icing our repeat the above steps to roll out your icing
8. Once you have rolled out the white icing, you will need to use your round plungers to create circles 9. Apply a thin layer of buttercream to each circle and apply all over your cake
10. Next you will need to insert your dowel. This will help to support the top tier of your cake. Insert 4 dowels into the centre of the cake
11. Sit back in amazement at how wonderful the base for your two tier cake looks!


Decoring the 8” (base) cake
You will need:

1 pack of white ready to roll icing. I used Sainsburys own
1 pack of black ready to roll icing. I used renshaws
Rolling Pin
Icing sugar
Minnie/Mickey mouse cutters
Buttercream
Pink icing pen
2 Minnie Mouse Cake Toppers
Cake Angels Pearl Swirls

Method
  1. Use the same method as above to roll out your white icing and apply to your cake
  2. Roll out your black icing as above and use your Minnie Mouse cutters to create your Minnie Mouse shapes
  3. Apply a thin layer of buttercream to the back of each mouse and apply to the edge of your cake

4. Using your icing pen add your personal ‘happy birthday’ message
5. Apply a small amount of buttercream to the base of the Minnie Mouse cake toppers and to the Cake Angels Pearl Swirls and add to cake
6. Carefully sit your cake on top of the 10” cake

I hadn’t bought anything additional to decorate this cake with, so I am really pleased that I was sent a goody bag from cake angels, which included the pearl swirls as I think they really help to add the finishing touch to the cakes.



For the purpose of this review I was sent a goody bag of Cake Angels products

16 comments:

  1. Oh goodness that looks good!! Xx

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    1. It tasted amazing Jo! I was quite impressed with myself! x

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  2. That looks like professionaly done as well! Looks so good now I want a cake =P #binkylinky

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    1. Aw, thank you! It took me ages to decorate it, but was really worth it!

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  3. That looks really good. Well done. No need for the professionals now! #binkylinky

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  4. It looks amazing! I hope they had a lovely day xx #binkylinky

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  5. Wow this is amazing. I agree homemade is always best. Sadly my rocket cake last year wasn't very good. Fingers crossed for this year's bear!
    Thanks for linking up with #BinkyLinky

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    1. Thanks Lucy! I hope this years works out well for you. A bear cake sounds amazing! Can't wait to see some pictures x

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  6. I made a minnie mouse cake for my daughters second birthday too,looks great #binkylinky

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  7. as a non-baker its looks like lots of hassle to me but i like the result)

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    1. Thank you! It does require quite a bit of patience!

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  8. Amazing! I love to bake but haven't got much confidence (or ability) with decorating. This is very impressive!xx

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    Replies
    1. Thanks Hannah. It's the first time I've made a big cake like this. I think the secret to decorating it was just to be patient and take your time x

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