Birthdays are always exciting times of the year! I definitely love them, whether mine or a close friend, I always look forward to making the day special. Last weekend was one of my closest friend’s birthdays so I wanted to make her a cake that was not only reflective of her but also meant something to the both of us. And so, this is how the idea of the popcorn birthday cake was born 🙂 She loves going to the movies and always has her half salty/half sweet popcorn… Some of my fondest memories with her are just going to the movies and chilling! So, this post is for my Plume Plume! I hope this was a birthday to remember! 🙂
The cake was full of chocolatey flavour with a nutella filling (she is a nutella junkie). The icing was a vanilla frosting. The decorations included white chocolate buttons, tangy strawberry strips and cherry liquorice. The glorious popcorn was caramel and chocolate covered 🙂
I was out with a few gal pals the other night and got to talking about how great my mum is at cooking and baking. My friend Bec’s mentioned how growing up she always wanted a “dolly” cake.. Lucky for me, her birthday was in a few weeks so I decided to surprise her with her childhood wish and bake the cake 🙂
The vanilla sponge cake:
– 185g Butter
– 1 cup Sugar
– 1/2tsp Vanilla Essence
– 3 eggs
– 3 cups Self Raising Flour
– 3/4 cup Milk
NOTE: This recipe is actually for a food processor but I used a hand held mixer.
1. preheat the oven to 190C.
2. Cream the butter and sugar
3. Add eggs & vanilla essence & whizz again.
4. Add flour & milk & process on low speed until just combined.
5. Spoon into a greased & floured baking tin (23cm in diameter).
6. Bake for 40-45 minutes.
7. Repeat the recipe but use a slightly smaller baking tin. (I used a 20cm baking tin)
Once the two sponges have cooled, slice the top of the larger sponge so that it is flat on top. Slice the smaller sponge in half and cut a hole about the size of a 50p coin in the middle of the top half of the smaller sponge. You can choose what filings you would like to put in the cake, I used whipped cream and lemon curd. Spoon a layer of lemon curd and whipped cream on top of the larger cake. Slice the smaller cake in half and carefully place the bottom layer on top of the larger cake. Add another layer of whipped cream and lemon curd and place the top layer of the cake on top.
The Hummingbird Vanilla Icing:
– 250g icing sugar, sifted
– 80g unsalted butter
– 25ml whole milk
– a couple of drops of vanilla extract
Beat the icing sugar and butter together with a handheld mixer on a medium speed until the mixture comes together. Turn the mixer down to a slow speed. Combine the milk and vanilla extract in a separate bowl, then add the butter mixture a couple of table spoons at a time. Once all the milk has been incorporated, add a few drops of food colouring and beat at a high speed until light and fluffy. Repeat the recipe gain with another colour if you wish.
Remove the legs of a doll and wrap from the waist down in cling film. Place the doll carefully into the hole of the top layer of the cake. Begin to ice the cake.
Decorate the cake with different colours, sweets and sparkles. Add a bikini top/other clothing to the doll.
The finished product!! Happy Birthday Becs!