Quick and Easy Number Five 5 Fifth Birthday Cake Recipe, with photos!

Here’s a delicious and easy recipe, with advice on how to construct a Quick and Easy Number Five 5 Fifth Birthday Cake Recipe!


THE BAKE

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  1. Pre-heat oven to 170 fan/ 180 non-fan (I’ve only ever had fan so not sure what a non-fan is called, and grease and line one loaf tin or just a rectangular tin, and one round 9” inch tin.

  2. Use this recipe twice (I adapt one from Mary Berry) - one lot of cake batter for each tin

    1. 225g/8oz softened butter or Stork margarine (I use a mixture of both - too much butter and it’s too dense a cake I find)

    2. 225g/8oz caster sugar

    3. 4 free-range eggs

    4. 220g/7¾oz self-raising flour or just weigh your 4 cracked eggs and use the same weight of their combined total for your butter, sugar and flour respectively

    5. 2 tsp baking powder

    6. 50g/1¾oz cocoa powder - use 4 tbsp boiling water to mix the cocoa powder with this and get rid of any lumps

    7. remember this is to make one cake - you need to repeat the process for each tin.

  3. Literally mix everything together in a mixer until it looks blended and smooth. Don’t over-mix to within an inch of its life! I always like pre-mixing the cocoa powder so you' don’t end up with little gritty bits of cocoa. Do make sure your butter really is soft so it mixes easily (quick 20 second blast in the microwave helps with this!) If you think it looks too hard you can always add a few drops of milk - just make sure that’s not too cold!

  4. Bake for around 25 minutes - then check - I do this by seeing if it’s “singing” (holding it close to my ear and listening to see if it makes a sort of crackling noise - if it does I put it in for another couple of minutes). You can also see if it’s starting to shrink away from the sides of a tin, or stick a skewer in it and wait to see if it comes out clean.

  5. Wait for the cakes to cool until you remove them from the tin, and then turn them out onto a wire cooling rack.

THE CONSTRUCTION

Here’s where I’m cross that I didn’t take a photo. Essentially get the round 9” cake, and then get a glass with a diameter approx that you’d get at the opening of a pint glass. Push the opening of said glass through the middle of the cake, so you should end up with a circle with a hole in it! Then cut a quarter of the circle out . Then cut a third off the loaf cake and assemble as per my rather wonderful clip art…

I then made a chocolate buttercream icing - I used these exact measurements from BBC Good Food:

  • 100g/3½oz unsalted butter, softened

  • 200g/7oz icing sugar

  • 1 tsp vanilla extract

  • milk, to loosen

  • 50g/1¾oz good-quality dark chocolate (minimum 70% cocoa solids)

I know a lot of people ice using this and then put a fondant icing on top, but my little one doesn’t like fondant icing. We then decorated as per however we wanted - I bought some cheap pink writing icing from Asda and some white chocolate fingers, some flowery sugar paste gems and some woodland creatures! Ta-da!