Diva Birthday cake for a 9yr old!
So my youngest celebrates his 9th birthday this weekend and I had been deliberating what to bake him for some while now. We had a small party on Friday in which he was supplied with a chocolate cake by Pizza Express, being a chocoholic I was surprised he didn’t eat his slice, announcing he didn’t like chocolate cake anymore.
This totally scuppered my plans as I had bought and had every intention of making a giant brownie, nope that wasn’t going to happen.
I had however on Friday night baked a lemon cake, which I really didn’t think would be up his street, but certainly up mine, however he went mad for it and so did everyone else.
The original recipe for the one layer lemon cake I got from the lovely Sadia who writes the Sweet and Savoury Food blog, pop by please there are some simply wonderful recipes there. Here are pics of it that I did single layer:
So the request was put in for a repeat of the lemon cake. But I couldn’t leave it as one plain lemon cake however tasty it was, I had to make it Diva style for his birthday, so this is what I did:
Diva Birthday Cake
Diva Birthday Cake
Ingredients for the cake
- 250g butter, softened
- 6 eggs
- 2 1/2 cups caster sugar
- 3 cups self raising flour
- 1 cup of milk
- finely grated rind of 2 lemons
- juice of 2 lemons
Ingredients for the filling
- 300ml/12 fl oz double cream
- 200g/7oz double cream
- Waitrose Cooks – Homebaking – Stock upon the Fudge Chunks (I used half a packet)
- Dr.Oetkers easy swirl cupcake icing, vanilla flavour
- Waitrose 9 gorgeous & velvety red velvet mini cupcake box (I used 6 of them and cut the bottoms of to make them height wise more suitable to go on top of the cake)
- Prehead the oven to 180C, then grease and line the base of 2 x 20cm cake pans with baking paper.
- Beat the butter softened and sugar in a bowl until creamy and fluffy. Then add one egg at a time, beating after each time. Afterwards sift the flour over the egg mixtures, add the juice & beat only for a few seconds. Then add milk and beat until well combined.
- Pour the batter in to batter equally in to each pan, tap it to flatten. Then bake in the oven for approximately 45 minutes, the original recipe says 50 – 60 minutes however mine on both occassions was cooked earlier, so just check. It should be golden and a skewer inserted come out clean.
- Stand the cake for at least 5 minutes, then transfer to a wire rack and carefully unclothe of the baking paper and pans etc.
- Make sure the cake is very cool, then –
- Whisk together the cream and icing sugar until it forms stiff peaks and add as many fudge chunks as you wish.
- Apply the whipped cream mix on to one layer of the cake, then top with the other.
- Next apply the swirl cupcake icing in whatever fashion you like. Take not it didn’t quite cover the entire top, but this didn’t matter as the mini cupcake covered this up.
- Dust with icing sugar
- Cut the bottoms off the mini cupcakes and decorate as you wish.
Tadah, done to now enjoy!
I hope you are having a fab weekend and partying hard for Angie at Fiesta Friday’s blog hop party & giving the two wonderful hosts the run around of course and trying to make them misbehave.
So there is lots of cake to go around because of course I am sharing it with you, Justine xxx
© Justine Nagaur