For 14 years all the families birthday cakes were store-bought and I wanted to make my daughters 14th birthday cake a personal one!
So with the theme of pink glitter I decided that white chocolate fingers are just too nice to not add onto any cake .. and with some pink sprinkle sugar purchased it was time to make a start!
I won’t lie I was totally shaking when I started but as I got baking I got carried away. I used a vanilla sponge that I turned pink with food colouring and added jam and buttercream middle and then covered it with buttercream icing over the top and sides, followed by white chocolate fingers and pink sugar shimmer (I got mine from Poundland from the Jane Asher range) followed by some icing flowers .. but really the decoration can be anything you like.
I have to say although this is not perfect in the grand scheme of things for my first ever birthday cake I am rather proud of myself … and next time I would go a little slower adding the chocolate fingers so there was no buttercream icing coming out between the fingers.
What I loved about this cake was the fact that anything goes with it, you can add chocolate fingers, KitKats or even Twix bars round the edge and the inside you could use any thing at all from Maltesers, M&M’s or Chocolate Buttons! it really is down to personal preference!
Showing my daughter her first ever home-made cake I was anxious, but I am pleased to report … she blooming loved it! .. phew!
- 250g caster sugar
- 250g margarine
- 250g self raising flour
- 4 large eggs
- ¼ teaspoon vanilla extract
- Pinch of baking powder
- (I also added red food colouring to my cake as I wanted to turn it pink)
- 600g icing sugar (sifted)
- 300g butter (softened)
- Jam for the middle - any flavour you like!
- White Chocolate fingers (3 boxes)
- Pink decorating sugar
- Preheat oven to170*C / gas mark 3
- Grease two round cake tins (I used 9 inch x 1 inch tins for mine)
- Mix together the margarine and sugar (its best to work with it a room temperature)
- Add the eggs into the mix
- Add Self Raising flour and mix (slow speed if you are using a mixer)
- Add the vanilla extract and again mix well
- Split the cake mix into the both tins
- Cook for approximately 35-40 minutes
- Once cooked leave to cool for 10 minutes and then place on a cooling rack (I took mine out a little too early and nearly lost one of them)
- Once cooled add a layer of jam to one half along with buttercream
- Cover the outside with buttercream
- Gently aadd the chocolate fingers round the edge and then back filling the top with buttercream to ensure there are no gaps at the top
- Then decorate with what ever topping you wish - in this case I used Pink decorative sugar and white chocolate fingers