Birthday bug cake

Birthday bug cake

  • Rating: 5 out of 5.22 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 16

Children will love the butterfly and ladybird decorations on this colourful cake – and you'll love its simplicity

Nutrition: per serving
HighlightNutrientUnit
kcal536
fat30g
saturates18g
carbs64g
sugars47g
fibre1g
protein7g
low insalt0.28g
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Ingredients

Method

  • STEP 1

    Bake the Easy vanilla cake in a greased, lined deep 20cm cake tin as in the basic recipe; drench with syrup and leave to cool. Leave the oven on.

  • STEP 2

    Break the white chocolate into cubes into a microwaveable bowl, and heat on High for 1 min (or melt over a pan of simmering water). Stir, then leave any remaining lumps to melt in the warm liquid chocolate. Once just-warm, beat the chocolate into the buttercream.

  • STEP 3

    Start the butterflies. Put the whole giant buttons on a flat baking tray on non-stick baking paper, then put into the oven for 20-30 secs or until the chocolate looks shiny. Take out, scatter with hundreds and thousands, then leave to set completely before cutting in half with a large non-serrated knife. For the ladybirds, pipe dots of icing all over the already cut giant button halves, then leave aside to dry.

  • STEP 4

    Spread the buttercream over the cake, then start to arrange the butterflies. Cut each Matchmaker into 3 – these will make the bodies. Press onto the cake, then stick four giant button halves around each body to make ‘wings’. For the ladybirds, place two spotty button halves together, then use a small button for the head. Scatter more hundreds and thousands all over the cake, then poke in the candles.

RECIPE TIPS
TIP

The decorated cake can be left, loosely covered, in a cool, dry place (not the fridge) for up to 24 hours before the party.

Goes well with

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    Overall rating

    Rating: 5 out of 5.22 ratings
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