Number Cake Topper Cupcake Toppers 1 Pcs Big Cake Topper Birthday Cake Decoration For 7th SeventhBirthday

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Number Cake Topper Cupcake Toppers 1 Pcs Big Cake Topper Birthday Cake Decoration For 7th SeventhBirthday

Number Cake Topper Cupcake Toppers 1 Pcs Big Cake Topper Birthday Cake Decoration For 7th SeventhBirthday

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Bake at 180 °C for approximately 30 minutes or until a skewer comes out clean from the centre of the cake Make a small amount of plain buttercream – I always use double icing sugar to butter, a dribble of milk to get the right consistency, and vanilla extract to taste. For this first batch I used 100g unsalted butter, 200g icing sugar, 1 teaspoon vanilla extract and about 1 tablespoon of milk. Bake a rectangular sponge cake. I used a tin 30 cm x 23 cm (12″ x 9″). Obviously the size of your tin will determine the size of the final cakes, so if you want smaller (or bigger) cakes use a smaller (or bigger) tin. For what I did though I think much smaller would have been too fiddly to work with.

I have to confess I slightly over baked my cake, but actually I think it helped it hold together a bit better and it tasted fine. Because the top wasn’t completely level, and the edges were a bit well done, I first used a bread knife to trim off all the edges. If you wanted a totally level top you could also trim the top but I didn’t want to waste too much cake. You can print as many copies of this digital file as you need. Colors may change between the colors you see on your monitor. The artwork design, colors and typography shown in the image are an example. I use Wilton Gel Paste food colouring. It’s quite expensive but it does last – I’m still using the same ones I bought to make Toby’s 2nd birthday rainbow cake! Remember a little goes a long way, and you can always add more to get the colour you want but you can’t take it away. Cover each cube with a very thin layer of buttercream on all sides and the top. This helps seal the cake and stop crumbs lifting when you do the coloured buttercream. Once they are all covered refrigerate for at least half an hour.Use an electric hand whisk or food processor to cream together butter and sugar until pale and fluffy I then used a ruler to measure and cut the cake into 24 equal cubes. I actually only needed 21 but this left me with a couple of spares in case anything went wrong. Sift remaining flour with 2 teaspoons of baking powder and fold until completely combined with wet ingredients

After cutting the cubes I laid them out in the correct layout to make sure I hadn’t made any silly mistakes before I carried on to the next step. Step 3 // Buttercream crumb layer Here’s a few close ups of the individual cakes too in case you’d like to see how we did all the features…I loved it though! It is a lot of buttercream to be fair – if I was going to make this cake again I would be tempted to cover each one with ready roll icing rather than buttercream. I don’t plan on making another one anytime soon though! It’s Gabe’s birthday in a few weeks and I’m planning on a much simpler chocolate construction cake for him. I used my fail safe sponge recipe here – simply weigh your eggs (in the shells is fine), and then use the same quantity of butter (I use Stork), castor sugar and self-raising flour. I used 5 eggs for this cake.

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
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