Birthday Cakes for Kids by Annie Rigg

Author:Annie Rigg
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2012-12-19T05:00:00+00:00

Look out for a suitable elephant picture that will work well as a template for this cake, or just use the picture here. Photocopy and enlarge the picture to the same size as the cake and cut out to use as a template. Make the cake the day before you plan to decorate it. Once completely cold, wrap up and refrigerate overnight. This will make cutting out the shape easier. For more tips on using templates and cutting a cake base, see page 18–page 19.

indian elephant

1 quantity Extra Large Basic Vanilla Cake (page 11)

1 quantity Buttercream (page 14)

black food colouring paste

red food colouring paste

black writing icing

white writing icing

red writing icing

yellow writing icing

edible silver and coloured balls

coloured candy

33 × 23 × 6-cm/13 × 9-inch cake pan, greased and baselined with greased baking parchment

piping bag, fitted with a star nozzle/tip

SERVES 12

Preheat the oven to 180°C (350°F) Gas 4.

Make the Vanilla Cake mixture and spoon into the prepared cake pan. Bake on the middle shelf of the preheated oven for 40 minutes, or until a skewer inserted into the middle of the cake comes out clean. Let the cake to cool in the pan for 10 minutes before turning out on to a wire cooling rack. Turn the cake the right way up and let cool completely. If you have time, wrap the cold cake in clingfilm/plastic wrap and refrigerate overnight before continuing.

When you are ready to assemble the cake, draw an elephant shape on a sheet of paper the same size as the cake, lay on top of the cake and using a small, sharp knife carefully cut around the paper template. Use the leftover bits of cake for a trifle, in lunchboxes or to snack on.

Reserve one-quarter of the buttercream and set aside. Tint the remaining buttercream grey with the black food colouring paste (page 17). Cover the elephant with the buttercream, spreading evenly with a palette knife.

Put 3–4 tablespoons of the reserved buttercream in a small bowl and tint red with the red food colouring paste. Fill the piping bag with the buttercream and use to pipe rosettes in the shape of a cap on the elephant’s head.

Use the remaining plain buttercream to make a leaf-shaped saddle on the elephant’s back. Use the different writing icings to pipe decorative lines over the legs, trunk and neck, and as tassels below the saddle. Use the white writing icing to fill in the tusk. Decorate the elephant with edible silver and coloured balls and use the candy to trim the saddle.

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