I know I may have mentioned it once or twice (or a thousand) times before but I am a Birthday cake addict. I’m not fussy either. It doesn’t have to be my Birthday, I just love Birthday cake. I love eating it and oh how I love to make it. Last weekend we celebrated The Twins’ mum’s Birthday and of course I put my hand up to make the surprise Birthday cake.
Deciding on the type of cake wasn’t difficult – she loves white chocolate mud cake but I didn’t want to do a plain white chocolate ganache. I don’t know about you but I find it overly sweet and this cake is sweet enough.
For some reason my brain always turns to raspberries when I need something to cut the sweetness. It also helped that they’d add a lovely natural pink – the Birthday girl’s favourite colour.
I wanted to do a double layer so there’d be a nice surprise icing spread between the two cakes when she cut into them so I was going to double the recipe.
That’s when I saw there was 350g of butter in one cake. IN ONE CAKE! Yes this was going to be tasty. Instead I trusted my instinct and made one batch knowing I could make another if it didn’t spread between the two tins. Let me tell you, one batch was plenty. If you only want a small cake I’d even advise halving the recipe although dividing 3 eggs in half may prove tricky. Maybe you could divide it by 3?
The original recipe advises you not to discard the trimmings when you even out the top of the cake. It actually tells you to eat them because they’re tasty. Well who am I to not follow instructions? I may have gone to bed with a bit of a sore belly on Friday night. Don’t make this cake alone if you have weak self control. It’s really really moreish.
Sorry about the inside shot. I forgot to take my camera to the party and these were some terrible snaps with my phone while trying to stay out of the way of the cake eaters.
The pretty and girly theme sort of came out of nowhere when I started randomly decorating before bed on Friday night. I slightly regretted making the pearl trim when I got what I thought had to be nearly all the way around and realised I was about a quarter done. It does look rather nice though so remind yourself of that if you decide to copy mine and start to curse me.
I made the little flowers with an 8-point fat star tip and added some sugar pearls to the middle of each one. I’ve also done bigger versions with a Malteaser in the middle (yum!). I absolutely loved this cake and I’m not even a big white chocolate fan. To me it’s really more like a white mud-cake or a chocolate mud cake for people who can’t have chocolate. Enjoy!
What about you? Do you like making or eating Birthday cakes or both?
Also if you love this recipe make sure you try my chocolate mud cake recipe.
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