BIRTHDAY CAKE CANDLES RECIPES

Steps:

• For the cake: heat the oven to 180C, 350F, gas 4. Grease a 20-22 cm| 8"-9"cake tin.
• Whisk the egg yolks with the hot water and half the sugar until fluffy.
• Whisk the egg whites until stiff, gradually whisking in the remaining sugar.
• Gently stir the egg whites into the egg yolk mixture until incorporated. Fold in the flour, coconut flakes, saffron and salt until blended.
• Spoon into the tin and bake for about 30 minutes until golden and springy to the touch. Turn out and cool on a wire rack.
• For the filling: soak the gelatine leaves in a small bowl of cold water for 5 minutes.
• Heat the coconut cream, stirring, in a small pan and add sugar to taste. Remove from the heat and set aside to cool.
• Squeeze out excess water from the gelatine and add the gelatine to the cool coconut cream.
• Whisk the cream until stiff and fold in the desiccated coconut.
• Cut the cake horizontally into 3 layers.
• Fold the whisked cream into the coconut cream and stir in the raspberry syrup.
• Spread 1 cake layer with 1/2 of the cream, top with another cake layer and spread with the remaining cream. Place the top cake layer in place and chill the cake for 2-3 hours.
• For the decoration: reserve 1/4 of the sugarpaste. Knead pink colouring into the larger quantity and roll out on a surface dusted with icing sugar. Cover the cake with the pink sugarpaste, smoothig it out.
• Colour the remaining sugarpaste with food colourings to form the arms, head, legs, shoes, skirt, bodice, sleeves, face and hair.
• Arrange on the cake and place the sugar pearls on the 'skirt'. Decoarte with candles and pink and blue sweets.