BIRTHDAY BUG CAKE RECIPE | BBC GOOD FOOD
Children will love the butterfly and ladybird decorations on this colourful cake – and you'll love its simplicity
Provided by Jane Hornby
Categories Afternoon tea, Treat
Total Time 2 hours 10 minutes
Prep Time 50 minutes
Cook Time 1 hours 20 minutes
Yield 16
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 536 calories, FatContent 30 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 47 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.28 milligram of sodium
LADYBUG CAKE RECIPE - BETTYCROCKER.COM
Provided by Betty Crocker Kitchens
Total Time 2 hours 40 minutes
Prep Time 35 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Generously grease 2-quart round heatproof bowl with shortening; lightly flour. Make cake mix as directed on box, using water, oil and eggs or egg whites. Pour batter into bowl.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of bowl to loosen cake; remove from bowl to cooling rack. Cool completely, about 1 hour.
- On serving plate, place cake, rounded side up, trimming bottom if needed. In small bowl, mix 1/2 cup of the frosting and the black food color until blended. Mix remaining frosting and red food color until blended. Spread red frosting on two-thirds of cake; sprinkle with red sugar.
- Spread black frosting on remaining one-third of cake for head. Place remaining black frosting in decorating bag fitted with small round tip. Pipe wings and dots on sugared portion of cake.
- Add marshmallow pieces for eyes; pipe pupils with black frosting. Pipe red frosting for mouth. Insert licorice pieces into cake for antennae. Store loosely covered.
Nutrition Facts : Calories 360 , CarbohydrateContent 49 g, CholesterolContent 40 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 36 g, TransFatContent 2 1/2 g
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