DIGGER CAKE RECIPE - BBC GOOD FOOD
You don’t need to be an engineer to make this impressive construction site birthday cake, just a few toys, some chocolate coated wafer bars and a little creative flair
Provided by Jane Hornby
Categories Dessert
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 20
Number Of Ingredients 22
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Use a little of the butter to grease the sides and bases of two 20cm sandwich tins. Melt the rest of the butter in a small saucepan. Off the heat, add the milk, yogurt and vanilla, followed by the eggs. Beat well with a fork.
- Put the dry ingredients plus ¼ tsp salt into a large bowl. Whisk to combine – this aerates and saves sifting. Tip in the wet ingredients and whisk to a smooth, silky batter.
- Don’t hang around at this point. Pour the batter evenly into the prepared tins and put onto the middle shelf in the oven. Bake for 25 mins or until risen and a skewer inserted into the middle of the cakes comes out clean. Cool for 10 mins in the tins, then carefully invert the cakes and leave to cool upside down on a cooling rack.
- Make the buttercream. Stir the cocoa into 2 tbsp milk until smooth. Put the butter into a large bowl and sift the icing sugar on top. Add the cocoa mixture, vanilla, and a pinch of salt. Beat for a few mins with electric beaters until creamy and spreadable. Add the extra 1 tsp milk if you need to.
- Place one of the cakes towards the back of the board or plate, and fix it with a little of the buttercream to stop it slipping about. Spread with ¼ of the buttercream.
- Sandwich the second cake on top. With a small, serrated knife, cut away a scallop-shaped crater from the top cake. Cut about half way down into the sponge and removing about a quarter of the top of the cake. Keep the piece you remove. Position two diggers on the top of the cake to see if your crater is about the right size and shape, then set them aside again.
- Using a palette knife, paddle the rest of the buttercream evenly over the top of the cake and down its sides. Make sure that the edge of the excavated area is defined.
- Snap the ends from enough of the KitKat fingers to follow the edge of the excavated area, then press them into the buttercream. Now fix the rest of the whole fingers around the side of the cake.
- Crumble the cake that you removed in step 6, to make soil. Part-fill the excavated hole with the soil, adding a few Smarties, if you like. Position the diggers on top and put some soil and Smarties into their buckets.
- Fill a lorry or dump truck with more crumbs and Smarties, and let some of the soil and spill over the edge of the cake and the broken KitKats.
- Use the marker to write your message on the card and draw some diagonal black lines. Cut the straight part of the straw into two equal pieces, then fix these to the back of the card with tape to make a sign. Position the sign at the back of the cake. If the sponges are used fresh or within a day of baking (wrap well once cooled), the finished cake will keep in a cool place (not the fridge) for 2 days.
Nutrition Facts : Calories 451 calories, FatContent 25 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 37 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.32 milligram of sodium
STRAWBERRY CRUNCH ICE CREAM CAKE RECIPE: HOW TO MAKE IT
While growing up, I loved treats from the ice cream truck that rolled through my neighborhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties. —Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.
Nutrition Facts : Calories 584 calories, FatContent 30g fat (16g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 72g carbohydrate (33g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
More about "easy truck cake recipes"
STRAWBERRY CRUNCH ICE CREAM CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Desserts
Calories 584 calories per serving
- Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.
BLACK VELVET CAKE
Total Time 35 minutes
- Chocolate Guinness sponges: 1 Preheat the oven to 195 degrees Celsius or 175 degrees if using a fan oven. Grease and line the base of 4 x 20cm sandwich tins with a disc of parchment paper. 2 Melt the butter in a medium saucepan and set aside to cool. Add the Guinness and whisk well, then sift in the cocoa powder and whisk until the cocoa has dissolved. Set aside to cool. 3 In a bowl, whisk the eggs and sour cream or yoghurt (if using) together until smooth. Add the cooled Guinness mix, followed by the flour, sugar and baking powder. Whisk until just combined, then divide the cake batter between the four tins and smooth the tops using a palette knife or back of a spoon. 4 Bake the sponges for 30-35 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes before turning out onto a wire rack and leaving to cool completely. Champagne buttercream: 1 Put the champagne or sparkling wine into a small saucepan and place over a medium heat. 2 Simmer for five or so minutes, or until it has reduced by two-thirds; you should have about 65-75 ml left, or about 4-5 tbsp. Pour into a jug and leave to cool completely. 3 Make the buttercream by beating the butter until pale and soft. Add half of the icing sugar, beat until well combined, then add the remaining half. Beat well for about three to five minutes, until light and fluffy. Add the vanilla and slowly beat in the reduced champagne, then continue to beat until well combined. To assemble: 1 Layer the sponges with the buttercream, then finish by icing the top and sides of the cake to serve.
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