I've never made a tiered cake before, so this is definitely a challenge! But at least it looks like an actual cake. And I'm hoping if I get the cat and dog figures right, it'll be a hit...
I decided to make three tiers - odd numbers are always good, and this seemed like the minimum to make it look legit. Five seemed like a bit much for a first attempt... and would also have been way too much cake! It definitely has to involve two different types of cake (looks like strawberry and chocolate); and two different colours of icing (pink in the chocolate cake and white everywhere else). It looks like there is cream on top of each tier, but (1) I hate cream and (2) it wouldn't keep or travel at all - so I wondered about trying a cream cheese based icing instead, and putting some pink in some of it for the pink icing. The cat and dog shapes and the orange base cake will involve fondant (white, black and orange). And then there are the extras: a gold number 8, a red and gold bow, a gold bell, white candles, strawberries, and white mini meringues.
I only had one round springform cake tin (c. 21 cm in diameter), and I didn't really want to buy more. I also wanted this to be the bottom/biggest tier, as I didn't want to end up with tons of cake. I used foil and string to make a mini (8.5 cm diameter) cake tin from two crumpet rings stacked one on top of the other - for the top tier. And decided the middle tier should be c. 15 cm diameter to look right, and that I would bake it in my 21 cm diameter tin and then cut down to size. The bottom and top tiers are strawberry cake, and the middle tier is chocolate cake.
For the strawberry cake, I remembered that the mango cake I made for s's birthday last year was based on a strawberry cake recipe, and it worked quite well - so I used that one.
For the chocolate cake, my friend H who makes excellent cakes suggested this Ottolenghi cake. Initially I thought it sounded delicious for adults but perhaps a bad idea for kids as it is quite dark and had lots of coffee in it... but then had a double brainwave: (i) I could use decaf! and (2) the kids will already have plenty with the rest of the cake, perhaps I should just make what I like the sound of! Also, it looked like a good colour and texture.
For the icing, I started out with this cream cheese frosting recipe.
I made three online orders of specialist items in advance:
1) From a raw food shop: freeze-dried strawberry powder (for the strawberry cake and icing), freeze-dried strawberry slices (for the sliced strawberry decorations - winter strawberries are awful and fresh ones wouldn't have kept).
2) From a Christmas shop: wide red and gold ribbon with wire in it (to make the bow), a little gold-coloured bell (I also bought some Christmas crackers for Christmastime!).
3) From a baking shop: orange fondant (which turned out to be hard and no use), pack of 10 white birthday candles with white holders (used 8), a gold glittery number 8 candle, some cake dowels (to assuage my fear of tiers - I think robust plastic straws e.g. bubble tea straws or reusable plastic ones would also have been OK), some cake boards (needed 2, cut to size - for the top and middle tiers).
Then I also did a big Føtex (our nearest big grocery store) shop that included: black fondant, white fondant, orange food colouring, unsalted butter, mini meringues, and the rest of the cake ingredients.
Also in advance of starting to bake, I improvised a base board - I used a round wooden board that was just the right size (approx. 24 cm diameter), and then used four blobs of sticky tack and four Lego pieces to make little cylindrical feet about a centimetre high. This felt like an optional extra at the time, but actually was probably essential as the board was strong enough to carry the cake (which was quite heavy when done); and the feet allowed me to pick it up easily. It also made it look more like the pic! I
I made the cake over 1 1/2 days (nb it also took most of a day before that to work out everything I needed from Føtex and do the grocery shopping). On Day 1, I made the strawberry cakes and baked them in the morning; then took a lunch break, then made the chocolate cake and the icings in the afternoon. On Day 2, I assembled the cake and made the decorations (the cat and dog characters, and the bow).
For the strawberry cake (bottom and top layers):
Make sure all the ingredients are at room temperature before you begin.
For the chocolate cake (middle layer):
For the icing:
To make the strawberry cake: Make sure all ingredients are at room temperature. Prepare your cake tins by greasing and lining with baking paper. I used one 21 cm round springform tin (bottom layer), and one improvised 8.5 cm tin (top layer). Place an oven rack in the middle position and heat the oven to 350ºF/176ºC. Put the butter in a large bowl and beat until smooth and shiny. Gradually sprinkle in the sugar, and beat until the mixture is fluffy and almost white. Add the egg whites approx. two at a time, beating in between. Whisk the flour, strawberry powder, baking powder, bicarb, salt, and lemon zest in a medium bowl. Combine the milk, oil, vanilla extract, strawberry extract (or juice) and food colouring in a separate medium bowl. Add about a third of the dry ingredients to butter mixture, followed immediately by about a third of the milk mixture, then mix until almost incorporated. Repeat two more times. When the batter appears blended, stop and scrape the sides of the bowl with a rubber spatula. Divide the batter between the prepared tins so that it comes up to the same height in both. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the centre and a skewer comes out clean or with just a few crumbs on it - about 35-40 min for the big cake (or a little bit longer), and about 22 min for the small cake (or a little longer). Transfer tins to a wire rack and let cool for 10 min. Invert cakes onto the rack and pop cakes out of tins. Cool completely before assembling and icing. When completely cool, keep covered in a chiller until ready to assemble.
To make the chocolate cake:
Heat oven to 170°C/150°C fan-forced. Grease the same 21 cm round springform pan as used for the strawberry cake with butter, and line with baking paper.
Place the butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and a pinch of salt together into a medium bowl, then whisk into the melted chocolate mixture until smooth. Batter will be liquid, but don’t think you’ve missed something; this is how it should be.
Pour batter into the prepared tin, tapping the base of the tin to remove air bubbles, and bake for 50-60 min, until cake is cooked and a skewer inserted into the centre comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don’t worry, this is expected. Leave the cake to cool on a wire rack for 20 min before removing from tin, then set aside on wire rack until completely cool.
When completely cool, keep covered in a chiller until ready to assemble.
To make the icing:
Beat the softened cream cheese and butter together until creamy and well blended, with no lumps.
Add the vanilla. Then add one cup of icing sugar at a time, beating gently at first, until each addition is completely incorporated. Scrape down the sides of the bowl to incorporate it all. Then beat hard to combine.
At this point I realised that it was way less firm than normal buttercream, looked up a normal buttercream recipe and realised what it needed was a lot more icing sugar...
Split the mixture - most of it should stay white (for sandwiching the strawberry cake and making the white cream-looking stuff, but a bit should be pink for sandwiching the chocolate cake. To the white mix, I added about one more cup of icing sugar to make a sufficiently firm texture. To the pink mix, I added some freeze dried strawberry powder, a few drops pink food colouring, and some icing sugar, until it reached a similar texture to the white icing.
Store in the fridge until ready to assemble.
To assemble and decorate:
Trim all three cakes so that they are flat on top and about the same height. Trim around the edge of the top one so you can see the contents. Trim the middle (chocolate) one until it is a circle approx. 15 cm diameter. Cut the bottom cake horizontally through the middle and sandwich with white icing. Cut the chocolate cake horizontally through the middle and sandwich with pink icing. Cut the top cake horizontally through the middle twice, and sandwich with white icing.
Smear some icing on the base board and then stick the big cake on it. Put some icing around the edges to help stick on the fondant around the outside. Roll out the orange fondant to about 2 mm thick, and wrap it as neatly and smoothly around the base cake as you can, trimming as needed.. I need to work on smooth fondant application!
Push 4 cake dowels into the cake within the area where the next layer will sit, then trim them so their height is just below the top of the cake. Cover the top of the bottom tier with a generous layer of white icing, so it looks a bit like the cream in the pic.
Put some icing on the medium sized cake board, then stick down the middle (chocolate) cake. Place it carefully in the centre of the bottom tier. Push 4 cake dowels into the cake within the area where the next tier will sit, then trim them so their height is just below the top of the cake. Cover the top of the middle tier with a generous layer of white icing, so it looks a bit like the cream in the pic.
Put the top cake on its cake board, sticking it down with icing as for the other two. Place it carefully in the centre of the middle tier. Push a long cake dowel down the middle of all the tiers until it hits the bottom board, then trim. Cover the top of the top tier with a generous layer of white icing, so it looks a bit like the cream in the pic.
Now make the cat and dog figures. I waited until now so I could see how big they needed to be to fit properly on the assembled cake. Roll out white fondant on a clean surface until c. 2 mm thick, then cut out the shapes with a sharp knife. Make their features with black fondant and press into place. Apply the shapes to the cake in the right places, using icing as glue.
Make the bow with the wired ribbon and tie it around the stalk of the '8' candle along with the bell, to look like the picture.
Stick the bow+8 assembly in place on top, then put white mini meringues, freeze dried strawberry slices, and white candles in place around the cake to resemble the picture.
For transport, I found a transparent plastic storage box with a flat, separate lid. I put the cake on the lid, taped on a cushion out of bubble wrap to keep it in place, then covered with the box and taped that in place with gaffa tape. It worked - the cake survived the journey to the trampoline park in good shape!
Notes: If making the strawberry cake again, put more food colouring in - the batter was nice and pink, but after baking the cake wasn’t pink enough. I need to work out how to apply fondant so it comes out nice and smooth (I think a crumb coat and a flat-edged tool?). The chocolate cake was yum and I kind of want to try the whole Ottolenghi recipe with ganache and all. Probably the most delicious part of the whole cake was the improvised strawberry icing! The kids did not like the chocolate cake but the strawberry cake went down quite well (despite the cake looking a mess once sliced). I am not sure whether all the boards and dowels were necessary, but the cake did survive two rounds of birthday singing and transport beautifully, and it would have been a mega bummer if it didn’t after all that work…
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