It was a special boys birthday this week and he wanted a football themed cake.
Please excuse the candle it was the only picture I could get of the cake before it was cut.
The only thing was there wasn’t a chance I was going to invest in a round ball shaped cake tin nor was there a chance in hell that I was going to carve a cake into a perfect circle. This left me two options either a football pitch or a t shirt.
The pitch idea was OK, but I liked the idea of a t shirt more.
I don’t have 100% clear photos of this cake unfortunately.
I tripled this recipe and had some mix left over for a 1kg loaf cake for the family.
Bake and preheat oven at 170. Small cake serves 8, large cake serves 25/30ish people
- 175g butter, softened
- 175g caster sugar
- 3 eggs
- 250g self-raising flour
- 1 tsp baking powder
- 3 tbsp milk
- 1 lemon (zest)
Changes due to size. Obviously I multiplied everything by 3 I also added an additional 2 eggs and probably about another 100ml of milk to get it to a dropping consistency. I baked it in a brownie tin.
- Traditional creaming method here folk.
- Cream the butter and sugar together for about 10 minutes!
- Then I added the eggs and flour at the same time. Gave it a quick mix on my machine.
- Using a wooden spoon I added in the milk a bit at a time.
- Bake for 35 minutes if making a small. The large took 1 hour 15 minutes at 170.
Either eat plain or slice and fill with jam and cover with buttercream.
- 120g butter
- 240g icing sugar
- 1/2 vanilla pod
- sugar syrup or milk for consistency
Sugar syrup is just equal quantities of sugar and water heated until the sugar has dissolved.
Beat everything together for a long time, until soft fluffy and white. Use a mixer to avoid a sore hand.
If the buttercream isn’t the right consistency for spreading, add a little sugar syrup or milk.