Celebration Cakes

How to make it?

You’ll need

Method

1. Preheat your oven to 180ºC/160ºC fan /gas mark 4. Grease and line 4 round tins. If you don’t have 4 tins you can bake in batches.

2. In a mixing bowl, combine 60g of soft butter with the first cake layer bag until it forms a crumb consistency. Add 1 egg and 15ml of milk and mix until smooth and creamy. Pour the mixture into one of your prepared tins and smooth out.

3. Repeat step 2 with the other 3 cake layer bags, using a clean bowl and a newly prepared baking tin each time.

4. Bake the sponges for 20-25 minutes, or until a skewer or knife comes out clean when inserted into the centre. Leave in the tins for 10 minutes then remove and place on a wire rack to cool fully. The outside of the sponges will darken as they bake, but once cut the colours will show through. All our colours are natural, so there may be a little variance from batch to batch.

5. In a large bowl cream 260g of soft butter until smooth. Add the icing sugar bag gradually and mix well. If you’re using a plain or chocolate buttercream, then add 1 tsp of milk or water to your buttercream and mix until smooth.

6. If you are using a coloured buttercream, empty the colouring sachet into a small bowl and mix with 1 tsp of water until you have a smooth paste. The shade of your buttercream will depend on how much colour paste you add. We suggest you gradually add a few drops at a time, mixing the buttercream after each addition. When you have reached your desired shade you can begin icing your cake.

7. Place a small amount of buttercream in the centre of a cake board or plate and lay your base layer on top, pushing down lightly to secure in place. Spoon around 4 tbsp of the icing onto the cake and spread evenly to the edges. Place the second sponge on top. Continue alternating layers of icing and cake, using your other two chosen cake layers.

8. Use the remaining icing to cover the top and sides of the cake, using the flat edge of a knife to smooth the surface. Decorate with your chosen sprinkles.

Top tip: To get a really crisp finish to your buttercream apply what is known as a “crumb coat”. In step 8, apply a very thin layer to the top and sides and then refrigerate the cake for about 20 mins to firm up the buttercream. Remove from the fridge and apply the remainder of the buttercream to the top and sides.

Ingredients and Nutritional Information

Allergens in bold. Store in a cool dry place. Best before date will be a minimum of 3 months on delivery, although usually much longer. The following components are not suitable for vegetarians: Red cake layer, orange cake layer, pink cake layer, pink icing, orange icing

Sprinkles

Cake Layers

Icing Mixes

Plain Icing Mix - 70g

Ingredients: Icing Sugar: (Sugar (97%), Maize Starch)

Nutritional Information: Calories: 399 kcal / 1649 kJ, Fat: 0g (of which saturates 0g), Carbohydrates: 100g (of which sugars 97g), Protein: 0g, Salt: 5.5g

Colour Mixes

How to make your Rainbow Cake

The kit comes with a step-by-step recipe card showing you exactly how to make your Rainbow Cake, but it couldn't be more simple!

• Preheat your oven and line each tin with the baking paper provided
• Mix your butter with the contents of Bag 1 before adding 1 egg and 20ml milk. Mix until smooth and creamy, and then pour into the prepared tin
• Repeat wth Bag 2, 3 and 4 using a clean bowl and an empty baking tin each time
• Bake the cakes for 20-25 minutes. Leave in the tins for 10 minutes after cooking, and then cool on a wire rack
• For the icing, cream the butter and then gradually add the icing sugar until smooth. Slowly add 40ml of milk until the butter cream is smooth but still stiff enough to hold its shape
• To assemble the cake, first lay the green layer on the centre of the cake board. Spread over 4 tbsp of the icing onto the green layer and then top with the yellow layer. Continue alternating layers of icing and cake using the orange and then the red layer
• Use the remaining icing to cover the top and sides of the cake, using a knife to smooth down the surface. Decorate with sprinkles!

Ingredients and Nutritional Information

Ingredients: Self Raising flour (Wheat Flour, Raising Agents (Sodium Acid Pyrophosphate and Sodium Bicarbonate), Statutory Nutrition (Calcium, Niacin, Iron, Thiamin)), Caster Sugar, Baking Powder: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate ), Natural Colour: Paprika Extract, Burnt Sugar, Carmine, Copper Complexes of Chlorophyllin, Beta Carotene, Anthocyanins, Natural Vanilla flavouring.

Nutritional Information (per 100g as sold): Energy 1609kJ / 379kcal, Fat 0.4g (on which saturates 0.1g), Carbohydrates 91g (of which sugars 74g), Protein 2.2g, Salt 0.03g

How to make your Gin & Tonic Cupcakes

With our baking kit, it couldn't be more simple to know how to make Gin & Tonic Cupcakes! 

• Preheat your oven and line your tray with the cases
• Place the contents of Bag 1 into a bowl with your fresh eggs and butter. Whisk together until well combined. Add in the measure of tonic water and stir until you have a smooth batter
• Divide the mixture evenly between the cupcake cases and bake for 20-25 minutes. When cooked, cool for 10 minutes before piercing the tops gently to create small holes. Drizzle half of the gin over and then leave to cool
• For the icing, mix the butter with Bag 2 until pale and creamy. Add the remaining gin and mix to combine. Using the piping bag provided, pipe a swirl on top of the cakes before finishing with lime zest and a lime wedge

There you have it - perfect Gin & Tonic Cupcakes!

Ingredients and Nutritional Information

Ingredients (allergens in bold): Icing sugar (sugar, anti-caking agent: corn flour), self raising flour (wheat flour, raising agents (sodium acid pyrophosphate and sodium bicarbonate), statutory nutrition (calcium, niacin, iron, thiamin), caster sugar, tonic water (carbonated water, sugar, citric acid, flavourings including quinine, sweetener (sodium saccharin), gin (ABV 40%), plain white flour (wheat flour, statutory nutrients: calcium carbonate, iron, niacin, thiamine), baking powder (wheat flour (wheat flour, calcium carbonate), iron, niacin, thiamine), natural vanilla flavouring, raising agents (sodium acid pyrophosphate, sodium bicarbonate).

Nutritional Information (per 100g as sold): Energy 1330kJ / 313kcal, Fat 0.24g (of which saturates 0g), Carbohydrates 75.8g (of which sugars 63.5g), Protein 1.7g, Salt 0.01g

How to make your Strawberry & Prosecco Cake

Our Strawberry & Prosecco Cake is as easy to make as it is to eat!

• First, preheat your oven and line the 4 cake tins with the baking paper provided.
• In a large bowl, beat soft butter with the contents of Bag 1. Whisk in the eggs one at a time until well combined. Add in the milk and scrape down the sides to ensure it's all mixed in.
• Divide the mixture equally between the 4 tins and use a spatula to smooth the tops down. Bake for 15-20 minutes. Once baked, place the tins on a wire rack to cool for 10 minutes before removing the cakes from the tins and transferring to the wire rack.
• Meanwhile, make the prosecco syrup. Gently heat the prosecco and the contents of Bag 2 in a pan. Stir and wait for the sugar to dissolve before turning up the heat and bubbling for 3 minutes. Leave to cool. Drizzle 2 tablespoons of the syrup onto each sponge.
• For the icing, beat butter until light and creamy. Beat in the contents of Bag 3 in 4 stages until it starts to combine. At this point, add about 3 tablespoons of the Prosecco syrup and beat for around 2 mins until smooth and creamy.
• When ready to assemble the cake, set aside 4 of the prettiest strawberries you have. Thinly slice the remaining strawberries. Place your first sponge on the provided cake board, then spread on a layer of icing. Layer on 1/3 of the sliced strawberries and then add the next layer of sponge. Repeat this process twice more, finishing with the final cake layer.
• Cover the top and thinly spread the rest of the icing around the sides, scraping your spatula or knife close to the edge of the cake to create the 'naked' effect. Chill for 30 minutes. To decorate, add the strawberries on to the centre of the cake and scatter over the white chocolate sprinkles in Bag 4.

Ingredients and Nutritional Information

Ingredients (allergens in bold): Icing sugar, (sugar, anti-caking agent: corn flour), self raising flour (wheat flour, raising agents (sodium acid pyrophosphate, sodium bicarbonate), statutory nutrients (calcium, niacin, iron, thiamin), caster sugar, prosecco (contains sulphites, ABV 11.5%), white chocolate curls (sugar, full cream milk powder, cocoa butter, natural vanilla flavouring, emulsifier: soya lecithin), baking powder (wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine), raising agents (sodium acid pyrophosphate, sodium bicarbonate), natural vanilla flavouring.

Nutritional Information (per 100g as sold): Energy 1398kJ / 329kcal, Fat 1.01g (of which saturates 0.4g), Carbohydrates 77.3g (of which sugars 60.8g), Protein 2.4g, Salt 0.02g

Ingredients and Nutritional Information

Cake Mix: Caster Sugar, Self Raising flour (Wheat Flour, Raising Agents (Sodium Acid Pyrophosphate and Sodium 1. Bicarbonate), Statutory Nutrition (Calcium, Niacin, Iron, Thiamin), Cocoa, Potassium carbonate, Baking Powder: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Natural Vanilla Flavouring
Icing: Icing Sugar, (sugar, anti-caking agent: corn flour), Cocoa, Potassium carbonate
White Choc Curls: White Chocolate Curls: Sugar, Full cream milk powder, Cocoa butter, Natural vanilla flavouring, Emulsifier: soya lecithin

Nutritional Information (per 100g as sold): Energy 1660kJ / 392kcal, Fat 2.3g (on which saturates 1.2g), Carbohydrates 88g (of which sugars 69g), Protein 3.5g, Salt 0.03g