Basic Recipes For Kids's Party Cakes

  MADEIRA SPONGE CAKE

The secret of successful cake decorating is to use a firm, moist cake that can be cut and shaped without crumbling. Madeira cake is a good choice and can be flavored for variety. To make a Madeira cake follow the steps below.

Madeira Sponge Cake Method:

Heat the oven to 160 degrees Celsius / 325 degrees Fahrenheit / Gas 3. Then grease and line the bakeware. Sift the self-raising and the plain/all-purpose flour together in a bowl. In a large mixing bowl, combine the soft margarine and caster / superfine sugar, and beat until pale and fluffy. Add the eggs to the mixture, one at a time with a spoonful of the flour, beating well after each addition. Add any flavoring required.  Using a large spoon, fold the remaining flour into the mixture. 

Spoon the mixture into the bakeware, mixture with the back of the spoon. Bake in the center of the oven until a skewer inserted in the center comes out clean. Leave to cool for 5 minutes, then turn out onto a wire rack and leave to cool completely. When, cold, store in an airtight container until ready to use.

Madeira cake flavorings 

Vanilla: 

Add I teaspoon of vanilla essence/extract to every 6-egg mixture. 

Lemon: Add the grated rind and/or the juice of I lemon to every 6-egg mixture.

Chocolate Add 2-3 tablespoons unsweetened cocoa powder mixed with 1 tablespoon milk to every 6-egg mixture. 

Almond Add I teaspoon almond essence/extract and 2-3 tablespoons ground almonds to every 6-egg mixture.

 SUGAR PASTE

I recommend using ready-made sugar paste / rolled fondant, which is high quality and is easily available from cake decorating suppliers and supermarkets The sugar paste used in this blog is a firm, but pliable sugar paste that smoothes well and keeps its shape when drying. Try different sugar pastes to find your own preference. Alternatively, use the recipe below for a good homemade sugar paste.

 

 Makes 625g ( 1 lb )

INGREDIENTS

• 1 egg white made from dried egg albumen
• 2 tablespoons liquid glucose .625g ( 1 lb / 4½ cups ) icing/confectioners' sugar
• a little white vegetable fat/shortening if required up

Sugar Paste Method:

Put the egg white and liquid glucose into a bowl, using a warm spoon for the liquid glucose. Sift the icing sugar into the bowl, adding a little at a time and stirring until the mixture thickens.

Turn out onto a work surface dusted with icing sugar and knead the paste until soft smooth and pliable. If the paste is dry and cracked, fold in a little vegetable fat and knead again.

Put immediately into a polythene bag, or double wrap in clingfilm / plastic wrap, and store in an airtight container.

Storing the decorated cake:

• Store in a cardboard cake box in a warm, dry room.
• NEVER store it in the refrigerator; the atmosphere is damp and the cake will spoil. Decorate the cake within one week of baking.

BUTTERCREAM

As well as making a delicious filling between layers of cake, a thin coat of buttercream spread all over the cake fills any small gaps and provides a smooth surface on which to apply the sugar paste. Buttercream can also be flavored ( see below for further information ).

 Makes about 500g ( 11b / 2 cups )

INGREDIENTS

• 125g ( 4oz / 2 cups) butter, softened, or soft margarine
• 1 tablespoon milk
• 375g ( 12oz / 2½ cups ) icing/confectioners' sugar, sifted

ButterCream Method:

Put the butter or soft margarine into a bowl. Add the milk and/or any flavoring required ( see below ). Sift the icing sugar into the bowl, a little at a time and beating well after each addition, until all the sugar has been incorporated and the buttercream has a light, creamy texture. Store the buttercream in an airtight container until required.

Buttercream flavorings

Vanilla: Add I teaspoon of vanilla essence/extract. 

Lemon: Replace the milk with I tablespoon of fresh lemon juice. 

Chocolate: Mix the milk and 2 tablespoons unsweetened cocoa powder to a paste and add to the mixture. 

Coffee: Mix the milk and I tablespoon of instant coffee powder to a paste and add to the buttercream mixture. 

ROYAL ICING

Cakes can also be covered with royal icing, which is a good sugar glue,. Ready-made royal icing can be obtained in tubes and powder form to which you have to add a little water ( follow the instructions on the packet ). If you prefer to make your own, use the recipe below.

 Makes about 280g ( 90z / 1 cup )

 INGREDIENTS

• I egg white made up from dried egg albumen
• 250-280g ( 8-9oz / 1¾ cups ) icing/confectioners' sugar, sifted

Royal Icing Method:

Put the egg white into a bowl. The icing sugar should be added slowly at first to keep it smooth, glossy, and forming peaks when the spoon is removed. Cover the bowl with a damp cloth for a few minutes before use. 

SUGAR GLUE

Sugar glue is required to stick pieces of sugar paste together. Egg white made up from powdered egg albumen is good glue, as is royal icing ( see above ).

Alternatively, glue made from gum Arabic is popular and is available from cake decorating suppliers. Mix a teaspoon of gum Arabic powder with a few drops of water to make a thick paste. Store in an airtight container in the refrigerator. 

To stick sugar paste pieces together successfully, slightly dampen the paste with sugar glue using a fine paintbrush. If you apply too much, the piece may slide out of place. Gently press in position, holding for a few moments. If necessary, small pieces of soft foam sponge can be used to support glued pieces until they are dry.

 

Also Read: Kid's Party Cake's Equipment