Wow, that’s one helluva name for a cake! One of my best friends asked if I would make a cake for his brother’s 30th birthday party at the weekend. He even knew what he wanted – a 30 speed sign as the naughty boy had been caught speeding a few weeks ago!
I decided this wasn’t going to be a plain cake – I wanted another case of what’s on the outside reflecting what’s on the inside, so red – strawberry, and white – white chocolate of course!
Using the same original recipe as my Tardis cake (this one from allrecipes), I adapted slightly to replace some of the sugar with strawberry jam for an extra fruity flavour. My only regret is that I just used the jam we had in the fridge, I wish I’d bought a more expensive one with higher fruit content to really boost the strawberry taste.
- 220g butter
- 100g strawberry jam
- 300g caster sugar
- 1 teaspoon of vanilla essence
- 4 eggs
- 375g plain flour + 1 extra tablespoon
- 1 teaspoon of baking powder
- 200g white chocolate, broken into small chunks
- 180g dried strawberries (I use Urban Fruit which you can buy from most supermarkets)
I was going to cut the strawberries into smaller pieces, but actually liked their big, chunky texture alongside the chunks of white chocolate:
- Cream together the butter, sugar, jam and vanilla until light and fluffy
- Beat in the eggs, with a spoonful or so of flour to the curdling
- Sieve and fold in the remainder of the flour and the baking powder
- Mix the strawberries and the white chocolate, coat in the tablespoon of flour, and lightly mix into the batter (don’t over-stir)
- Pop into your tin and bake for 60-90 minutes at 180 degrees. Timing is very dependent on your oven, size and shape of tin, etc, so after an hour check back every 10 minutes until an inserted skewer comes out relatively clean. Remember there will be melted white chocolate so it won’t be completely clean, you just want it to be free of cake batter/dough
I opted to slice mine in two (once cool), so I could add a filling to the middle.
Look at all the chocolate and strawberries! Yum yum!
Filled with vanilla cream cheese icing…
…and then completely covered.
Finally I got chance to try out my new silicon mat, after months of lusting I finally made it to Ikea to get one, thanks to the lovely Emma’s recommendation. How cute is it, especially that little knife with the heart shaped end! And such a bargain, perfect for rolling out fondant.
Because I needed a really bright red for the speed sign, I cheated and bought some pre-coloured fondant/ready-to-roll icing. 3x 250g packs were more than enough, and I have a sneaky plan for the leftovers already…
Boy how I underestimated that little heart-shaped knife! It was a one-stop-wonder for tucking and chopping the fondant under the bottom of the cake. It made finishing the edges so wondrously easy!
Next up, for the white inner of the sign, I scouted around my kitchen for something that would be the right size of circle, and this saucepan lid fitted the bill perfectly.
For the 30 numbers, I simply coloured some black fondant (using chocolate fondant to start with so I was halfway there already), and cut around some letters I’d printed off to the right size.
Finally, how could I resist, a finishing of edible glitter!
The finished cake:
And, being such a monster of a cake, we even managed to fit 30 candles on top!