Princess Birthday Cake
10 – 12
- 1 cup unsalted butter, softened
- 1 1/2 cups superfine sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2.5 cups self-rising flour
- 1 cup milk
- 1 1/4 cups cream
- 1 tablespoon superfine sugar
- 1/2 teaspoon vanilla extract
- You will need a large cone-shaped cake tin for this recipe.
Preheat oven to 350°. Liberally grease the cake tin with butter and then sprinkle with 1 tablespoon of flour. Jiggle the tin around to coat evenly, and then discard any remaining flour.
In an electric mixer, beat butter for 2 minutes until pale in color and creamy. Add sugar one third at a time, beating well between each addition. Add the eggs one at a time, beating for about a minute between each addition. Add the vanilla extract and beat until combined. Sift flour and add half to butter mixture with half the milk, beat until well combined. Repeat with remaining flour and milk.
Spoon mixture into tin, place on a baking tray to catch any over flow and bake for 45-50 minutes until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 15 minutes, loosen edges with a knife and then transfer to a wire rack and allow to cool completely.
Use a serrated/bread knife to trim the base of the skirt (top of the cake) so it will sit flat and cut a hole in the new top of the skirt.
Whip cream with sugar and vanilla until stiff peaks form. Attach a star piping nozzle to the piping bag and fill with 3/4 of the cream. Squeeze cream into bowl until you get an even ‘flow’ through the nozzle. Pipe stars onto the cake in long triangle shapes, leaving gaps for the pink parts of the skirt. Squeeze out any leftover cream into the bowl. Add a couple of drops of red coloring to the remaining cream and mix until an even pink color. Pipe in remaining pink panels of skirt and the Princess’ bodice.
Cooking time really depends on the size of your cake tin.
To make the BIG Day preparations easier, make the cake the day before and keep in an airtight container in the fridge (also easier to keep the cake a secret). On the day of the party, decorate and return to the fridge until serving.
Preparation time: 25 minutes, baking time: 45-50 minutes, decorating time: 30 minutes.