If you LOVE chocolate then this is the cake for you! Two layers of moist chocolate sponge sandwiched together and covered in delcious white chocolate buttercream, wrapped in biscuit twigs dipped in smooth white chocolate (otherwise known as Mikado’s), filled with crunchy Maltesers and finally tied together with a bow.
I have tried many chocolate cakes in the past and I have sometimes thought woahhhh this is far too sickly, what I wanted to achieve from this cake was a balance between flavours and textures. The white chocolate buttercream works very well to balance the rich chocolate sponge, as does the soft, moist texture of the cake and frosting compared to the added crunch from the Mikados and Maltesers. Below I have given instructions on how to recreate this cake for yourself, however I also can make this cake for you so please ‘like’ my Facebook page ‘Jessie-Cakes’ where you can find further information about prices and deliveries.
P.S – This was my first attempt of writing with icing, it was a lot harder than I thought! So please excuse the wobbly lettering, I have since improved!
What you will need to re-create this cake:
1 chocolate sponge cake covered in white-chocolate buttercream, recipe can be found here 4 x boxes of White chocolate Mikado’s – sold at approx. £1.40 a box
1 x large bag of Maltesers (230g)
Any colour ribbon (royal blue would also look fab)
(I also covered a 10inch cake board with red sugarpaste and wrapped a ribbon round the edge, but this cake can sit on anything)
Okay so first of all begin by wrapping your cake in Mikado’s, making sure each twig is as close as possible to the other. Press each one lightly into the buttercream as this will help them stick. This is quite time-consuming but be patient it will be worth it! If some of the Mikado’s have snapped do not worry, personally I think having different sizes gives a good rugged effect.
Ahhhh such a good feeling when you done! Now you have your wrapped cake…
Next, pour the whole bag of Maltesers in the middle of the cake filling it entirely.
Wrap your cake in ribbon and Sellotope together. Make a bow out of the ribbon and attach this using Sellotape or a double-sided sticky pad.
Finally, combine 4 tsp icing sugar with a little water to form a thick paste. Use a toothpick to mark out your lettering and then use a piping bag and very small round nozzle to pipe your lettering.
This recipe is an essential for all bakers and is perfect for chocolate lovers. Once you have your two chocolately, moist, spongey cakes you are free to decorate as you wish. I decided to sandwich my cake together and cover entirely with White Chocolate Buttercream (recipe can be found below). However, there are many alternatives to cover your cake, such as cream cheese frosting, Sugarpaste or Strawberry buttercream. Get baking and get creative!
For 2x 8inch round baking tins:
255g Stork tub
255g Caster sugar
175g Self-raising flour
50g Cocoa powder
4 Medium eggs, at room temp & beaten into a jug
For the white chocolate buttercream (to cover the cake/12 big cupcakes):
140g Unsalted soft butter
150g Icing sugar
100g White chocolate (cut into small chunks)
Preheat oven to 180C and grease and line 2 x 20cm/8inch round baking tins with greaseproof paper.
In a large bowl cream the Stork and sugar together until light and fluffy. Next, pour in the eggs slowly along with a little flour each time to stop the mixture from curdling.
Once all the beaten eggs are added, sift in the remaining flour and the cocoa powder and fold the mixture together with a large spoon/spatula.
Divide between two tins and bake for 8 minutes. Your cakes are done when a skewer in the center comes out clean. Leave to completely cool.
To make the white chocolate buttercream first cream the butter until fluffy and pale in colour. Sift in half the icing sugar and beat together until combines, sift in the remaining icing sugar and beat together until light and creamy.
Finally melt the white chocolate in a bowl set over a pan of simmering water. Once completely melted, leave to cool to room temperature. Then add to the buttercream and mix until combined, thick and fluffy.
Dollop a 1/4 of the mixture onto the top of one cake and spread over evenly using a palette knife or spreader. Sandwich the other cake on top and using the remaining buttercream start by applying in the center of the cake and smoothing out to the edges and down the sides. By using this method the buttercream with fill in any gaps and give you even coverage.
The traditional Victoria Sponge (also known as ‘Victoria Sandwich’) is a baking classic, it is named after Queen Victoria who would enjoy a slice with afternoon tea. The filling which typically consists of whipped cream with jam, is sandwiched between soft, light sponges and the cake has no topping apart from a light dusting of icing sugar. For my Victoria Sponge I have decided to change it up a bit by using sweet vanilla buttercream and strawberry jam as my filling, as I’m not a huge fan of whipped cream. I can admit that it is not the neatest of cakes but it sure does deliver in taste and besides… looks aren’t everything!
My stepfather loves making homemade jams, these are just a few of them!
Ingredients (makes a 20cm round cake, approx. 8 slices)
For the sponge:
200g stork tub for baking
200g self-raising flour
200g caster sugar
4 medium eggs, beaten
1 tsp baking powder
For the filling:
175g icing sugar
88g unsalted butter (soft, at room temperature)
1/2 tsp vanilla extract
3 tbsp strawberry/raspberry jam
Preheat oven to 190C and line two 20cm round baking tins with baking parchment (see below for instructions).
In a large bowl beat the caster sugar and stork together until light and creamy. Then gradually beat in the eggs along with a little flour each time. Once all eggs are added, sift in the baking powder and remaining flour and fold mixture together until all ingredients are combined.
Divide equally between the cake tins and level out with a palette knife. TIP – to prevent uneven rising, lightly tap your baking tins on the side to release any air bubbles. Bake in the oven for 20 minutes until cakes are a golden brown colour and a skewer inserted into the middle comes out clean.
Tip cakes out onto a cooling rack and peel of any baking parchment. Leave to completely cool.
Whilst cakes are cooling, make up a simple vanilla buttercream by first creaming the butter until light and fluffy. Add half the icing sugar and beat together. Add the remaining icing sugar and vanilla extract and beat until mixture is creamy and light.
When cakes are cool, take your first cake and use this as your base (choose the cake with a flatter top). Spread your buttercream all over the top of the cake evenly. Dollop your jam on top of the buttercream and spread it across evenly.
Finally, sandwich your second cake on top and dust with icing sugar for a classic appearance.
How to line a round baking tin…
1. Place your baking tin on a piece of grease proof paper and draw round the tin with a pencil.
2. Take the baking tin off the paper and cut out the circle marking you have just made.
3. Next cut out a long thick strip of grease proof paper (this will fit round the inner edges of your tin, so make sure it is long enough to reach all the way around, and thick enough to reach past the height of the tin).
4. Fold the top of one edge of the strip and make little cuts all the way across, roughly 2 cm’s apart.
4. Grease the tin with a little butter. Take the long strip of greaseproof and fit it inside the tin with the cut edges flat down on the bottom of the tin. Stick the paper to the edge of the tin.
5. Finally place the circle of greaseproof paper on top of the cut edges in the base of the tin and flatten down.
I had some leftover buttercream from my mojito cupcakes and couldn’t bring myself to throw it away, it was just too good. I’ve made buttercream truffles before and was so pleased with how they turned out I just had to make them again. This time I used dark chocolate as the coating as it compliments the lime in the buttercream. When you bite into these babies you are first hit with the creamy limey, rum buttercream but then the dark chocolate crumbles and begins to melt and you can’t help but say ‘mmmmmmmmmmm’, so seriously in conclusion… everyone needs these in their lives.
My Mojito buttercream*refrigerated for at least 4 hours in an airtight container (I left mine in the fridge overnight)
400g 70% Dark chocolate
Remove the buttercream from the fridge. Use a teaspoon to scoop a little buttercream at a time, roll it into a ball in your hands and place onto a plate. Repeat until all the buttercream has been used up. Put the truffles in the freezer for 30 minutes.
Whilst the truffles are in the freezer melt the chocolate in 20 second blasts in the microwave. Remove truffles from the freezer and gently insert a skewer into onek, dip the skewer into the melted chocolate until the buttercream ball is completely covered. Transfer to a plate using a fork to pull the truffle of the skewer. Repeat with all truffles.
Sprinkle with a little icing sugar and serve on a plate, or even piled up inside a wine/cocktail glass. (Truffles will keep for 2-3 days)
Madiera cake is a classic in traditional English cookery dating back to the 18th century. This recipe makes a beautifully light and moist sponge cake flavoured with lemon and ground almonds, finished off with fluffy sweet vanilla buttercream.
Madeira cake is normally either a round cake or baked in a loaf tin, however I decided to make mini loaf cakes for a change and was very pleased with the outcome, super cute!
Ingredients (makes 8 mini loafs or a 20cm/8inch round cake)
For the sponge:
175g golden caster sugar
175g stork (perfect for cakes) – use Stork margarine straight from the fridge
200g self-raising flour
50g ground almonds
3 eggs (beaten into a jug)
Zest of 1 lemon
1/2 tsp vanilla extract
1 tbsp milk
Preheat the oven to 180C and grease your baking tin.
Make the sponge mixture by first creaming the stork and sugar together. Beat in the eggs slowly along with a little flour each time to stop the mixture from curdling. Add the lemon zest, ground almonds and vanilla extract and beat into the mixture.
Finally add the remaining flour and milk and mix together until all ingredients are combined and your mixture is smooth and creamy. Transfer mixture to your baking tin and bake in the oven for 15 mins for mini loaf cakes, or 30-40 mins for a 20cm round cake.
Remove from the oven and check they are cooked by inserting a skewer into the cake/s. If it comes out clean then leave on the side to completely cool.
Make the buttercream by creaming the butter until fluffy and pale in colour. Add half the icing sugar and beat together until combined. Add the remaining icing sugar and vanilla extract and beat together for a good 5 minutes until very soft and creamy.
Using a piping bag and star nozzle pipe dots of buttercream onto the cooled cake/s starting from the outside and working inwards until covered.