Birthday_cakes_for_kids

Š Ryland Peters & Small

© Ryland Peters & Small

To my godchildren, Alec, Izzie, Albie and Tom Tom Senior designer Megan Smith Senior editor Céline Hughes Production manager Patricia Harrington Art director Leslie Harrington Publishing director Alison Starling Prop stylist Liz Belton Indexer Hilary Bird Diagrams Ray Betts First published in the United Kingdom in 2009 by Ryland Peters & Small 20–21 Jockey’s Fields London WC1R 4BW www.rylandpeters.com 10 9 8 7 6 5 4 3 2 1 Text © Annie Rigg 2009 Design and photographs © Ryland Peters & Small 2009

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

Printed and bound in China

All spoon measurements are level, unless otherwise specified.

• Ovens should be preheated to the specified temperature. Recipes in this book were tested using a regular oven. If using a fan-assisted oven, follow the manufacturer’s instructions for adjusting temperatures.

• All eggs are medium, unless otherwise specified.

Recipes containing raw or partially cooked egg should not be served to the very young, very old, anyone with a compromised immune system or pregnant women.

contents

•

the star of the show

6

transport

72

the basics

8

fantasy

88

simple cakes

22

wildlife

112

animals

50

index

126

ISBN: 978-1-84597-832-7

© Ryland Peters & Small

To my godchildren, Alec, Izzie, Albie and Tom Tom Senior designer Megan Smith Senior editor Céline Hughes Production manager Patricia Harrington Art director Leslie Harrington Publishing director Alison Starling Prop stylist Liz Belton Indexer Hilary Bird Diagrams Ray Betts First published in the United Kingdom in 2009 by Ryland Peters & Small 20–21 Jockey’s Fields London WC1R 4BW www.rylandpeters.com 10 9 8 7 6 5 4 3 2 1 Text © Annie Rigg 2009 Design and photographs © Ryland Peters & Small 2009

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

Printed and bound in China

All spoon measurements are level, unless otherwise specified.

• Ovens should be preheated to the specified temperature. Recipes in this book were tested using a regular oven. If using a fan-assisted oven, follow the manufacturer’s instructions for adjusting temperatures.

• All eggs are medium, unless otherwise specified.

Recipes containing raw or partially cooked egg should not be served to the very young, very old, anyone with a compromised immune system or pregnant women.

contents

•

the star of the show

6

transport

72

the basics

8

fantasy

88

simple cakes

22

wildlife

112

animals

50

index

126

ISBN: 978-1-84597-832-7

© Ryland Peters & Small Animals

For this recipe you need only one cupcake, but if you make a batch, the remaining cupcakes can either be frozen for use another time or iced and served alongside the hedgehog. You could even buy extra matchsticks and make the cupcakes into baby hedgehogs!

prickly hedgehog 1 quantity Large Basic Vanilla or Chocolate Sponge (page 11) 1 quantity Small Basic Vanilla or Chocolate Sponge (page 11) 1 quantity Chocolate Fudge Frosting (page 15) chocolate vermicelli about 500 g chocolate mint matchsticks 3 chocolate drops

2-litre ovenproof glass bowl, greased and dusted with flour 6-hole muffin tray, lined with paper cases

Preheat the oven to 180˚C (350˚F) Gas 4.

Make the Vanilla Sponge mixtures (separately) and spoon the Large into the prepared bowl and divide the Small between the paper cases. Bake on the middle shelf of the preheated oven until a skewer inserted into the middle of the cakes comes out clean – 1 hour for the cake and 20–25 minutes for the cupcakes. Leave the cakes to cool in the bowl or tray for 10 minutes before turning out on to wire cooling racks to cool completely.

Use a long, serrated knife to level the bottom of the cake if necessary. Cut the cake into 3 even horizontal layers. Sandwich the cake

together with 3 tablespoons of Chocolate Fudge Frosting between each layer.

Place the cake on a serving plate and cover it with Chocolate Frosting, spreading evenly with a palette knife.

Peel the paper case off one cupcake and level off the domed top. Turn upside down and cover the top and sides with frosting. Scatter with the chocolate vermicelli and position on the plate next to the larger cake for the head.

To make the spines, cut the matchsticks in half and push them into the body of the hedgehog until it is totally covered. Push the chocolate drops into the head for eyes.

SERVES 10

63

© Ryland Peters & Small Animals

For this recipe you need only one cupcake, but if you make a batch, the remaining cupcakes can either be frozen for use another time or iced and served alongside the hedgehog. You could even buy extra matchsticks and make the cupcakes into baby hedgehogs!

prickly hedgehog 1 quantity Large Basic Vanilla or Chocolate Sponge (page 11) 1 quantity Small Basic Vanilla or Chocolate Sponge (page 11) 1 quantity Chocolate Fudge Frosting (page 15) chocolate vermicelli about 500 g chocolate mint matchsticks 3 chocolate drops

2-litre ovenproof glass bowl, greased and dusted with flour 6-hole muffin tray, lined with paper cases

Preheat the oven to 180˚C (350˚F) Gas 4.

Make the Vanilla Sponge mixtures (separately) and spoon the Large into the prepared bowl and divide the Small between the paper cases. Bake on the middle shelf of the preheated oven until a skewer inserted into the middle of the cakes comes out clean – 1 hour for the cake and 20–25 minutes for the cupcakes. Leave the cakes to cool in the bowl or tray for 10 minutes before turning out on to wire cooling racks to cool completely.

Use a long, serrated knife to level the bottom of the cake if necessary. Cut the cake into 3 even horizontal layers. Sandwich the cake

together with 3 tablespoons of Chocolate Fudge Frosting between each layer.

Place the cake on a serving plate and cover it with Chocolate Frosting, spreading evenly with a palette knife.

Peel the paper case off one cupcake and level off the domed top. Turn upside down and cover the top and sides with frosting. Scatter with the chocolate vermicelli and position on the plate next to the larger cake for the head.

To make the spines, cut the matchsticks in half and push them into the body of the hedgehog until it is totally covered. Push the chocolate drops into the head for eyes.

SERVES 10

63

© Ryland Peters & Small Transport

You can use Meringue Frosting (page 15) or Buttercream (page 14) for this rocket ship but as the Meringue Frosting is bright white, the finished result is more dramatic.

Sparkler candles will make the rocket go off with a blast!

rocket ship 1 quantity Extra Large Basic Vanilla Sponge (page 11) 1 quantity Meringue Frosting (page 15) or Buttercream (page 14) red writing icing blue and red sugar-coated chocolate drops edible silver balls ‘flying saucer’ sherbert sweets rainbow puffed rice sweets

33 x 23 x 6-cm cake tin, greased and base-lined with greased baking parchment silver candles SERVES 12–14

86

Preheat the oven to 180˚C (350˚F) Gas 4.

Make the Vanilla Sponge mixture and spoon into the prepared cake tin. Bake on the middle shelf of the preheated oven for 45 minutes, or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes before turning out on to a wire cooling rack.

Turn the cake the right way up and leave to cool completely.

Level off the top of the cake with a sharp knife if necessary. Place on a large serving plate.

Refer to the diagrams on page 21 and use to draw a similar rocket shape on a piece of paper. Make it as large as will fit on the baked cake. Cut out the template and lay it on top of the cake, then cut around it with a sharp

knife. You should have 2 good corners of the cake left to use as jets – position these upside down on either side of the rocket, at the base.

Working quickly, spread the Meringue Frosting over the top and sides of the rocket, spreading evenly with palette knife. Use a little of the frosting to glue the jets into place.

Use the red writing icing to decorate the rocket and write the child’s name up the side, if you like. Decorate with chocolate drops and silver balls. Set aside for 30 minutes for the meringue to harden slightly.

Push the candles into the base of the rocket.

Scatter ‘flying saucer’ sweets and rainbow puffed rice around the cake as space debris.

Light the candles carefully and serve.

© Ryland Peters & Small Transport

You can use Meringue Frosting (page 15) or Buttercream (page 14) for this rocket ship but as the Meringue Frosting is bright white, the finished result is more dramatic.

Sparkler candles will make the rocket go off with a blast!

rocket ship 1 quantity Extra Large Basic Vanilla Sponge (page 11) 1 quantity Meringue Frosting (page 15) or Buttercream (page 14) red writing icing blue and red sugar-coated chocolate drops edible silver balls ‘flying saucer’ sherbert sweets rainbow puffed rice sweets

33 x 23 x 6-cm cake tin, greased and base-lined with greased baking parchment silver candles SERVES 12–14

86

Preheat the oven to 180˚C (350˚F) Gas 4.

Make the Vanilla Sponge mixture and spoon into the prepared cake tin. Bake on the middle shelf of the preheated oven for 45 minutes, or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes before turning out on to a wire cooling rack.

Turn the cake the right way up and leave to cool completely.

Level off the top of the cake with a sharp knife if necessary. Place on a large serving plate.

Refer to the diagrams on page 21 and use to draw a similar rocket shape on a piece of paper. Make it as large as will fit on the baked cake. Cut out the template and lay it on top of the cake, then cut around it with a sharp

knife. You should have 2 good corners of the cake left to use as jets – position these upside down on either side of the rocket, at the base.

Working quickly, spread the Meringue Frosting over the top and sides of the rocket, spreading evenly with palette knife. Use a little of the frosting to glue the jets into place.

Use the red writing icing to decorate the rocket and write the child’s name up the side, if you like. Decorate with chocolate drops and silver balls. Set aside for 30 minutes for the meringue to harden slightly.

Push the candles into the base of the rocket.

Scatter ‘flying saucer’ sweets and rainbow puffed rice around the cake as space debris.

Light the candles carefully and serve.

Š Ryland Peters & Small Fantasy

You can ice both parts of the toadstool in advance and then assemble it just before serving.

pixie toadstool 1 quantity Extra Large Basic Vanilla Sponge (page 11) 1 quantity Buttercream (page 14) red food colouring paste white chocolate rainbow buttons or similar red liquorice strips or similar red writing icing assorted sweets and sprinkles

1.3-litre and 1-litre pudding basins or ovenproof glass bowls, greased and dusted with flour 15-cm thin foil-covered cardboard cake board SERVES 12

Preheat the oven to 180ËšC (350ËšF) Gas 4.

Make the Vanilla Sponge mixture and spoon into the prepared basins until they are twothirds full. Bake just under the middle shelf of the preheated oven for about 45 minutes, or until a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool in the basins for 10 minutes before turning out on to wire cooling racks to cool completely.

Cut the red liquorice strip into a door shape, stick to the front of the toadstool stem and decorate the edges with red writing icing.

Repeat for the windows.

Just before serving, carefully sit the toadstool cap on top of the stem and decorate around the plate with assorted sweets and sprinkles.

Use a long, serrated knife to level the bottoms of the cakes if necessary.

Divide the buttercream between 2 bowls and tint one bowl red with the food colouring paste (page 17) and leave the other plain.

Place the smaller cake, flat side down, on a serving plate and level the top a little to make a flat surface. Cover the entire cake with the plain buttercream, spreading evenly with a palette knife. This will be the toadstool stem.

Place the larger cake on the cake board and cover with the red buttercream, spreading evenly with a palette knife. Stick white chocolate rainbow buttons all over it.

105

Š Ryland Peters & Small Fantasy

You can ice both parts of the toadstool in advance and then assemble it just before serving.

pixie toadstool 1 quantity Extra Large Basic Vanilla Sponge (page 11) 1 quantity Buttercream (page 14) red food colouring paste white chocolate rainbow buttons or similar red liquorice strips or similar red writing icing assorted sweets and sprinkles

1.3-litre and 1-litre pudding basins or ovenproof glass bowls, greased and dusted with flour 15-cm thin foil-covered cardboard cake board SERVES 12

Preheat the oven to 180ËšC (350ËšF) Gas 4.

Make the Vanilla Sponge mixture and spoon into the prepared basins until they are twothirds full. Bake just under the middle shelf of the preheated oven for about 45 minutes, or until a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool in the basins for 10 minutes before turning out on to wire cooling racks to cool completely.

Cut the red liquorice strip into a door shape, stick to the front of the toadstool stem and decorate the edges with red writing icing.

Repeat for the windows.

Just before serving, carefully sit the toadstool cap on top of the stem and decorate around the plate with assorted sweets and sprinkles.

Use a long, serrated knife to level the bottoms of the cakes if necessary.

Divide the buttercream between 2 bowls and tint one bowl red with the food colouring paste (page 17) and leave the other plain.

Place the smaller cake, flat side down, on a serving plate and level the top a little to make a flat surface. Cover the entire cake with the plain buttercream, spreading evenly with a palette knife. This will be the toadstool stem.

Place the larger cake on the cake board and cover with the red buttercream, spreading evenly with a palette knife. Stick white chocolate rainbow buttons all over it.

105