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Make a show-stopping cake

With our most famous toddler Prince George turning two today new research from Stork has revealed that nearly 50% of parents spend two and a half working days baking their kid's birthday cake, with one in 10 baking well after midnight! Pressure to create the perfect bake is all too real for most Mums so lending a helping hand is mum of three Holly Bell with tips to create some show stopping, mind boggling cakes guaranteed to impress everyone at the school gates!

Chocolate mud cake

(Serves: 10-12)

Ingredients:

100g unsalted butter, softened plus extra for greasing 100g stork spread 40g cocoa powder 90ml boiling water 200g caster sugar 2 tbsp vanilla extract 50g golden syrup 4 large eggs, at room temperature 200g self raising flour Chocolate buttercream icing 1 packet chocolate creme Oreo cookies (if you can only find the regular oreo cookies, simply separate them and remove the white paste before blitzing) 2 crunchie bars, broken into pieces

To decorate: You could make sugar paste bugs. Use plastic diggers, dinosaurs or even lego men.

Method:

  • Grease and line two 20cm cake tins and preheat the oven to 180c/gas mark 4. In a large mixing bowl, dissolve the cocoa in boiling water and whisk until you have a thick, smooth paste. Add all the remaining cake ingredients and beat until thick and creamy, about 4 minutes in a stand mixer, 5-6 with a hand held electric mixer and 8 minutes with a wooden spoon.

  • Split the mixture equally between two tins and bake for 25-30 minutes until a skewer comes out of the centre clean and the edges of the cake are just starting to shrink away from the sides. Leave to cool on a wire rack for 5 minutes, or, as soon as you can bear to touch them, remove from the tins. Be careful as they are light and fragile.

  • Place a dollop of the chocolate icing onto the cake board and place one cake on top. Use the icing to sandwich the second cake and completely cover the rest of the cake with the buttercream, so it's completely covered.

  • Using a fork take a fist sized chunk out of the front of the cake and spread with some more chocolate icing and then stick the broken boulders of crunchie bar inside the hole – you want to create a rock face effect.

  • To create the Oreo dirt, empty a packet of the cookies into a food processor and blitz until you have a crumb like consistency - you now have your chocolate dirt. Use you hands to press the Oreo dirt into the iced cake. Finally decorate the cake with your chosen figures.

  • You could make sugar paste bugs. Use plastic diggers, dinosaurs or even lego men.

Gravity defying cake

(Serves: 10-12)

Ingredients:

100g unsalted butter, softened plus extra for greasing 100g stork spread 40g cocoa powder 90ml boiling water 200g caster sugar 2 tbsp vanilla extract 50g golden syrup 4 large eggs, at room temperature 200g self raising flour Chocolate buttercream icing 2 packets chocolate fingers 4 wooden skewers or a large straw, secured tightly with a small amount of food safe tape – if you only have normal tape ensure you just secure the skewers at the top where the sweet packet sits so that it doesn’t come into contact with the cake. 100g chocolate, melted 6 tubes of smarties, reserving one tube for decoration

Method:

  • Grease and line two 20cm cake tins and preheat the oven to 180c/gas mark 4. In a large mixing bowl, dissolve the cocoa in boiling water and whisk until you have a thick, smooth paste. Add all the remaining cake ingredients and beat until thick and creamy, about 4 minutes in a stand mixer, 5-6 with a hand held electric mixer and 8 minutes with a wooden spoon.

  • Split the mixture equally between two tins and bake for 25-30 minutes until a skewer comes out of the centre clean and the edges of the cake are just starting to shrink away from the sides. Leave to cool on a wire rack for 5 minutes, or, as soon as you can bear to touch them, remove from the tins. Be careful as they are light and fragile.

  • Place a dollop of the chocolate icing onto the cake board and place one cake on top. Use the icing to sandwich the second cake and completely cover the rest of the cake with the buttercream, so it's completely covered. Stick the chocolate fingers around the edge of the cake leaving an opening at the front.

  • To create the sweetie illusion take the wooden skewers or chunky straws and push them into the cake. You can trim it to the desired length once it’s in the cake.

  • Take the melted chocolate and paint it onto the straw and carefully place the sweets onto the stick. Do this gradually allowing each layer to dry and set before moving on. You can even chill the stick in the fridge in between adding layers if you wish. You may need to re-melt the chocolate during this process.

  • To finish balance the empty sweet tube or packet on the end of the stick to create the illusion that the sweets are tumbling onto the cake.

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Weekdays 10am-12:30pm ITV