Daily Archives: 5 December 2011

Children’s birthday baking

Birthday pirate ship

Today is my son’s 4th birthday and I have had a very busy weekend baking and partying.

I have such fond memories of my own homemade birthday cakes as child; I was determined to make my own.

Despite loathing cooking, my mum made me a magical cake creation every single year, with themes ranging from hedgehogs, to trains and castles. As we were having a pirate party, I attempted a pirate ship to grace the centre of the party table. It really was very simple: a chocolate sponge (from the new Dairy Book of Home cookery) covered with chocolate buttercream; with Polo mints and Rolos for portholes; and paper on skewers for sails.

It only cost a couple of pounds to make, which was much much cheaper than a shop-bought cake, but the main thing was Isaac loved it.

Baking is now so trendy, and such big business, with many individuals starting their own businesses selling celebration cakes and cupcakes. I am definitely not at that level to say the least, but it was such a joy to see the look on my little one’s face when he saw his very own pirate ship cake.

I would love to see pictures birthday cakes you have made for your children or grandchildren. Next on the list, Christmas cake, I had better get my skates on! You may not want to make this into a pirate ship! So here’s the conventional recipe for Chocolate Layer Cake.

Chocolate Layer CakeChocolate Layer Cake
Recipe taken from
The Dairy Book of Home Cookery

Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan

Chocolate Layer Cake

Perfect for birthday cakes or afternoon tea

Chocolate Layer CakeServes 8
Preparation 30 mins
Cooking 40 mins Per portion 430 kcals, 34g fat (19.1g saturated)
Suitable for freezing
Suitable for vegetarians

110g (4oz) self-raising flour
2 tbsp cocoa powder
110g (4oz) butter
110g (4oz) caster sugar
25g (1oz) golden syrup
½ tsp vanilla extract
2 eggs
4 tsp milk
200ml (7fl oz) double cream, whipped
Grated chocolate to decorate

1 Grease and line a two 18cm (7in) round sandwich tins. Sift flour twice with cocoa.

2 Cream butter, sugar, syrup and vanilla together until very pale, light and fluffy.

3 Beat in eggs, one at a time, adding 1 tbsp of sifted dry ingredients with each one. Fold in milk and remaining dry ingredients.

4 Transfer to prepared tins and smooth top. Bake at 180°C (350°F) Mark 4 for 20 minutes, or until springy to touch.

5 Turn out on to a wire rack, strip off paper and leave until cool.

6 Cut cake into 2 layers. Fill and cover top with whipped cream. Sprinkle with chocolate.

Recipe taken from The Dairy Book of Home Cookery

Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan

%d bloggers like this: