Birthday_cakes_for_kids

© Ryland Peters & Small

Cyan Magenta Yellow Black

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TJ298-8-2008 RP

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1168 Birthday C

akes For Kids W

:228mm

XH

:235mm

175L 128g EX

Gold E

ast Mat M

agenta

TJ298-8 P001-007 175L CTP:C 235 x 228 10/14/08 7:33 PM Page 4

4

To my godchildren, Alec,

Izzie, Albie and Tom Tom

Senior designer Megan SmithSenior editor Céline HughesProduction manager

Patricia HarringtonArt director Leslie HarringtonPublishing director Alison Starling

Prop stylist Liz BeltonIndexer Hilary BirdDiagrams Ray Betts

First published in the United Kingdom in 2009 by Ryland Peters & Small20–21 Jockey’s FieldsLondon 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

ISBN: 978-1-84597-832-7

All rights reserved. No part of this publicationmay be reproduced, stored in a retrieval systemor 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, unlessotherwise specified. • Ovens should be preheated to the specifiedtemperature. Recipes in this book were testedusing a regular oven. If using a fan-assisted oven,follow the manufacturer’s instructions for adjustingtemperatures. • All eggs are medium, unless otherwise specified.Recipes containing raw or partially cooked eggshould not be served to the very young, very old,anyone with a compromised immune system orpregnant women.


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5

the star of the show 6

the basics 8

simple cakes 22

animals 50

transport 72

fantasy 88

wildlife 112

index 126

contents



4

TJ298-8-2008 RP

S R

PS

1168 Birthday C

akes For Kids W

:228mm

XH

:235mm

175L 128g EX

Gold E

ast Mat M

agenta


4

To my godchildren, Alec,

Izzie, Albie and Tom Tom

Senior designer Megan SmithSenior editor Céline HughesProduction manager

Patricia HarringtonArt director Leslie HarringtonPublishing director Alison Starling

Prop stylist Liz BeltonIndexer Hilary BirdDiagrams Ray Betts

First published in the United Kingdom in 2009 by Ryland Peters & Small20–21 Jockey’s FieldsLondon 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

ISBN: 978-1-84597-832-7

All rights reserved. No part of this publicationmay be reproduced, stored in a retrieval systemor 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, unlessotherwise specified. • Ovens should be preheated to the specifiedtemperature. Recipes in this book were testedusing a regular oven. If using a fan-assisted oven,follow the manufacturer’s instructions for adjustingtemperatures. • All eggs are medium, unless otherwise specified.Recipes containing raw or partially cooked eggshould not be served to the very young, very old,anyone with a compromised immune system orpregnant women.


5

TJ29

8-8-

2008

RP

S R

PS

1168

Birt

hday

Cak

es F

or K

ids

W:2

28m

mX

H:2

35m

m 1

75L

128g

EX

Gol

d E

ast M

at M

agen

ta


5

the star of the show 6

the basics 8

simple cakes 22

animals 50

transport 72

fantasy 88

wildlife 112

index 126

contents



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TJ298-8-2008 RP

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1134 Birthday C

akes For Kids W

:228mm

XH

:235mm

175L 128g EX

Gold E

ast Mat M

agenta

TJ298-8 P050-071 175L CTP.qxd:C 235 x 228 10/21/08 6:47 PM Page 62


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63

Animals

1 quantity Large BasicVanilla or ChocolateSponge (page 11)

1 quantity Small BasicVanilla or ChocolateSponge (page 11)

1 quantity Chocolate FudgeFrosting (page 15)

chocolate vermicelliabout 500 g chocolate mint

matchsticks3 chocolate drops

2-litre ovenproof glassbowl, greased anddusted with flour

6-hole muffin tray, linedwith paper cases

SERVES 10

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

Make the Vanilla Sponge mixtures (separately)and spoon the Large into the prepared bowland divide the Small between the papercases. Bake on the middle shelf of thepreheated oven until a skewer inserted intothe middle of the cakes comes out clean –1 hour for the cake and 20–25 minutes for thecupcakes. Leave the cakes to cool in the bowlor tray for 10 minutes before turning out on towire cooling racks to cool completely.

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

together with 3 tablespoons of ChocolateFudge Frosting between each layer.

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

Peel the paper case off one cupcake and leveloff the domed top. Turn upside down andcover the top and sides with frosting. Scatterwith the chocolate vermicelli and position onthe 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 thehedgehog until it is totally covered. Push the chocolate drops into the head for eyes.

63

prickly hedgehog

For this recipe you need only one cupcake,but if you make a batch, the remainingcupcakes can either be frozen for use anothertime or iced and served alongside thehedgehog. You could even buy extramatchsticks and make the cupcakes into baby hedgehogs!



62

TJ298-8-2008 RP

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PS

1134 Birthday C

akes For Kids W

:228mm

XH

:235mm

175L 128g EX

Gold E

ast Mat M

agenta



63

TJ29

8-8-

2008

RP

S R

PS

1134

Birt

hday

Cak

es F

or K

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28m

mX

H:2

35m

m 1

75L

128g

EX

Gol

d E

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63

Animals

1 quantity Large BasicVanilla or ChocolateSponge (page 11)

1 quantity Small BasicVanilla or ChocolateSponge (page 11)

1 quantity Chocolate FudgeFrosting (page 15)

chocolate vermicelliabout 500 g chocolate mint

matchsticks3 chocolate drops

2-litre ovenproof glassbowl, greased anddusted with flour

6-hole muffin tray, linedwith paper cases

SERVES 10


Make the Vanilla Sponge mixtures (separately)and spoon the Large into the prepared bowland divide the Small between the papercases. Bake on the middle shelf of thepreheated oven until a skewer inserted intothe middle of the cakes comes out clean –1 hour for the cake and 20–25 minutes for thecupcakes. Leave the cakes to cool in the bowlor tray for 10 minutes before turning out on towire cooling racks to cool completely.

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

together with 3 tablespoons of ChocolateFudge Frosting between each layer.

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

Peel the paper case off one cupcake and leveloff the domed top. Turn upside down andcover the top and sides with frosting. Scatterwith the chocolate vermicelli and position onthe 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 thehedgehog until it is totally covered. Push the chocolate drops into the head for eyes.

63

prickly hedgehog

For this recipe you need only one cupcake,but if you make a batch, the remainingcupcakes can either be frozen for use anothertime or iced and served alongside thehedgehog. You could even buy extramatchsticks and make the cupcakes into baby hedgehogs!


Erika

86

Transport

1 quantity Extra Large BasicVanilla Sponge (page 11)

1 quantity MeringueFrosting (page 15) orButtercream (page 14)

red writing icingblue and red sugar-coated

chocolate drops edible silver balls‘flying saucer’ sherbert

sweetsrainbow puffed rice sweets

33 x 23 x 6-cm cake tin,greased and base-linedwith greased bakingparchment

silver candles

SERVES 12–14


Make the Vanilla Sponge mixture and spooninto the prepared cake tin. Bake on themiddle shelf of the preheated oven for 45 minutes, or until a skewer inserted into themiddle of the cake comes out clean. Leavethe cake to cool in the tin for 10 minutesbefore turning out on to a wire cooling rack.Turn the cake the right way up and leave tocool completely.

Level off the top of the cake with a sharp knifeif 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 ofpaper. Make it as large as will fit on the bakedcake. Cut out the template and lay it on topof the cake, then cut around it with a sharp

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

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

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

Push the candles into the base of the rocket.Scatter ‘flying saucer’ sweets and rainbowpuffed rice around the cake as space debris.

Light the candles carefully and serve.

rocket ship

You can use Meringue Frosting (page 15) or Buttercream(page 14) for this rocket ship but as the Meringue Frostingis bright white, the finished result is more dramatic.Sparkler candles will make the rocket go off with a blast!

Black

86

TJ298-8-2008 RP

S R

PS

1134 Birthday C

akes For Kids W

:228mm

XH

:235mm

175L 128g EX

Gold E

ast Mat M

agenta



87

TJ29

8-8-

2008

RP

S R

PS

1134

Birt

hday

Cak

es F

or K

ids

W:2

28m

mX

H:2

35m

m 1

75L

128g

EX

Gol

d E

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86

Transport


1 quantity MeringueFrosting (page 15) orButtercream (page 14)

red writing icingblue and red sugar-coated

chocolate drops edible silver balls‘flying saucer’ sherbert

sweetsrainbow puffed rice sweets

33 x 23 x 6-cm cake tin,greased and base-linedwith greased bakingparchment

silver candles

SERVES 12–14


Make the Vanilla Sponge mixture and spooninto the prepared cake tin. Bake on themiddle shelf of the preheated oven for 45 minutes, or until a skewer inserted into themiddle of the cake comes out clean. Leavethe cake to cool in the tin for 10 minutesbefore turning out on to a wire cooling rack.Turn the cake the right way up and leave tocool completely.

Level off the top of the cake with a sharp knifeif 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 ofpaper. Make it as large as will fit on the bakedcake. Cut out the template and lay it on topof the cake, then cut around it with a sharp

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

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

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

Push the candles into the base of the rocket.Scatter ‘flying saucer’ sweets and rainbowpuffed rice around the cake as space debris.

Light the candles carefully and serve.

rocket ship

You can use Meringue Frosting (page 15) or Buttercream(page 14) for this rocket ship but as the Meringue Frostingis bright white, the finished result is more dramatic.Sparkler candles will make the rocket go off with a blast!

Black

86

TJ298-8-2008 RP

S R

PS

1134 Birthday C

akes For Kids W

:228mm

XH

:235mm

175L 128g EX

Gold E

ast Mat M

agenta



87

TJ29

8-8-

2008

RP

S R

PS

1134

Birt

hday

Cak

es F

or K

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W:2

28m

mX

H:2

35m

m 1

75L

128g

EX

Gol

d E

ast M

at M

agen

ta




104

TJ298-8-2008 RP

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1134 Birthday C

akes For Kids W

:228mm

XH

:235mm

175L 128g EX

Gold E

ast Mat M

agenta



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105

Fantasy


1 quantity Buttercream(page 14)

red food colouring pastewhite chocolate rainbow

buttons or similarred liquorice strips

or similarred writing icing assorted sweets and

sprinkles

1.3-litre and 1-litre puddingbasins or ovenproof glassbowls, greased anddusted with flour

15-cm thin foil-coveredcardboard cake board

SERVES 12


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

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

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

Place the smaller cake, flat side down, on aserving plate and level the top a little to makea flat surface. Cover the entire cake with theplain buttercream, spreading evenly with apalette knife. This will be the toadstool stem.

Place the larger cake on the cake board andcover with the red buttercream, spreadingevenly with a palette knife. Stick whitechocolate rainbow buttons all over it.

Cut the red liquorice strip into a door shape,stick to the front of the toadstool stem anddecorate the edges with red writing icing.Repeat for the windows.

Just before serving, carefully sit the toadstoolcap on top of the stem and decorate aroundthe plate with assorted sweets and sprinkles.

105

pixie toadstool

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



104

TJ298-8-2008 RP

S R

PS

1134 Birthday C

akes For Kids W

:228mm

XH

:235mm

175L 128g EX

Gold E

ast Mat M

agenta



105

TJ29

8-8-

2008

RP

S R

PS

1134

Birt

hday

Cak

es F

or K

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28m

mX

H:2

35m

m 1

75L

128g

EX

Gol

d E

ast M

at M

agen

ta


105

Fantasy


1 quantity Buttercream(page 14)

red food colouring pastewhite chocolate rainbow

buttons or similarred liquorice strips

or similarred writing icing assorted sweets and

sprinkles

1.3-litre and 1-litre puddingbasins or ovenproof glassbowls, greased anddusted with flour

15-cm thin foil-coveredcardboard cake board

SERVES 12


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

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

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

Place the smaller cake, flat side down, on aserving plate and level the top a little to makea flat surface. Cover the entire cake with theplain buttercream, spreading evenly with apalette knife. This will be the toadstool stem.

Place the larger cake on the cake board andcover with the red buttercream, spreadingevenly with a palette knife. Stick whitechocolate rainbow buttons all over it.

Cut the red liquorice strip into a door shape,stick to the front of the toadstool stem anddecorate the edges with red writing icing.Repeat for the windows.

Just before serving, carefully sit the toadstoolcap on top of the stem and decorate aroundthe plate with assorted sweets and sprinkles.

105

pixie toadstool

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


Erika

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Birthday_cakes_for_kids