I don’t know about you, but I reluctantly admit I’m not a fan of traditional kids party bags. I’ve done them for P’s previous birthday parties but can’t help feeling like I may as well be setting fire to my cash as I fill my shopping basket with bags of plastic tat, party poppers and those horrifically irritating party blower things. Eurgh!
Bah-humbug you may cry, but this year I’m going down the sweetie cone root. Yes, I realise there’s a huge sugar debate going on at the moment and yes, I admit to feeling a pang of guilt as I think back to a TV documentary I watched last week about five years old having to have their teeth pulled out. That said, it’s supposed to be a treat, an occasional thing, and it’s up to the parents to implement some sensible rationing (as I attempted to do as we merrily filled piping bags this afternoon. It was hard when I had this little excited face asking me for, “just one more” every three seconds!).
Anyway, here are the finished products. Easter themed as her party falls on Easter Weekend this year.
Which three year old little girl wouldn’t love this cake?… Pink, pink, pink, oh and sweeties! Perfect!
Once you’ve made your usual Vicky Sponge cake batter, weigh it and then divide by four so you will end up with four equal layers after baking. My batter weighed a total of 800g so I knew each layer needed 200g of batter. Then I added a tiny amount of pink colour paste into the mixture before taking out 200g for the first layer. After the first layer was in its tin I added more of the colour to the original mixture before spooning out another 200g for the second layer. Put these two layers in the oven for about 12 minutes.
Once they’re done, flip the cakes onto a cooling wrack and re-grease the tins ready for the third and fourth layer. Add some more colour to the batter before taking out another 200g for the third layer and then add a bit more colour to the remaining batter before transferring to the tin. Bake the third and fourth layer as the first two, for about 12 mins. Flip them out once cooked and leave to cool before decorating.
I made some white buttercream for in between the layers and then just decorated simply with pink icing and pink sweets. Lovely.
All ready for the birthday girl
Went down well with the birthday girl!