5 May 2008



ISBN 0091865794 - PAGE 292


I made this cake for my grandsons third birthday and chose the design
because he loves everything about trains (although it has to be said Thomas The Tank Engine and friends are his favourites).
The cake was fairly simple to decorate and to make life easier I purchased ready made coloured icings. The liquorice sweet assortment was cut up into small pieces to make the wheels, windows, funnel etc.
This book has a couple more birthday cake designs for children, such as a snow cottage and birthday bear cake.
I thought the cake was really cute and I hope you do too.


ISBN 9780753715505 - PAGE 90


This cake was made a couple of weeks ago for my grandsons first birthday and as he would only be having a tiny piece of cake, I decorated it with my three year old grandson in mind.
I thought these mini cakes would make a change from the usual novelty cake. The cakes looked lovely with all brightly coloured icings, sprinkles, sugar strands, smarties and candles on.
This is a baking book with 60 recipes for children to make (and grownups too!).
I love this little book, but would be hesitant to say it was for mainly for children. I am not entirely sure, that small children would thank you for a slice of creamy kiwi meringue gateau or baked strawberry and lime cheesecake, or even iced ginger and date sandwich cake (all of which look delicious). Last year I made peach Melba cake from this book and it really was fabulous. Some of the recipes such as iced star biscuits, triple choc brownies or how about chocolate fudge squares would be ideal for children.

You will need:

A 18 x 28cm roasting tin 4cm deep, greased and base lined with greaseproof paper.

250g soft margarine, 250g caster sugar, 250g self-raising flour, 4 eggs, grated rind of 1 lemon or 1 small orange.

1. Set the oven to 180°C/350°F/Gas Mark 4.
2. Put all the cake ingredients in a food mixer and mix for 2 minutes.
3. Spoon into the tin and smooth flat.
4. Bake the cake for 25-30 minutes until it is well risen and golden brown.
5. Leave the cake to cool in the tin for about 10 minutes, then loosen the sides with a round bladed knife and turn out onto a wire rack. Remove the lining paper and leave the cake to cool completely.

For the icing and decoration:

100g unsalted butter at room temperature, 200g icing sugar, 2-4 teaspoons milk, a few drops of your chosen food colouring, 24 candles and candle holders, selection of sweets such as dolly mixtures, mini candy-coated chocolate sweets or mini marshmallows, sugar strands, hundreds and thousands and sprinkles, 24 cupcake cases.

1. To make the icing, beat the butter in a bowl with a little of the icing sugar, then gradually mix in the rest, a few spoonfuls at a time, along with enough milk to make a smooth spreadable icing.
2. Divide the icing into 3 and place two of the thirds in small bowls. Colour the icings with your chosen colours.
3. Put the cake onto a large board and cut into three pieces. Spread a different coloured icing over each piece of cake. Cut into small pieces with a sharp knife.
4. Put a candle holder and candle in the centre of each piece then arrange the sweets and sugar strands around it.
5. Store in an airtight tin for up to 2 days.

Please note: I made a smaller version of this cake by scaling down and using a 3 egg mixture.