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Garden Birthday Cake

Birthday beauty cake is top on the list.


by Holly Willoughby

 Stick to the garden  theme and decorate the cake with edible flowers, a caterpillar made with green grapes, or other nature-related treats.

Total Time

1h 0m

Prep Time

20m

Bake Time

40m

Serves

12

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Ingredients

For the Cake
  • 250g Self-Raising White Flour
  • 1 tsp Baking Powder
  • 1 tsp Mixed Spice
  • 225g Unrefined Light Muscovado Sugar (we like Billington's)

The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.

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Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.
  • 4 Egg(s) (Free Range) (Large)
  • 200ml Sunflower Oil
  • 1 Orange Zest
  • 125g Carrots (Scrubbed, Coarsely Grated)
  • 125g Raw Beetroot (Scrubbed, Coarsely Grated)

For the Icing
  • 100g Unsalted Butter (Softened)
  • 200g Full Fat Cream Cheese
  • 1 tsp Vanilla Extract (We Like Nielsen Massey)
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Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream.



We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds.
100g Unrefined Light Muscovado Sugar (we like Billington's)

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The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.



Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.
40g Raw Beetroot (Scrubbed, Finely Grated & Excess Liquid Squeezed Out)

For the Decoration
  • A Bunch Grapes (White)
  • 1 Black Writing Icing (Tube)

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Method

Preheat the oven to 180°C/350°F/Gas 4, then lightly grease the sides of each cake tin and line each base with a disc of baking paper.



Sift the flour, baking powder and mixed spice into a large bowl and add the sugar. Stir until combined and make a well in the centre.



Whisk together the eggs, sunflower oil and orange zest, then stir it into the flour mixture using a wooden spoon. Divide the mixture between two bowls and stir the grated carrot into one bowl and the grated beetroot into the other.

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Pour the carrot-cake mixture into one of the prepared tins and the beetroot-cake mixture into the other. Bake in the oven for 30–40 minutes or until a skewer inserted into the centre of each cake comes out clean. Remove from the oven and allow to cool for 10 minutes before removing from the tins and transferring to a wire rack to cool down fully.



While the cakes are baking, make the icing. Using an electric whisk, beat together the butter and vanilla extract until smooth and creamy. Beat in the sugar until combined then fold in the cream cheese and the beetroot (if using), to colour it pink (or leave plain, if you prefer). Chill in the fridge to firm up.



To decorate the cake, place the beetroot cake on a serving plate or cake stand and spread over half of the frosting. Top with the carrot cake and spread the remaining frosting over the top.You can pop it in the fridge at this point (it will keep in the fridge for up to a day) or finish decorating, if serving within a few hours.

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To make a grape caterpillar, cut the grapes in half and arrange in a curvy line on the top of the cake. Usinga tube of black writing icing, make two blobs for eyes. Decorate with edible flowers and/or other garden- themed decorations.



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Cake Magazine: Garden Birthday Cake
Garden Birthday Cake
Birthday beauty cake is top on the list.
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