💗Cadbury Chocolate Birthday Cake with Buttercream Icing💗

This is my far my favorite cake to eat and bake! It is also a real hit with all my friends and family, because who doesn't love a rich chocolate cake?? So for my 20th birthday last week after looking up loads of inspiration on Pinterest and Instagram I finally decided on a four tier rich Cadburys chocolate cake with chocolate buttercream crumb coat, decorated in a baby pink buttercream with purple accents and flower detailing, and it went down a treat! If you want to know how to make it too, follow the recipe below.

Cake Ingredients	Icing ingredients

18 ounces of margarine	500g of real butter
18 ounces of sugar	1kg of icing sugar
9 eggs	50ml of milk
2 tbs of vanilla extract	1 tbs Vanilla extract
16 ounces of self-raising flour	300g of Cadbury chocolate
1 tsp of baking powder
2 ounces of cocoa powder

Cake method

· Preheat the oven at 180 degrees Celsius.

· Prepare four 18 inch baking tins with parchment paper so the cakes don’t stick.

· Cream the margarine into your baking bowl and beat with the electric mixer for 4 minutes until it’s a paler yellow colour and smooth.

· Sieve the caster sugar into the smooth butter and mix again until it’s light and fluffy.

· In a separate bowl crack all the eggs and mix with a whisk until they’re a runny yellow liquid then add in the vanilla extract.

· Then add the egg mixture into the butter and sugar and beat on a medium setting until fully combined, pausing for time to incorporate the butter at the bottom of the bowl and sizes with a spatula. Mixing until there’s little bubbles on the surface.

· After the mixture is fully combined sieve in the flour and baking powder into the wet mixture and mix on a high setting. When the flour is mostly incorporated sieve in the coco powder and mix again until it’s a runny chocolaty batter.

· Then evenly scoop the chocolate batter into the four pre prepared tins with a measuring spoon.

· Once the tins are all evenly filled make a slight hollow in the centre of each cake so that when it rises it doesn't peak too much in the centre, making it difficult to sandwich together with the other half.

· Place the caked into the centre of the oven and bake for 18–25 minutes they’re springy to the touch.

· Remove from the oven and allow to cool in the tins for 10 minutes, then loosen around the edges of each cake using a small, sharp knife and carefully remove from the tins before leaving on a wire rack to cool down completely.

· While the cakes are cooling it’s time to prepare the icing.

Icing method

Break up the chocolate into sqares and place into a glass bowl over a pot of boiling water on the hob, mix until it’s completely melted then set aside to cool down.

In a bowl beat the room temperature butter on a high speed mixer for at least 10 minutes until it’s a pale colour and super creamy. The extra time beating the butter makes the icing a paler colour and a creamier consistency.

· Add in the vanilla essence into the creamy mix.

· Sieve in the icing sugar at intervals to ensure it doesn’t blow everywhere. If it starts to get thick pour in some of the milk, make sure it’s also room temperature. Keep adding the icing sugar until it’s fully combined.

· Place a 1/4 of the icing into a separate bowl to make the chocolate icing and leave the rest of the white icing aside for decorating.

· In that separate bowl pour in the now cooled melted chocolate and mix until completely combined.

Cake Assembly

· Now to assemble your cake, start by placing a small amount of icing onto the cake board to ensure the cake doesn’t slide around when icing it.

· Place the first cake onto the board flat, apply your first layer of chocolate icing with a spoon and evenly spread it out to the edges. Then place the next layer of cake on and repeat the process until all the layers are stacked one on top of the other with an even serving of icing sandwiched between each layer.

· Now that all 4 layers are evenly stacked together, there will be excess icing squeezing out the sides, using a palette spatula apply a thin layer of icing on-top of the cake and around the circumference of the cake filling in any holes or gaps, then smooth out the excess icing around the cake. It may look messy, but this is just the crumb coat and that’s okay.

· What is a crumb coat? A crumb coat is a thin layer of frosting that's spread over the cake first. If you've ever simply tried to frost a cake with just one thick layer of frosting, you know all too well that little stray crumbs usually get caught in it. A crumb coat prevents that.

· Keep smoothing the icing around until it’s evenly applied. This will make the topcoat of icing to be flawless and crumb free.

· Place the cake into the fridge to chill for 10 to 15 minutes to let the crumb coat set before applying the topcoat of icing.

· While the cake is setting in the fridge take the icing you left aside earlier on and get a few bowls to separate the icing into.

· For my cake I decided to make my main icing colour baby pink. So, I took about half of the icing remaining and placed it into a bowl and added the pink food colouring until I was satisfied with the colour, I mixed the icing until the colouring is fulling incorporated.

· After this step remove your cake from the fridge and place it onto a stand preferably a cake turntable as it helps get the icing evenly distributed around the cake.

· Using a pallet spatula again evenly spread the pink icing around the circumference of the cake it’s okay if it’s messy. Completely cover the cake in icing don’t worry if it’s not tidy.

· Then using a clean cake scraper use the flat edge and hold it to the side of the cake and turn the table stand. This will help to clean up the edges leaving them smooth and crisp.

· Then do the same on the top taking off the excess icing while going around. You should be left with a clean crisp edge on your cake.

· If you’re not satisfied with the smoothness of the cakes icing, you can place the cake back in the fridge and repeat the last step until fully satisfied with your frosting’s appearance.

· The next step to decorating is the pipped frosting around the base of the cake and the top. I used a star tip to pipe around my cake.

· Going back to the main batch of icing left in the bowl. I split it into 6 bowls,

1. Light purple

2. Darker purple

3. Plain white/cream

4. Orange

5. Yellow

6. Hot pink

· Ensure all now coloured icings are mixed thoroughly before placing them into piping bags.

· First, I piped the light purple icing using a star tip into small star on the top edges and on the base of the cake going around it slowly to ensure they’re well shaped, take your time.

· After piping the base and top ring of the cake, I then used small drop flower tips which are like a star tip, but the grooves are slightly closed, making it easier to pipe a flower shape.

· I filled 4 icing bags with dark purple, orange, yellow and hot pink with drop flower tips and proceeded to pipe small flower like icing dots around the sides of the cake by placing the nip on the body of the cake then applying a slight bit of pressure until the icing comes out and shapes a flower.

· After doing all four colours of flowers, you can freestyle the colours and positions of all flowers.

· After doing the flowers and star decorations, move to the last bowl of icing remaining which is the off-white icing to pipe the writing on top of the cake.

· I done a layer of writing first in dark purple to lift the writing up giving it a 3D look using a very fine nib piping head with a very small hole.

· You can use a toothpick to trace where you’re going to write, Slightly etch into the icing where you’re going to write and then follow it with the icing in the piping bag. Take your time this can be a tedious task.

· After that place your cake back into the fridge again to set all the icing.

Enjoy your celebration cake!

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