Monday, December 7, 2009

Cheat's Birthday Cake


I was in Christchurch in the weekend for my niece’s 6th birthday. Piper wanted me to make her birthday cake, but it was a pretty full on day the actual day of her birthday, as my dad and brother in law were cycling in an event, so I didn’t get the time to actually bake a cake. Instead I bought a sponge from the supermarket and some whipped cream. I tinted the cream pink, whipped it, sandwiched the sponge together and the slathered more cream over the sides. I then decorated it with icing flowers – I made the big pink flowers, but bought the little roses at the supermarket (you can get so many more decorating bits and pieces at the supermarket now days). The effect is great I think, for a $4 cake a bottle of cream!

My niece loves baking and so our present to her was a kids baking book, an assortment of cupcake cases, little icing flowers I had made, sprinkles and edible gel pens. She loved the present and I cant wait to see what she creates with her new cupcake decorating equipment.

8 comments:

Zeetra said...

I love the cake... really looks girly.
Thank you for your help RE the shortbread, I appreciate your help.

Cakelaw said...

It's very pretty - happy birthday to your niece!

Anonymous said...

It looks nothing like a supermarket sponge anymore,great result Tammy.Good to see you looking so well in the Sunday mag yesterday.

Morven said...

You are just the coolest Aunt! What a great idea for a quick cake.

Kiwi Cakes said...

I would never have guessed that was cream.

Megan said...

Wonderful is all I can say!! :)

Megan said...

Hi Tammy. Am just leaving a note here as I am after your advise. Was going to email you but didn't like to take advantage of the fact I have your email address.
You are so good at halving recipes or making them even smaller :) I have a chocolate brownie that is rather large and it has 7 eggs but I want to halve the recipe but am not sure what to do with the eggs :) Should I put 3 or 4 in? Thanks for you help. Hope you are keeping well. Megan

Tammy said...

Hi Megan

Please feel free to e-mail me at any time!!! Normally when I have to half an egg in a recipe I just use the yolk. In your case I would use three whole eggs and the yolk of one - it gives the richness without the liquid of the white. The whites freeze perfectly in little glad bags (i always date the bag and write on the number of egg whites in it). Hope this helps

Tammy