Homemade Hello Kitty birthday cake
I made this Hello Kitty for my friends daughters 4th birthday. It was easy to make, tasted great and looked just like Hello Kitty :)
Madeira Cake – 11” round tin
525g (18 oz) Unsalted Butter
525g (18 oz) Caster Sugar
525g (18 oz) Self Raising
262g (9oz) Plain Flour
9 Large Eggs
- Pre-heat the oven to 160°C/325°F/Gas 3. Grease and line the cake tin (pan) with baking parchment.
- Cream the butter and sugar in a large mixing bowl until light, fluffy and pale. Sift the flours together in a separate bowl.
- Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour, to prevent the mixture curdling.
- Sift the remaining flour into the creamed mixture and fold in carefully with a large metal spoon.
- Transfer to the lined bakeware and bake, for about 1.5 hours. When the cake is ready it will be well risen, firm to the touch and a skewer inserted into the centre will come out clean. My cake took a lot longer than this – it was more like 2.5hours so don’t worry if it still wobbles after 1.5hours. Just keep checking it every 10minutes.
- Allow the cake to cool then, leaving the lining paper on, wrap the cake in foil or place in an airtight container for at least 12 hours before cutting, to allow the cake to settle.
This is a different recipe to the Peppa Pig one I made last year. I prefer this method and recipe – see tips at the bottom of entry.
Amounts for 1 quantity (I used 1 quantity for my cake and had loads left over)
Softened butter (preferably unsalted) – 250g
Icing sugar – 500g
Boiled hot water – 1 tbsp
Vanilla essence – 1 tsb
- Beat the butter until soft and fluffy
- Add the sugar, water and essence. Beat until pale and creamy.
The amount of sugarpaste will depend on how thick you want the icing to be but I bought 1kg of white sugar and coloured up what I needed.
The actual cake – Hello Kitty
- First make the Madeira sponge (see recipe above)
- Once baked, cooled and settled I cut out the shape of Hello Kitty using a print out of an image I’d found online.
- Once I had the shape I then cut the cake in half horizontally and filled with buttercream icing and strawberry jam and then assembled the cake back together
- Next, I covered the cake with the remaining buttercream icing.
- Then, I iced the cake and board with sugarpaste. With the left over sugarpaste I used red colouring and made the bow. I cut out 2 long strips and looped them over a rolling pin. Once the icing has set slightly I attached them together and put a round circle of sugarpaste to cover the join and also make the middle of the bow. This took me quite a while as I couldn’t quite get the shape right but stick in there.
- To finish off I used wine gums for the eyes and nose and liquorice for the whiskers and used a small amount of icing sugar to “stick” them down.
A few tips I got some a great website – lindycakes.co.uk and a few of my own.
- Use real unsalted butter. Margarine and spreads have too high water content.
- Make sure you take your butter and eggs out of the fridge so they can reach room temperature.
- Cream the butter and sugar until white. Turn on the mixer and leave it to do it’s thing whilst getting on with the next stage. This will take about 5-10 minutes.
- Line the inside of the tin as usual and then line the outside of the tin with newspaper – use lots of paper – at least 5 pages folded to about the height of the tin and secured with tape. This means that the cake will cook slower around the outside and more evenly throughout so you do not end up with a dome in the middle.
- Place a bowl of water on the shelf in the oven.
- After adding the eggs you can add glycerin. You need ¼ teaspoon per egg. This helps to keep the cake moist.
- When you spoon the mixture into the baking tin you need to scoop out the middle, so all the mixture is around the side of the cake tin and you can see the tin at the bottom (a bit like a ring doughnut!) Don’t be nervous and just make a small dip in the middle – you really need to scoop it up the sides of the tin.
- Put it in the oven and bake for 1½ hours. Check after this time with a skewer in the middle. If it comes out clean the cake is done. If not, depending on how much ingredient sticks to the skewer, give it 10 minutes more until the skewer comes out clean. My cake took a lot longer than the recipe stated because of the newspaper. Just check every 10 minutes once the 1.5hours is up.
- Leave your cake in the tin to cool, then transfer to a cooling rack.
- When covering a cake with buttercream, cover the sides first. This allows you to hold the top of the cake steady with your other hand without getting too sticky.