Use up broken biscuits at the bottom of the tin to make chocolate birthday cake ideas for adults buttery cake. A star rating of 4 out of 5.
Perfect for a party, this rainbow-speckled cake screams ‘celebrate’! Children love colour, so what could be better than a birthday cake with two different coloured sponges made from one mixture and a colourful icing? Who could resist our chocolate and raspberry cake? Decorate this simple elderflower and lemon cake with edible flowers for a showstopping celebration dessert. A star rating of 5 out of 5. Dazzle your kids with their favourite TV character in cake form!
Create a cake with the wow factor with our colourful ombre mermaid. This decadent, plant-based chocolate cake is guaranteed to bring joy to any birthday party. This colourful animal sponge is sure to be the mane event at any party! Turn your favourite cocktail into a dessert with this mojito cake made with a lime, mint and white rum syrup and lime buttercream. Decorative Italian meringue masks a spicy, moist ginger cake layered with ginger buttercream- an amazing bake! Stop people in their tracks with a stunning unicorn cake.
Kids and adults alike will go crazy over these showstopping birthday cake recipes, from a popcorn and salted caramel drizzle cake to a surprise piñata cake loaded with jelly beans. Chocolate, popcorn and salted caramel cake Whatever the occasion, celebrate in style with this showstopper of a cake! Base line 3 x 20cm loose-bottomed cake tins. In a stand mixer, or using a hand-held mixer, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the flour, cocoa and baking powder. Fold in the milk to make a light batter. Divide the batter between the prepared cakes tins and bake for 20-25 mins, or until risen and springy to the touch. Leave to cool in the tin for 5 mins, before turning out onto a wire rack to cool completely. Melt together the cream and chocolate in a saucepan and heat gently, stir and set aside to thicken. For the caramel popcorn, melt the sugar in a saucepan.
Once you start to see pools of melted sugar, gently swirl the pan to encourage the rest of the sugar to melt. Using a wooden spoon, stir together and heat until all the sugar crystals have dissolved and the colour looks like runny honey. Take off the heat, stir in 2 tbsp water then put the pan back onto the heat to melt any clumps that have formed. Stir in the popcorn and pour onto a lined baking tray to cool. Make the icing by beating together the butter and icing sugar until creamy. Then mix in the cocoa powder and mascarpone.
On a cake stand, or plate, layer the cake up with the chocolate ganache, leaving the top plain. Cover completely with the mascarpone icing, and use a palate knife to give a smooth finish. Drizzle over the tinned thick caramel sauce and arrange the caramel popcorn on top. Bake according to the recipe but stop before adding decoration or icing. Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature. As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.