Piggy bank

Piggy bank

Victoria sponge

By
From
The Birthday Cake Book
Serves
20
Photographer
Laura Edwards

I just love this spotty piggy bank; make it in any colour of your choice. Don’t think this is a cake just for children, adults fall for its charm too…

For the Victoria sponge

Ingredients

Quantity Ingredient
280g unsalted butter, really soft and diced, plus more for the tin
280g self-raising flour
1 1/2 teaspoons baking powder
5 eggs, lightly beaten
280g golden caster sugar
1 teaspoon vanilla extract

For the buttercream

Quantity Ingredient
250g unsalted butter, softened
1 teaspoon vanilla extract
250g icing sugar, sifted

Special equipment

Quantity Ingredient
2 litre spherical cake tin

To assemble

Quantity Ingredient
1kg ready-mixed pink sugarpaste
icing sugar, to dust
60 g bag white royal icing, fitted with no. 1 nozzle
1 packet white chocolate buttons
1 bag gold chocolate coins

Special equipment

Quantity Ingredient
15 cm round thin cake card, cut down to a 12 cm round
paint brush
30 cm round cake drum

To finish

Quantity Ingredient
4 tablespoons lemon curd
or 4 tablespoons strawberry jam
or 4 tablespoons raspberry jam

Method

  1. Preheat the oven to 180°C/fan 170°C. Butter the cake tin very well indeed. Place a piece of baking parchment over the hole in the base of one of the semi-spherical halves. Make a stand of twisted aluminium foil to stop the tin from rolling around in the oven, and stand the other on the base supplied.
  2. For this all-in-one sponge, use either an electric mixer and beater attachment, a bowl and hand-held electric whisk, or a food processor.
  3. Sift the flour and baking powder into the bowl, add the butter, eggs, sugar and vanilla. Beat together until well mixed (taking care not to over-mix) and divide the batter between the prepared tins. Bake for 40–45 minutes, or until a skewer emerges clean.
  4. Remove from the oven, leave for a couple of minutes, then run a knife around the rim of each tin and turn the cake out on to a wire rack. Cool completely.
  5. Meanwhile, to make the buttercream, in an electric mixer (or in a bowl using a hand-held whisk) beat the butter until really pale and fluffy, then add the vanilla extract. Add the icing sugar and beat for at least five minutes until really creamy.
  6. Cut a small amount of cake from the base of one of the two halves to stop it from rolling around. Trim the tops flat, if necessary, and then cut each in half horizontally, to make four layers. Stick the base cake to the thin cake board with a little buttercream. Sandwich the layers together with the buttercream and a layer of the lemon curd or jam. Use the remaining buttercream to cover the entire ball. Place the cake on a large work surface.
  7. Knead the sugarpaste on a clean board dusted with icing sugar. Once it is malleable, roll it out into a large circle 35–40 cm in diameter and 5–6 mm thick. Loosely wrap around the rolling pin (or lift with your hands) and place centrally over the cake. Ease around the cake, rubbing with your hands and smoothing away creases or imperfections. Press down and in around the base. Cut away excess, removing and discarding any pieces that have buttercream on them. You can use the remaining sugarpaste (re-seal it in a polythene bag).
  8. While the sugarpaste is still soft, use the end of the paint brush to make a 6 cm-long coin slot along the top of the cake. Make two little holes for the eyes and one hole at the other end to insert the tail. Leave the sugarpaste to set for a few hours, if you can.
  9. To make the ears, simply roll out a piece of the leftover sugarpaste to about 3 mm thick and cut two triangles, each about 5 x 5 x 5 cm. Curl them at the tips. To make the tail, roll a sausage of sugarpaste about 10 cm long and 5 mm wide. Roll around the handle of a wooden spoon and leave to dry for a few hours, or overnight. To make the snout, roll a piece of sugarpaste into a ball about 3 cm wide, flatten and make two holes on the surface of one flat side with the end of the paint brush. Make the legs by rolling four slightly smaller flattened balls of sugarpaste in the same way. Stick the ears, snout and tail to the pig with royal icing and stick the chocolate buttons all over the cake.
  10. Place an upturned saucer into the centre of the cake drum. Stand the pig on top and half-tuck his legs under his body, securing with royal icing. Leave to dry, then remove the saucer. Finish the cake by sticking a chocolate coin into the slot on the back and scattering the remaining coins all around.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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