Playing dice

Playing dice

Banoffee cake

The Birthday Cake Book
Laura Edwards

May lady luck smile down on the birthday girl or boy for the next year having rolled these giant edible dice! To make the two dice shown in the picture you will need to double all the ingredients.

For the cake


Quantity Ingredient
120g unsalted butter, softened, plus more for the tins
250g self-raising flour
1 teaspoon baking powder
pinch salt
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
160g light muscovado sugar
3 extremely ripe, large bananas, (they should be brown, not yellow)
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 tablespoons whole milk

For the toffee buttercream

Quantity Ingredient
240g unsalted butter, softened
60g light muscovado sugar
2 tablespoons golden syrup
1 tablespoon double cream
1 teaspoon vanilla extract
200g icing sugar, sifted

To decorate

Quantity Ingredient
icing sugar, to dust
1kg white sugarpaste
100g black sugarpaste
edible glue
or 20 g bag white royal icing

Special equipment

Quantity Ingredient
13 cm cake board
3 cm round cutter


  1. Preheat the oven to 180°C/fan 170°C. Butter two deep 13 cm square cake tins and line the bases with baking parchment. If your tins are not deep, make a collar of a double thickness of baking parchment to come up above their sides.
  2. Sift together the flour, baking powder, salt, nutmeg and cinnamon.
  3. Cream together the butter and sugar, using an electric whisk or in an electric mixer, until light and fluffy (this may take five minutes). Meanwhile, mash the bananas with a fork. Add the eggs, vanilla and milk to the butter mixture, then a spoonful of flour. Fold in the remaining flour mixture, then the bananas, and pour the batter into the tins. Bake for 40 minutes, or until a skewer emerges clean. Remove from the oven, run a knife around the tin and leave for a few minutes. Turn out on to a wire rack, remove the papers, and cool completely.
  4. For the toffee buttercream, simmer 80 g of the butter, the muscovado sugar and syrup over a low heat in a pan until it is a deep caramel colour. Remove from the heat and add the cream and vanilla extract. Keep stirring. Allow to cool.
  5. In an electric mixer, beat the remaining butter until really pale and fluffy, add the icing sugar and beat for at least five minutes, or until light and creamy. Add all the cooled toffee mixture and beat in well.
  6. To decorate, trim the two cakes so they are level. Split each cake in half horizontally. Spread a little toffee buttercream on to the board and place one of the cakes on to it. Repeat to make four layers, making sure the flat base of a cake is uppermost. Spread the remaining buttercream over the top and sides of the cake and the board.
  7. On a work surface lightly dusted with icing sugar, roll out the white sugarpaste to a 35 cm square about 5 mm thick. Roll loosely around the rolling pin and place over the cake. Smooth the icing all over the cake – covering the edges of the board too – and rub with your hands. Cut away any excess from the edges. Leave to harden for an hour or so.
  8. Meanwhile, on a work surface lightly dusted with icing sugar, roll out the black sugarpaste to about 2 mm thick. Using the round cutter, cut out about 20 dots. Using the edible glue or royal icing, attach to the die, each side with a different number of dots. To be extra realistic remember that, on a real die, the number of dots on opposing sides add up to seven.
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