English Singing Baker : Novelty Cricket Cake
By englishcabaret, Aug 6 2019 10:59AM
To celebrate England's victory at the Cricket World Cup and this year's summer of cricket, the EC blog welcomes English Singing Baker as a guest to share with us her recipe for A Novelty Birthday Cricket Cake. See her recipe below!
Hello everyone! I'm delighted to be asked to be a guest writer on the EC blog with you to share my recipe for a novelty cricket cake. I wrote this recipe a little over 2 years ago and thought this was a good moment to dig it out of the archives with the season of cricket upon us and England's victory over the summer in the World Cup . I originally made this cake for an 18th birthday but you could just make it for fun as a project over the summer holidays.
Before I jump into the recipe, you can watch the video that accompanies it here - where you can watch me make the bake step by step with songs inspired by birthday celebration!
To accompany the recipe, here is my cover of 'If I knew you were coming, I'd have baked cake' with Casson on the piano.
Without further ado here is the recipe...
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NOVELTY CRICKET CAKE
For the cake
1kg mix of dried fruit ( I used 300g sultanas, 500g raisins and 200g glace cherries, rinsed and halved)
125ml orange juice
1 eating apple, peeled and grated
1 tbsp honey
155g light brown soft sugar
250g butter, melted, plus a small amount to grease the tin
4 large eggs, beaten
190g plain flour
1 teaspoon mixed spice
1/2 teaspoon cinnamon
500g white marzipan
750g (3 250g packets) green fondant icing
500g white fondant and food colouring, to model with
Black card and stickers to make the scoreboard
6 copper candles for wickets
A jar of apricot jam
Icing sugar for rolling
How to make the bake
1. Preheat the oven to 160 degrees C and prepare an 8 1/2 inch square cake tin by greasing it with butter. Then, line each of the four sides with three layers of greaseproof paper and line the bottom with a rough square.
2. Cut the butter into large chunks and put into a small saucepan. Melt it gently over a low heat and pour into a small bowl. Leave to one side to cool. Put all of the dried fruit into a large mixing bowl and add to it the orange juice, grated apple, brown sugar and honey. Give it a big stir with a wooden spoon to combine.
3. Beat the eggs in a small bowl and add to the mixture and beat again before adding in the cooled melted butter. Finally add in the plain flour and spices before one final big stir. When the mixture is well mixed, spoon carefully into your prepared tin and level out with the back of the wooden spoon. Make sure you get everything out of the bowl and get the mixture right into the edges of the tin to make sure you get a good shape to your cake.
4. Bake in the middle of the preheated oven for 2 - 3 hours until a skewer comes out clean and the top is a deep golden brown. Ovens tend to vary in their temperature so keep an eye on your cake as it bakes. Even if the full time isn't up, and the skewer comes out clean, take it out of the oven as you will get a moister cake than if you leave it for the full time. You can always cover the top of the cake, if it is a good colour with foil to prevent it burning if the middle isn't cooked yet too!
5. When your cake is baked, take it out of the oven and leave to cool in the tin till it is stone cold and you can start decorating. For this process, it is best to leave a day between marzipanning and icing your cake as they have time to settle but don't worry if you don't have time as it doesn't affect the taste.
6. When you are ready to start decorating your cake, warm half a jar of apricot jam in a small saucepan and put it through a sieve to make it really smooth. Then roll out the marzipan on a clean surface, dusted with icing sugar, to the rough size of your cake. You can test this by hovering the cake tin over the rolled marzipan and seeing if there is enough around the sides.
7. When it rolled out, take your cake out of the tin and take off the paper. Turn it upside down on a baking try or upturned storage lid, and brush with the sieved apricot jam. Then carefully place the marzipan on and smooth it down and cut off the excess around the edge to make a sharp finish. Then leave as long as you can to dry - I left mine overnight covered with kitchen roll to keep it aired but covered.
8. Decoration is one of the most fun parts of making a novelty cake and I really enjoyed making the bits and pieces on top of the cake. I made a bat, ball, pads and a characture of my brother but it's fun to try out new ideas, as fondant icing is really just edible playdough. Use food colouring to make the colours you want but remember adding liquid to the fondant makes it harder to work with so add more icing sugar makes it drier and less sticky.
9. With your decorations and cake all marzipanned and ready to go, you can cover it with the final layer of green fondant icing. Brush cake covered in marzipan with boiled water and roll out the icing into a rough square and check how big it is by hovering the cake over it. Then place it on top and smooth out into a perfect surface. Then colour a smaller piece of green icing with some yellow colouring and an additional bit of white and make a rectangle to sit in the middle of the cake as the square and two lines of white icing for the markers.
10. Finally add on your decorations and put white picket fence around the outside of the cake to finish it off. Be really proud of your work and enjoy a slice with a cup of tea and an England test match
Thank you for joining me today as I shared with you my recipe for a novelty cricket cake. If you decide to recreate it, don't forget to tag me on Instagram @englishsingingbaker #esbbakes!
See you next time for another ESB blog in the meantime,
English Singing Baker x