Using the measurements below we made 2x 12″ sponges and a 5″ Hello Kitty head sponge for this Hello Kitty Birthday Cake.
25oz self raising flour
20oz margarine
20oz caster sugar
10 eggs beaten
15oz milk
Blend eggs & milk
Blend marg & sugar until smooth
Alternating between the two, gradually add the egg/milk mix and the flour – don’t allow mixture to become to wet or too dry whilst mixing.
Mix in a figure of 8 pattern to get air into mix.
Line and grease cake tins. Bake in oven gas mark 4 for 1-1 1/2 hrs.
Avoid checking on cake for first 45mins as opening oven may cause cake to dip in middle.
Check to see if cooked by inserting a skewer/cocktail stick/knife into middle.
If it comes out clean cake is done.
Leave in tin for 10 mins. before turning out onto a wire rack and allow to cool.
Once cooled we leveled off both rounds and used butter cream and jam as the filling for the base.
We then coated the base with butter icing, to make the layer of pre rolled regal icing we laid on top stick (the icing being pre rolled made this so much easier and quicker!)
Then we sprinkled icing sugar on top of the base to give the regal icing a smooth look and remove any fingerprints.
We repeated this process with head, then placed it on top of the base. Again sprinkling icing sugar on top. This helped the sparkles in the bow to stick. Yellow and black writing icing used for nose, eyes, whiskers, words and stars.
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