George is now 3. At the end of August we had a family party to celebrate and George was keen to have a postman pat cake. I decided simple and well executed was the best way to go with my cake design. I have to admit it was a very yummy cake. The same weekend we headed off to the Total Greek Yogurt event in London and we were able to share a piece with My Daddy Cooks and his boy Archie.
The cake was based on my basic Victoria Sponge recipe, which I decide to mix up a bit by adding dessicated coconut and lime juice. The icing was a very thick butter icing, the car made out of ready bought sugar paste and the detail was done with some royal icing. Here is my basic recipe:
Serves 12 or more depending on the size of slices
- 10 oz sifted caster sugar
- 10 oz softened unsalted butter
- 4 eggs
- 10 oz sifted self rising flour
- 2 tsp vanilla extract
- 100g dessicated coconut
- 2tsp lime juice
- approx 1 tbsp milk/water
- Line a large rectangular cake tin approx 24cm by 36cm
- Pre-heat the over to 180°c.
- Cream butter and sugar together until smooth.
- Add two eggs and mix well, add half the flour and mix again.
- Add the rest of the eggs and the rest of the flour, baking powder, vanilla essence, coconut and lime juice, combine into a smooth mixture.
- Pour a little of the milk into the mixture, you need the mixture to be ‘droppable’, this means it should fall slowly from your spoon. If the mixture is too thick and sticks to the spoon add more milk, if the mixture is too runny then add a spoonful or two of more flour.
- Gently pour the mixture into the tin,
- Use a palette knife to spread the mixture across the tin to give it a flat surface.
- Cook in the middle of the oven for 20-30 mins. Test the cake is cooked by touching the top of the cake, it should spring back up and not leave an indentation. If the cake is ready gently remove from the tin and leave to cool on a wire rack. If the cake needs longer leave for a few minutes in the oven and test again.
Icing the Cake:
- Strawberry jam
- Apricot jam
- 8 oz softened unsalted butter
- 16 oz sifted icing sugar
- 2 drops vanilla essence
- 1 pack red sugar paste icing
- 1 pack black/brown sugar paste icing
- Cut the large rectangular cake in half, spread some strawberry jam in the middle and stack on top of each other.
- Warm the apricot jam in a saucepan and with a pastry brush paint over the entire cake (this will stop crumbs getting into your butter icing when you ice the cake later).
- Beat butter and icing sugar together until smooth, add vanilla and blend.
- Spoon icing onto cake and smooth with a palette knife, keep dipping the palette knife into a mug of hot water this will help you to get a smooth finish.
- Roll out the red sugar paste and using a picture of Postman Pat’s van cut out a van shape. Cutting out a space for the wheels with a round cookie cutter.
- Roll out the black/brown sugar paste and cut wheels with a cookie cutter.
- Place icing onto top of the cake.
If you want to find out how to do the royal icing which I used to: decorate the edges of my cake, write the Royal Mail logo and to put the window on Pat’s van try looking at this great website that I use to learn about royal icing: Sweetopia. However, if you want me to do a blog post on using royal icing for piping details leave a comment and I’ll get on to it!