How to Make a Silver Racing Car Birthday Cake

Method

1. Preheat your oven to 160°C (140°C fan). Grease and line a 30cm x 20cm rectangular cake tin with parchment paper.

2. Cream the 450g butter and caster sugar together until very pale and fluffy. Beat in the eggs one at a time, adding a tablespoon of flour with each to prevent curdling.

3. Fold in the remaining flour, vanilla extract, and milk until the batter is smooth. Pour into the tin and level the top.

4. Bake for 55-60 minutes or until a skewer inserted into the centre comes out clean. Allow to cool completely in the tin, then chill in the fridge for 2 hours to make carving easier.

5. To carve the car, cut the cake into three long strips. Stack two strips with a layer of buttercream to create the main chassis. Cut the third strip to create the cockpit block on top. Use a serrated knife to taper the nose and round off the rear.

6. Cover the entire carved car with a thin 'crumb coat' of vanilla buttercream and chill for 30 minutes until firm.

7. Roll out the grey sugarpaste on a surface dusted with icing sugar until it is large enough to cover the car. Drape it over, smoothing it into the curves with your hands or a cake smoother. Trim the excess at the base.

8. Mix the silver lustre dust with the rejuvenator spirit to create a paint. Use a wide, soft brush to paint the entire car in long, even strokes. Allow to dry.

9. Roll out the black sugarpaste and cut four thick circles for wheels. Attach them to the sides of the car using a tiny amount of water or edible glue. Add a white sugarpaste circle for the racing number on the bonnet.

Notes

Questions