About this recipe:The ultimate cake for any child and one that quite a few grown ups would appreciate as well! You'll need a special giant cupcake tin (available from Lakeland) but it's worth the effort. This recipe is from my book 'Special cupcakes'. See footnote for more details.
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Method Prep:45min › Cook:1hr15min › Ready in:2hr
To make the cake, preheat the oven to 170 degrees C / gas mark 3. Brush the two halves of your giant (2.4 litre) cupcake tin with oil (or cooking spray) and dust with flour.
In a large mixing bowl, beat the butter, sugar and lemon zest together until creamy. Gradually beat in the eggs a little at a time, beating well after each addition. Sieve in the self-raising and plain flours and stir in with the milk.
Spoon the mixture into the tin, filling each half about three-quarters full and hollowing out the centres a little as both cakes will rise quite a lot. Bake for 1 hour 5 minutes - 1 1/2 hours or until a skewer pushed into the centre of each cake comes out clean.
Cool in the tin for about 15 minutes before turning the cakes out onto a wire rack to cool completely.
Trim the tops of the two cakes level and spread the base with the jam and about two-thirds of the buttercream. Sandwich the cakes together and spread the top part with the rest of the butter cream. Cover with small sweets and pieces of chopped chocolate bars pressing them gently into the icing to fix them in place. Finally drizzle chocolate writing icing over the top.
A complete disaster! I'm an accomplished cook and the cake was burnt round the outside and not cooked inside. It also rose enormously, so I trimmed of 10oz of cake. I don't have enough ingredients to try a different recipe. - 25 Feb 2012