Angry Birds birthday cake

    Angry Birds birthday cake

    1save
    2hr50min


    1 person made this

    About this recipe: This is a cake based off the yellow bird from the popular Angry Birds game. It is a lemon all-butter sponge with lemon-buttercream and raspberry jam filling, topped with fondant icing.

    Áine County Donegal, Ireland

    Ingredients
    Makes: 1 Angry Birds cake

    • Cake
    • 250g butter, softened
    • 250g caster sugar
    • zest of 1 lemon
    • 4 large eggs, beaten
    • 300g plain flour
    • 1/2 teaspoon baking powder
    • 2 tablespoons lemon curd
    • Filling
    • 100g butter, softened
    • 100g icing sugar
    • a few drops lemon extract
    • a few drops yellow food colouring (optional)
    • 2 to 3 tablespoons raspberry jam
    • Icing
    • 2 tablespoons lemon curd, heated
    • 1kg packet of ready to roll icing
    • orange, yellow, black, red icing gel colours
    • 1 can gold lustre spray
    • 1 can silver lustre spray
    • black writing icing tube

    Method
    Prep:2hr  ›  Cook:50min  ›  Ready in:2hr50min 

      For the cake:

    1. Preheat the oven to 160 C / Gas 3.
    2. Cream the butter and sugar with an electric mixer.
    3. Add the lemon zest and eggs. Then stir in the flour and baking powder, then 2 tablespoons of lemon curd, continuing to mix as you add these.
    4. Pour the mixture into a greased and lined square or rectangular tin. I used a 26x20x5cm IKEA roasting tin.
    5. Bake in the oven for about 50 minutes or until risen and golden. Check with a skewer to see if it is cooked through. Remove from the oven and cool completely on a wire rack.
    6. For the icing:

    7. Mix 100g softened butter, 100g icing sugar, lemon extract and yellow food colouring to make the buttercream icing.
    8. Ice and decorate:

    9. Once the cake is cold and rested, cut out the triangle shape and the head feathers, then cut the main cake in half through the middle. Spread on the raspberry jam and buttercream and sandwich back together. Paint the cake with warm lemon curd and a pastry brush.
    10. Prepare the icing colours by adding the gel to the white icing. You will need more yellow icing than the others, about 500g. You may have some left over but it is better to have too much than too little as it can be hard to get the colours the same if you need to make a second batch. Leave about 200g of white and prepare about 100g each of red, orange and black.
    11. Roll the icing out on a board dusted with icing sugar until it is about 5mm thick.
    12. Start with the white icing as in the picture.
    13. Spray with the silver lustre spray and then trim the edges.
    14. Add the yellow icing and spray with the gold lustre spray making sure to cover the white icing with paper first.
    15. Cut out the black icing shapes for the beak and eyes and stick to the cake using a little water. I cut these by hand.
    16. Add the orange beak and add the definition using the black writing icing.
    17. Add the white eyes and add the pupils using the black writing icing.
    18. Cut out the eyebrows in red and add these.
    19. Add the black icing to the head feathers and arrange these at the top of the cake.

    Tips

    It is best to buy your icing gel colours from a cake decorating shop. The ones from supermarkets are often not strong enough. You can, of course, use ready to roll icing which is a little more expensive.
    The low oven temperature ensures that the cake rises evenly, making it easier to decorate as it has a flat top.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate