T-shirt cake

    4 hours 30 min

    From football shirts to rugby shirts and everything in between, you can now make the season's shirt with this tried and tested recipe. Great for parties celebrating the World Cup, Six Nations or just a weekend Premiership League game. Also ideal anytime as a birthday cake for young fans!

    30 people made this

    Serves: 12 

    • 420g butter or margarine
    • 420g caster sugar
    • 8 eggs
    • 510g self raising flour
    • 5 tablespoons milk
    • 300g vanilla icing (optional)
    • 1kg ready to roll red fondant icing (optional)
    • edible team logos (optional)

    Prep:30min  ›  Cook:2hr  ›  Extra time:2hr cooling  ›  Ready in:4hr30min 

    1. Preheat the oven to 150 C / Gas 2. Generously grease a 29x34x6.5cm (11.5x13.5x2.5in) t-shirt cake tin and line the base with a sheet of baking parchment cut to size.
    2. In a bowl, cream the butter or margarine together with the sugar until light and fluffy. Beat in the eggs, one at a time until the mixture is pale and creamy. Sift in the flour and fold until well integrated, gradually adding the milk. Pour into the prepared cake tin, filling only half way to allow for a good rise.
    3. Bake in the preheated oven for 60 minutes, then increase the oven temperature to 180 C / Gas 4 and cook for a further 60 minutes or until risen and golden and a skewer inserted into the centre comes out clean (avoid opening the oven door during cooking to prevent the cake from sinking in the middle). Remove from the oven and allow to cool for 10 minutes in the tin.
    4. Carefully run a small knife around the edges of the cake to loosen. Lay a cooling rack on top of the tin and in one swift motion flip upside down allowing the cake to drop gently onto the rack; allow to cool completely.
    5. Transfer the cake to a cake board. To decorate similar to the photo, spread a little vanilla icing over the cake then roll out the fondant icing and lay carefully on top, making small indents and cuts where needed around the neck and sleeves to bring the icing down around the sides. Trim off any excess and discard. Attach any edible logos with a little water. Serve!

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