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A yellow cake which says olivia and katherine in icing Tried & Tested

Christening cake

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3 stars based on 7 ratings

This Christening cake recipe will suit almost any occasion, simply change the names and colours to suit the recipient. Stick to just two or three colours to keep the style elegant.

Key Information

  • Prep:
  • Bake:
  • Serves:
  • Skill level:advanced

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Ingredients

For the 9" cake

  • 150g 5⅜ oz Butter (unsalted) room temperature
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 3 3 Egg(s) (free range)
  • 75g 2¾ oz Plain white flour (we use Allinson) Plain white flour
  • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 3tbsp 3tbsp Water hot

For the 9" cake buttercream

  • 300g 10⅝ oz Butter (unsalted) softened
  • 750g 26½ oz Icing sugar (we use Silver Spoon) Icing sugar

For the 12" cake

  • 450g 16 oz Butter (unsalted) softened
  • 600g 21¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3tsp 3tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 9 9 Egg(s) (free range)
  • 225g 8 oz Plain white flour (we use Allinson)
  • 450g 16 oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 4tsp 4tsp Baking powder
  • 9tbsp 9tbsp Water hot

For the 12" cake buttercream

  • 900g 31⅞ oz Butter (unsalted) softened
  • 2¼kg 5 lb Icing sugar (we use Silver Spoon) Icing sugar

To decorate

  • 2⅛kg 4⅝ lb Sugar paste icing White
  • 2½kg 5½ lb Sugar paste icing Yellow
  • 250g 8⅞ oz Royal icing sugar (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Grease and line your cake tin with baking parchment and pre heat your oven to 150°C (130°C fan, gas mark 5).

  2. Classic mode Step 2

    Make both the 9″ cake and 12″ cake separately and follow this method. Beat the butter and the sugar until it is light and fluffy. Add the vanilla extract and mix again. In another bowl measure the flours and baking powder.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted) softened
    • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 75g 2¾ oz Plain white flour (we use Allinson)
    • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1½tsp 1½tsp Baking powder
  3. Classic mode Step 3

    Whisk all the eggs and gradually beat into the sugar and butter mixture. Add a tablespoon of flour at a time to prevent the mixture from curdling, fold in the remaining flour with the water until smooth.

    Ingredients for this step

    • 3 3 Egg(s) (free range)
  4. Classic mode Step 4

    Spread the mixture in the cake tin and bake for 45 minutes for the 9″ cake and 1 hr 30 for the 12″ cake. Check to see if the cake is done by pressing a finger gently on the top. If it bounces back it is ready, if not it will leave an indent and needs a little longer. Leave cakes to cool for 30 minute in the cake tin then turn out and allow to cool completely.

  5. Classic mode Step 5

    To decorate, start by icing the cake board and leave it to dry. The board should be dampened, but not too wet to stick the icing in place on the board.

  6. Classic mode Step 6

    To make the name roll out some sugar paste icing . If possible, use spacers to ensure that each letter is the same thickness. Use letter cutters to cut out the name. Ensure each one has no fraying icing at the bottom. If it does use a soft bristled brush to tuck them under. Place each finished letter on a flat board and leave to dry. The letters need to be thick enough so that they will stand up without breaking and so they can withstand quite a bit of handling. These letters are 0.5cm thick and took a week to dry. Once you have made the letters turn them over every few days so that the underneath gets a chance to dry out too.

  7. Classic mode Step 7

    Make the flowers using sugar paste icing,  cutting out the flowers with small blossom plunger cutters and small daisy cutters. Dust each well and place each flower inside an empty egg carton to shape. Use the plunge action when making the flower so that the petals rise up and stay shaped well. Use a tiny blossom flower for the centre of each flower,
    securing it in place with a small amount of clear alcohol. It is a good idea to make more flowers than you will need to allow for breakages and leave to dry so that they can be handled easily.

  8. Classic mode Step 8

    Make the butterflies using a plunger cutter and be sure to press down when releasing it so that you get a full pattern detail on the wings. Use a small pallet knife to lift the butterfly and position it in an empty egg carton so that one wing is flat and the other is raised up, as if it is flying. Continue making more butterflies, they look best if they are made from very thin icing sugar, so they do become very fragile. Leave them to dry so that you can handle them more easily, 3-4 days drying time is perfect.

  9. Classic mode Step 9

    Make up the royal icing as directed on the packet and keep in an airtight container. Beat softened butter with sifted icing sugar, until light and creamy to create your buttercream, adding 1 tsp hot water if necessary. Store in an airtight container.

  10. Classic mode Step 10

    Once the cake board, name, flowers and butterflies are dry you can assemble the cakes. Cover each cake in turn with a smooth layer of buttercream.

  11. Classic mode Step 11

    To ice the cakes knead the icing till it is soft and malleable then roll it out so that it is large enough to cover the whole cake including the sides. It should be around 5mm thick, so that is won’t tear as you lift it and smooth it over the corners. The 12″ cake will sit centrally on the iced cake board. The 9″ cake should be secured onto the 9i” un-iced cake board with royal icing before it is covered with the sugar paste icing. The 9″ cake and the board will be covered in one go so you can’t see the board.

  12. Classic mode Step 12

    When ready, carefully lift the icing on top of the cake.Smooth it down with your hand so that the icing sticks to the side of the cake. Remove any excess icing from the bottom of the cake with a pizza cutter and smooth the sides.

  13. Classic mode Step 13

    To stack the cakes, use a small amount of royal icing to position the large cake centrally on the large iced cake board. Place 4 plastic dowels in the centre of the cake, so they are spaced apart within the 9″ square where to smaller cake will sit. Ensure that the dowels go all the way into the cake vertically and cut off any dowel that protrudes from the cake. Place a small amount of icing centrally on top of the 12″ cake and secure the 9″ cake in place.

  14. Classic mode Step 14

    Once stacked, position the name where you want it to go. Don’t stick the letters down until you have checked where each one goes so you know that you won’t run out of space. Use royal icing to secure each letter on the cake. Apply some to the bottom of the letter and some behind the top, then lean the letter against the cake making sure that the royal icing will keep the letter stuck down.

  15. Classic mode Step 15

    Once all the letters are in place, use a piping bag of royal icing to secure the flowers and butterflies in place. Put some flowers on the letters, some on the cake and some on the cake board.

  16. Classic mode Step 16

    To complete the look position a matching coloured ribbon around the cake board. Secure with stick glue for instant adhesion. Use a pearl pin to keep the ends in place at the back and you’re finished