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Clown cake with a round face, yellow hair and a hat and bow tie. Decorated with lots of jelly sweets. Tried & Tested

Clown cake

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This clown cake is such a good idea for a child’s birthday and really fun to make.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Makes :1
  • Skill level:advanced

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Ingredients

For the circular cake

For the rectangular cake

For the decoration

  • 450g 16 oz Dessicated coconut
  • Yellow food colouring
  • 225g 8 oz Butter (unsalted)
  • 450g 16 oz Icing sugar (we like Silver Spoon) Icing sugar
  • 2½tbsp 2½tbsp Single cream
  • 1tsp 1tsp Vanilla extract (we like Nielsen-Massey)
  • Jelly sweets assorted colours

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For the round cake: heat the oven to 160°C, (fan 140°C, gas mark 3). Grease and line a 20 cm/8″ round cake tin.

  2. Classic mode Step 2

    Beat the butter and sugar in a mixing bowl until light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Gradually beat in the eggs, one at a time until smooth and then sift in the flour, stirring gently until combined. Stir in the vanilla.

    Ingredients for this step

    • 4 4 Egg(s) (free range)
    • 350g 12½ oz Self-raising white flour (we like Allinson) Self-raising white flour
    • 1tsp 1tsp Vanilla extract (we like Nielsen-Massey)
  4. Classic mode Step 4

    Spoon into the tin and bake for 60-75 minutes until risen and golden and firm to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool.

  5. Classic mode Step 5

    For the rectangular cake heat the oven to 160°C, (fan 140°C, gas mark 3). Grease and line a 30cm x 25 cm x 5 cm/12″ x 10″ x 2″ baking tin.

  6. Classic mode Step 6

    Follow the method for the round cake, baking the cake for the same length of time. Cool as before.

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted)
    • 250g 8⅞ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 5 5 Egg(s) (free range)
    • 250g 8⅞ oz Self-raising white flour (we like Allinson) Self-raising white flour
    • 125g 4½ oz Plain white flour (we like Allinson) Plain white flour
    • 1tsp 1tsp Vanilla extract (we like Nielsen-Massey)
  7. Classic mode Step 7

    For the decoration: put one quarter of the coconut and a few drops of yellow colouring in a plastic bag and shake well to disperse the colour evenly.

    Ingredients for this step

    • 115g 4⅛ oz Dessicated coconut
    • Yellow food colouring
  8. Classic mode Step 8

    Beat the butter until soft and creamy. Sift in the icing sugar and beat well until smooth. Stir in the cream and vanilla extract.

    Ingredients for this step

    • 225g 8 oz Butter (unsalted)
    • 450g 16 oz Icing sugar (we like Silver Spoon) Icing sugar
    • 2½tbsp 2½tbsp Single cream
    • 1tsp 1tsp Vanilla extract (we like Nielsen-Massey)
  9. Classic mode Step 9

    Spread half the buttercream over the top and sides of the round cake and place on a serving tray or board.

  10. Classic mode Step 10

    Cut one thing strip from the rectangle, making it into the hair as in the photo. Then cut the rest of the rectangle cake into two triangles. Place one above the hair for the hat and cut the second triangle into two and place at the bottom of the cake for the bow-tie.

  11. Classic mode Step 11

    Spread the remaining buttercream over the hat, bow-tie and hair. Sprinkle the hair with the yellow coconut. Sprinkle the white coconut over the bow tie and hat. Decorate with jelly sweets as in the photo.

    Ingredients for this step

    • 335g 11⅞ oz Dessicated coconut