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Present Cake WEB

Present cake

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2.176 stars based on 17 ratings

Birthdays are full of gifts and cake, so why not combine the two and give this pretty present cake to a loved one on their special day.

Key Information

  • Prep:
  • Bake:
  • Makes :1
  • Skill level:medium

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Ingredients

For the sponge

  • 300g 10⅝ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 40g 1½ oz Cocoa powder
  • 280g 10 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 280g 10 oz Butter (unsalted)
  • 5 5 Egg(s) (free range)
  • 3tbsp 3tbsp Milk (whole)

For the decoration

  • Food colouring desired colours, paste or gel
  • 1kg 2¼ lb White sugar paste icing for the cake decoration
  • 200g 7⅛ oz White sugar paste icing for the ribbon and bow
  • 250g 8⅞ oz Flower paste icing or modelling paste

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    To decorate this cake you will require; star cutters, food grade wires, 10″ cake drum, florist tape, edible glue and flower pic.

  2. Classic mode Step 2

    Preheat the oven to 160°c (fan 140°c, gas mark 3) and grease and line a deep 20cm/8” square cake tin.

  3. Classic mode Step 3

    Cream the butter and sugar in a mixing bowl until soft and light.

    Ingredients for this step

  4. Classic mode Step 4

    Sift the flour and cocoa powder together and beat into the mixture alternately with the eggs and milk, until the mixture is smooth.

    Ingredients for this step

    • 300g 10⅝ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 40g 1½ oz Cocoa powder
    • 5 5 Egg(s) (free range)
    • 3tbsp 3tbsp Milk (whole)
  5. Classic mode Step 5

    Put into the tin and level the top. Bake for 1 hour 15  until well risen and firm to the touch. Cool in the tin for 10 minutes, then turn out and place the cake on a wire rack to cool.

  6. Classic mode Step 6

    Whilst the cake is cooling (or in advance) prepare the shooting stars. Colour a small amount of modelling paste into desired colours and roll out thinly to approx. 3 mm thick. Cut out the star shapes, using different sizes to layer if desired. Dip the end of a food grade wire into edible glue and carefully insert the end of the wire into each shape. Leave to dry completely.

    Ingredients for this step

    • 250g 8⅞ oz Flower paste icing or modelling paste
    • Food colouring desired colours, paste or gel
  7. Classic mode Step 7

    Once cool level the top of the cake and place onto a cake drum securing with a little buttercream or royal icing. Cover the cake with the desired colour sugar paste and smooth over.

    Ingredients for this step

    • Sugar paste icing
  8. Classic mode Step 8

    Use an alternating colour sugar paste to roll out and cut the ribbon along with the ends of the bow. Secure in place using a little cooled boiled water. To make the bow mix 50% sugar paste with 50% modelling paste. Roll this out to approx. 4mm thick and cut out a long wide strip approx. 4” x 8”. Put a little cooled boiled water on each end and gently fold each end into an ‘S’ shape. Fold over in the middle and bring each end together before placing on the cake. Repeat for the other side of the bow before rolling a long strip to go over the join of the bow. Put a small folded piece of kitchen paper into the centre of each bow end to keep the shape until the bow is dry.

  9. Classic mode Step 9

    Once the shooting stars are completely dry and hard, gather them up and tape together before putting into the flower pic. Gently push this into the cake behind the bow and fan out the star shapes.

  10. Classic mode Step 10

    To finish the cake cut out more star shapes and place all over. Dust with lustre dust if desired.