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Train Cake WEB

Train cake

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2.333 stars based on 18 ratings

This cool train cake is ideal for a any train-mad child (or adult), especially with the addition of extra sweeties in the trains carriages.

Key Information

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

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Ingredients

For the cake

For the buttercream

  • 600g 21¼ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 300g 10⅝ oz Butter (unsalted)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the decoration

  • 500g 17⅝ oz Green sugar paste icing
  • 400g 14⅛ oz Black sugar paste icing
  • 100g 3½ oz Brown/chocolate sugar paste icing
  • 300g 10⅝ oz White sugar paste icing
  • 300g 10⅝ oz Blue sugar paste icing
  • 200g 7⅛ oz Red sugar paste icing
  • 200g 7⅛ oz Yellow sugar paste icing
  • 50g 1⅞ oz Marshmallows mini
  • 50g 1⅞ oz Dolly mixture

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For this cake you will need a 9″ cake drum.

  2. Classic mode Step 2

    Preheat the oven to 180°C (160°C fan/gas mark 4) Grease and line two 7″ sandwich tins.

  3. Classic mode Step 3

    Beat together all of the cake ingredients until light and fluffy. Split the mixture evenly between the two prepare tins.

    Ingredients for this step

  4. Classic mode Step 4

    Bake in the oven for 20-25 minutes until golden and a skewer comes out clean when inserted into the centre of the cake. Leave the cake to fully cool on a wire rack before decorating.

  5. Classic mode Step 5

    For the buttercream, beat together the icing sugar and butter until smooth. Add a teaspoon of vanilla extract for flavouring and a splash of milk if the icing becomes too stiff.

    Ingredients for this step

    • 600g 21¼ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 300g 10⅝ oz Butter (unsalted)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  6. Classic mode Step 6

    Whilst the sponge is cooling, roll out some white sugar paste to the same size as your cake drum and position on top of the cake securing in place with a touch of buttercream. Use a sharp knife to cut away excess icing from around the outside of the cake drum.

  7. Classic mode Step 7

    Sandwich together your two sponges with the buttercream filling and use the remaining buttercream to coat the top and sides of your cake (this will help the sugarpaste icing stick to the cake) Save a small amount of buttercream aside to secure your cake to the board and the sweet decorations.

  8. Classic mode Step 8

    Roll out your green sugar paste icing to a circumference large enough to cover the entire cake. Carefully roll the icing on to your roll pin and then drape over your cake, smoothing into place with your hands or a cake smoother. Cut off any excess icing with a sharp knife.

    Ingredients for this step

    • 500g 17⅝ oz Green sugar paste icing
  9. Classic mode Step 9

    Spread a small amount of buttercream on to the white iced cake drum and position your cake in the centre.

    Ingredients for this step

    • 300g 10⅝ oz White sugar paste icing
  10. Classic mode Step 10

    Roll out the brown sugar paste icing into a long rectangle and cut out evenly sized small rectangles (these will form the train tracks) You may need to re-roll the excess icing to create enough for the tracks. Space these out along the outside of the cake and on top of the cake board, securing in place with boiled water.

    Ingredients for this step

    • Brown/chocolate sugar paste icing
  11. Classic mode Step 11

    Roll out the black sugar paste icing into two thin sausage to form the train tracks (you may need to cut these into smaller pieces to avoid breakages) Use the remaining black icing to make the wheels, by rolling out thinly and cutting into circles.

    Ingredients for this step

    • 400g 14⅛ oz Black sugar paste icing
  12. Classic mode Step 12

    Use the red, yellow, white and blue sugar paste icing to create the train and duck decoration.

    Ingredients for this step

    • 200g 7⅛ oz Red sugar paste icing
    • 200g 7⅛ oz Yellow sugar paste icing
    • 300g 10⅝ oz Blue sugar paste icing
  13. Classic mode Step 13

    Use the leftover buttercream to secure the sweets to the train decoration.