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145Total Time
30Prep Time
115Bake Time
A little effort

Present Cake

About the bake

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.

145Total Time
30Prep Time
115Bake Time
A little effort


  1. 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. 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. Step 3:

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

  4. 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.

  5. 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. 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.

  7. 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.

  8. 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. 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. Step 10:

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


  • For the sponge

    • 300g Allinson's Self Raising Flour
    • 40g Cocoa powder
    • 280g Silver Spoon White caster sugar
    • 280g Butter (unsalted)
    • 5 Egg(s) (free range)
    • 3 tbsp Milk (whole)
  • For the decoration

    •  Food colouring (desired colours, paste or gel)
    • 1kg White sugar paste icing (for the cake decoration)
    • 200g White sugar paste icing (for the ribbon and bow)
    • 250g Flower paste icing (or modelling paste)

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