Brrr, it’s cold out there. Time to make an igloo!
This igloo cake is purrfect for a special occasion.
Hint: The chocolate cake recipe can also be used for a normal cake, using any cake tin, but you may need to adjust the baking time.
Cooking time: 20 minutes preparing, 1 hour baking, 15 minutes icing
What you need:
For the cake:
- 1 cup (120g/ 4oz) self-raising flour
- ⅓ cup (40g/1.5oz) cocoa powder
- 1 cup (225g/8oz) caster sugar
- ½ teaspoon baking powder
- ⅓ cup butter (75g/2.7oz) softened (Leave in a warm room for a few hours. See the bottom of this recipe for tricks to soften butter quickly!)
- ½ cup (120ml) milk
- 2 eggs
- 3 cups (300g) Icing sugar
- ½ cup (125g/4.4oz) butter, softened
- ½ teaspoon vanilla extract
- Blue food colouring
- White fondant icing (ready rolled if available)
- 2 ring doughnuts (mini ones work best)
- Other decorations, such as blue sugar sparkles and sugar snowflakes (optional)
- Large mixing bowl
- Small mixing bowl
- Wooden spoon
- 1 litre Pyrex (or other oven-proof) bowl
- Electric whisk
- Measuring cups or scales
- Fork or hand whisk
- Palette knife (or normal knife)
For ease, you can use a freestanding mixer or food processor instead of mixing bowls and spoon if you have one.
For the cake:
- Preheat the oven to 180°C (350°F), 160°C (320°F) if fan assisted.
- Grease your Pyrex bowl with a thin layer of butter or vegetable oil. Hint: An easy way is to use baking paper to spread over the bowl).
- Sift flour, baking powder and cocoa into a large mixing bowl.
- If using a food processor or freestanding mixer, skip steps 5-7. Instead put all the cake ingredients into the mixer and mix on high for a few minutes until it forms a smooth batter.
- Mix sugar and softened butter into the flour mixture using a wooden spoon
- Using a fork or hand whisk, lightly beat eggs and milk in a separate bowl.
- Add the egg mixture to the flour mixture and mix well with a wooden spoon until it forms a smooth batter.
- Pour into the greased Pyrex bowl and bake for 50-60 minutes, until a skewer comes out clean when inserted into the centre of the cake.
- Leave the cake to cool in the bowl for 15 minutes before gently releasing it by carefully going round the edge of the bowl with a palette knife (or normal knife) and turning it around onto a serving plate or tray.
For the icing:
- Sift most of the icing sugar into a mixing bowl. (Leave some icing sugar to decorate the serving plate or tray.)
- Beat the butter and sifted icing sugar together using an electric whisk until it is light and fluffy.
- Add the vanilla and a few drops of blue food colouring to the butter mixture and beat again. This is your buttercream icing.
- Cover the cake in your buttercream icing. Cover the serving plate/tray around the cake with icing sugar to make a snowy landscape.
- Trim one edge off the doughnuts so that they can sit on their sides. Use a little buttercream to attach them side-by-side against the cake. This is the entrance to the igloo.
- Cover the entrance to the igloo in your buttercream icing.
- Roll your white fondant icing thinly, or open out your ready rolled icing if using. With a knife, cut out triangles and random shapes from the rolled out icing.
- Gently press the icing shapes into the buttercream frosting, until the whole igloo is covered with some blue icing peering through in between each piece.
- If using, press the sugar sparkles into the buttercream where you want them around the cake and scatter the snowflakes around the cake to serve.
3 tricks to soften butter quickly
- Grate the cold butter using the large holes of a cheese grater.
- Cut the butter into smaller cubes, they’ll soften more quickly that way
- Put the stick of butter between two pieces of wax paper and roll out with a rolling pin