Recipe

Racing car cake

Aug 27, 2013 2:00pm
  • 1 hr cooking
  • Serves 30
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Ingredients

Butter cream
  • 275 gram unsalted butter, chopped, at room temperature
  • 3 1/3 cup (535g) icing sugar mixture
  • 1/3 cup (80ml) milk
Decorations
  • 40 cake board
  • 9 red sour straps, cut in half lengthways
  • 1 m length black licorice strap, trimmed to make number 4 shape
  • 11 white tic tac mints
  • 2 cup (140g) shredded coconut few drops of green food colouring
  • small chocolate or toy cars and mini road signs
Racing car cake
  • 4 cup (600g) self-raising flour
  • 1 1/2 cup (150g) cocoa
  • 3 1/2 cup (770g) caster sugar
  • 370 gram unsalted butter, chopped, at room temperature
  • 6 eggs
  • 2 teaspoon vanilla extract butter cream

Method

Racing car cake
  • 1
    Preheat oven to 180C or 160C fan. Grease and line a 30cm square cake pan.
  • 2
    Sift flour and cocoa into a large bowl. Add sugar, butter, 2 cups water, eggs and vanilla. Using an electric mixer on medium speed, beat for 4-5 mins, until batter is pale and smooth. Pour into prepared pan. Bake for 1 hr, until a skewer inserted comes out clean. Stand cake in pan for 20 mins. Invert onto a wire rack to cool completely.
  • 3
    Meanwhile, make buttercream. Using an electric mixer, beat butter for 5-6 mins, until almost white. Gradually add cup of icing sugar, beating constantly. Add one-third of milk and beat until well combined. Repeat with remaining icing sugar and milk in two more batches, until smooth and spreadable.
  • 4
    Using a serrated knife, level cake top. Place cake cut side down on cake board. Spread buttercream over top and sides to completely cover. Place red straps around top edges of cake. Position licorice straps on cake to create number "4", trimming where necessary. Position Tic Tacs as lane markings on road.
  • 5
    Place coconut and green colouring in a small plastic bag and rub until evenly coloured. Scatter around and inside "4" to look like grass. Position cars and signs on roads. Serve.

Notes

The cake can be made a day ahead and stored in an airtight container in a cool dark place until you're ready to ice and decorate it. Try using a little buttercream to keep the Tic Tac mints in place.

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