For the cake
- 340g butter, at room temperature, plus extra for greasing
- 405g granulated sugar
- 45g dark brown sugar
- 10 eggs
- 585g self-raising flour
For the cake pops
- We used our recipe for Valentine’s Cake Pops
- A little white chocolate
- Natural Colour Candy Buttons in your chosen shades – we used pink, yellow, blue and green
- Preheat the oven to 160°C/Gas 3. Grease all five tins in the Lakeland Layer Cake Pan Set and line with baking parchment.
- Cream the butter and sugars together until light and fluffy. Gradually add the eggs, mixing well between each addition, then sift in the flour and beat for about 2 minutes or until thoroughly combined.
- Divide the mixture between the five prepared cake pans, level the tops and bake for 30-35 minutes until the cakes are golden brown and springy to the touch, and a skewer inserted into the middle comes out clean. Cool in the tins for a couple of minutes, then turn the cakes out onto wire racks and leave until completely cool.
- To bake the cake pops, follow our recipe for making Valentine’s Cake Pops in our Silicone Cake Pop Mould, and pop them out of the mould once cooled. You only need about 10 cake pops to decorate our birthday cake, so you’ll have some left over to munch on.
- Next, turn your cake pops into balloons. Decide how many balloons you’re putting on your cake and count out enough Cake Pop Sticks. Melt the white chocolate and dip one end of each cake pop stick into it, then stick that end into the cake pop. Push the other end of the stick into a polystyrene cake dummy while the chocolate sets.
- Once your sticks are set hard into the cake pops, they’re ready to coat with Candy Buttons. Melt a small bowlful of each of your desired colour, following the instructions on the packet. Take each cake pop and dip into melted Candy Buttons, allowing the excess to drip off over the bowl. Stand the cake pops in the polystyrene cake dummy and leave to set – you can speed this up by popping it into the fridge.
- To build the cake, place the first sponge layer onto a cake stand and spread an even layer of vanilla frosting on the top. Continue layering the sponge layers and frosting until you have a 5-layer cake. Next, spread vanilla frosting all around the cake, covering the top and sides with an even layer.
- While the icing is still wet, add your chosen sprinkles around the sides, towards the bottom half of the cake. Next, push your cake pop balloons into the top of the cake, arranging them at different heights.
- Add a cake candle, light it, then get ready to sing a rousing rendition of ‘Happy Birthday!’ All together now…