- Fruit Tisane
Party every day like it’s your birthday with this cakey cuppa. This homage to the classic vanilla sponge cake is a delectably sweet blend of fresh fruits with lashings of smooth vanilla cream. Serve up a slice of this sippable classic for every milestone moment, and cheers to you!
Dimensions: 8.8cm x 8.8cm x 8.8cm
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Funfetti Birthday Cake
Attention baking extraordinaires! To celebrate our 25th year, we’ve whipped up this Funfetti Birthday Cake filled with gorgeously vanilla flavours and festive notes of our Birthday Cake tea. Filled with 100’s and 1000’s, savour soft and creamy textures for the ultimate celebration of cake. It’s the birthday cake to trump all birthday cakes.
Recipe by @dansbakelab
Cakes (2x 6 inch cake tins)
Birthday tea jelly
Swiss Meringue Buttercream
To make the cake
1Preheat the oven to 170℃/340℉ and grease 2x 6-inch cake tins.
2Melt the butter and before it starts to boil, remove it from the stove and infuse the tea leaves for at least 15-20 min.
Strain the infused butter and you will be able to harvest 280-300g of infused butter. Discard the tea.
3Put the butter in the fridge for 15 minutes, until it looks soft at the touch. Beat the tea butter and sugar together until light and creamy.
4Add the eggs, one at the time and then add the vanilla extract.
5Sift the self-raising flour, plain flour, baking soda, baking powder and salt in a big bowl. Fold in half the dry ingredients, then half the tea. Repeat with the rest (be careful not to over-mix it). Finally fold the 100 and 1000s into the mixture.
6Divide the batter into the two tins and bake them for 50-55 minutes until the cakes are well risen and golden.
7Leave them to cool down on a cooling rack.
To make the syrup
1Mix the water and sugar in a small saucepan and bring them to boil. Once the sugar is dissolved, remove from the stove and let cool down.
To make the birthday tea jelly
1“Bloom” the gelatine in 3 Tbsp of water and leave it for 5 minutes.
2Bring the tea and the sugar to boil until the sugar is dissolved and remove it from the heat. Add the bloomed gelatine in the hot (not boiling) tea and mix very well.
3Divide the mixture into the 2 cleaned cake tins and leave it in the fridge for at least 2-3 hours, until they are set.
4Once it’s ready, break small pieces of tea jelly.
To make the swiss meringue buttercream
1Put the egg whites and sugar in a mixing bowl. Place the bowl over a saucepan with simmering water and whisk the mixture.
2Rub a bit of the mixture between your fingers (be careful, it’s hot) and if you don’t feel any sugar crystals, you can remove the bowl from the stove. Alternatively, you can use a thermometer and remove the mixture from the stove when it reaches 71℃ (160℉).
Alternatively, you can use a thermometer and remove the mixture from the stove when it reaches 71℃ (160℉).
3Transfer the hot bowl to a stand mixer fitted with a balloon whisk attachment and beat on medium/high until you get stiff peaks (at least 12-15 minutes).
4Reduce the speed to medium and slowly add the salt, vanilla, and small pieces of butter. Once the buttercream is creamy and shiny, it’s ready.
1Remove the cake domes and cut the cool cakes in half. You should get 4 flat layers. Add a few tbsp of syrup on each layer.
2Place a thin layer on buttercream and add a few small pieces of jelly (mainly in the middle) Alternatively, you can use a thermometer and remove the mixture from the stove when it reaches 71℃ (160℉).
3Crumb coat the cake and leave it in the fridge for 15 minutes.
4Finally add the last coating and decorate it with sprinkles and some piped buttercream. Happy Birthday!