On a Treasure Chest Birthday Cake

The boy turned 8 on the weekend. Eight. Not 7 any more, and 6 seems like it was decades ago. He’s definitely no longer a baby, or a toddler, or a little boy even. Nope, he’s 8, which is really just thisclose to 10. Scary. I always have mummy moments around my kids’ birthdays – I get all soppy and sentimental and remember them both when they were so tiny and helpless. I guess that’s just part and parcel of this whole crazy, amazing parenthood thing.

So the birthday party was on Sunday. I love the fact that his birthday is in the summer because that means the party (and the noise) can be outside. And his birthday parties are inevitably loud. Even when there are girls in attendance, a boy party is loud. It does however make the silence that descends when everyone leaves seem extra special! I do look forward to just sitting down and having a glass or two of wine when it’s all over… The girl’s birthday is in the autumn, very close to Halloween in fact, and somehow it’s much easier to have a girl’s birthday party indoors. Last year was her first real birthday party, and I remember standing there in amazement watching as her and her little friends strung some beads on string and made necklaces in an orderly and quiet manner. So so soooooo different from a boy party!

What else but a trampoline cake for birthday #7...

Typically for us, we spend far too much time thinking about what food to serve at our kids’ parties. Obviously the cake is particularly important. I remember as a kid my mum would make and painstakingly decorate all of our birthday cakes, and I guess I’ve inherited that from her. I love making children’s birthday cakes (or cupcakes, in some cases). In fact, I probably get far too into it. We often start discussing THE CAKE months in advance, and inevitably the theme of the cake changes at least once. In the past for the boy I’ve made (among other things) a train (age 2), a trampoline (age 7), and a Tardis – complete with a marzipan Dr. Who figure (age 6). This year’s cake creation was a treasure chest. This is actually the 3rd treasure chest in a space of 5 years. What can I say – he likes them! And I like them because they’re easy to make, and just kind of fun. I will say that I’m eternally grateful to him this year for choosing an easy cake. Last week was another mad week at work (Thai meal for 100 the night before the boy’s party – a very late night before), so I really only had the morning of to put the cake together. Luckily I’d had the foresight to bake the actual cakes and freeze them.

Almost a litre of creamy chocolatey heaven

This year’s treasure chest was quite a simple affair – I decided to go for an elegant, new-ish looking one. Ok, read that as I just didn’t have the time to do something really elaborate and make it look all aged and weather worn! The bottom of the chest was a double layer of chocolate sponge filled with a sour cream ganache. The lid of the chest was a single layer of Nigella’s “easy almond cake” (from How to Be a Domestic Goddess). The whole thing was covered with chocolate glaze to give it that new, shiny look. The chest was filled with foil wrapped toffees and chocolates (normally we’d use foil wrapped chocolate and candy necklaces, but couldn’t find those as we were rushing around Sunday morning trying to get the food for the party). A kid’s dream, but a cake for adults too because it’s not too sickly sweet.

Let me digress and tell you about the almond cake that became the treasure chest lid. It’s one of those Nigella Lawson recipes that just works, and works really well (recipe is below). We love it. It’s moist, has a lovely almondy flavour and a chocolate glaze or ganache complements it really well. So many flavours go well with it – citrus, raspberry, peach, apricot, cherry. It’s a great summer cake and stays moist and fresh for days. Can you tell I’m a fan? The boy loves marzipan, which is why I used this recipe for part of the cake – one of the main ingredients is (you guessed it) marzipan. He’d be quite happy to eat marzipan straight out of the package, and in fact when I have a partial package of it lying around I do have to make sure I hide it well or it disappears at an alarming rate. Despite almonds being one of its principal ingredients, in no way could I fool myself into thinking that marzipan is a healthy after school snack!

The strappings of the cake were made of strips of marzipan that I rolled out between two flexible chopping boards. Yes, another use for these thin chopping boards, which are quickly becoming one of my favourite kitchen implements. I then used a metal skewer to make rivet marks on the strapping. Very simple, but it did the trick.

Looks all shiny and new

I love the look on kids’ faces when the birthday cake is brought out. I guess there’s just something about a fancy cake, and the anticipation of how it’s going to taste, that brings out the awe and wonder in a child. It’s a great look. The kids at the boy’s party thought the cake was cool, and the boy was happy (and thought his mum was cool). Can’t ask for much more really.

Cake anyone?

Easy Almond Cake

From How to Be A Domestic Goddess by Nigella Lawson

• 250g softened unsalted butter
• 250g softened marzipan
• 150g caster sugar
• 1/4 tsp almond essence
• 1/4 tsp vanilla extract
• 6 large eggs
• 150g self-raising flour

You need either a food processor or electric mixer to make this cake, otherwise the marzipan won’t break down enough. The crumb of the cake is slightly smoother when made in a food processor, but you get a lighter finished product if you use an electric mixer (like a KitchenAid). Your choice…

Preheat oven to 170 degrees Celsius/350 degrees Farenheit. Butter a 20cm springform pan, line the bottom with greaseproof paper, then butter and flour the bottom and sides of the pan.

Chop the butter and marzipan into cubes and put into either the food processor or mixer, along with the sugar. Process or beat until combined and smooth. Add almond essence and vanilla extract. Add eggs one at a time, beating after each addition. Add the flour and mix in until just combined.

Pour the batter into the prepared pan. Bake for 50-60 minutes, but check after about 40 minutes. The cake is done when it’s golden in colour and the top springs back when pressed lightly with your finger. Cool completely in the tin before eating.

This cake will stay lovely and moist for a week if it’s wrapped well. It’s never lasted more than a few days in our house! It goes really well with raspberries and/or chocolate. I’ve also added some lemon or orange zest to it, which works really nicely. I think it would also go very well with a summery plum or peach compote.