I just realised the last time I posted in this birthday cake series was a year ago. Oops. Guess I missed a kid’s birthday in between. And no matter how hard I try, I can’t recall what cake we made Little e–because she had a cake, you can be sure of that. It was good, I’m sure. Probably so complex I couldn’t find a spare second to take out the camera and get decent process photos.
This year, The Tiger was too busy playing cars and having Paw Patrol adventures on the living room floor to tell me what cake he wanted (or, actually, in reply to the question, he said, “Train. Boat. Dine-saur. Have a snack?”). So I made an executive decision. Actually several.
1. It would be a lion. I have no idea why.
Since we just moved and haven’t fully unpacked the kitchen (our old place was bigger), I simply could not locate the large sheet pan I use for birthday cakes and spend a crazed ten minutes wondering how on earth I was going to manage. Enter one life-saving revelation: cupcakes. Suddenly I was (quietly) brilliant. A round layer cake in the middle and a circle of cupcakes around it to make it larger–and serve as the mane! And the ears! I fricking was brilliant! And Google showed me several other brilliant people who had had the same brainwave. I felt kinship with these anonymous folk.
2. It would have ermine icing.
I knew I wanted to cut back on as much sugar as possible but still make a sponge cake and a generous amount of icing. I started experimenting with a kind of icing I’d had years before, when visiting my sister in Ohio when she was at university. It’s called ermine icing or boiled milk frosting (to which I say the former name definitely gets my vote, since ermine are possibly the cutest kind of weasel there ever could be). It’s an unusual concotion and method for someone used to buttercreams, but oh my goodness, does it make a nice light icing–and with much less sugar, since the sugar is not the ingredient providing structure; the milk and flour are. Yes, milk and flour. Are you still with me?
I added a freeze-dried mango powder I’d been saving for ages, which Hannah had sent me upon my astonished comment that such a marvel existed. For the mane I added almost a whole melted bar of Lindt milk chocolate (chocolate-mango icing: yes please, right?) to the remainder after covering the lion’s face.
3. It would feature a mango curd filling. Just because.
And even though it was, as usual, a mad dash to the end and I was still finishing the piping as our guests arrived, it did, as usual, work out. And it was tasty. Thank goodness (as usual).
Icing: Ermine Icing from The New York Times but flavoured with freeze-dried mango powder (sent lovingly by Hannah!)
Filling: Mango curd from Smitten Kitchen.
Whiskers, etc: natural liquorice, half-square of milk chocolate (nose) and dried cherries (eyes)