Happy Birthday Cake.

Are you a baker? Do you make your own birthday cake? Is it a pleasure, or a pain?

Well I make my own cake, I suspect only until the kidlets are old enough to be let loose on the kitchen by themselves though. Mr Lemon Drizzle has never, to my knowledge, made a so much as a muffin! Although he swears that if he did it would be fabulous! (Because it's "really easy"!)

However, I really enjoy making my cake, as I can make the kind of cake I really enjoy. Although the fondant covered cakes are beautiful and I love the decoration, you can't beat a gooey, squidgy, chocolaty, caramely cake covered in sprinkles.

So this is what I have made. I baked this cake for a past book club and decided to recreate it just for myself! It is a mash up of a Nigella recipe and a Dan Lepard cake, with a little Nevie-Pie thrown in for good measure. So here it is!

Happy Birthday Cake Recipe

Dissolve the sugar in the water over a low heat. When it is totally dissolved turn the heat up and boil without stirring until it reaches the caramel stage (174C, 345F). Take the pan off the heat and stir in the cream (be careful it can spit). Return to the heat and stir until smooth. Then take off the heat and leave to cool.

 Take out two tablespoons of the caramel sauce and leave to on side. Place the remaining sauce in a frying pan with the banana. Heat it all up until the banana is mushed up and combining with the sauce. Take off the heat and cool.

Beat together the sugar, oil, vanilla extract and eggs until thick. Add the yogurt and banana caramel and beat again. Sieve the flour, spice, baking powder and bicarbonate together. Whisk until combined. Pour into two lined seven inch cake tins and cook for 30-35 mins in the oven (180C fan). When they are cooked through and springy to the touch take them out. Leave for five minutes and then turn out onto a cooling rack.

Boil the cream and then add the chocolate. Beat until                     smooth and leave to cool.

Beat the cream cheese with the remaining caramel and leave it in the fridge to harden.

Then assemble the cake. Spread the cream cheese mixture on the flat end of one of the cakes and sandwich the other cake on top. Drizzle the ganache over the top and liberally cover with sprinkles of your choice.

Then make a cup of tea, sit back and congratulate yourself on making another year and a fabulous cake!

xxx

ps you can download a printable version here.