Spotty Dotty birthday cake

Equipment

• 1 26cm springform tin
• 1 Greaseproof paper
• 1 Large muffin tin
• 1 Small rolling pin
• 1 2cm round cutter
• 1 30cm round cake board
• 1 35cm square cake board
• 1 Packing or wide tape
• 1 4 fabric pins
• 1 Mixer
• 1 Serrated knife
• 1 Wire rack
• 1 Ruler or measuring tape

Instructions

1. Preheat oven to 190°C. Line a 26cm springform tin with greaseproof paper and place 24 cupcake cases in a muffin tin.
2. To make the cake batter, bring water to the boil in a medium pot, add the sugar and allow to dissolve before turning off the heat.
3. Add butter and chocolate, stir until melted. Allow to cool.
4. Add eggs, flour and cocoa and mix until combined.
5. Pour batter into the prepared tin three quarters of the way up, and half fill each cupcake case. Place in the oven.
6. Bake the cupcakes for approximately 20-25 minutes. Once cooked, allow to cool on a rack and place to one side.
7. Bake the cake until it springs back when gently pressed or when a skewer comes out cleanly, about 30 minutes. Keep the sponge in the tin for approx 5 minutes before turning onto a wire rack. Keep the bottom side up at all times.
8. When the sponge is totally cooled (chill in the fridge if possible), flatten the top (which was the bottom when baking) using a serrated knife. Cut a little at a time.
9. Using your serrated knife again, cut through the middle of the sponge horizontally to create two rounds.
10. To make the buttercream, place the icing sugar, butter and cocoa in a mixer. Place on low speed to combine, then turn up to high and mix for 5-10 minutes until fluffy, scraping the bowl occasionally.
11. To assemble, place a round of greaseproof paper in the base of the springform tin. Place the bottom half of the cake (the trimmed side) face down in the tin.
12. Use approximately half of the buttercream to fill the middle of the sponge, spreading evenly. Lie the other half of the sponge on top so the smooth, original bottom is facing up.
13. Allow to set in the fridge for 10 minutes before removing from the tin. Use ¾ of the remaining buttercream to cover the sides and top of the cake.
14. To make the fondant collar, break the ready-made white icing into small pieces and knead until smooth. Reserve a small amount for the coloured spots.
15. On greaseproof paper, roll the main piece of icing to a long strip 85cm long and about 8-9cm high (or the height of your cake). Cut the strip in half to make handling easier.
16. Divide the reserved fondant into three. Add a drop of each food colour to each piece and knead until the colour is incorporated. Roll each colour out to ½ cm thickness and cut out circles.
17. Lie the circles along the collar strip. Using a rolling pin and another piece of greaseproof paper, gently roll the circles onto the collar to create a flat surface. Allow the collar to sit for 10-12 minutes.
18. To wrap the cake, gently roll the collar up onto your rolling pin and unravel it around the cake. Gently smooth the collar so it is sitting straight.
19. For the fabric collar, take a 15cm x 90cm strip of fabric, fold in each edge by approx 2cm and iron to flatten. Allow to cool before placing around the spotty collar and securing with fabric pins.
20. Use the remaining buttercream to cover each cupcake. Finish with a sprinkling of raspberry powder and add a Malteser or Smartie.
21. To prepare the cake board, lay a 40x40cm square of fabric on a table. Place the presentation board face down in the middle. Secure the fabric tightly around the board using packing tape.
22. Carefully move the cake onto the fabric-covered presentation board. Arrange the Maltesers and Smarties on top of the cake.
23. Arrange the decorated cupcakes around the cake. Finish with candles.