{"id":844,"date":"2024-08-19T16:45:33","date_gmt":"2024-08-19T16:45:33","guid":{"rendered":"https:\/\/kayleighbaking.co.uk\/blog\/?p=844"},"modified":"2024-08-19T16:45:33","modified_gmt":"2024-08-19T16:45:33","slug":"80th-birthday-cake","status":"publish","type":"post","link":"http:\/\/kayleighbaking.co.uk\/blog\/2024\/08\/19\/80th-birthday-cake\/","title":{"rendered":"80th Birthday Cake"},"content":{"rendered":"\n
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It is my Nandad’s* 80th birthday next month, but due to holidays and organising everyone, we got together and went to visit him to celebrate early.<\/p>\n\n\n\n

*When we were children, we had Grandma and Grandad, so our child logic meant that it was Nanna and Nandad. <\/p>\n\n\n\n

There was not set ask for this one, except for “can you make the cake”? I fancied giving a black and gold cake a try.<\/p>\n\n\n\n

I know that it can be difficult to get buttercream to be black if you’re not using cocoa powder \/ chocolate it in. I wanted a vanilla flavour, so figured I’d give Cake Cream<\/a> a try. It is a Swiss Meringue Buttercream that is pre-made so you just add butter and water. I’d never used it before, and have learnt things for next time around.<\/p>\n\n\n\n

The cake itself was my standard vanilla cake recipe <\/a>that I filled with vanilla buttercream and a strawberry and tonka bean jam.<\/p>\n\n\n\n

When I had baked the cake layers, I let them cool and then trimmed them. This leaves a load of cake offcuts that I decided to turn into cake truffles. I made some chocolate heart shells and filled them with the cake (mixed with buttercream) to perhaps use for decoration once they cake was completed. I made these in advance and kept them in the freezer until required.<\/p>\n\n\n\n

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When it was time to make the cake, I decided to use my ganaching kit to try keep the edges sharp. I seem to have more success when building these layer by layer, so this is what I did this time around – added a layer of cake \/ buttercream \/ jam and piping the coating around the edges before moving onto the next layer.<\/p>\n\n\n\n

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I let the cake set in the fridge overnight before removing the wrap. <\/p>\n\n\n\n

I had to patch a couple of bits which was my own fault as I didn’t realise I should warm the Swiss Meringue Buttercream a little to loosen it before piping it in! It wasn’t too many though.<\/p>\n\n\n\n

Another lesson for next time – I need to wear gloves as this black cake definitely stained my hands.<\/p>\n\n\n\n

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To decorate the cake, I used some cake stamp letters to spell out Eighty, and for the rest of the cake it was a combination of gold dust and gold leaf.<\/p>\n\n\n\n

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We presented the cake to Nandad after a lunch out with the family! I was then responsible for cutting the cake into portions for eating \/ freezing for later.<\/p>\n\n\n\n

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For anyone wondering how badly the cake dyes your mouth;<\/p>\n\n\n\n

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<\/p>\n","protected":false},"excerpt":{"rendered":"

It is my Nandad’s* 80th birthday next month, but due to holidays and organising everyone, we got together and went to visit him to celebrate early. *When we were children, we had Grandma and Grandad, so our child logic meant that it was Nanna and Nandad. There was not set ask for this one, except … <\/p>\n

Continue reading “80th Birthday Cake”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-844","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/kayleighbaking.co.uk\/blog\/wp-json\/wp\/v2\/posts\/844","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/kayleighbaking.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/kayleighbaking.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/kayleighbaking.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/kayleighbaking.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=844"}],"version-history":[{"count":6,"href":"http:\/\/kayleighbaking.co.uk\/blog\/wp-json\/wp\/v2\/posts\/844\/revisions"}],"predecessor-version":[{"id":867,"href":"http:\/\/kayleighbaking.co.uk\/blog\/wp-json\/wp\/v2\/posts\/844\/revisions\/867"}],"wp:attachment":[{"href":"http:\/\/kayleighbaking.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/kayleighbaking.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=844"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/kayleighbaking.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}