Today our little boy celebrates his 6th birthday. He’s excitable at the best of times and 6.30 am this morning was no exception. He simply could not wait to get down the stairs and open his presents.
I wasn’t surprised when I asked him what kind of cake he wanted and he simply replied, ‘One like what’s in the tin’ He’s a child of simple tastes and the cake in the tin he’s referring to is a deliciously moist Orange Madeira cake that I make on a regular basis and resides in the cake tin. It is such a handy cake to have when visitors call.
Anyway, back to the birthday boy, being his 6th birthday cake I felt I had to make some effort to decorate* the Madeira cake in a way suitable for the occasion.
So I decided to make a Treasure Box…………
(*Please note, cake decorating is not my strong point!)
Orange Madeira Cake
175g/6oz Softened Butter
175g/6oz Caster Sugar
1 Teaspoon Vanilla Extract
Finely grated zest & juice of two oranges (reserved the juice from one of the
oranges separately to go over the finished cake)
225g/8oz Plain Flour
1 Teaspoon Baking Powder
*Preheat the oven to 170C/GM3, prepare a 2lb loaf tin
*Cream the butter, sugar and vanilla extract together
*Add the eggs, one at a time, then add the orange zest from both oranges and the juice from one
*Sift in the flour & baking powder and fold into the mixture
*Bake in the oven for 50-55 minutes. Upon removing the cake from the oven, pour the juice from the second orange over the top of the cake, feel free to pierce the cake with a skewer before doing this. Leave the cake in the tin for a further 5 minutes before removing to a wire rack to cool completely.
This cake is delicious with a cup of coffee, however I had bigger plans for this cake today This is what I did.
Firstly I prepared some chocolate butter icing combining
100g Softened Butter
200g Icing Sugar
1 teaspoon Vanilla Extract
100g melted Galaxy chocolate, cooled slightly
Then I cut the top from the Madeira cake and set aside.
I coated the four sides and top of the cake with butter icing, then I surrounded the cake with chocolate fingers. I put large chocolate buttons on the top of the cake, placing more to one end so as to support the ‘lid’.
I coated the top of the cake with some more butter icing, put chocolate fingers around the edge, one in the middle for the ‘handle’ and then used some more buttons for the rest of the lid. This was placed at an angle on the top of the cake with the end with the extra buttons taking the bulk of the weight.
The other end then was stuffed with chocolate coins or as the birthday boy likes to call them, ‘golden treasure’.
This is what I christened the ‘Box of Treasure Cake’
He was absolutely thrilled when he saw his cake.