Lion Birthday Cake and Matching Cake Pops
Lion birthday cake with a party hat and matching party hat cake pops.
Recipe by Victoria Parry
Uploaded by Victoria Parry
Time to make
- 500 g butter (for the sponge)
- 500 g caster sugar
- 10 eggs
- 500 g self-raising flour
- 2 tbsp vanilla extract
- 100 g jam
- 250 g butter, softened (for the buttercream)
- 500 g icing sugar
- Orange food colouring or gel
- 750 g Renshaw Yellow Ready to Roll Icing
- 150 g Renshaw Atlantic Blue Ready to Roll Icing
- 100 g Renshaw Poppy Red Ready to Roll Icing
- 100 g Renshaw White Ready to Roll Icing
- 100 g Renshaw Jet Black Ready to Roll Icing
- 200 g Chocolate or candy melts
Renshaw products used
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Making the sponge cake:
Cream butter (500g) and sugar until light and fluffy.
Add eggs one at a time and mix until well combined.
Add vanilla and mix.
Sieve flour and fold in to the egg mix slowly.
Grease and line a 9 inch baking tin.
Fill the tin no more than 2/3 full. Use any extra mixture to make cupcakes. Cook on 160°C/gas mark 3 for approx 1 hour. This will depend on your oven. Check a skewer comes out nice and clean.
Once cooked cool in the tin for 5 minutes then turn out on to a cooling rack.
Once cool, trim the top so it's nice and flat. Keep the off cuts and crumb with any cupcakes.
Make buttercream by mixing the soft butter (250g) with icing sugar. Add orange food colour. Split the cake horizontally to make 2 sponges, and fill with jam and buttercream. Coat the whole cake with a thin layer of buttercream and leave to chill.
Decorating the cake:
Knead and roll out the yellow icing, lift using your rolling pin and cover the cake. Smooth with your hands or a cake smoother.
Fill a piping bag with a star nozzle and the orange buttercream. Pipe on stars to make the lion's mane.
To make the ears, roll 2 balls of yellow icing then press in at the centre using your thumb or a balling tool. Press these in to the buttercream mane.
Knead and roll out the white icing. Cut out 2 x £2 coin sized circles for the eyes. Cut out 3 more circles double the size. Place one of the larger circles down with a little water then layer the other two slightly over and above these for the muzzle.
Knead and shape the black icing for the nose, whiskers eyes and eyebrows and stick on with water. You could save this until the end to prevent getting black icing in the other colours.
With the blue icing make one large hat, plus small hats for each cake pop - you'll need enough small triangles for the letters in the name of the birthday person.
Cut out letters for the name using red icing, and use more red icing to add decorations to the lion's hat. You will need to leave your hat to firm up if you want to stand upright.
Making the cake pops:
Using the cake crumbs, mix with buttercream until you make a dough. It should not be too sticky. Roll into balls and chill.
Take paper straws and dip in melted chocolate and then twist into the cake ball. Leave in the fridge to set.
Once set, dip the whole thing in melted chocolate. Leave to set again, then add your hats and letters.
Arrange the name cake pops around the lion cake and enjoy the party!