Cute Christening cake with elephants and flags

Christening cake with elephants
In the last year or two I’ve gone from just baking and learning at home by myself, to actually making cakes for other people. It’s quite a scary difference, actually!

I mean, when I’m just fiddling around at home, it’s not really a big deal, but when you actually make something that someone is looking forward to, and maybe even paid for, it gets real scary. At least I think so!

I always strive to get my cakes perfect when I’m making them for other people, because I don’t want them to be disappointed. Luckily I haven’t had any complaints yet 🙂

Try this chocolate mousse cake >>

This time I made a Christening cake, and this one was special to me because it was for my nephew. My sister had a little boy not long ago, and he got off to a rough start when things didn’t go as planned during the labour, but thankfully he’s recovered and seems to be just fine.

Of course I already love the little man to bits, and I wanted to make a really cute cake for him when he could finally have his Christening. My sister chose blue and silver for the party colours, so I used blue and grey on the cake to match. I think elephants are just the cutest thing, and combined with flags I really like how this cake turned out. I hope you like it too, and let me know if you made it!

Christening cake with elephants and flags
Serves 25
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Cook Time
1 hr 10 min
Cook Time
1 hr 10 min
Ingredients
  1. 3 eggs
  2. 450 mls sugar
  3. 250 grams butter
  4. 600 mls flour
  5. 3 tsp baking powder
  6. 3 tsp vanilla sugar
  7. 3 tbsp cocoa
  8. 1 tbsp espresso powder
  9. 250 mls milk
Chocolate butter cream
  1. 100 grams butter
  2. 300 grams confectioner's sugar
  3. 1,5 tbsp cocoa
  4. 1,5 tsp vanilla sugar
  5. 3 tbsp milk
White chocolate butter cream
  1. 200 grams butter (room temperature)
  2. About 750 grams confectioner's sugar
  3. 2 tsp vanilla sugar
  4. 2 eggs (room temperature)
  5. 200 grams white chocolate
Instructions
  1. Set the oven to 180 C, and cover your cake tin with baking paper and pam or something similar. I used a 20 centimeter tin, to make the cake a bit higher.
  2. Beat egg and sugar white.
  3. Melt the butter.
  4. Mix flour, baking powder, vanilla sugar, cocoa and espresso powder, and alternate with milk into the beaten eggs and sugar.
  5. Use a spatula to scrape over the bottom to make sure everythings is blended.
  6. Spray and cover the baking tin with baking paper. It needs to bake for about 1 hour and 10 minutes.
  7. Test to see if the cake is done. Insert a cake needle in the middle of the cake. If it comes out clean, the cake is done.
  8. Leave the cake in the tin and let it cool on a wire rack.
  9. Once it's cooled, remove from the tin and cut in to layers. I use a cake divider because it makes a straighter cut than trying to cut with a knife.
  10. Set the cake aside and make the chocolate buttercream.
Chocolate buttercream
  1. Use room tempered butter.
  2. Add confectioner's sugar and vanilla sugar to a bowl, and add the butter. Blend.
  3. Once well blended, add the milk. Beat until it becomes airy.
  4. Spread all of the buttercream over the top of the bottom layer. Not the sides. Make sure it's even.
  5. Place the top layer over the bottom one and set aside.
White chocolate butter cream
  1. Melt the chocolate over a water bath. Stir, so it doesn't burn.
  2. Add 500 grams confectioner's sugar, vanilla sugar, eggs and butter in a bowl, and blend until creamy and brighter. Scrape down the bowl with a spatula to make sure everything is properly blended.
  3. Add the melted chocolate and stir. The last confectioner's sugar is needed to make the frosting the right consistency, but exactly how much you need will vary, so you need to try a bit at a time. Add more and stir until you are happy, it needs to be thick enough to sit well, but not so thick you will only get lumps.
  4. Frost the cake and leave it in the fridge for at least a couple of hours to set. Over night is fine.
Decoration
  1. The cake is covered with a lid of fondant. The important thing to consider, is how big you need to buy or roll out the lid. You need to measure the cake. Add the height of the cake, pluss the radius, and then again the height. So say the cake is 8 centimeters high. We know it's 20 cm across, because that's the tin we used, and then it's 8 centimeters down again on the other side. That equals 36. And then you need to add some centimeters to have some extra marzipan to go on, so make it like 45, for instance.
  2. You need a big space to roll out, and add some confectioners' sugar under the fondant so it doesn't stick. Don't flip it while roling, but keep turning it so it doesn't stick, and is evenly rolled. Once big enough (45 centimeters), lift the lid carefully over the cake, making sure you have extra fondant on all sides.
  3. Use a smoother to even out the top, and start working on the sides. A trick is to actually push the fondant a bit up and towards the cake from the bottom. Keep using the smoother to even it out. Once you're done, use a pizza wheel to carefully cut away the exess fondant, and push the bottom in against the cake.
  4. To hide the seam at the bottom, you can either use a band and make a bow or something else, like I did, or you can pipe a nice row with frosting around it.
  5. Roll out a thin layer of fondant in the colour you wish to use, and cut out elephants and flags.
  6. You can buy edible glue to adhere the pieces to the cake, but I just use a bit of water. Just be careful that you don't use much, because the water can ruin the fondant.
  7. Finish by creating square blocks, and add a letter to each block. Place on top of the cake, make sure it sticks with a bit of water and glue.
Notes
  1. Flip the top half over, so the straight side is up. It makes it easier to decorate nicely.
  2. I made this cake several times to practise, and I tried to cover it with both chocolate butter cream and regular butter cream, and the chocolate one was definitely better. It set harder, and made the cake easier to cover.
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