Description

Transform a classic sponge cake into a delightful vintage-style car using two simple round tins. This sturdy, easy-to-carve recipe is perfect for children’s birthdays and allows for creative decoration with fondant and sweets.

Ingredients

8 oz (225 g) butter or margarine, softened
8 oz (225 g) caster sugar
4 large eggs
8 oz (225 g) self-raising flour
2 tsp baking powder
6 oz (170 g) soft butter (for buttercream)
12 oz (340 g) icing sugar
Ready-made red fondant
Ready-made white fondant
Oreo cookies (for wheels)
Smarties (for lights)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (180°C/Gas Mark 4) and grease and line two 8-inch (20 cm) round cake tins.
Cream together 8 oz of butter and 8 oz of sugar until pale and fluffy, then beat in 4 eggs one at a time.
Gently fold in 8 oz of flour and 2 teaspoons of baking powder, divide the batter between the tins, and bake for 25 minutes until golden.
While cakes cool, beat 6 oz of soft butter with 12 oz of icing sugar until smooth to create the buttercream.
Cut both cooled cakes in half to create four semi-circles; sandwich three of them together with buttercream so they stand upright on their flat edges.
Use a paper template and a serrated knife to carve the stacked sponge into a car profile.
Apply a thin layer of buttercream over the carved cake, then cover with rolled-out red and white fondant.
Finish by using buttercream to attach Oreo wheels and Smartie lights.

Notes

When applying the fondant, work in a cool kitchen to prevent it from becoming too soft or sticky. If you’re new to carving, keep your paper template simple to ensure the structure remains stable during the stacking process.

Prep Time: 45 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: British