Birthday Cake Trifle
How to make this celebration trifle
Birthday cakes are so last year. Imagine the delight on all your guests face when you scoop into this colourful birthday celebration trifle. Layered with delicious funfetti vanilla sponge thanks to Nielsen-Massey Vanilla extract bringing in alllll the flavour to the party.
All that's left is to light your birthday candles to bring this specular birthday trifle to life!
Method
Step 1
Start by making the funfetti sponge:
Preheat the oven to 160°C fan / 160°C conventional / gas mark 4.Step 2
Grease and line a 30 x 25 cm rectangular baking tin with greaseproof paper.
Step 3
In a large mixing bowl, beat the butter and sugar together until light, creamy and smooth.
Step 4
Mix in the eggs one at a time, along with a spoonful of the 300g flour to stop the mixture from curdling.
Step 5
Now add the flour, vanilla extract and milk, and gently fold everything together until the mixture is smooth.
Step 6
Stir through the rainbow sprinkles.
Step 7
Spoon into the baking tin and level the top with the back of a spoon.
Step 8
Bake for 40-45 minutes in the centre of the oven until risen and golden on top. A skewer inserted into the middle should come out clean.
Step 9
Leave in the baking tin for 20 minutes, then turn out onto a cooling rack and leave to cool completely.
Step 10
Now make the buttercream:
Beat the butter until super soft and creamy.Step 11
Sift in half the icing sugar and beat again until smooth.
Step 12
Now sift in the remaining icing sugar and add the vanilla and milk. Beat everything together until smooth and well combined.
Step 13
Mix in a few drops of blue food colouring until you reach the desired colour.
Step 14
Fit a large piping bag with a round nozzle, and another piping bag with an open star nozzle. Fill both bags with buttercream, saving a big spoonful in the mixing bowl to spread on top of the trifle later.
Step 15
Now for the fun part. Assemble & decorate:
Slice the funfetti sponge into small squares, you should be able to make roughly 60 squares in total.Step 16
Fill the bottom of the trifle dish with a layer of the sponge squares, then using the piping bag fitted with the round nozzle, pipe dots of buttercream all over on top of the sponge.
Step 17
Continue layering the sponge and buttercream until the trifle dish is full to the top.
Step 18
Spread a thin layer of buttercream on top. Then use the piping bag fitted with the open star piping nozzle to pipe swirls of buttercream around the edge.
Step 19
Decorate with rainbow sprinkles and Smarties, and for the finishing touch push the birthday candles into the middle. Time to sing Happy Birthday!
Ingredients
For the funfetti sponge
- 300gButter (unsalted) (at room temperature)
- 300gSilver Spoon Caster Sugar
- 6Eggs (room temperature)
- 300gAllinson's Self-Raising White Flour
- 2 tspNielsen-Massey Vanilla Extract
- 2 tbspMilk
- 3 tbspRainbow sprinkles (we’d recommend using Rainbow Jimmies for bright pops of colour)
For the buttercream
- 500gSalted butter (at room temperature)
- 1000gSilver Spoon Icing Sugar
- 2 tspNielsen-Massey Vanilla Extract
- 2 tbspMilk
- Blue gel food colouring (we’d recommend using Wilton’s Royal Blue Azul for a bright blue shade)
For the decoration
- Rainbow Jimmie's Sprinkles (or M&Ms/Smarties)
- Smarties
- Birthday candles
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