How long do you spend making your little one’s birthday cake? And do you get a little stressed while doing it?
According to new research from baking brand Stork, eight out of ten parents find preparing children’s birthday parties stressful. No wonder, when nearly half of parents report spending an incredible two and a half working days baking their kid’s birthday cake, with one in ten baking well after midnight. Eek!
But why do we get so stressed out? Well apparently, peer pressure has a lot to do with it. Two thirds of parents say they compete to throw the best kids bash versus their peers, and one in 10 even admit that pressure ‘to be the best’ has caused rifts between partners.
And baking is right at the centre of all that pressure, it seems, with almost half of parents agree the birthday cake is the most important aspect of the big event.
As regular readers will know, I adore baking and wholeheartedly believe it should be fun, not fraught, so I’m pleased to share with you today a recipe from baking queen and and former Great British Bake Off contestant, Ruth Clemens of The Pink Whisk.
It’s a super cute sailing boat themed bake, made with a rich, buttery sponge and a jam filling, but best of all, it takes just an hour to prepare. In fact, it’s so easy, the kids could definitely help make it.
As Ruth says, “Birthday cakes don’t need to be complicated to be beautiful and delicious.”
- 250g Stork with Butter
- 250g caster sugar
- 4 eggs, large
- 1 tsp vanilla extract
- 250g self-raising flour
- 1 tsp baking powder
- 6 tbsps strawberry jam
- 200g light blue ready to roll icing
- Coloured paper
- Preheat the oven to 160C (fan)/180C/Gas Mark 4.
- Grease 2 x 8” sandwich cake tins well and line the bases with a circle of non-stick baking paper.
- Place all the cake ingredients in a large bowl and beat together until the cake mixture is even and well combined.
- Divide the mixture between the tins and bake in the oven for 25-30 minutes until golden and springy to the touch.
- Place the cakes onto a wire rack and allow to cool fully.
- Sandwich together the cakes with half of the jam. Spread the remaining jam onto the top of the cake.
- Roll out a circle of light blue ready to roll icing on the work surface very lightly dusted with icing sugar – slightly larger than the top of the cake. Lift it into position on the top of the cake. Allow the extra to hang over the side of the cake and shape it into ripples gently with your fingertips.
- Cut out simple shapes for the boat and sails and secure to a skewer. Insert into the centre of the cake.
To find out how to make more of Ruth’s light, fluffy bakes visit www.bakewithstork.com.
This is commissioned post for Stork