Another year has passed and yesterday it was time to prepare a new birthday cake for dear F who’s turning 30 today. Every year he wishes a Nonstop (the Swedish variant of Smarties) cake as birthday cake, which he of course never gets. It’s a kid’s cake for crying out load! So instead I made this even more childish Pacman cake, to follow the 1up Mushroom cake I made last year :-) This year I learned a valuable lesson when using sugarpaste on a cake, don’t omit the buttercream. Without the buttercream it was impossible to get the cake smooth, but I must admit it tasted much better. The first cake filling consists of Dumle-fluff, which is done by melting Dumle (soft toffee covered in milk chocolate) together with whipping cream. Let cool during the night and then whip. It tastes heavenly! The other layer consists of whipped cream, sugar and raspberries. The best part of making the Pacman cake is the wedge you need to cut to create his mouth, you can guess where it went….
Recipe further down.
200 ml sugar
2 tsp baking powder
100 ml potato flour
100 ml flour
Heat oven (convection) to 175 degrees C. Butter and bread a round pan with removable bottom. In a bowl beat eggs and sugar with an electric beater until white and fluffy. Add sifted flour and baking powder, and combine carefully so the batter remains fluffy and airy. Pour patter in pan and bake for 30-40 minutes until golden and a tooth pick comes out clean. Let cool for 5 minutes in pan and then remove from pan and let cool completely.
Dumle fluff (needs to be prepared the evening before):
180 gram Dumle (soft toffee covered in milk chocolate)
300 ml whipping/heavy cream
Heat the cream in a pan, add toffee and stir until it’s completely melted. Don’t boil!
Let cool in the fridge overnight or at least 8 hours. When completly cool, beat with an electric beater just as you would beat ordinary cream.
200 ml whipping/heavy cream
250 gram raspberries
Beat cream with electric beater until fluffy. Don’t mix with the raspberries as they will be put on top after the cream has been spread on one of the cake layers.
Frangelico (hazelnut liqueur)
yellow, pink, red and turquoise food colour
black food pen
melted unsalted butter or butter cream
Reserve a small amount of sugar paste for the eyes. Take 4 pieces of the sugar paste and colour them pink, turquoise, red and orange (use yellow and red). Colour the rest of the sugar paste yellow.
Cut the cake in 3 even layers. Sprinkle the first layer with Frangelico (hazelnut liqueur). Spread Dumle fluff evenly and cover with the second cake layer. Sprinkle Frangelico over cake and spread whipped cream evenly. Place all raspberries on the cream and sprinkle with a bit of sugar. Cover with the third and last cake layer. Sprinkle Frangelico.
Cut a wedge in the cake and taste it while rolling out the yellow sugar paste. Before covering the cake with sugar paste, brush melted unsalted butter underneath. This is done to avoid the sugar paste from sweating when coming in contact with the whipped cream. However it will be hard to get the cake smooth without butter cream. If looks are more important than taste, make sure to cover the whole cake with butter cream before covering with sugar paste.
Roll out the remaining coloured sugar paste and cut out ghosts with a knife. “Glue” them on the cake with a small amount of water. Make eyes with white sugar paste and paint a black dot with a food colouring pen. Don’t forget Pacman’s eye as well.