Continuing our series of Kids Cake Ideas, Caitriona from Wholesome Ireland shares her stunning Spaghetti & Meatballs Cake, inspired by the film “Cloudy with a Chance of Meatballs”!
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This cake is perhaps the quickest of all of my “speciality” cakes to make. First of all you only bake 1 cake and you don’t fill it either. Secondly you need zero sugarcraft or piping skills. Thirdly you don’t need to place it on a cake board or stand, it actually looks far better sitting in a large pasta bowl.
I had intended to use a well known brand of chocolate truffles (favoured by ambassadors the world over, apparently) for the meatballs, however they were extremely expensive today. If I could have afforded them I think the cake would have looked a little more effective.
Serving 12, there is quite an amount of sugar in the meatball cake, but it appeals to the imagination.
Ingredients (for the cake)
- 110g Butter, softened
- 110g Caster Sugar
- 2 Medium Free Range Eggs
- 1 teaspoon Vanilla Extract
- 110g Plain Flour
- 1 teaspoon Baking Powder
Ingredients (for the decoration)
- 250g Unsalted Butter, softened
- 1kg Icing Sugar
- 50ml Whole Fat Milk
- 1 teaspoon Vanilla Extract
- 3 tablespoons Raspberry or Strawberry Jam
- 15 Chocolate Truffles
- Mixing Bowl or Stand Mixer
- Wooden Spoon
- Weighing Scales
- Victoria Sandwich Tin
- Baking Parchment (non stick)
- Butter & Flour (to grease and dust the tin)
- Cooling Rack
- Disposable Piping Bag
- Cereal Bowl
- Large Pasta Bowl
- Preheat your (fan) oven to 170 degrees celcius.
- Line the base of your sandwich tin with parchment paper and use the butter and flour to grease the sides, this is very important.
- Cut a piece of parchment paper and weigh the flour and baking powder onto it.
- Weigh out the butter and sugar together and cream (beat) until light and fluffy.
- Add 1 egg and beat until mixed.
- Add the second egg and beat until well mixed. If it begins to look curdled add a spoonful of flour.
- Pour in the vanilla extract and mix.
- Pick up the baking parchment and pour the remaining flour into the mixing bowl.
- Beat until all the ingredients are well combined.
- Pour the cake batter into your baking tin and put the tin into the oven.
- Bake for 30 minutes or until golden brown on top.
- Turn the oven off, remove the cake and leave it to stand in the tin for 10 minutes before tipping it out to cool on the cooling rack.
- To make the “spaghetti” icing, beat the icing sugar, unsalted butter, milk and vanilla extract together until light and fluffy.
- Spoon the icing into a disposable piping bag and cut a hole at the base that is approximately 1cm in diameter.
- Put the cooled cake into the middle of a large pasta bowl and pipe swirls or squiggles of the icing up, down and around the cake to give the impression of pasta.
- Make sure to build up the icing a little around the top edges of the cake so as to leave a well in the centre for the “meatballs”.
- For these, put 3 tablespoons of jam into a cereal bowl, add the truffles and stir until they are well coated with the jam.
- Spoon each ball carefully into the centre of the well of “spaghetti”.
- This cake will keep for up to 3 days in a cool, dry place. However if you decide to do so perhaps all the meatballs with their sauce at the last minute as the jam can leach a little into the spaghetti.
Related: Lots more Birthday Cake ideas here.
Have you made a similar cake before? Let us know in the comments below