This bonfire cake is a real showstopper that’s bound to impress family and friends this Guy Fawkes Night. The red, orange and yellow see-though flames are so easy to make, but look as if they’d be really complicated – the perfect combo. They’re made from hard boiled sweets, melted down in a hot oven. You can make this bonfire cake up in advance, it’ll keep well, if covered, for at least 24 hours. If you skip the decorations on this bonfire cake, you’ve got a rich and indulgent chocolate cake that is perfect for any occasion!
- 200g caster sugar
- 200g butter, softened
- 1tsp vanilla
- 4 eggs, lightly beaten
- 200g self-raising flour
- 1tsp baking powder
- 75g cocoa
- For the icing
- 250g butter, softened
- 650g icing sugar
- 2tbsp cocoa powder
- To decorate
- 6 each red, orange, yellow hard-boiled sweets
- Matchmakers or similar chocolate sticks
Preheat the oven to 180C and grease and line two 20cm cake tins.
In an electric mixer beat the sugar, butter and vanilla together until light and fluffy. Add the eggs one at a time until combined. Sift in the flour, baking powder and cocoa and beat again briefly until just combined.
Divide the mixture between the cake tins and bake for 25mins, or until cooked-through and springy to the touch. Leave to cool for five mins before removing from the tins and allowing to cool fully.
For the buttercream, beat the butter until soft. Add the icing sugar and cocoa and beat until smooth.
To make the boiled sweet flames line an oven tray with baking paper. Crush the sweets in a sandwich bag, using a rolling pin. Sprinkle onto the baking tray in a few mounds and bake for 2-3mins, until just melted. Pull out and, using a cocktail stick, drag out the edge to create flame. Leave to cool, then peel off the paper.
To assemble the cakes fill and cover with buttercream. Pile the Matchmakers on top and arrange your ‘flames’ around the edges.
Top tip for making Bonfire cake
You can freeze ready-made sponges! Simply allow each sponge to cool fully then wrap twice in clingfilm. When ready to use defrost overnight, ice and serve.