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Building block cakes
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Prep Time:
120 minutes
Cook Time:
30 minutes
Total Time:
150 minutes
Adorable building block cake for baby shower or first birthday.
Ingredients:
  • 75g (1/2 cup) plain flour
  • 150g (1 cup) self-raising flour
  • 35g (1/4 cup) custard powder
  • 200g butter, at room temperature
  • 315g (1 1/2 cups) caster sugar
  • 2 tsp finely grated orange rind
  • 235g (1 cup) sour cream
  • 1 x 453g ctn Creamy Deluxe Vanilla Frosting
  • 2 x 500g pkts White Icing
  • Icing sugar, to dust
  • Food colouring (pink, blue & yellow), to decorate
Instructions:
  • Preheat the oven to 170°C. Lightly grease 2 rectangular 20 x 30cm slice pans with melted butter and line with non-stick baking paper.
  • Sift the flour and custard powder together into a bowl. Use an electric beater to cream the butter, sugar, and orange rind until pale and creamy in a separate bowl. Add the eggs one at a time, beating well after each addition. Transfer the butter mixture to a larger bowl. Gradually mix in the flour mixture and sour cream, alternating in batches, until well combined using a large metal spoon.
  • Evenly distribute the mixture among the pans and ensure the surfaces are smoothed. Bake in the oven for 25-30 minutes until lightly golden and a skewer inserted in the centers comes out clean. Let them cool in the pans for 5 minutes before transferring to wire racks to cool completely.
  • Cut each cake into 6 even squares. Layer 4 squares with frosting to create a stack, then trim the sides to form a cube. Repeat with remaining cake to make 3 cubes.
  • Cut 3 cardboard squares to fit the cake base. Add a dollop of frosting in the center of each square and place a cake on top. Frost the sides and top of the cakes thinly and cover with plastic wrap.
  • On a surface dusted with icing sugar, divide the icing into 3 portions. Wrap 2 portions in plastic wrap. To the remaining portion, add 1-2 drops of pink food coloring. Knead until combined. Sprinkle more icing sugar on the surface and roll out the icing to 4mm thick. Cut into 5 pieces to fit the cake cube, rerolling if needed. Save any extra icing. Cover the cake cube with icing, gently pressing and smoothing with water on the edges. Let it dry. Repeat with the other portions and cakes.
  • Rol1 out one portion of the icing on a surface sprinkled with icing sugar until it is 4mm thick. Use fun-shaped cookie cutters like teddy bears, hearts, and rabbits to cut out shapes from the icing. Slice the leftover icing into 5mm-thick strips using a small, sharp knife. Moisten the edges of the cubes with a little water. Adhere the icing strips to the sides and top of one cake to form a border. Dampen the shapes with water and place them on the top and sides of the cake. Allow it to dry. Repeat the process with the remaining icing and cakes, opting for different colors for a vibrant finish.
  • Display the cakes on a cake stand for a beautiful presentation.

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