CRUMBS! Check out these show-stoppers. Elaborate celebration cakes are a big trend and they used to come at a big price, with bakers charging between £30 and £100.
But now you can get a slice of happiness with a stunning shop-bought bake or mix things up by making your own tea-time treat. Whether you’re eight or 80, these yummy cakes will tickle your fondant fancy.
Getty – Contributor There’s no need to spend a fortune on a celebration cake
The kids will love this cute Clyde The Caterpillar cake
Wally the narwhal cake, Morrisons, £11. Have a whale of a party with this new dessert, filled with raspberry jam and frosting. Serves 16.
Sammy the sausage dog cake, 922g, Sainsbury’s, £10. Kids will go barking mad for this cute chocolate sponge filled with chocolate-flavoured buttercream.
Clyde The Caterpillar cake, Asda, £6. Simply slice up for perfect party bag pieces. It serves 12 but there is also a 24-serving Clyde The Colossal Caterpillar version for £12.
Mermaid Reef Cake, Morrisons, £12. Some-fin special, this stunning sea scene pudding filled with raspberry jam, covered in frosting. Serves 16.
You can’t get a cake cuter than Sammy The Sausage Dog
Lucky lamb cake, Waitrose, £10. Kids will go baa-rmy for this cute Madeira sponge with white chocolate buttercream and raspberry jam, finished with white chocolate butter-cream. Serves 12.
Buzzy beehive giant cupcake, Morrisons, £8 (was £10). This one is bright and bee-utiful, filled with raspberry jam frosting. Serves 16.
Free-fromTesco free-from vanilla traybake, £4. Sponge topped with a vanilla frosting and finished with sugar strands, fondant sweets and sugar coated jellies.
Gluten-free carrot cake, 408g, Sainsbury’s, £3. Wheat and gluten-free, anyone can enjoy this tasty treat.
Blossom cake, Co-op, £8. Older girls will love the sponge cake, filled with raspberry jam and topped with vanilla buttercream.
This is one great Jaffa Cake
Chocolate Sweetie Cake, 800g, Waitrose, £12. A cool chocolate sponge cake decorated with sweets.
Jaffa Cake, Tesco, £1.50 (was £2). A must for teens who’ve grown up on the family favourites. Serves six.
Hand-finished chocolate cake, £8, Waitrose. Chocolate lovers will give this star-topped cake their own gold star.
You can’t go wrong with a simple chocolate cake
Caramel celebration cake, Morrisons, £10. A multi-layered show-stopper with buttercream and toffee sauce, piled with chocolate honeycomb, fudge, chocolate and toffee sauce. Serves 16.
White chocolate and raspberry celebration cake, Asda, £10. Spoil yourself with this decadent and decorated Madeira sponge. Serves £14.
Irresistible hand-finished carrot cake, Co-op £2 (was £1). Mildy spiced with nutmeg, sweetened with carrots and sultanas and topped with cream cheese frosting and walnuts. Serves six.
Tesco Finest white chocolate and strawberry cake, £2.75. Enjoy the perfect match of strawberry and white chocolate. Serves six.
Get all the ingredients you need for Mrs Crunch’s great recipes from Morrisons
Pinata cakes are all the rage on Instagram
375g Stork Original
375g caster sugar
6 large eggs
375g self-raising flour, sieved
2½ tsp vanilla extract
400g icing sugar, sieved
200g Stork With Butter
1 pack Smarties
1 pack sprinkles
Grease and line the bases of three 8in cake tins. Preheat oven to 180C/160C fan/gas mark 4. Cream together the Stork Original and caster sugar until light and fluffy. Beat in 2 tsp of vanilla extract. Add the eggs one at a time, beating well after each. Sift in the flour and fold in.
Divide mix between the three tins and bake for 25 to 30 mins.
For the icing, beat together the Stork With Butter, icing sugar and half a teaspoon of vanilla extract until fluffy.
Once cakes are cool, level the tops using a knife. Cut out centres of two of them with a knife or cookie cutter.
Set the first ring on a serving plate. Ice top, then put on next ring and fill centre with Smarties. Coat top with icing and place the full round cake on it. Coat the top and sides of cake with the remaining icing.
Decorate with sprinkles.
Zesty lemon cake
Use Stork Original to create a great tasting lemon cake
225g Stork Original
265g caster sugar
4 medium eggs
225g self-raising flour, sieved
2 lemons, zest only
225g icing sugar, sieved
100g Stork With Butter
1-2 tbsp milk
2 tbsp lemon curd
Pack of silver balls
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Pre-heat oven to 180C/160 fan/ gas mark 4. Cream together the Stork Original and 225g of the caster sugar until light and fluffy (approx 1½ mins with electric mixer).
Beat in eggs one at a time, adding a little flour with the last egg to prevent curdling. Fold in remaining flour and zest of one lemon. Place mix in two 20cm (8in) greased and lined cake tins. Bake on middle shelf for 30 to 35 mins.
For icing, beat together icing sugar, Stork With Butter and milk.
Cut the peel of one lemon in long strands, place in saucepan with 40g of caster sugar and 100ml water over medium heat. Cook, stirring until sugar dissolves. Boil then simmer for ten minutes. Spread over baking parchment and leave for five minutes to set.
Once cake is cool, sandwich it together with a third of the icing and the lemon curd. Spread the next third on top and use remaining icing to pipe drops with a large plain nozzle around the edge of the cake. Decorate with silver balls and the crystallised lemon.
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