Whether it’s a kid’s birthday or a Formula 1 fan’s celebration, this vintage race car cake will turbocharge your crew’s fun. Looking for more retro party cakes? Our iconic Women’s Weekly Children’s Birthday Cake Book has it all!
Ingredients
Method
Make cake according to directions on packet, pour into greased 28cm x 18cm (11in x 7in) lamington tin. Bake in moderate oven 30 to 35 minutes or until cooked when tested. Turn on to wire rack to cool
VIENNA CREAM ICING
Have butter and milk at room temperature. Place butter in small bowl of electric mixer, beat until butter is as white as possible, gradually add about half the sifted icing sugar, beating constantly, add milk gradually, then gradually beat in the remaining icing sugar; mixture should be smooth and easy to spread with a spatula.
With a 5cm (2in) plain cutter, cut four rounds from along one long side for wheels. From top corner of opposite side, cut a slice 2.5cm x 10cm (1in x 4in), then cut the slice diagonally in two from corner to corner to make two triangular pieces. Cut a 1cm (½in) slice from along rest of side to form base support for body of car. Assemble cake on prepared board.
Trim ends of main cake, as shown; gently scoop out semicircle two thirds down from front of car for seat, place one triangular piece on either side of semicircle, as shown; position car over base support.
Tint Vienna Cream with a few drops food colouring, cover top and sides of car with Vienna Cream, decorate with assorted sweets, as shown; jube ring wrapped around thick liquorice piece represents steering wheel. Cover wheels with Vienna Cream, roll in chocolate sprinkles to coat completely, place round sweets in centres, position wheels on car.
How to prepare a board for the race car cake
To make handling the race car cake easier, assemble it on a covered board. A covered breadboard or chopping board can be used. The board should be approximately 5cm larger than the cake on all sides. Wooden or heavy cardboard cake boards are also available from cake decorating suppliers and some cake shops.
- Place the greaseproof paper or foil face down on a flat surface. Position the board on top, then trace around it with a pencil.
- Remove the board and cut out a square that is 2.5cm larger than the traced outline.
- For a square or rectangular board: Using sharp scissors, trim a small piece from each corner, stopping 3mm before reaching the board’s edge, to prevent bulky corners.
For a round board: Using sharp scissors make diagonal cuts about 2cm apart around the border, cut to within 3mm of marked circle. - Place the board back in position, fold the paper over the edges, and secure it with tape.
