A friend’s daughter was celebrating her 3rd birthday and I was asked to make the birthday cake. I was well chuffed, but also rather nervous – you don’t really want to mess up someone else’s birthday cake. Anyway, as soon as she asked me, I knew exactly what I wanted to do. The rolo cake I’d seen on Jac’s Tinned Tomatoes blog, over a year ago now, had made an impression and I was waiting for the right opportunity to make it. Jac in turn had got the recipe from The Caked Crusader and it was actually hers I used. Jac tends to use US measurements and I’m not a fan of cups. I did increase the measurements a bit anyway as I was using a larger cake mould than the one specified.
Whilst shopping for the rolos, I had a bit of an unexpected dilemma. Not being in the habit of buying them, I hadn’t realised they were made by Nestle – oh dear! I haven’t knowingly bought anything from Nestle since I was old enough to form an opinion on such matters. Okay, I thought I’ll do without the rolos and go for a large bar of Cadbury’s caramel chocolate instead. As I was picking the bar up, however, I realised how ridiculous the whole thing was. Cadbury’s has recently been taken over by Kraft – well, as far as I know, they are no more ethical than Nestle. For want of a better alternative, I have continued to buy Green & Black’s, despite them now being owned by Kraft. So I pulled a face and bought the rolos.
This is what I did:
- Creamed 220g unsalted butter with 220g caster sugar until pale and fluffy.
- Beat in 4 duck eggs, one at a time and mixing in a spoonful of the flour between each egg.
- Sifted in 170g flour (mostly white with a bit of wholemeal spelt), 50g cocoa and 1 large tsp baking powder.
- Mixed in 1 large spoonful of Greek yogurt.
- Chopped 20 rolos (2 packets) in half and stirred those in.
- Spooned into a 22cm cake mould and baked at 180C for 40 mins until the cake was well risen and cracked on the top.
- Turned out onto a wire rack and left to cool.
- Creamed 100g unsalted butter together with 150g icing sugar and 2 tbsp cocoa.
- Added a glug of toffee syrup and beat until smooth and light.
- Spread this over the cold cake.
- Attempted to decorate with a happy face on top of the cake using rolos and white chocolate buttons.
Luckily, I needn’t have worried; the cake proved to be a huge success and was enjoyed by adults and children alike. The birthday girl showed her appreciation in the usual way. Although I wasn’t there, a slice was very kindly kept back for me so that I could try it. It was moist and tasty with slightly chewy melted toffee bits in the middle. I’d be happy to have this for my birthday cake whatever my age.