Jumbo jet cake recipe

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Jumbo jet cake recipe

Is it a bird, is it a plane? No, it's a jumbo jet cake! Learn how to make your very own in a few simple steps.

You will need one 9 x 19cm loaf vanilla buttercake; and one 20 x 30cm rectangular buttercake. You can either use your own recipe, or copy the one below. You'll need the exact same ingredient quantities for the rectangular cake that you do for the loaf cake, so just use the same recipe. 

Ingredients

For one round/loaf cake
  • 185 g self-raising flour
  • 50 g plain (all-purpose) flour
  • 165 g caster (superfine) sugar
  • 125 g unsalted butter, softened
  • 3 eggs, at room temperature
  • 60 ml milk
  • 1 tsp vanilla extract
  • 6.5 oz self-raising flour
  • 1.8 oz plain (all-purpose) flour
  • 5.8 oz caster (superfine) sugar
  • 4.4 oz unsalted butter, softened
  • 3 eggs, at room temperature
  • 2.1 fl oz milk
  • 1 tsp vanilla extract
  • 6.5 oz self-raising flour
  • 1.8 oz plain (all-purpose) flour
  • 5.8 oz caster (superfine) sugar
  • 4.4 oz unsalted butter, softened
  • 3 eggs, at room temperature
  • 0.3 cup milk
  • 1 tsp vanilla extract
For the buttercream
  • 125 g unsalted butter, at room temperature
  • 215 g icing (confectioner's) sugar, sifted
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 4.4 oz unsalted butter, at room temperature
  • 7.6 oz icing (confectioner's) sugar, sifted
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 4.4 oz unsalted butter, at room temperature
  • 7.6 oz icing (confectioner's) sugar, sifted
  • 1 tbsp milk
  • 1 tsp vanilla extract
To decorate
  • 1 9 x 19 cm (3½ x 7½ inch) loaf vanilla buttercake
  • 1 20 x 30 cm (8 x 12 inch) rectangular vanilla buttercake
  • 1.5 quantities vanilla buttercream
  • 1 green and blue food colourings
  • 1 60 cm (24 inch) black licorice strap
  • 20 white rectangular mini hard candies
  • 12 each of yellow and orange mini candy-coated chocolate buttons
  • 15 red mini candy-coated chocolate buttons
  • 1 9 x 19 cm (3½ x 7½ inch) loaf vanilla buttercake
  • 1 20 x 30 cm (8 x 12 inch) rectangular vanilla buttercake
  • 1.5 quantities vanilla buttercream
  • 1 green and blue food colourings
  • 1 60 cm (24 inch) black licorice strap
  • 20 white rectangular mini hard candies
  • 12 each of yellow and orange mini candy-coated chocolate buttons
  • 15 red mini candy-coated chocolate buttons
  • 1 9 x 19 cm (3½ x 7½ inch) loaf vanilla buttercake
  • 1 20 x 30 cm (8 x 12 inch) rectangular vanilla buttercake
  • 1.5 quantities vanilla buttercream
  • 1 green and blue food colourings
  • 1 60 cm (24 inch) black licorice strap
  • 20 white rectangular mini hard candies
  • 12 each of yellow and orange mini candy-coated chocolate buttons
  • 15 red mini candy-coated chocolate buttons

Details

  • Cuisine: English
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 60 mins
  • Cooking Time: 50 mins
  • Serves: 12

Step-by-step

  1. First, make the cakes. For ONE loaf cake: preheat oven to 180C/160C fan. Grease a 20 cm (8 inch) round cake tin and line the base and side with baking paper (parchment)
  2. Sift the flours into a mixing bowl. Add the sugar, butter, eggs, milk and vanilla. Using an electric mixer, beat on low speed until combined. Increase the speed to medium and beat for 2-3 minutes or until well combined and the mixture is pale in colour.
  3. Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon. Bake in the centre of the oven for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool the cake in the tin for 5 minutes before turning out onto a wire rack. Allow to cool completely. Make the same cake again, but this time in a rectangular 20 x 30cm tin.
  4. The cakes will keep in an airtight container for up to 3 days. They can be frozen, without decoration, for up to 2 months. For the buttercream: Using an electric mixer, beat the butter in a medium bowl for 4-5 minutes or until it turns very pale. Gradually beat in the icing sugar until smooth and creamy, scraping down the sides of the bowl as necessary. Add the milk and vanilla extract and beat until well combined. Use as desired.
  5. Use a sharp knife to level the tops of the cakes, if necessary. Tint 2/ 3 cup of the buttercream using the green food colouring to the desired colour. Tint the remaining buttercream using the blue food colouring to the desired colour.
  6. For the plane body, use a small sharp knife to trim one end of the loaf cake into a slightly pointed shape, removing the two corners. Position the cake in the centre of the cake board and secure with a little green buttercream.
  7. For the wings and tail, cut out two wing shapes and three tail pieces from the rectangular cake using a small sharp knife.
  8. Spread the green buttercream all over the body of the plane. Spread the blue buttercream all over the wings and tail. Using the picture as a guide, position the wings on either side of the plane body and secure with a little buttercream. Position the tail on the back and top of the plane's body and secure with wooden skewers (remove before serving).
  9. For the jet engines, cut two 25 cm (10 inch) lengths from the licorice strap. Roll up the two lengths for the jet engines and reserve.
  10. Decorate the cake with the white rectangular mini hard candies to create the windows and use mini candy-coated chocolate buttons on the wings and tail.
  11. For the jet engines, position the reserved rolled licorice straps on the front of the wings. Cut some of the remaining licorice strap into thin strips and position them to outline the front windows of the jet.

Recipes and images taken from Kids’ Party Cakes (£9.99), published by Murdoch Books. 

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