My daughter turned one last week. We took her out to brunch (mostly because we wanted to eat tasty foods) and she had avocado and banana, which she was very excited about, and we had a get-together with the grandparents that involved cute dresses, tasty lunch foods, presents, and of course there was cake. It took about 30 seconds of thought before I decided that she had to have the traditional number one cake. You know what I’m talking about – the cake shaped like a number one, covered in buttercream and smarties. It’s an Australian classic.
And for good reason. It’s simple, it’s effective, you can make the cake the day before, and everyone loves it.
I made a plain vanilla butter cake as the base, but I guess if you wanted to you could do something fancy. I don’t recommend that though, because if you have a one year old then they’re probably taking up most of your attention and sitting at your feet while you make this, begging to be picked up only to want to be put down again 30 seconds later, ad infinitum, so simple is best. My biggest tip would be: don’t overestimate your time or patience. Unless you’re making this for someone else’s kid, in which case do whatever you like. There were no tears, but there were swears, I’m not going to lie.
My second biggest tip would be: make the cake the night before. Refrigerate it and the next day it will be way easier to cut into shapes without crumbling everywhere. You can make the whole thing from a single large square cake. No need to double quantities or split it between tins or anything like that. Here’s the cutting technique I used:
Stick the bits together with a dab of icing (there was some cake left over, if I’d had a larger cake board I’d have used all the cake but I didn’t have room):
250g soft butter
1 teaspoon vanilla extract
1 1/4 cups caster sugar
2 1/4 cups self-raising flour, sifted
3/4 cup milk
Cream the butter with electric beaters or a stand mixer until pale, add the vanilla and sugar and cream until light and fluffy. Add the eggs, one at a time, beating briefly after each addition. Stir in half the flour and then half the milk, then the rest of the flour and the rest of the milk.
Pour into a greased square tin (I think mine is 22cm x 22cm) lined with baking paper. Bake in a preheated oven at 180C for about 1 hour. Cool the cake in the tin for 5-10 minutes then turn out onto a wire rack. Wait until it’s completely cooled before icing. Or, even better, follow my tip and refrigerate overnight first.
To make the icing, beat 125g-150g butter with electric beaters or a stand mixer until pale, and then this is where I stopped measuring. I added a fair bit of icing sugar, maybe 500g, maybe a bit more. I also added a couple of tablespoons of milk – it helps make the icing a bit paler and fluffier and more spreadable. Basically with icing I just keep adding bits of things until it seems right and I have enough. Keep an eye on the texture and taste and you’ll be fine. You can add some colour to the icing if you want, but I didn’t.
Cut the cake up, and stick the bits together with a small amount of the icing. Then just go for it – buttercream all over the outside of that cake until it’s all nice and even and covered up. Make it as smooth as you can, but remember that the smarties hide a lot of mistakes.
My daughter seemed to enjoy it, although I took the smarties off her piece so that there was no choking. She’d never had cake before, but honestly I think she would rather have had a banana. So I ate the rest of the cake myself over the next 2 days. It’s a lot of sugar. Now I jut have to decide what kind of cake to make next year!