This was such a fun bake. It was my flatmate’s birthday and, as you can guess, he liked burgers. As students, it was only right that a bottle of vodka was involved in the making of these cakes… But just as a make-shift rolling pin to roll out the fondant icing ‘cheese’! As well as the ‘cheese’, there’s a vanilla sponge ‘bun’, a chocolate brownie ‘burger’ and vanilla buttercream ‘mayo’. The great part about this is that you can make all the different elements up as and when you want. I actually made the brownies the night before and stored them in an airtight container before making the other elements the next day and assembling. They definitely looked the part, and went down a treat too!
Vanilla Sponge Bun
This is just your normal vanilla cupcake, which I then cut in half to make into a bun.
110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour, sifted
Preheat oven to180C/350F/Gas 4 and grease a 12-hole cupcake tray. Grease it well so that the cake won’t stick!
Place all ingredients in a bowl and mix until combined.
Spoon the mixture into each of the holes of the tray and bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
Once cooled, cut each of the cupcakes in half to create the mini buns!
For this part of the bake I made a tray bake of brownies and, once cooled, simply used a small cookie cutter to create burgers 🙂
275g (10oz) butter, softened
375g (13oz) caster sugar
4 large eggs
75g (3oz) cocoa powder
100g (4oz) self-raising flour
100g (4oz) plain chocolate chips
Preheat the oven to 180°C/Fan 160°C/gas 4. Cut a rectangle of non-stick baking parchment to fit the base and sides of the tin. Grease the tin and then line it with the paper, pushing it neatly into the corners.
Measure all the ingredients into a large bowl and mix with a hand-held electric mixer until evenly blended.
Spoon the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of it. Spread the mixture gently to the corners of the tin and level the surface with the back of the spatula.
Bake for 40–45 minutes, until the brownies have a crusty top and a skewer inserted into the centre comes out clean.Cover loosely with foil for the last 10 minutes if the mixture is browning too much.
Allow to cool in the tin. Once cooled, turn out the brownies and cut into 12 small rounds (or ‘burgers’!) using a cookie cutter.
Vanilla Buttercream Mayo
175 g butter (at room temperature), cut into pieces
1/2 tbsp vanilla extract
2-3 tbsp milk
350 g icing sugar, sifted
Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.
Lastly, assembling the burgers…
Spread a small amount of icing on each of the vanilla sponge halves
Place a brownie burger on half of the vanilla sponges
Place a small dot of buttercream on top of the brownie (this will be to hold the fondant ‘cheese’ in place)
Roll out the yellow fondant icing (supermarket bought!) and cut into small squares to resemble slices of cheese. Place one on top of each of the brownies
Place the rest of the sponge halves on top, to create your burger!