Phew. I made it out alive, barely, but I did! This was my daughter’s 16th birthday party, and she had a blast. But I felt like a hired hand most of the time. That’s ok though, birthday’s are only once a year. Thank God.
I am actually very happy, because normally she asks me to make her a cake from Milk Bar….chocolate malted something or other, which we just call the “Monster Cake”. Why? Because it takes about 3 days to make it and it has a whopping billion calories per slice.
This year, she wanted something different, she loves Maltesers (Whoppers in the States) and so I made her a cake that showcased her favorite malted milk balls.
As far as cakes go, this was a cinch. It took me about 3 hours to make, and it was delicious! Crunchy, moist, creamy…..all those things in one. So for your next party why not try it? Guaranteed to have some happy faces and full bellies!
So here’s what you’re going to need:
For the yellow cake
Adapted from The Martha Stewart Living Cookbook
2 round cake tins
1 cup unsalted butter, cut into squares plus more for tin
3 cups cake flour
1 tbsp baking powder
1/2 tsp salt
2 cups sugar
1.5 tsp vanilla extract
4 large eggs, lightly beaten
1 cup milk
1 packet crushed maltesers
Malted Chocolate Buttercream frosting (recipe follows)
10 packets maltesers (approximately)
Multi colored sprinkles (optional)
Preheat oven to 350F. Butter the two round cake tins and dust with flour. Sift together flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on low-speed to soften, increase speed to medium, and cream until light and fluffy. Keep beating while gradually adding sugar; beat until fluffy, about 3 minutes. Add the vanilla.
Gradually drizzle in the beaten eggs, beating between additions until the batter is no longer slick, scraping down the sides of the bowl. With the mixer on low, alternate adding flour and milk, starting and ending with the flour. Scrape sides of the bowl and mix 10 seconds longer. Fold in the crushed maltesers.
Divide evenly between the pans, and bake in the oven for about 40 minutes, a knife should come out clean. Let cool before frosting.
To assemble the cake, place one layer on a platter and frost with the buttercream about an inch thick. Place a layer of maltesers on the top.
Top with the second layer of cake, and frost the top and sides with the remaining buttercream, and then top with Maltesers in 3 rows, as shown above, tightly packed. Leave a round space in the center for the candles and sprinkles.
Tilt the cake in the platter and sprinkle with the sprinkles, and add some in the center, if using.
Malted Chocolate Buttercream Frosting
Adapted from Baked Explorations by Matt Lewis and Renato Poliafito
5 large egg whites, at room temperature
1.5 cups sugar
1 tsp vanilla extract
2 cups unsalted butter, at room temperature
4 oz good quality semi-sweet chocolate, melted and cooled
1/4 cup malted milk powder
12 maltesers, crushed
In the bowl of an electric mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water and whisk until the sugar is dissolved and the egg whites are just warm to the touch. Return the bowl to the mixer, and with the whisk attachment beat in the vanilla and eggs on high-speed until firm and glossy, about 3-5 minutes. With the machine running, whisk in the butter a few tbsp at a time. If the mixture begins to look curdled, continue to beat until it is smooth before adding more butter.
Dissolve the malt powder in 2 tbsp hot water, then beat it in to the buttercream, then whisk in the melted chocolate. Fold in the crushed maltesers. Cover and refrigerate if not using immediately.
From my kitchen to yours,