Roald Dahl Matlida Themed Cake

Roald Dahl’s Matilda cake

Step into Roald Dahl's world with this magical (and tasty) Matilda cake

By , 09 August 2017

(7 votes)

Roald Dahl’s Matilda cake
  • Prep: 1 Hour
    Cook: 4 Hours
    Plus cooling time

  • Serves: 40

Celebrate #BookLoversDay by trying your hand at this amazing cake inspired by Matilda. One of Roald Dahl’s last books, but a firm favourite with his readers, Matilda has been adapted as a film and a stage musical.

Nutritional Info
Each 104g serving contains
  • Energy

    1636KJ

    391KCAL

    20%
  • Fat

    13.5g

    med

    19%
  • Saturates

    3.2g

    med

    16%
  • Sugars

    51.0g

    high

    57%
  • Salt

    0.21g

    low

    4%
of your reference intake.
Typical energy values per 100g: 1573kJ/376kcal.
Ingredients
  • 3 x basic sponge mixture
  • 9tbsp Chosen by you Vanilla Flavour Frosting
  • 9tbsp raspberry jam
  • 9tbsp apricot jam mixed with 1tbsp boiling water
  • Icing sugar (for dusting)
  • 1kg ready to roll white icing
  • 300g Bake & Create Ready To Roll Icing in green
  • 300g Bake & Create Ready To Roll Icing in yellow
  • 300g Bake & Create Ready To Roll Icing in blue
  • 300g Bake & Create Ready To Roll Icing in red
  • 1 x basic royal icing
  • Small amounts of royal icing for Matilda
  • Orange gel food colouring
  • Black gel food colouring
Method
  • Make up the basic sponge mixture in 3 batches, using an electric hand-mixer. Bake in 1 x 15cm, 1 x 20cm and 1 x 23cm round cake tins.

  • When cool, halve the cakes. Sandwich back together with the frosting and raspberry jam.

  • Put the large sponge on a plate. Measure its height and cut 3 wooden skewers to that length. Repeat with the medium sponge.

  • Cut a circle of thin, clean card the size of the medium sponge and place under it. Repeat for the small sponge.

  • Push the first 3 skewers into the large cake, 4cm in from the edge, to form the points of a triangle. This will support the weight of the top two cakes so they don’t squash it! Repeat with the other 3 skewers and the medium cake.

  • Brush the large sponge with apricot jam. Dust a work surface with icing sugar, roll out half the white icing to 3mm thick, cover the sponge and trim.

  • Put on a plate. Wrap the trimmings in clingfilm. Repeat with the rest of the icing, to cover the other sponges. Allow to dry, then stack in 3 tiers.

  • Roll out the green, yellow, blue and red icing – don’t mix the colours – and cover each with clingfilm when done. Cut into 3cm-wide strips. Mark lines with a knife about 1cm apart, to look like book spines, then cut into smaller sections. Stick to the sides of the cakes with royal icing, like rows or stacks of books on shelves.

  • Mix some white icing with a little red to get pale pink, and use to model Matilda’s head and hands, and her legs, bent at the knee. Use blue icing for her body. Allow to dry completely, then assemble her on the cake, sticking her in place with royal icing.

  • Place her legs so they’re dangling over the edge of the middle tier, then add her body, with her back against the top tier.

  • Stick on her head and hands, then add her hair, made from orange royal icing, and black icing eyes and a red mouth.

  • For the loose books, wrap coloured icing covers around white pages. Arrange on the cake tiers, with an open book on Matilda’s lap. Allow the icing to dry, then serve.