Name: Wigwam
Yield: Serves 15-20
Ingredients: 3 large eggs, lightly beaten; juice of ¾ lemon; 270 g caster sugar; 420 g self-raising flour; 4 tbsp cider, or 1-2 tbsp Calvados/apple brandy; 300 g black sugarpaste; 200 g icing sugar; 1½ tsp vanilla extract; 160 g unsalted butter, softened; 3 tsp baking powder; icing sugar, to dust; 1 kg white sugarpaste; red food colour paste; caramel-ivory food colour paste; egg yellow food colour paste; Matchmaker chocolates (5 for the Wigwam and 2 for the fire); edible glue; 1½ tsp ground ginger; 335 ml whole milk; 1½ tsp salt; 450 g eating apples (prepared weight), peeled, cored and quite finely diced; 300 ml sunflower oil; 120 g light muscovado sugar; 120 g sultanas; unsalted butter, for the tins; 3 tsp ground cinnamon

Preparation info

Serves
15-20

Difficulty
Medium

Appears in

The Birthday Cake Book

By Fiona Cairns

Published 2011

About

Take this cool wigwam cake along to the festival, or chill out in the garden instead. Perfect for any festival goer’s birthday celebration. If you want to make this as a ‘normal’ cake, decrease all quantities by one-third and bake in two 15cm cake tins.

Ingredients

For the Cake

unsalted butter, for the tins
420 g self-raising flour
3 tsp baking powder

Method

To Bake

Preheat the oven to 170°C/fan 160°C/340°F/gas mark 3½. Butter three 15cm, 7.5cm deep, round cake tins and line the bases with baking parchment. If you only have two 15cm round tins, then make the full amount of cake batter, d