www.odlums.ie /recipes/communion-confirmation-cake/

What you need:

Square Tin   15cm (6in) 18cm (7in) 20cm (8in)
Round Tin 15cm (6in) 18cm (7in) 20cm (8in) 23cm (9in)
Self Raising Flour

175g / 6oz

225g / 8oz

325g / 12oz

450g / 1lb

Caster Sugar

125g / 4oz

175g / 6oz

275g /  10 oz

375g / 14oz

Soft Butter / Margarine

125g / 4oz

175g / 6oz

275g /  10 oz

375g / 14oz

Eggs (medium)

2

3

5

7

Milk

15ml / 1tbsp

30ml / 2tbsp

45ml / 3tbsp

60ml / 4tbsp

Baking time (approx)

1 – 1¼ hrs

1¼ - 1½ hrs

1½ - 1¾ hrs

1¾ - 2 hrs


To Decorate

  • 450g packet Shamrock Ready to Roll Icing
  • 250g packet Goodall’s Ready to Roll Icing (colour of choice)
  • Silvers Balls, for decoration
  • Butter Icing, as per recipe below

For Butter Icing        

  • 75g/3oz Butter (room temperature)
  • 175g/6oz Icing Sugar, sieved
  • Goodall’s Colouring of choice

Note

  • Above decoration and icing quantities are suitable for 8’’ round or 7’’ square cake

How to:

  1. Preheat oven to 150°C/300°F/Gas 2. Grease and line relevant cake tin or bowl.
  2. Sift the flour into a mixing bowl and add all the ingredients. Bind together carefully, using a slow setting on your mixer. Once the ingredients have combined, increase the speed and beat for 1 minute.
  3. Spoon the mixture into the prepared baking tin and smooth the top.
  4. Cook in the centre of the oven for the specified time.
  5. Test the cake by lightly pressing the centre. It should spring back and the top should be golden brown. To be extra sure, insert a skewer. If it comes out clean, the cake is baked. Leave in tin for 5 minutes, and then turn out onto wire tray to cool.

To Decorate

  1. Trim top of cake to level and turn upside down on cake board.
  2. Make butter icing by beating butter and sugar together and add colour, if desired.
  3. Use half of this to spread thinly over cake.
  4. Roll out white icing to a thickness of 4-5mm and gently ease onto cake.
  5. Trim around base of cake, re-roll remaining icing and cut out a cross/crucifix shape and place on top of cake.
  6. Arrange silver balls on outline of cross.
  7. Roll out coloured icing and cut out round discs (use cap of Silver Ball container or similar).
  8. With remaining butter icing, attach discs around side of cake.
  9. If liked, pipe Communion or Confirmation, name and date on top of cake.

Variation

  • It is easy to vary the flavour of the cake. Add the zest of a lemon or orange to the mix before cooking for a citrus touch. Alternatively, a teaspoon of almond essence or 50g (2oz) of Shamrock Desiccated Coconut can add a hint of the Caribbean.
communion confirmation cake

Communion & Confirmation Cake

Category

Weekly Recipe

Cook Time

1-2 hours

What you need:

Square Tin   15cm (6in) 18cm (7in) 20cm (8in)
Round Tin 15cm (6in) 18cm (7in) 20cm (8in) 23cm (9in)
Self Raising Flour

175g / 6oz

225g / 8oz

325g / 12oz

450g / 1lb

Caster Sugar

125g / 4oz

175g / 6oz

275g /  10 oz

375g / 14oz

Soft Butter / Margarine

125g / 4oz

175g / 6oz

275g /  10 oz

375g / 14oz

Eggs (medium)

2

3

5

7

Milk

15ml / 1tbsp

30ml / 2tbsp

45ml / 3tbsp

60ml / 4tbsp

Baking time (approx)

1 – 1¼ hrs

1¼ - 1½ hrs

1½ - 1¾ hrs

1¾ - 2 hrs


To Decorate

  • 450g packet Shamrock Ready to Roll Icing
  • 250g packet Goodall’s Ready to Roll Icing (colour of choice)
  • Silvers Balls, for decoration
  • Butter Icing, as per recipe below

For Butter Icing        

  • 75g/3oz Butter (room temperature)
  • 175g/6oz Icing Sugar, sieved
  • Goodall’s Colouring of choice

Note

  • Above decoration and icing quantities are suitable for 8’’ round or 7’’ square cake

How to:

  1. Preheat oven to 150°C/300°F/Gas 2. Grease and line relevant cake tin or bowl.
  2. Sift the flour into a mixing bowl and add all the ingredients. Bind together carefully, using a slow setting on your mixer. Once the ingredients have combined, increase the speed and beat for 1 minute.
  3. Spoon the mixture into the prepared baking tin and smooth the top.
  4. Cook in the centre of the oven for the specified time.
  5. Test the cake by lightly pressing the centre. It should spring back and the top should be golden brown. To be extra sure, insert a skewer. If it comes out clean, the cake is baked. Leave in tin for 5 minutes, and then turn out onto wire tray to cool.

To Decorate

  1. Trim top of cake to level and turn upside down on cake board.
  2. Make butter icing by beating butter and sugar together and add colour, if desired.
  3. Use half of this to spread thinly over cake.
  4. Roll out white icing to a thickness of 4-5mm and gently ease onto cake.
  5. Trim around base of cake, re-roll remaining icing and cut out a cross/crucifix shape and place on top of cake.
  6. Arrange silver balls on outline of cross.
  7. Roll out coloured icing and cut out round discs (use cap of Silver Ball container or similar).
  8. With remaining butter icing, attach discs around side of cake.
  9. If liked, pipe Communion or Confirmation, name and date on top of cake.

Variation

  • It is easy to vary the flavour of the cake. Add the zest of a lemon or orange to the mix before cooking for a citrus touch. Alternatively, a teaspoon of almond essence or 50g (2oz) of Shamrock Desiccated Coconut can add a hint of the Caribbean.
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