Extremely proud and totally in love I would like to announce the birth of our beautiful son: SAMUELE!!!!
In The Netherlands when a child is born it is custom to eat “beschuit met muisjes” which is rusk with aniseeds. These aniseeds have a sugared and colored outer layer. White and pink when you are having a baby girl and white and blue in my case! You might ask why we would eat this at the birth of a child? Well, the anise was thought to stimulate lactation and symbolizes fertility. This tradition goes back to the 17th century! Obviously, as our baby boy is a quarter Dutch, I could not but celebrating his life with this tradition. Although I thought of changing it a bit. Instead of just putting the “muisjes” on rusk I thought it was better to use them in a special cake! And so I did! And this cake is really really REALLY good!
Now, if you don’t mind I’m going to enjoy a piece of this cake and me and my love are going to enjoy our little boy, our miracle!!
Newborn Baby Cake
120 g // 1 cup all-purpose flour
120 g // 1/2 cup unsalted butter (softened)
120 g // 1/2 cup (white) sugar
1 tsp vanilla extract
1 tsp baking powder
120 g // 1 cup unsalted butter (softened)
200 g // 1 cup powdered/icing sugar
1tsp vanilla extract
Decoration and filling:
muisjes (or anything else you like for filling, for example marmalade, pastry/custard cream or dulce de leche)
fondant (any color you like)
Preheat the oven to 180ºC/350ºF.
Place parchment paper on the bottom of a 18cm // 7″ springform cake tin and set aside.
Mix together butter and sugar until creamy. Add the eggs (one at a time) and mix well. Add the vanilla extract and mix quickly. Now add the flour and mix well. Finally add the baking powder and mix well for another 3 minutes. Do not over mix to keep the cake light and fluffy. Fill the springform tin with the batter and bake in the oven for 30 minutes or until golden brown.
Let the cake cool down completely.
In the mean time make the buttercream: Combine all ingredients and mix well. I used an electric mixer.
After the cake is cooled make sure the top is flat. Cut the cake horizontally in half. Add a bit of buttercream frosting on the lower layer and sprinkle with muisjes. (Note: If you don’t use muisjes but another filling you don’t need to use the frosting here as well!). Place the top layer on top. Cover the whole cake (so on top and the sides) with frosting.
Roll out the fondant using a fondant rolling pin and cover the cake with it. Smooth out the top of the cake. Make sure you don’t press too hard. After the top is smooth you need to work all the sides so they are flat against the cake. Once all the sides are covered you can remove the excess fondant around the bottom edge of the cake. You can now start with the decorations. You can decorate it any way you like. Just let your creativity run wild!! And have fun ♥