Lindt Box Birthday Cake

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Lindt Box Birthday Cake

2 chocolate cakes put together, decorated to form a Lindt box laid in a bed of flowers. Contains chocolate buttercream icing and melted Lindor chocolate drip.


I was recently asked to make a birthday cake for a friends 50th birthday. 

The brief I was given was:

  • Must have buttercream icing.
  • Contain Lindt Lindor chocolates.
  • Have the number ‘50’ on somewhere.
  • Be a bit fancy.
  • Serve 12 people with leftovers to take home.

Other than that, the design was totally up to me!

So, I’m going to put it out there now and say that I personally think that every box was ticked with this gorgeous Lindt Box cake!

I can’t lie, there was a little bit of stress in my kitchen during the making of this cake, but my friends were definitely made up with it, so it was worth it!

A little note if you want to make this Lindt Box Birthday Cake…

Because both the round cake and the box cake are finished with different types of icing, they need to be stored in different ways. The buttercream icing stays best when stored in an airtight container, whereas the ready-to-roll red icing keeps best when left uncovered. Ideally, the best thing to do, would be to make the box cake first, and do not cover. Then make the round cake and store it in a tin. Then, just before presenting, you could assemble the cake and add the drop flowers and chocolates. 

I made my box cake on the Wednesday, the round cake on the Thursday, and the cake was collected and served on the Friday. This worked perfectly!

Here’s how I made my Lindt Box Birthday Cake

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Ingredients

Lindt box cake

  • 8 Oz caster sugar
  • 8 Oz butter/margarine
  • 4 eggs 
  • 8 Oz self raising flour
  • 2 tablespoons cocoa powder
  • 8 oz butter
  • 16 oz icing sugar

Lindt Box Cake Decoration

  • 250g/1 pack of ready-to-Roll red icing
  • 2 tablespoons icing sugar
  • Gold edible writing pen

Round Cake

8 oz caster sugar

8 oz butter/margarine

4 eggs

8oz Self Raising flour

2 tbsps cocoa powder

Round Cake Decoration

16 oz icing sugar

8 oz butter

50g Lindt Lindor Chocolate Box

100g Lindt Lindor Chocolate Bar

 

What you’ll need to make this Lindt Box Cake

Scales

2-4 Standard Round Cake Tins

Spatula

Pallet Knife

Turntable

Electric Whisk

Mixing Bowl

Glass Bowl

Saucepan

Piping Bag

Large Drop Flower Nozzle

Tiny Round Piping Nozzle

Cake Decorating Tools

Edible Gold Writing Pen

Method (Lindt Box Cake)

Cake

To prepare, preheat the oven to 180 degrees and grease and line 2 standard round cake tins.

  1.  Firstly, add caster sugar and butter/margarine to a mixing bowl and whisk until light and fluffy.
  2. Secondly, add the eggs one by one and mix until combined.
  3. Add the self raising flour and the cocoa powder and whisk until fully and evenly combined.
  4. Divide the mixture evenly between the two cake tins and bake on the middle shelf for 25-30 minutes.
Tip – Don’t open the oven door until the cake looks ready and risen, after 20minutes. When you think it looks ready, you can open the door and press on top of the cakes, but be careful not to burn yourself. If the cake springs back up when you take your finger away, it’s ready to come out. However, if a mark is left, return to the oven, close the door carefully and bake a little longer.

    5.  Once the cakes are ready, take them out of the oven and turn onto a wire cooling rack. Leave to cool completely before carving and decorating.

Decoration

  1.  In a mixing bowl, whisk together the icing sugar and butter until a smooth paste is formed.
  2. Add the cocoa powder and whisk until combined.
  3. Place the cakes on a turntable. Take one of the cakes, and flatten the top of it (the side that’s unlevel due to the way it has risen) by cutting the risen section off with a knife. 
  4. Use a pallet knife to spread some of the chocolate buttercream icing on to the flat top of the cake that you’ve just cut.
  5. Place the other cake on top to form a sandwich.
  6. Using a knife, carve the two cakes together into the hexagon shape of a Lindt Linder Chocolate Box.
  7. Take the rest of the icing and cover the entire outside of the cake. Use the pallet knife to smooth it out.
  8. Add some icing sugar to your worktop and use a rolling pin to flatten out the red icing. Keep rolling until it is large enough to cover the entire cake and of an even thickness from one end through to the other.
  9. Carefully place the icing over the top, covering the entire cake. Cut off any excess icing but leave enough to tuck underneath to hide the joint. Smooth out as well as you can with your hands and a smoother tool.
  10. Take the large end of a ball tool or bone tool and create some lines down each corner of the cake to create definition and make the edges stand out. 
  11. Use your edible gold pen to copy the Lindt logo from the Lindt Linder box on to the cake. You may want to practice this beforehand both with pen and paper and with the edible pen.
  12. Next, in a bowl, add the icing sugar and keep adding drops of cold water and mixing until all icing sugar is dissolved completely and a paste is formed. It needs to be thick so add more icing sugar if you need to.
  13. Finally, place the icing sugar in a piping bag with a tiny round nozzle and go on to copy the patterns from the Lindt Lindor box on to the cake, and any personalisation you want to on it.

Method (Round Cake)

(Repeat steps 1-5 from the “Lindt Box – Cake” section above to give you two more round cakes. Leave them to cool on a wire cooling rack before transferring to the turntable.)

Decoration & Filling

  1.  Mix the buttercream icing in exactly the same way as you did previously.
  2. Level the cakes off with a knife as you did before, and use a pallet knife to coat the top of one of the cakes.
  3. Next, place the other cake on top to form a sandwich. 
  4. Using you pallet knife, coat the outside in chocolate buttercream icing until the entire cake is covered. 
  5. Cut 2 lines of chocolate squares from the Lindt Lindor bar and leave to one side. Slowly melt the rest in a glass bowl over hot water on the hob. 
  6. Once the chocolate has melted use a spoon to create chocolate drips all around the outside the run down the sides of the cake.

Joining the cakes together

  1. Now take the Lindt Box cake you made earlier, and place it on top of your round cake, slightly over to one side. 
  2. Take the rest of the buttercream icing and put it in a piping bag with a drop flower nozzle. Create lots drop flowers and swirls all around the Lindt box, as pictured, so that it gives the illusion that the Lindt box is laid in flowers.
  3. Finally, on top of the swirls and flowers, randomly place Lindt Lindor chocolate truffles, both wrapped and unwrapped, and the chocolate squares you put to one side earlier. 

 

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If you liked this Lindt Box Birthday Cake recipe, you may also like my Ferrero Rocher Cake recipe. Click here to read it.

 

 

 

 

 

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