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Merry Go Round Cake

I made this make a while ago before starting my Blog so unfortunately I haven’t taken any photos on how to assemble this but I will try and explain as best as possible with written instructions. It was quite an easy cake to make since it is just two regular cake tins with little sculpting (unlike lightning McQueen). 

This was for a friends daughters 5th birthday.


Ingredients for Cake

  •  370g butter
  • 3 3/4 cups of SR four
  • 3 cups brown sugar
  • 6 large eggs
  • 250g sour cream
  • 3 tablespoons cocoa
  • 800g fondant icing (if buying in NZ I find Pettinice the best to use). Keep 80% white and then small amounts, pink and purple.
  • 2 x round cake boards to fit size of cake tin exactly ( I use cardboard and covered them with tinfoil)
  • 1 x can of beans tin (or similar size), emptied, cleaned and label removed.

For the butter cream

  • 100g butter, softened
  • 100g icing sugar
  • 1 tablespoon cocoa powder
  • 100g 70% cocoa chocolate, melted
  • Beat butter, cocoa powder & sugar together. Add melted chocolate and beat again.

  1. Preheat oven to 180 degrees centigrade.
  2. Cream butter & sugar together till light and fluffy.
  3. Add eggs one at a time and beat mixture in between each one.
  4. Beat in the sour cream.
  5. Add dry ingredients and fold into the mixture.
  6. Put into 2 greased & lined (with greaseproof paper) round cake tins measuring approximately 22 cm diametres each. 2/3 into one tin (base) and 1/3 into the other tin (roof)
  7. Bake for 45 minutes or until an inserted knife comes out clean. Check before removing the cake from the oven.
  8. Allow to cool over night before shaping cake. 


  1. Shape smaller cake to give a sloping roof affect.
  2. Cover both cakes with butter cream 
  3. Divide white icing into 2. 
  4. Put base onto the cake board.
  5. Roll one half into circle to fit base. Lay on top of cake and smooth down the sides, trimming off so there is only 1 centimetre to tuck under the cake.
  6. The second half of white icing divide into half again and cover the second cake (roof ) in the same way.
  7. The rest of the white icing is to cover the tin.
  8. Put 4 wooden ‘dowels’ in the centre of the cake to balance the tin in. If you don’t do this the weight of the roof will push the tin into the base. 
  9. With the pink icing make the carousel strips and frill along the base. The frill along the base is made with two cookie cutters one inside the other to cut out a circle. the circle is then cut in half and placed on the cake. 
  10. There are special glues for cake decorating but I have always used water with fondant icing. Just dab a bit of water onto the cake where you will attach the second piece of fondant and that will do the trick.
  11. With a mini flower cutter decorate the cake further with flowers or use and other cake decorations you can buy.
  12. Place the roof onto the cake. If you are transporting the cake I would suggest putting the roof on one it is at it’s destination. 
  13. The horse were made from gingerbread, you can probably buy a horse cookie cutter from a baking store. Then decorated with coloured water icing.
  14. Finally some striped drinking straws for the posts to lean the horses against.
2 Comments Post a comment
  1. your cake brings back so many memories! i love the idea of mixing cake and cookies 🙂 beautiful job!

    March 9, 2009
    • peasepudding #

      Thank you! i got to eat some of the cookies too since I made too many for the cake ;o)

      March 11, 2009

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