a cake for bonfire night

a cake for bonfire night

...whilst the global domination of the American version of Halloween is all very well and good - and don't get me wrong, I love Halloween - us Brits must always Remember, Remember, the 5th of November.  Gunpowder, Treason and Plot.  For the 5th of November sees us celebrate the night that Guy Fawkes attempted and failed to blow up parliament.  You hear a lot of grumbling about how Bonfire Night has been forsaken by the great unwashed in favour of Halloween but in fact if you live outside of the major towns and suburbs, a great many of the unwashed celebrate it in style and have done since 1605.  This very evening in-fact, I gave an old jacket to a school-teacher friend who will be using it to create an effigy of Guy Fawkes to be burnt on a giant bonfire they're building at school so they can teach the kids a history lesson.  We're off to a local firework display on Saturday evening taking place in the field of a friendly farmer who is currently building a giant bonfire that i'm convinced can be seen from space.  I cannot wait for the fun to begin!  I believe that these traditions are the kinds of things that are essential to keeping our national identity... they're also great fun and gives us a great excuse for some wonderful food and drink to be consumed on the night...

triple layer bonfire cake

this really is just a bit of fun and i'm sure a slice of each for the people attending the bonfire night will happily tuck in... i've gone for three layers with varying degrees of 'fire' colours and have used the old-faithful Matchmakers to create the sticks and logs for the bonfire.  A bit of a process here but it was all fun to put together and i'm quite please with the results!


  • 270g un-salted butter - at room temp
  • 270g granulated sugar
  • 5 large free-range eggs
  • 270g Homepride self-raising flour
  • 2 teaspoons vanilla bean paste
  • 2 tablespoons cocoa powder
  • 300g icing sugar
  • 2 tablespoons cocoa powder
  • 200g white chocolate, chopped
Read the whole recipe on Belleau Kitchen