I don’t know if you’re aware of this, but some food bloggers are very keen on . Very keen indeed. So when they have a birthday, there is only one possible cake that can be baked for them: a burger cake.

Originally I’d planned on doing a giant burger cake, but after I saw this post on Bakerella I realised sliders (aka mini burgers) were the way to go.

Bakerella used cake mixes and canned frosting, which wouldn’t do for a British food blogger birthday cake at all. Instead, I baked the brownies the night before (using my stem ginger brownie recipe, but ditching the ginger) to give them time to firm up, and vanilla fairy cakes on the day, so they were springy and fresh.

The resulting cakes would’ve looked neater if, at the assembly stage, I hadn’t totally forgotten how to make paper icing bags. My mind went blank and there is still a gaping void in my brain where the memory for paper icing bags used to be. All the instructions on the internet produced things that were feeble imitations of a paper icing bag, so I abandoned it as a bad job and spooned and spread the icing as best as I could.

The resulting cakes are, naturally, a mental sugar hit. But then they are cakes disguised as burgers. If they weren’t extremely bad for you, then something would be terribly wrong.

Mini burger cakes
Makes 22

For the brownie burger: 
180g cold butter, chopped into small chunks, plus extra for greasing
200g 70% dark chocolate, broken into small chunks
3 medium eggs
280g caster sugar
85g plain flour
40g cocoa powder

For the fairy cake buns:
150g butter, softened
150g caster sugar
3 medium eggs, beaten
1 tsp vanilla extract
150g self raising flour, sifted

For the buttercream icing:
175g butter, softened
350g icing sugar, sifted
4 tbsp milk
Red, green and yellow food colourings

To decorate:
100g caster sugar
Sesame seeds

Start the day before by making the brownies: place the butter and chocolate in a heatproof bowl and set over a saucepan quarter filled with simmering water (make sure the water doesn’t touch the bowl). Keep over a low heat, stirring occasionally, until the butter and chocolate have melted and are smooth. Remove from the heat and leave for about 10 minutes to cool.

Preheat the oven to gas mark 4/180°C/fan oven 160°C. Grease an 18cm x 30cm brownie tin and line the base with parchment.

Beat the eggs and sugar together with an electric whisk for 3–4 minutes until they are very pale, thick and creamy. Using a flexible, rubber spatula, stir the melted chocolate into the eggs, trying not to knock too much air out of the mixture. Sift in the flour and cocoa. Stir in to combine. Scrape into the prepared tin and bake for about 25 minutes, until a crust has formed (they’re best a bit underbaked). Leave to cool completely in the tin. This is best done the day before so the brownies are completely solid.

Next, make the fairy cakes: preheat the oven to gas mark 4/180°C/fan oven 160°C and line 2 bun tins with 22 cake cases.

Beat the butter and sugar together until fluffy and combined. Beat in the eggs, a little at a time, until combined, then stir in the vanilla extract. Sift in the flour and stir to combine. Divide the mixture between the cake cases and bake for 15–20 minutes or until the cakes are risen and firm to the touch. Cool on a wire rack. When completely cold, peel off the cake cases and discard.

Make the buttercream icing: beat the butter until soft and creamy, then sift in the icing sugar and add the milk. Stir to combine. Divide into 3 and colour with the food colourings (you’ll need slightly more green icing, then red and yellow).

Make some sugar syrup: place the caster sugar in a pan with 100ml cold water. Gently heat until the sugar has dissolved, then bring to the boil. Boil for 1 minute, then remove from the heat and leave to cool.

You’re ready to begin assembling the cakes!

Stamp rounds out of the fairy cakes using a 5cm wide cutter. Using a serrated knife, slice them in half to create 2 buns.

Stamp 11 rounds from the brownie using a 5cm wide cutter. Using a serrated knife, slice them in half horizontally to create 22 burgers.

Brush the cut sides of the buns with the sugar syrup. Spread or pipe the green icing on the bottom of the buns to create lettuce. Place a brownie burger on top of the icing and gently press down.

Brush the top of each brownie with sugar syrup and top with some yellow icing and red icing for mustard and ketchup. Gently press the remaining bun halves on top of the burgers.

Using a clean pastry brush (one free from brownie crumbs), brush the top of the burgers with the remaining sugar syrup and sprinkle with sesame seeds. Leave for an hour or so to dry completely before serving.

Tagged with: BakingBurgersCakes

15 Responses to Mini burger / slider cakes

  1. Helen says:

    These were bloody brilliant. Thanks once again for making them! The best thing was that they weren’t TOO sweet even though they had multi layers of sugary buttercream going on. Bravo that lady.

  2. Food Urchin says:

    Jassy, I think you should start selling these burger cakes from a cart in a car park outside some random pub in Peckham and then with time, the whole thing could evolve into this phenomenon where trendy girls with glasses and boys with strange moustaches will spend hours queuing up to get into a grubby, dingy unit lit with fluorescent strip lighting, just to get their hands on one of your burger cakes.

    PS if you proceed with this business plan, I want 10%

    PPS Some guy called Yianni might come knocking on your door, ignore him.

  3. Matt says:

    I loved these; they were fantastic. Thanks again. Lucky Pople.

  4. chloe says:

    Oh, I so NEED these for MY Birthday!! You know it’s Monday, right?


  5. These are so inspired, *love love love*!! I love looking through Bakerella’s site although agree, everything on there is an insane sugar hit. So much nicer to make your own ingredients. Such a great post, very impressed 🙂

  6. Chris says:

    These were AMAZING. Thanks so much for going to such an effort, which by the way completely paid off. Was the talk of the day.

  7. Susan says:

    Effing brilliant. I love food that’s disguised to look like totally different food. I’ve been intrigued with meat cakes for a while (cakes made out of meat that look like cakes), and this is an awesome turnaround. YES.

  8. Kathryn says:

    Oh man, these are awesome. I’m going to have to make them for burger-loving-boyfriend’s birthday!

  9. Ino says:

    Hehe they are so cute! I made these for a party once, and used yellow marzipan for the “cheese slices”. They looked good, but my god they were sweet!

  10. Lizzie says:

    awesome. A friend once made a huge burger cake complete with cake chips. Such dedication.

  11. Would love it if you could make these for a BurgerMonday pop-up.

  12. So inventive and looks absolutely like mini-burgers. Excellent stuff!

  13. Utterly brilliant. May nick this.

  14. very cool, I want to try this now.

  15. […] When my friends have a birthday, two thoughts occur to me. The first is that I absolutely must remember not to drink too much wine at their party (ha!). The second is: what meat-shaped novelty cake shall I make them? Because there’s no better way to say happy birthday than with a shakily-iced fairy cake disguised as a chicken drummer or mini burger. […]

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