List of products by brand anniversaryhouse

Sweet sugar decorations, noble non-edible decorations for cakes and cupcakes and a variety of party accessories, all this is produced in the factory of Anniversary House. The company was founded in 1953 in Bournemouth in Dorset. At that time, mainly traditional cake decorations were produced and sold in the local area. in 1983 a new factory was built to expand the range and increase production. A further nine years later, more products were introduced. The first sugar decorations were produced, then as now, all made by hand. These sweet decorations sold well and a few years later they started selling in other countries.

In 2007, the company Creative Party Ltd was taken over. A year later, the name was also changed, so today Anniversary House is no longer the name of the actual company, but a brand of Creative Party. The management was taken over by Mike Forder a few years later, and it is still a family business today. The production areas remained the same after the takeover and the products are sold to major distributors in over 40 countries.

A beautiful birthday cake is made in no time and decorated even faster with the matching number candles. On the big day itself, there are often many things to do, so why not make a cake that can already be prepared and then hardly needs any decorating? It's so easy!

Birthday chocolate cake 14 cm

Cake roulade

35 g butter

35 g icing sugar

12 g egg white

30 g white flour

5 g cocoa powder

Beat the butter and icing sugar until fluffy, stir in the egg whites, then add the white flour and cocoa powder and mix to a dough. For a different colour, replace the cocoa powder with flour and add in some gel or paste colour.

125 g egg yolk

40 g sugar

75 g egg white

40 g sugar

40 g white flour

Beat the egg whites and sugar until stiff. In a second bowl, beat the egg yolks and sugar until foamy. Then carefully fold the egg whites into the egg yolks and mix in the flour.

Place the desired roulade mat on a sheet of baking paper. Then put some of the coloured butter mixture on it and spread it with a small angled spatula. Hold the template firmly, otherwise the pattern could be displaced or damaged. The mass should be properly worked into the holes, what remains on the mat is removed again with the angled spatula and put back into the bowl. Once all the holes are filled and the roulade mat is more or less clean (it is enough if the pattern is clearly visible), the mat is carefully peeled off the baking paper. A second pair of hands or a glass to hold the baking paper in place can be useful for this.

Then pour half of the sponge mixture onto the pattern and spread it evenly. The pattern should be completely covered. You can also put 5 mm rolling pins on both sides and smooth the mixture that way with another rolling pin. Put the roulade in the oven like this and bake for about 10 minutes at 210 degrees. After taking it out, sugar the surface immediately, turn the roulade over with the help of a second piece of baking paper and leave it on a cool surface.

You can make the roulade and a sponge cake of your choice a day before you make the cream and assemble the cake. Wrap both well so that they don't dry overnight. For example, you can place a baking tray over the roulade (put baking paper between them or use a tray with a rim) or the cake ring. Cut the sponge into 1 cm thick slices and the roulade into strips of the desired thickness.

Set out a cake ring with cake insert strips and a cake slice. Now place a strip of the roulade in it with the pretty side against the ring. Lay out the whole edge with the roulade strips like this. Now place a sponge cake slice in the middle, you may have to cut it a little to fit. Now you can prepare the cream.

You can fill the cake as you wish, fruit creams with quark or yoghurt, cream fillings or jelly fillings are good. Here is a recipe for a simple chocolate filling:

180 g dark chocolate or couverture

400 g whole cream

Melt the couverture slowly in a bain-marie, it should not get too hot. Then whip the cream until just stiff. Pour the chocolate into the cream while stirring. Do not beat for too long, otherwise the cream may turn sour and, in the worst case, separate. If the whipped cream does not seem as airy and firm as pure whipped cream, don't worry. The chocolate will provide a stable cake with a little chilling time.

Pour some of the mousse onto the sponge and spread it evenly. Cut off a little of the edge of a second sponge cake slice and place it in the middle of the chocolate cream. Now spread the rest of the filling on top, using a large spatula to easily peel off the remaining mousse and smooth the surface. Chill the cake like this for at least four hours.

Take the cake out of the fridge and prepare a cake plate. Use a spatula to easily move under the cake and lift it up so that you can easily get your hand underneath and lift the cake using the cake slice as a support. Place the cake in the centre of the plate and pull the spatula out again. Now you can simply hold the cake ring sideways and lift it, the cake insert strip will prevent the mousse from sticking to it. This is then also removed smoothly. Since the edge is already decorated with the cake roulade, all that is left is the decoration on top.

Prepare the matching candle number(s) in silver, gold or rose gold. You can insert them in the centre or place them around the edge. If you wish, you can decorate the outer edge with whipped cream rosettes, place small fondant roses around the candle or even chocolate chips look great spread all over the cake. A delicious birthday cake is ready to serve and decorated.