EID Al-Fitr — Let’s Celebrate!

EID Al-Fitr — Let’s Celebrate!

Ramadan is over for another year. And Eid Al-Fitr is just a couple of days away.

Eid Al-Fitr translates to ‘celebration or festival of breaking fast’ which you guessed it, is the celebration that marks the end of the fasting month of Ramadan.

Eid cupcakes from 2016

It’s a really special time of year. Perhaps a Muslim equivalent to having Christmas. For so many the day begins at local mosques with a prayer service and the act of alms-giving takes place. The rest of the day is then spent gathering to celebrate with family and friends.

Every year at this time I try and make something sweet to celebrate the day because, let’s be honest, when we gather we spend the WHOLE. ENTIRE. TIME. Eating!

Last year I made a Gingerbread Mosque (you can find the recipe via SBS Food here). The kids loved making this, in fact we made it a few times.

This year I got a bit more ambitious and thought I would make a Mosque Cake. Something I had not tried before. Like usual I make big plans in my head. I visualise it. Decide on what’s needed & whilst in my head it all seems so easy peasy! I was planning on making all these cakes that I would layer and decorate to create this Mosque Cake creation. Unfortunately time has not been my friend (seriously, where has time disappeared this year!?) so I decided to go down the easy road. Instead I bought pre-made rectangle vanilla sponge slabs for the mosque and found a pack of round brioche buns that I thought would be perfect for the minaret. All I made at home was one half sphere and two mini bundt cakes, which I used for the domes and of course a basic buttercream (recipe below) to concrete it all together.

Shapes for tiles & door cut out of marzipan and painted using food colouring

Vanilla sponge, round brioche buns, 1/2 sphere and 2 mini bundt used to create Mosque shape  

I really didn’t follow any set rules for assembly. It was simply layer, use buttercream and thinly sliced strawberries between each layer and more buttercream to cover and create a ‘naked cake’ look. The mini bundt cakes went right at the top to resemble the dome and I used bbq skewers to stabilise both towers. A helpful tip — make sure you refrigerate at this stage  for maybe an hour before you move on to decorating. The buttercream will harden and this will help cake keep its shape.

To decorate, I bought a small pack of marzipan that I rolled out to about a 2-3mm thickness and cut out a shape for door and diamond shapes for tiles. I decorated both using a brush, food colouring and gold cake decorating glitter.

You can check out my Instagram video below to see how it all came together!

I hope you all enjoy each and every moment of Eid Al-Fitr this year with all of your loved ones.


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