Category: Birthday cakes

Jelly Cake

Jelly cake feature

A few months back Zadada’s Grandfather and I were having a conversation at my kitchen bench as we do (at least once a week), we were discussing his upcoming 80th birthday and what he might like to do for it and of course cake was a topic of discussion too!!! I asked him, what is your most favourite cake? His reply……..’Jelly Cake Dannielle’, ‘mmmmmmm well there you go’ I said, ‘can’t say I’ve ever made a Jelly Cake’ (my thinking cap was already ticking away), Zadada’s Grandfather just chuckled his cheeky chuckle that always sneaks out when he’s happy (every time we see him to be exact), I think he was onto me and my ticking thinking cap!

I’d heard of Jelly Slice (but never made one) and I’d made little Jelly Cakes before (like lamingtons except you sub jelly for the chocolate bit) but I knew the jelly slice theme was most likely going to be the key player in this Jelly Cake I was about to attempt.

There was a little bit of experimenting with the middle creamy looking layer, I actually thought I might cheesecake it up a bit, but after thinking about the consistency I decided to keep things simple and just jellify the middle creamy layer.

The end result was

A few months back Zadada's Grandfather and I were having a conversation at my kitchen bench as we do (at least once a we...

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Ferrero Rocher Chocolate Cupcakes

Ferrero Rocher chocolate Cupcakes Feature

My Nanna Mac’s Moist Chocolate Cake is my all time favourite chocolate cake recipe, it’s so deliciously moist, cheap to make (no fancy pants ingredients), you throw all the ingredients in the bowl together (a one bowl mixer) and when ever I make it I have people asking me for the recipe (to me that’s the tell tale sign you’ve got a winner on your hands).

Last week Miss 4 and I decided we’d make her preschool teachers a post birthday treat and what better cake to celebrate with than Nanna Mac’s Moist Chocolate cake. Instead of making a whole cake I adapted the recipe to make 18 cupcakes. For those who’ve been reading my blog for a while you may remember my

My Nanna Mac's Moist Chocolate Cake is my all time favourite chocolate cake recipe, it's so deliciously moist, cheap to...

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Rocky Road Celebration Cake

Rocky Road celebration cake feature

I know you’re probably thinking ‘Dannielle you just had a celebration at your place, Miss 8’s Birthday’……. and I would say ‘you are completely correct BUT with all the excitement of Miss 8’s Birthday celebrations I forgot about my 2 year BLOGIVERSARY, yes that’s right I have been blogging away here now in this little piece of cyber space for 2 years now (plus a little bit!)’

A big thank you going out to all my lovely readers for travelling with me on this little journey, you guys are just the greatest, I love it when you share pictures with me of the recipes you’ve made from my blog, the messages you send me telling me how much you’ve enjoyed them and all that sharing, liking and commenting you do for me over on Facebook. We’ve got a real little community happening here and it just makes me feel so happy and grateful! Here’s to many more delicious moments!

You all know I don’t need much of an excuse to make something super scrummy and sugarfied, my ‘Blogiversary’ seemed the perfect fit. I’ve been toying with a few idea’s since building up a slight collection of confectionery (bought on sale) in my pantry (mainly marshmallows, Clinkers and Cadbury blocks of chocolate). Zadada took a peek in there the other day and commented on the abundance of chocolate, I politely informed him the bulk of it would be disappearing very soon.

‘VERY SOON’ came very soon indeed and this Rocky Road Celebration Cake was the outcome of making most of that confectionery vanish from our pantry, just like that! This cake takes next to no time to whip up, and you only need to give it around 2 hours in the fridge to set, no baking necessary with this little treasure!

Rocky Road CC 3

Next time you’re short of time for creating a birthday cake, you might like to consider this little lump of deliciousness, I guarantee the recipient won’t be disappointed. The beauty of a creation like this is that you can mix and match the mix-ins to what ever your taste buds desire, just use the marshmallow and chocolate quantities in the mix and make any substitutions you like. I couldn’t resist but to use some of our personal favs…..Clinkers, Red Frogs, Macadamia Nuts, Oreo’s, Maltesers and M&m’s, soooooo good!

This really is a fun cake to make, the kidlets eyeballs just about fell  out of their heads when they saw it taking shape. I explained there was some setting time to be had as well as some photography time (The joys of having a blogger as a mum!)

Rocky road celebration cake 1

Finally the time came for taste testing, I managed to sneak in a few shots of Mr 10,

I know you're probably thinking 'Dannielle you just had a celebration at your place, Miss 8's Birthday'....... and I wou...

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Cake 2 The Rescue – Roller Skate Birthday Cake Review

Roller skate Cake feature 3


This post is in collaboration with Cake 2 The Rescue


It’s been a week of crazy busy here but good crazy busy, especially the celebration of our now Miss 8’s Birthday last Friday!

For those of you who follow me on Facebook and Instagram you may have recently caught my lead up posts to the making and revealing of Miss 8’s Birthday cake.

The little poppet caught me by surprise a few weeks ago when I asked her (as I do to all 3 kidlets on their birthdays) what type of cake she would like me to make her? ‘A Roller Skate Cake, Mum’ was the answer I got. My immediate thought was, I don’t think the Women’s Weekly Children’s Birthday Cake Cook Book (my go-to kidlet birthday cake making encyclopaedia) has a roller skate cake in it??? Nope.

My next thought was

  This post is in collaboration with Cake 2 The Rescue   It's been a week of crazy busy here but good crazy bu...

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How To Make A Frozen ‘Elsa’ Birthday Cake

Frozen Elsa Birthday Cake Feature

Finally I’ve been able to get my butt at the computer desk and package this little treasure of a cake up for you all! I’m guessing it may not be everyone’s cup of tea but if you are the Parent, Grandparent, Aunt, Uncle or Friend of an avid ‘Frozen’ fan you’re in the right place! We recently celebrated our baby girl Alani’s 4th Birthday and Elsa was invited! Just check out the reception she was given!…….

Finally I've been able to get my butt at the computer desk and package this little treasure of a cake up for you all! I'...

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Nanna Mac’s Moist Chocolate Cake

Nanna Mac's Moist Chocolate Cake Feature

Last week was full of Birthday celebrations, well 2 birthdays full at least.

I love an excuse to bake, you guys know that, so with one Zadada and one Kaymac celebrating a Birthday what does one Mummy, Baking Blogger do………she volunteers to make the birthday cakes.

Zadada’s favourite cake to eat and my favourite cake to make is my Nanna Mac’s Moist Chocolate Cake, it truly is delicious, every time someone new samples a slice their face lights up like they’ve never eaten chocolate cake before.

This recipe has a very special place in my heart, being passed on to me from my sweet, kind-hearted, late Nanna Mac. I have precious memories of eating lots of the yummy food she used to bake in her combustion oven, cakes and sponges were her speciality.

I know Nanna Mac being the gorgeous soul that she was wouldn’t mind me sharing this recipe with my lovely readers, I think she would be looking over us all, tickled pink, letting out one of her cheeky little giggles.

The beauty of Nanna Mac’s Moist Chocolate Cake is that you combine all the ingredients in the one bowl, turn on the electric beaters and that’s it, so easy and delicious, you have my word!

I originally did a very basic post for this delicious cake HERE. Pretty sure it was during my first week of blogging!

How you choose to decorate this little treasure is completely up to you. A dusting of icing sugar, easy icing made with icing sugar, cocoa and water works a treat. My favourite is dark Chocolate Ganache. You can grate chocolate over the top, sprinkle with good old hundreds and thousands or go gold class like I did below for Zadada’s Birthday Cake last week (I used all his favourites).

Here’s the basic single quantity recipe, as well as the instructions to create a cake like Zadada’s (note:  Zadada’s cake requires double quantities). Chocolate cake instructions icing instructions Zadada's Birthday cake Up close Nanna Mac's Moist cake

Nanna Mac's Moist Chocolate Cake
Prep time
Cook time
Total time
Serves: 8
  • 1⅓ cups Self-Raising flour
  • ½ cup cocoa
  • ¼ teaspoon bicarbonate soda
  • 1½ cups caster sugar
  • 1 cup milk
  • 125g butter softened
  • 1 teaspoon vanilla essence
  • 2 eggs lightly beaten
  • ¼ cup cream (I used thickened cream, coconut cream works well too)
  • 100g dark chocolate roughly chopped.
  • NOTE: For Zadada's cake I doubled all the quantities above and decorated with a selection of his favourite confectionery.....
  • Approx ½ cup of each:
  • Cherry Ripe, diced
  • Maltesers
  • Skittles
  • White chocolate chips
  • Chicos
  • M&m's
  • 3 x 170g KIt Kat blocks (trimmed to 4 finger clusters)
  • 6 wafer sticks (trimmed to meet in the centre of cake as pictured)
  • 1 ferrero rocher
  • 1m length of ribbon.
  1. Preheat oven to 160C (150C fan forced)
  2. Grease and line a 20cm square cake tin.
  3. Sift flour, cocoa and bicarb soda into bowl. Add sugar, milk, butter, essence and eggs.
  4. Beat mixture for 3-5 mins starting on low speed increasing to high, mixture will lighten slightly in colour, mixture will be quite thin and runny.
  5. Pour into prepared cake tin.
  6. Bake in oven for about 45 minutes, cake is cooked when skewer inserted comes out just clean. Stand cake 5 mins before turning out onto wire rack to cool. Refrigerating cake for at least an hour, better still overnight will reduce crumbs when icing.
  8. Place cream and chocolate in a microwave safe bowl and heat on high for 30 seconds, stir and return to microwave for another 20 seconds, continue this process until chocolate is melted and mixture is smooth. Alternatively you can heat cream in a heavy based saucepan over low heat until just starting to steam, add chocolate, stir until chocolate is starting to melt through, remove from heat and stir until completely smooth. Set aside.
  9. Chocolate mixture will thicken as it cools, (I give it a stir about very 5 mins, if it's a hot day pop the mixture in the fridge for a bit, but be keep an eye on it, you don't want it to set or you'll have to melt it down and start the cooling process again) once it reaches a spreadable consistency you can ice your cake.
  10. NOTE: For Zadada's cake I greased and lined a 25cm spring form tin, making sure I had a good overhang around top about 3cm.
  12. Bake at 150C fan forced for 1 hour 10 minutes, than reduce temp to 140C and cook a further 30 minutes. All ovens vary slightly so just keep an eye on things.
  13. Cool cake as above.
  14. Turn (refrigerated) cake upside down on a pretty cake plate, this way you have a nice smooth flat top to ice, slide some strips of baking paper around base of cake (acts like mini drop sheets).
  15. Spread prepared ganache (see instructions above) over top of cake working it down and around the side/s.
  16. Arrange confectionary on top of cake, start with Kit Kats around the edge, followed by wafer sticks on top, position Ferrero rocher in centre of cake where stick meet.
  17. Arrange remaining confectionery into each sector.
  18. Tie ribbon carefully around cake and trim as needed.

I did mention 2 rounds of birthday cakes last week. I made Kaymac (my little sister) a batch of my surprise cupcakes, experimenting with some 2 tone disposable piping bags and some edible glitter! You’ll find the recipe and instructions here. surprise cupcakes for kaymac The birthday beholders

What’s your favourite Birthday cake to make?

Do you have treasured recipes that have been handed down in your family?

Until the next time……


Last week was full of Birthday celebrations, well 2 birthdays full at least. I love an excuse to bake, you guys know tha...

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A Husband Friendly Bake – Easy Snickers Brownie Cake

 Snickers cake

So I celebrated my Birthday last weekend! And Zadada made the cake!!

I had a gorgeous day surrounded by the people closest to me, my beautiful family which included my brother, sister, SIL’s, MIL, FIL , my best friend/husband and my 3 precious cherubs, the one’s who love you unconditionally warts and all. Needless to say I feel extremely fortunate to have such a supportive group of people in my life. There were  2 other special people I didn’t get to catch up with…… parents, who I will forgive 🙂 as they are currently off jet setting, having a well deserved holiday in Canada and I can’t wait to hear all about it when they arrive home next week!

My Birthday was Sunday and on the Friday night before my gorgeous almost SIL Aimee messaged me offering to make a cake for my birthday bless her beautiful heart (she makes awesome cakes)! I messaged back saying how lovely it was of her to offer but I had a sneaking suspicion  Zadada might have been wanting to get his bake on (seriously if he has the time he loves to get creating in the kitchen).

Once we were in the door from work, school and unpacked all the school bags and lunch boxes, Zadada and I got chatting and the topic of my Birthday cake came up, I told him about the gorgeous Aimee’s offering and he did mention he had been thinking of making me a cake (my instincts were right!). I had also been thinking (I do a lot of that!!!) if he did happen to offer to make my cake that I knew just the project for him to make and it was Blog worthy too, Win, Win!!

On Pinterest a few months ago I saw a version of a Browinie Cake, except I forgot to pin it (no ticks for that one Zamama)!!!! When I went back to have a search the closest I could find to what I had seen was this little treasure here. I had visions of caramel and snickers bars being incorporated to the brownies for my cake, can you think of a better combination!

snickers brownie core ingredients

I love making birthday cakes and I’ve probably made that clear here, here and here. The only thing better than making a birthday cake for someone is watching your husband make a birthday cake for you!! Love your work and you Zadada!!! Who would have thought all those years ago in year 7 Agriculture class when we were having our first ever conversation as classmates, standing in a cabbage patch, talking about our baby sisters, that you would be here now making me my 36th birthday cake with 10 years of marriage, 3kidlets, 1 dog, 1 cat, 25 head of cattle and 3 guinea pigs under our belts. Not me in year 7 that’s for sure!! I just love when you can stop and reflect about the good things in life. The gorgeous Babymac (one of my favourite bloggers) got me reflecting on Wednesday with a great post here!

Another good thing in your life is definitely going to be this ‘Easy Snickers Brownie Cake’, it’s so easy, it’s mouth-wateringly tasty and looks fantastic! I swear your husband will be capable of making it! You may need to guide him through the process a little. I thoroughly enjoyed my part as photographer/director/decorator in this cake creating process! A great way to spend some quality time together, it certainly made my birthday a memorable one.

Now let’s get cracking……..

Beat butter and cocoa until combined.

snickers 1

Beat in eggs, sugar and vanilla.

Snickers Brownie 2

Stir through flour. Fold through chopped snickers and spoon into prepared pans.

Snickers Brownie 3

Place dollops of caramel evenly over brownie mixture and swirl through with the tip of a teaspoon.

snickers brownie 4

Bake in a 180C oven for approx 40 mins. Cool in pans. Slice into approx 3cm x 3cm squares. Arrange brownies to form a tower, dust with icing sugar and position flowers evenly over your brownie tower.

snickers brownie 5

Stick some candles in and you’re ready to celebrate!!

snickers brownie cake

A Husband Friendly Bake - Easy Snickers Brownie Cake
Prep time
Cook time
Total time
This is an easy, tasty little treasure to make. Would make a great centre piece/treat at any celebration you can think of.
Recipe type: Sweet Baking
Cuisine: Cake
Serves: A small crowd
  • 300g butter
  • 1cup cocoa, sifted.
  • 6 eggs, lightly beaten
  • 2 cups caster sugar
  • 2 teaspoons vanilla essence
  • 2cups self raising flour, sifted
  • 430g chopped Snickers Bars (I used 2x 12 Snickers snack size packets)
  • 1 tin NESTLÉ Top'n'Fill Caramel (make sure you give the caramel a good stir with a spoon to even out the consistency).
  • ¼ cup icing sugar
  • 1 bunch of Mini Roses, cut down for arranging (I grabbed a $10 bunch from Woolworths that worked a treat)
  1. Preheat oven to 180°C. Line 2, 18cm x 28cm lamington apns with baking paper.
  2. Beat butter and cocoa until combined. Beat in eggs, sugar and vanilla then stir in flour.
  3. Fold through Snickers.
  4. Pour and divide mixture evenly into prepared tins.
  5. Spoon Caramel onto brownie mixture's and swirl through,evenly dividing the caramel across the 2 pans.
  6. Bake 40 minutes until cooked. Cool then cut into squares approx 3cm x 3cm.
  7. Arrange some Brownies to form a base on a large cake plate and repeat process by layers a little narrower than the previous one to form a rough little tower.
  8. Dust tower with icing sugar.
  9. Position flowers evenly into the gaps of tower.

A big thank you going out to Zadada for coming on board with this post! I love our kitchen adventures!

You are my rock Zadada and I love you more than you know!

Until the next time…….






So I celebrated my Birthday last weekend! And Zadada made the cake!! I had a gorgeous day surrounded by the people close...

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Bunting Birthday Cake

Bunting birthday cake header

The kids Birthday cakes are always something I love and enjoy to make for them.

Usually I start to plan a birthday cake a good month in advance but this year for Ella there was really no planning until last minute, that would be due to a few distractions like preparing and packing up our little family of five for a Fiji Family Adventure and only arriving back home 2 days before her birthday.

During our time over in Fiji thoughts of making Ella’s birthday cake did enter my mind, I had thought about a number 7 (Women’s weekly number cakes are always a great go-to when you don’t have any other idea’s) but I was still trying to think of a new way to decorate it. Previously with the numbers cakes I’ve used the good old marshmallow flowers, smarties, jubes or handmade chocolate scorpions (now that was getting adventurous but Blake loved them).

When I go on holidays I always like to grab a couple of magazines to take and our Fiji holiday was no exception, I took along Better homes and Gardens and a New Idea. It was during my perusal through my July 28 issue of the New Idea that I found my inspiration for decorating Ella’s cake.

Prince george inspiration

Thank you Prince George!!!!! And belated 1st Birthday wishes to you!

Fondant bunting, perfect, I’d been wanting to find an easy project to get experimenting with fondant and this was it, something different and something I could adapt for my sweet little girl!

Once read this New Idea issue was stored safely away in my suitcase ready for project Number 7 Birthday cake on our return home.

Number 7 cake

The purpose of this post is to give you some inspiration you may prefer to go with a letter version, I’m thinking I’ll be trying an A,B, E or S down the track when I have a little more planning/fiddling time on my hands.

To make this number 7 cake plus a few little cupcakes you will need:

2 Bar tins approx 25cm x 8cm x 3cm

A triple batch of butter cake mix, find it here. (1/2 fill bar tins with cake mixture and use remaining mixture to make cupcakes, I got about 12 medium cupcakes). Bar tins took approx  30mins to cook at 160C and cupcakes took approx 20 mins.

A Quadruple (4x) batch of buttercream icing, find it here. (Before colouring green I reserved 1/4 of the icing to tint pink for cupcakes).

250g white fondant

Green and pink food colouring

Sugar sprinkles and pearl cachous, to decorate

Piping bag for the cupcakes (if your game, have a go it’s fun)

Some little candy flowers (I found mine at  coles in the baking section)

I made the fondant bunting 2 days prior and stored in an airtight container ready for decorating.

fondant prep

1. Knead fondant on a clean, cool surface until smooth (if fondant gets too sticky dust bench with a little icing sugar). Divide in half. Wrap one half in plastic wrap.

2. Tint remaining fondant with pink food colouring and knead until evenly coloured (I wore disposable gloves to avoid staining my hands and I kneaded the fondant on a piece of baking paper).

3. Roll out green fondant between 2 sheets of baking paper until 3mm thick.

Fondant Bunting

4. Using a star cookie cutter cut out stars, then cut tips from stars.

5. Gather fondant scraps, and repeat knead, roll, cut process until fondant is all used.

6. Repeat Method with white Fondant.

assembling number 7

7. Assemble, trim and shape cakes on a plate/tray to form a number 7 (I placed baking paper around edges of cake like a drop sheet to catch any spills).

8. Spread 1 cup of icing evenly over the cake. Refrigerate 30 mins until firm then spread with a 2nd layer. (You should end up with approx 1 cup green icing left over, use this for the cupcakes).

9. Position bunting and cachous around side of cake as pictured. Decorate with sprinkles.

To make the 2 tone icing for cupcakes spoon pink and green icing into piping bag as shown.

Cupcake 2 tone

Here’s a little link from ‘Your Cup Of Cake’ to brush up on those piping skills.

Finish the cupcakes off with some little candy flowers and pearl cachous.

And Voila, you’re ready for a birthday!

Number 7 and cupcakes

If you have any questions regarding the making of this cake do not hesitate to post them in the comments below and I’ll be sure to get back to you.

Until the next time…….





The kids Birthday cakes are always something I love and enjoy to make for them. Usually I start to plan a birthday cake...

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Deconstructed Cherry Ripe Cupcakes

I think it’s normal to have unsuccessful creations in the kitchen every now and then. Sometimes you can save a major fail and other times you’ve just got to cut your losses and move forward. I recently  had a small cupcake disaster….. I had this great plan in my head to use my Nanna Mac’s Moist Chocolate Cake Recipe and create some Cherry Ripe Cupcakes for a work colleagues Birthday. Everything was going to plan right up until the cupcakes overflowed in the oven while cooking. They didn’t burn they just were not in any shape to present as a Birthday Cake.

Fail Cupcakes

See what I mean!

I tried tidying the cupcakes up a little but all the little cases had baked cake featured on them and I just wasn’t happy.  It was thinking cap time!! I knew I had a packet mixture for brownies in the cupboard but I really didn’t want to give a baked packet mix for a Birthday celebration.

While the cupcakes had been in the oven I had prepared the chocolate ganache to ice them with, not that, it was going to be much use on ruined cupcakes. But some where along this disappointing process of failed overflowed cupcakes I thought why not go with some kind of layering. I had the cake that tasted great, I had ganache ready to go and I had a little set of teacups just waiting to become the casing of  what was to become my ‘Deconstructed Cupcakes’.

Cherry ripe deconstruction

Don’t they look sweet?

One thing I did as an extra was make some raspberry coulis just to make the finished product a little bit fancier and indulgent.

These little treasures ended up being brilliant, I was very proud of my save, in fact I think they ended up being better than my original plan. Next time I’m baking a cake for a gorgeous lady’s Birthday I’m going to go with the deconstructed tea cup theme again. They were a huge hit and had I not spilled the beans at work of my failed cupcake attempt no one would ever have known about my little kitchen disaster hahahah, but that’s not my nature, if there is a story to tell, the whole truth will be told (unless of course I’m telling a white lie to the kidlets or Zadada  for a VERY good reason) I’m hopeless sometimes.

This idea would easily lend itself to pretty much any type of cake, toppings or sauces it’s really just up to your imagination.  Keep in mind if ever you have a slice, cake or biscuit that falls apart or doesn’t turn out, grab your tea set and Bob will be your uncle!

Here’s how things got made and put together in the end.

sifted ingredients

wet ingredients

chopped cherry ripe

fold it in

overfilled patty pans!!

Fail Cupcakes

slice cupcakes up

press a slice into teacupmake ganache

make some coulis

A thin layer of each on the cake

3 layers later

Deconstructed cupcakes

You will need:

1 quantity of My Nanna Mac’s Moist chocolate cake recipe.

2 Cherry Ripe Bars diced. 1 1/2 to fold through cake mixture and 1/2 for decorating.

1 Quantity of chocolate Ganache: 1/2 cup cream, 200g dark chocolate finely chopped.

1/2 Quantity Raspberry Coulis

A set of 4 Tea cups.



1. Make cake according to directions, fold through the 1 1/2 chopped Cherry ripe and divide mixture among a lined 12 hole muffin tin. (My suggestion no more than 2/3 full!!) alternatively just bake as a slab and cut up into squares and slice into 3rd’s.

2. While cakes are baking prepare Ganache: Heat cream in a heavy based saucepan over low heat until just starting to steam, add chococlate, stir until chocolate is starting to melt through, remove from heat and stir until completely smooth. Set aside. Mixture will thicken as it cools.

3. Prepare coulis as per directions in link.

4. Once cakes/cake have cooked and cooled, carefully slice them up and press a slice or 2 into the base of each teacup, followed by a thin layer of ganache and the same with the coulis. Repeat the layering process until the tea cup is filled to you liking.

5. Finish off with a dollop of ganache either spooned or  piped if you want to get your fancy on. Pretty things up a little more with some pieces of Cherry Ripe around the ganache.

6. Serve with a dollop of cream.

There you go……. BOB’S YOUR UNCLE!!! Enjoy!

Deconstructed cupcakes


Until the next time…….








I think it's normal to have unsuccessful creations in the kitchen every now and then. Sometimes you can save a major fai...

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Disney’s Frozen Easy Slab Birthday Cake

Hello gorgeous people and Happy Easter to you all!

I’ve just finished off my second slab Birthday Cake for the month, (April’s a busy, fun time in this house, our youngest and eldest have birthdays 2 weeks apart). Easter and 2 birthday’s in one month, Zakidlets are loving it!

I have always made Zakidlets Birthday cakes, just like my Mum always made mine (with the exception of one very memorable year when my Dad made me a netball girl cake from scratch), I loved their efforts and it’s left very warm memories in my heart, I hope I can do the same for my kidlets. There is just something extra special about creating a birthday cake for the little people in your life, a great sense of accomplishment especially when you see that little set of eyes light up as the cake is placed in sight.

As promised here is my ‘how to post’ on the ‘Frozen’ Birthday cake!  Just use this as a guide, you can adapt your cake theme to whatever suits the occasion and person you are making it for.

This is a great cake to start or continue your birthday cake baking adventures. I make no claims for being a pastry chef, cake decorator or gourmet chef, I’m just a Mummy on a journey, sharing some experiments and experiences for anyone who wants to see and maybe try for themselves.

Finished Frozen Cake

I made this cake for a certain little member of the family who turned 3 on April 6th. She’s a little ‘Frozen’ fan so it wasn’t too hard to work out which direction I should head in.  Usually we rely on the good old Australian Women’s Weekly children’s birthday cake cookbooks to provide us with our Birthday Cake options, but sometimes it’s fun to create outside the square and have an adventure.

I set about some searches on the fantastic Pinterest to see what inspiration/help I could find. I knew I didn’t want anything complicated.

On completing my groundwork I decided I would use 2 rectangular  butter cake slabs, join them with butter cream in the centre, then ice with butter cream all over, use some piped butter cream to fancy the edges up and purchase a few little extras for the finishing touches (a cake topper, sprinkles, Frozen figurines and some homemade bunting).

You will need:

A baking dish 24x36x6cm

4 quantities of butter cake mix. See here for the recipe.

5 quantities of Vienna (butter) cream icing. See here for the recipe.

Family Size Packet of M&m’s

Blue and white sprinkles (I found mine at Woolworths)

Disposable piping bag and nozzle (I purchased a disposable kit at Coles)

Blue food colouring

A Frozen Cake topper (I purchased here online)

Some frozen figurines (I purchased here online) the paint work on the figurines was a little dodgy (Ana had a little moustache, but for the price I paid I wasn’t disappointed).

2 skewers, string, letter stickers, card and ribbon to create the overhead bunting.

Blue and white sprinkles.

How to:

Preheat oven to 150 C

Grease and line the baking tin.

lining baking tin

Mix the 4 quantities of cake mix up. Depending on the size of your bowl/mix master you may need to mix them up individually or as 2 double quantities. you will be halving the complete mixture any way to give you your 2 slabs. I had only one baking tin this size so I had to bake the cakes individually.

mixing the batter

Spread 2 quantities of mixture into prepared tin. Bake in oven approx. 30 mins or until a skewer inserted comes out clean, remove from oven let stand 5 mins then invert onto to a wire rack to cool completely. Repeat process with remaining 2 quantities of cake batter.

spread cake mixture in tin

I always like to make my cakes early and freeze ahead of time. Makes for less crumb during the icing process and less time consuming on the day of icing and decorating.

To freeze I wrap the cake in foil then wrap again with cling wrap as pictured.

freezing prep

I defrosted the cakes at room temperature the night before icing and decorating.

Decorating Process

Prepare the 5 Quantities of butter cream icing . Set aside 1/2 as plain white icing and tint the remaining 1/2 blue. It may be easier to prepare the mixtures seperatley if your mixing bowl is only small.

Prepare the cake board or plate you are presenting the cake on. I like to place a border of baking paper  like a drop sheet around the edges of the board/plate, helps to keep the visible area around the cake clean and presentable.

prep cake plate

Place the first cake in position and spread a layer of white butter cream approx 3mm thick on cake, evenly sprinkle M&m’s over the icing then spread another thin layer of icing over the M&m’s so you can place the 2nd cake slab on top.


Spread a thin layer of white icing all over your assembled double slab filling in any gaps at the sides (a bit like puttying up holes in walls).

You should end up with abut 2/3 cup of white butter cream icing remaining, set this aside for piping later. (I sat mine in the fridge as it was a hot day).

undercoated cake

Next take your bowl of blue tinted butter cream and spread all over the cake.

blue icing

To create a little bit of an icy edge I ran the back of a spoon in an upward motion over the icing on the sides. Apologies for the surface of my spoon, I should have polished it up for the pic. Carefully remove the border of baking paper.

spooning the edge

Spoon the remaining white butter cream icing into your piping bag I used the star shaped nozzle. You’ll find some handy tips here for piping. Pipe a border around the top and bottom edges of your cake.


The style of cake topper I chose to use is sensitive to moisture the manufacturer recommends applying it just a few hours prior to serving. I like to have the cake sorted and pretty much complete the day prior to the big day so I created a makeshift template from baking paper matching the size of the cake topper. This allowed me to do all the other bits of decorating around the area of where the cake topper would be positioned.


Once all the icing was complete I put the cake in the fridge for 45 mins to set, once it was firm I covered it with a cotton tea towel to protect it from having its flavour tainted by other items in the fridge. I left it in the covered fridge overnight. The next morning I added all the bits and pieces required to finish off the cake.

Finished Frozen Cake

When the cake was cut there was the added surprise of the M&m’s in the middle which proved to be a great hit with both young and old.

Surprise M&m's

The result was one very happy little Birthday girl, what more could a Mummy ask for?

Birthday girl

For the record the cake will keep in an airtight container in the fridge for up to 5 days.

May this post find you well and happy on this Easter long weekend. Be sure to make every moment count with friends and loved ones, hug them, look them in the eye and tell them how much they mean to you, you can never love and care for someone too much!

Speaking of making moments count Blake is 9 today! He has requested that we go fishing, so we are off on a family picnic with Aunts, Uncles, Grandparents and fishing lines as well as a freshly made Slab Motorbike Birthday cake! I’ll  be sure to share some pictures soon.

Have a beautiful day!

Until then my lovelies,


Hello gorgeous people and Happy Easter to you all! I've just finished off my second slab Birthday Cake for the month, (A...

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