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.
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.
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.
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.
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.
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.
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!
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…….