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.
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.
Preheat oven to 150 C
Grease and line the 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.
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.
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.
I defrosted the cakes at room temperature the night before icing and decorating.
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.
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).
Next take your bowl of blue tinted butter cream and spread all over the cake.
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.
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.
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.
The result was one very happy little Birthday girl, what more could a Mummy ask for?
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...